Turkey Chili

Saturday Sauce is a Middle Eastern Starter Sauce but did you know it doubles as an amazing chili starter? Make chili with just five major ingredients and tailor your bowl to your liking with our suggested toppings.

Serves 2-4 People

Chili

Drizzle of Oil (Extra Virgin Olive or Avocado) 

1 lb. Ground Turkey 

1/2 tsp. Kosher Salt

Black Pepper

16 oz. Jar Saturday Sauce 

2 x 16 oz. Canned Beans (Black, Kidney, etc.) 

32 oz. Vegetable Stock 

 

Suggested Toppings

Green Onions, Sliced

Fresh Cilantro, Chopped

Avocado, Diced 

Shredded Cheese (Vegan or Dairy)

Sour Cream (Vegan or Dairy)

Crushed Tortilla Chips

1. Heat oil in a large pot and once the oil is hot, add the ground meat. Season the meat with kosher sal and black pepper. Saute ground turkey, breaking it into small pieces with a wooden spatula as it cooks.
2. Add in your drained canned beans and combine with ground turkey.
3. Add your 16 oz. jar of Saturday Sauce and mix.
4. Add your vegetable stock and allow chili to simmer on med-low for ~45 mins (at least).
5. Once chili has thickened to your liking, serve with the suggested toppings below.

Storing Instructions: Allow the turkey chili to cool to room temperature before storing. Transfer the cooled chili into airtight containers. Store the chili in the refrigerator if you plan to eat it within 3-4 days or freeze and store for 3-4 months.