Chili with Beef, Turkey and Potatoes is hearty, full of flavor, and comfort food at its best. This one-pot meal is easy to make and naturally gluten free. If you like chili, you’ll want to give this recipe a try!
With shorter days and cooler temperatures ahead, bringing out my slow cooker or Dutch oven is a must. The fall and winter months have me turning to hearty, warm, comfort foods, like this chili with beef, turkey and potatoes.
Jim has always been a fan of chili, but for me it was an acquired taste. As a child, I liked meat and potatoes, but I didn’t like beans. Fortunately, I outgrew my dislike for beans and now I enjoy them in this tasty chili recipe.
There are different camps regarding what makes a good chili recipe. Some folks will only use beans, tomatoes, and spices in their chili. For them, adding meat or potatoes turns the chili into stew.
Other folks use beef or turkey and tomatoes, but leave out the beans. In our house, we prefer the blend of flavors we get with the beans, beef, and turkey. We also like a substantial chili, so including the potatoes adds a hearty thickness and chunky texture.
HOW TO MAKE THIS CHILI
This one-pot chili is super easy to make. The only prep required is cutting up the onion, celery, and potatoes.
I use a mix of baby red, purple, and gold potatoes so peeling the potatoes isn’t needed. If your supermarket doesn’t carry these baby potatoes, you can substitute peeled and diced russet potatoes.
The remaining ingredients for this chili include:
- Lean ground beef
- Lean ground turkey
- Crushed tomatoes
- Tomato paste
- Dark and light red kidney beans
- Chili powder
- Cumin
- Green chilies
Nothing fancy – just items that are readily available in your local grocery store. If my store is out of light red kidney beans, I’ll substitute with the dark red beans.
Cook the beef, turkey and chopped onions in a large Dutch oven over medium heat. The turkey takes a little longer to cook than the beef, but you’ll know it’s cooked through when the turkey is completely white without any pink. Drain off any excess fat and add salt and pepper to taste.
Stir in the remaining ingredients and cook over medium heat for about an hour or until the potatoes are tender.
Tips For Making Chili With Beef, Turkey and Potatoes
- Be sure to drain and rinse the kidney beans. In some soup recipes you don’t drain the beans, but for this recipe it’s a must. Not draining the beans will add too much liquid to the chili.
- Cut the potatoes into small, equal sized pieces to ensure even cooking time. Check the potatoes after an hour and increase the cooking time if the potatoes are still firm.
- We like our chili thick, but if you prefer a more soup-like consistency simply add a little more water while the chili is cooking.
Can You Freeze Leftover Chili?
This chili can be frozen in freezer safe storage containers or freezer bags. Cool the chili completely before placing in the containers, and allow room for the leftovers to expand while freezing.
When you’re ready to use the frozen chili, thaw the container or bag in the fridge overnight. Re-heat the chili in a pan, over medium heat, on your stove top. Add water as necessary to achieve the desired consistency.
Once the chili is re-heated and ready to eat, serve with your favorite toppings.
This chili is very filling, but if you want a more substantial meal, try serving it with sweet cornbread muffins or savory cornbread muffins. Chili and cornbread muffins – what could be better than that?
Add this Chili with Beef, Turkey and Potatoes to your list of must-make comfort foods. It’s perfect for the cooler fall and winter nights ahead!
MORE COMFORT FOOD RECIPES
- Slow Cooker Chicken and Corn Chowder
- Creamy Cheese and Potato Soup
- Chicken Marsala and Brown Rice for Two
- Slow Cooker Beef Pot Roast and Vegetables
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Chili with Beef, Turkey and Potatoes is hearty, full of flavor, and comfort food at its best. This one-pot meal is easy to make and naturally gluten free.
- 1 lb ground beef (85% lean)
- 1 lb ground turkey (93% lean)
- 2 (15 ounce) cans crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1 (29 ounce) can dark red kidney beans, drained and rinsed
- 1 (29 ounce) can light kidney beans, drained and rinsed
- 1 stalk celery, chopped
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 (3 ounce) can diced green chilies
- 2 cups water
- 1 1/2 lbs medley potatoes (red, purple, & gold) cut into small pieces
- shredded cheddar cheese for topping (optional)
In a Dutch oven, cook the beef, turkey and onions. Add salt and peper to taste.
Remove excess fat, then add in remaining ingredients and stir well.
Cook over medium heat for an hour or until the potatoes are tender. Stir occasionally while the chili is cooking adding water if needed.
Serve warm and top with shredded cheddar cheese or your favorite chili topping.
- Be sure to drain and rinse the kidney beans. Not draining the beans will add too much liquid to the chili.
- Cut the potatoes into small, equal sized pieces to ensure even cooking time. Check the potatoes after an hour and increase the cooking time if the potatoes are still firm.
- If you prefer a more soup-like consistency, simply add a little more water while the chili is cooking.
- Nutrition information doesn't include optional toppings.
Recipe adapted from Genius Kitchen
Best Chili ever!