Happy Halloween! If you’re a longtime follower, you probably know that I love Halloween. It’s such a fun holiday that really has no stress. Everyone, no matter their age, has the opportunity to be someone new for the day. Dress up, maybe host a party, or hand out candy, and definitely sneak in a few pieces of candy, too! I’m excited because, in between all the work travel, I actually get to be home for Halloween this year. My little brother, Oslo, is dressing up as Batman, and I can’t wait to see him before he heads out tonight. He is so excited! Something I always looked forward to as a kid was heading back to my grandparents after trick-or-treating for dinner. Usually, Nonnie would order pizzas for everyone, or she’d make a big pot of her chili. Some years, she’d just make both!
As a kid, I loved both pizza and chili, but her chili has always felt like the perfect Halloween dinner. I try to continue her tradition and always make chili or a cozy soup on Halloween night! My family will never turn down a pot of chili. I made a double batch and froze half for later this month! Soups and chilis have been my go-to recently, and I’m trying to stock the freezer!
Onto the Details
Ingredients
salted butter ground turkey, or use ground chicken, whatever you prefer onions poblano peppers celery garlic powder smoked paprika chipotle chili powder hot sauce red enchilada sauce broth yogurt cilantro fresh squeeze of lime juice
Special Tools None! A big chili pot is all you need, plus customary items like a cutting board, a sharp knife, and a spatula.
Steps
Step 1: brown the turkey In a big pot, start cooking the turkey with butter, onion, poblano peppers, and some celery. If the celery sounds odd, I encourage you to give it a try. It’s a classic with buffalo sauce. My dad actually took the time to call it out and say that he doesn’t usually like celery but that it was really good used in this chili! We love to hear that!
Step 2: almost everything else Now add the hot sauce, enchilada sauce, and broth and give everything a big stir. Ideally, you let the chili simmer a few hours, but if you only have 10 minutes, that will work too. The more time to slow cook the more flavorful the chili. Step 3: add the yogurt and cheese When ready, mix a dollop of yogurt and a handful of cheese into the chili. The yogurt adds a nice creaminess to the chili and helps to cut down the spice level. Always lots of cilantro tossed in at the end.
Finish this up!
Chili toppings are the best part. Because this is a mix between buffalo-style chili and tortilla soup, I knew salted, crunchy tortilla chips would be great! I like to serve this chili with a handful of sharp cheddar cheese, yogurt, avocado, cilantro, chips, sea salt, and lime juice! Everything came out so good! I’ll be making this throughout the fall and winter months! I also love using turkey in this. I usually cook with chicken or beef, but this was a nice change! We really enjoyed it! And at Thanksgiving, you could even use the leftover turkey for the chili. That would be great, too.
Looking for other warming winter dinners? Here are a few ideas: Crockpot Spicy Chicken Tortilla Soup Better For You Chicken and Spinach Ramen Creamy Butternut Squash Butter Chicken 30 Minute Spicy Indian Butter Chicken Coconut Milk Braised Black Pepper Chicken Coconut Sweet Potato Lentil Soup with Rice French Onion Short Ribs Crockpot Crispy Pork Ramen Lastly, if you make this Spicy Buffalo Turkey Chili, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
