Turkey Chili


Yield: 8-10 servings


1 Tbsp Flying Olive Baklouti Green Chili (for some green chili heat), Chipotle (smoky with a little heat), Harissa (more heat), Garlic, Cilantro and Roasted Onion, Wild Mushroom & Sage, or a Flying Olive Single Varietal of Choice

1 medium onion, chopped fine

½ large green bell pepper, diced

3 cloves garlic, minced

1 ½ lbs turkey burger (I really like Jennie-O brand but your choice)

2 cans (14 ozs) your choice of beans (I used cannellini and red kidney in the photo), rinsed and drained

2 cans (14.5 ozs) fire roasted diced tomatoes including juice

½ tsp cumin

1-3 Tbsp chili powder, as hot as you like it)

1 tsp-1 Tbsp Flying Olive Dark Chocolate, Espresso, or Traditional 18+ years of Balsamic Vinegar, optional

Salt and pepper to taste

Cheese to top, if desired


Add the Flying Olive Baklouti Green Chili EVOO or EVOO of choice to a large pot. When it starts to shimmer, add the onion and pepper and cook on medium for about 3-4 minutes until the onion is transluscent. Add the garlic and continue cooking for about 1 minute. Add the turkey burger, crumbling or chopping it. Continue to cook until the meat is browned. If desired, drain fat when thoroughly cooked.

Add the tomatoes and stir well. Add the cumin and chili powder and stir. Taste when everything is warm and add salt and pepper to taste. If desired, add a tsp to 1 Tbsp of Flying Olive Balsamic Vinegar of Choice.

Let the pot of chili simmer for at least 45 minutes (it‘s better the next day). Serve on white brown rice and, if desired, add cheese to top.

Submitted by Barb L.