• Susan Caldwell

Turkey Chili (By Mike Herr, Flour Power Holly Springs & Cary Parkside)

It’s hard to believe that we are already in the middle of February of this new year! It’s even crazier to realize that we are past halfway through winter – if you can even call it that! While working at our studios, I always love to see the smiling faces of all the children that attend our events here! Whether its children who have been here before or new faces, it brings me joy to know that I help them pursue whatever amount of interest they have in cooking. Since the start of the season, here at our Holly Springs studio, we have had a wide variety of events and customers! Just recently we did an Adult Corporate Event; the group of women and men split into two teams and had a chili cook-off and cookie bakeoff. It was a blast for everyone involved! This event inspired me to select a recipe that I want to share with all of you. Despite it being a mild winter, here is a good Flour Power recipe for the season: Turkey Chili. I hope you enjoy it and have a great year!

Mike Herr

Flour Power Holly Springs & Flour Power Cary

Turkey Chili

Ingredients: (8 servings)

1 ½ tsp olive oil

1lb ground turkey

1 onion, chopped

2 cups water

1 (28oz) can crushed tomatoes

1 (16oz) can kidney beans, drained, rinsed and mashed

1 tbsp garlic, minced

2 tbsp chili powder

½ tsp paprika

½ tsp dried oregano

½ tsp ground cayenne pepper

½ tsp ground cumin

½ tsp salt

½ tsp pepper


1. Heat the oil in a large pot over medium heat. Place turkey in the pot and cook until evenly brown. Stir in onion and cook until tender

2. Pour water into the pot. Mix in tomatoes, kidney beans and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer 30 minutes.


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