Cook’s notes: This hearty chili is very satisfying. I was happy to find a great chili recipe that makes only a small batch. It’s perfect for lunch. In addition to using turkey instead of beef, I added a little cinnamon. Serve 1 cup turkey chili with shredded cheese.
1/2 pound ground turkey
1/4 cup chopped onion
1 roasted garlic clove, minced
1 teaspoon dried shallot
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (16 oz.) chili beans in sauce, undrained [mix of kidney beans, black beans, and pinto beans]
1.5 teaspoons chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon seasoned salt
In a large saucepan, cook turkey and onion over medium heat until meat no longer pink. Add garlic; cook one minute longer. Drain.
Stir in the remaining ingredients; bring to a boil.
Reduce heat; cover and simmer for 10 to 15 minutes or until heated through.
Source: Adapted from Taste of Home (link).