New Morning Market has been selling Stonewood’s premium, all-natural turkeys for over 30 years, and we have loved every minute of partnering with them to bring the juiciest, highest quality, humanely raised turkeys to our customers’ tables. 

Football season can be celebrated in many different ways. For some, there are family and friend gathering traditions that keep going generation after generation. For others, it’s all about tuning in to every Chiefs game (if you know, you know). And for many of us, it’s ALL about the food! Well, the food, and maybe a little bit about the latest Chiefs game. 

Homemade chili is the heartbeat of the football season snack station, and just like the strong and differing opinions about who put Travis Kelce on the map, people are very opinionated on what makes a classic chili recipe. Below is my recipe, including my secret ingredient, Fat Stone Farms Apple Ginger Turmeric Vinegar. 

I hope you enjoy! And we at New Morning Market would love to hear about your football season food traditions! Write us anytime at


Turkey Chili


  • 2 medium white onions – diced

  • 3 bell peppers (optional)

  • 5 cloves of garlic – chopped

  • 4 tablespoon of extra virgin olive oil

  • 2 lbs Stonewood ground turkey meat

  • ¼ + 2 teaspoon of salt

  • 3 tablespoons chili powder

  • ¼ teaspoon ancho powder

  • ¼ teaspoon cayenne pepper powder

  • 2 teaspoons dried oregano

  • 2 teaspoons ground black pepper

  • 1 6 oz can of tomato paste

  • ¼ cup of Fat Stone Farms Apple, Ginger, Turmeric Vinegar

  • 1 28 oz can of diced tomatoes

  • 4 cups of chicken broth

  • 2 cinnamon sticks

  • 3 dried bay leaves

  • 2 15 oz cans of great northern or cannellini beans

  • Toppings such as fresh cilantro, sour cream, shredded cheese, fresh jalapenos, and my favorite, Pipcorn Sea Salt Corn Dippers



Step 1

Dice the onions and set aside in a small bowl.

Step 2

Chop the bell peppers and set aside in a separate small bowl

Step 3

Chop the garlic and set aside (these can stay on your cutting board)

Step 4

In a large high-sided skillet or dutch oven, heat 4 tablespoon of extra virgin olive oil to medium high

Step 5

Add the turkey to the skillet or dutch oven and cook until browned, turning frequently – season the turkey with ¼ tsp of salt

Step 6

Add diced onions to the browned turkey and stir – cook until the onions are soft and translucent

Step 7

Add in bell peppers and stir – cook until the peppers are soft

Step 8

Add in the chopped garlic and stir – cook until fragrant

Step 9

Add the remaining 2 teaspoons of salt, plus the chili powder, ancho powder, cayenne pepper powder, dried oregano and ground black pepper and stir until the spices are evenly mixed in with the turkey mixture

Step 10

Add the Fat Stone Farms Apple Ginger Turmeric Vinegar and stir, scraping any brown bits from the bottom and the sides of the pan

Step 11

Add in the tomato paste and stir until the past turns from bright red to slightly brown, continuing to scrap any brown bits from the bottom or the side of the pan

Step 12

Add the diced tomatoes and chicken broth and stir the mixture evenly together. 

Step 13

Bring all of the ingredients to a boil

Step 14

Add the cinnamon sticks and bay leaves

Step 15

Reduce heat to a simmer and cover the pot

Step 16

Simmer on low for 2 to 4 hours – checking and stirring every hour or so

Step 17

Remove the lid of your pot, remove the cinnamon stick and bay leaves, and add beans

Step 18

Increase heat to a boil. Reduce liquid to desired consistency.

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