Millennial Mind

In loving memory of the Chili Cook-off

Posted Friday, October 24, 2025 2:55 pm

Award Winning Turkey Chili

Ingredients

1 pound lean ground turkey

2 cloves garlic, minced

1/2 cup yellow onion, diced

1 (15 ounce can) tomato sauce

1 (14.5 ounce can) diced tomato

1 (7 ounce can) diced green chiles

1 (15 ounce can) kidney beans drained, rinsed

1 (15 ounce can) black beans drained, rinsed

1-2 tbsp chili powder

2 tsp cumin

1/2 tsp black pepper

1/2 tsp salt

2 tsp garlic powder

1 tsp brown sugar

Toppings

Sour cream

Cheese, shredded

Green onion, sliced

Instructions

Slow Cooker

1. Add the lean ground turkey and onion to a medium-sized skillet. Cook over medium heat until the onion is soft and the turkey is completely cooked. Add the garlic and cook for an additional 30 seconds.

2. Remove from heat and add to the crockpot.

3. Add in all the other ingredients, stir to combine. Cook over low heat for 4-6 hours.

Stovetop

1. Add the meat to a large pot or dutch oven. As the turkey is cooking, add the chopped onion to cook and soften.

2. Once the meat is cooked and the onion is softened, drain any excess moisture. Add the garlic and allow it to cook for an additional 30 seconds.

3. Add all the other ingredients.

Bring the chili to a simmer and allow to cook for about 10-15 minutes.

4. Serve and top with all

your favorite toppings!

By Victoria Leitch vleitch@prairiepress.net

If you’ve ever stopped by the Paris Scare-on-the-Square event, you know it’s one of the highlights of fall—the costumes, the laughter, the smell of comfort foods. But for me, one part of the event always stood out the most: the annual chili cook-off.

I’ll admit, I have a bit of a soft spot for it. After all, I’ve taken home the top prize not once, but twice. That’s right, I’m a two-time Scare-on-the-Square Chili Cook-off Champion. And what makes my victory a little extra special? My chili isn’t made with beef at all. It’s made with turkey.

That’s usually the first thing people are surprised to hear when they try it. “Turkey?” they ask skeptically. But one bite in, and they’re believers. My award-winning turkey chili has the perfect balance of hearty flavor and just enough kick to keep you coming back for seconds (or thirds). Every year, my crockpot is completely empty before the end of the event. Friends and family will beg me to save them some, but I always say, “Sorry! It’s first-come, first-served around these parts!”

The recipe itself isn’t fancy; it's just simple, honest ingredients layered together in the right way. I start with lean ground turkey, onions, garlic, tomato sauce, diced tomatoes, and green chiles. Then come the beans, both kidney and black, along with my secret spice lineup: chili powder, cumin, garlic powder, and just a touch of brown sugar to balance it all out. Whether it’s slow-cooked all day or simmered on the stove, it fills the house with that unmistakable fall aroma that means comfort.

Cooking it has become a tradition I look forward to each October. A cozy Saturday ritual where I get to stir the pot, taste-test for spice and maybe sneak a few bites with cornbread. Sharing that warmth with others, whether it’s in the square or around my own kitchen table, has always been my favorite part.

So yes, I’ll admit I was disappointed to hear that the chili cook-off won’t be part of this year’s festivities. It’s always been such a fun and friendly competition; a chance to swap recipes, brag a little and warm up the day with a bowl full of flavor.

Still, I’m hopeful the competition will make its return next year. After all, what’s a fall festival without a little chili rivalry? Until then, I’ll be keeping my crockpot ready and my turkey chili recipe close at hand. Because when the cook-off comes back, you can bet I’ll be ready to defend my title.

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