This BBQ turkey chili recipe is one of my most famous discoveries, and it is an honor to be able to share it on this blog. Jane and I really love this delicious turkey chili dish on rice, and are thrilled to “gobble” down the leftovers each time we make it.
This legendary recipe was discovered in the dead of a Minnesota winter when it was too cold to brave the outdoors and risk our lives to buy fresh groceries at the store. We scoured the freezer and pantry in our famished state for any sort of items we could use to make a hearty dish of satisfying sustenance. Ever since that fateful moment, this dish has been a legend, and has been enjoyed by us many a time in both times of few and times of plenty.
In order to make this mouth-watering, savory, and delicious BBQ turkey chickpea chili on rice, you will need the following list of ingredients, a large frying pan, and a crockpot (optional).
Delicious BBQ turkey chickpea chili
By Jane and Michael’s Gourmet Extravaganza
- 1 lb of ground turkey (or turkey mince)
- 1 can of chickpeas, 29 oz.
- 1 cup of frozen peas
- 1 small onion, chopped
- 3 medium cloves of garlic, minced
- 1/2 of a red pepper, chopped
- 1 bottle of BBQ sauce, 16 – 18 oz.
- 1/2 cup of water
- 1/4 tsp of salt
- 1/4 tsp of black pepper
- Oil or butter for cooking
- Cooked rice to serve with chili
To make the chili, chop the small onion and half of a red pepper and mince the garlic. Add to a pan at medium heat with about 2 or 3 Tbsp of cooking oil or butter (better) and fry until onions are transparent and red peppers are cooked. Add ground turkey, salt, and pepper, and fry until turkey is browned.
Open the can of chickpeas and rinse them well to remove the flavor left from the canning juices. Add chickpeas and frozen peas to the turkey and vegetable mixture, and steam with frying pan lid on until peas are cooked and chickpeas are tender.
Once the peas and chickpeas are cooked and tender, add the mixture to a crockpot and stir in the bottle of BBQ sauce and 1/2 cup of water. Let this goodness stew in a crockpot for one hour to blend flavors (optional). If you would like your chili quicker, you can add the BBQ sauce and water to the frying pan instead, and heat the chili until it bubbles.
When the chili is hot and the flavors have blended, spoon turkey chili onto a bed of cooked rice, and gobble gobble!
This recipe is cheap, easy, delicious, and guaranteed to become one of your favorites! We rate it 11 out of 10! Enjoy!
Note: This recipe was linked to Eat at Home’s ingredient spotlight: Beans.