Turkey Chili with Cheddar and Edamame

By Chef/Owner Rocco Whalen



1/2 c chopped onion

1/4 c roasted red bell peppers, chopped

1/2 tsp minced fresh garlic

1/4 tsp chili flakes

3/4 tsp toasted cumin

3/4 tsp chili powder

12 oz crushed tomatoes

1 tbsp fresh basil, chopped

To Taste salt and freshly ground black pepper

1/4 c edamame

As needed Tillamook Cheddar or another fine Cheddar cheese, shredded


In a nonstick skillet, over medium heat, brown ground turkey in a skillet until all pink disappears, about 3 to 4 minutes.

Remove turkey from pan. Add onion and roasted peppers and sauté until vegetables are soft. Add garlic and sauté only until fragrant.

Add chili flakes, cumin and chili powder and toast in pan with vegetables for 30-40 seconds.

Return turkey to pan with vegetables. Add tomato puree and basil. Gently simmer for 25-30 minutes.

Adjust seasonings as necessary.

Garnish each portion with edamame and Cheddar cheese.