Winter Chili for Game Day

January 20, 2013

ChiliChili is one of those dishes that's great for any time of the year, but especially on a chilly winter evening. It's also a great game-day dish that can be prepared ahead of time. Make it in advance, keep it warm in the crock pot for your guests while you watch the game on TV, too, instead of spending time in the kitchen.

I added some extra vegetables like carrots and zucchini to this recipe, but you can leave them out if you're a chili purist.

  • 1 pound of ground turkey
  • 2 tablespoons olive oil
  • 1 can pinto beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 2 carrots, peeled and diced
  • 1 yellow onion, diced
  • 1/2 green bell pepper, diced
  • 1 zucchini, diced
  • 3 cloves garlic, chopped
  • 1 14-ounce can crushed tomatoes
  • 1/2 bottle beer (optional)
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 4 cups chicken broth

In a Dutch oven or large pan, heat oil over medium high heat. Add the vegetables and saute for 3 to 4 minutes or until onion is translucent.


Push the veggies to the sides, and add meat and brown for 4 minutes.

Add, beer (if using), tomatoes, herbs and spices and beans. Mix well and then add the chicken broth. Bring to a boil, cover, and turn the heat down to low. Simmer for 30–45 minutes.


Serve with chopped cilantro, shredded cheddar cheese, and hot sauce (for those who must have some heat). Enjoy!