Movie Night Chili Bowl

By Sandra B – Toronto, ON
Movie Night Chili Bowl
  • Prep Time: 30
  • Total Time: 120
  • Servings: 4-6

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About this Recipe

A classic chili made with Maple Leaf ground turkey, served in bowls and topped with fresh parsley and grated cheddar cheese - what could be easier and more satisfying to eat on movie night.


1 lb Maple Leaf Prime® Extra Lean Minced Turkey
1 can 14 fluid oz. of crushed or diced tomatoes and juice.
1 can rinsed and drained red kidney beans (14 fl. oz.)
1 can tomato paste (5.5 oz.)
1 large red onion, chopped
1 green pepper, chopped
1 red pepper, chopped
3 cloves fresh garlic, minced or crushed
3 tbsp EV olive oil
3 tbsp chili powder
.5 tsp ground cumin powder
1 tbsp whole fennel seeds
2 tsp dried oregano
100 g grated old cheddar cheese
.75 cup finely minced parsley
salt and pepper to taste


In a large frying pan or dutch oven, heat the olive oil to hot. Add the chopped onion and stir.
When the onions start getting soft and translucent, add half the crushed garlic cloves and stir to mix well and flavor the oil. Remove the onions and garlic - place in a separate bowl.
Add half of the minced turkey to the oil, breaking it up into smaller chunks. Brown each batch on both sides and remove, placing in the bowl with the reserved garlic and onions.

Repeat with the remainder of the turkey until it is browned. Place in reserve.
Add extra oil if needed and add the fennel seeds into hot oil for a minute, stirring. Then add all the browned turkey and onion mixture into the pan.
Add all the spices: The rest of the crushed garlic, the chili powder, oregano, salt and pepper. Mix into the turkey mixture well. Then add the tomato paste - mixing well. Cook for about 5 - 7 minutes on medium heat, covered.
Turn up the heat and add the chopped peppers, mix and cook for about 5 -7 minutes.
Add the crushed tomato pulp and liquid to the mixture.
Add the kidney beans to the mixture and stir well. Cover and bring to a simmer. Reduce heat to minimum and cook for about an hour, or longer if you wish, taking care to stir from time to time to prevent burning.
Remove the chili mixture, taste, add more seasonings if needed. The chili may be eaten right away but, if you wish, you can make it well in advance for heating up quickly on movie night.

Place the chili into individual serving bowls, sprinkle grated cheddar cheese on top and then some minced parsley. Serve hot. It's nice to add cheesy garlic bread as a side to this meal.

Store any unconsumed chili in the refrigerator, after cooling to room temperature.

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