Wednesday, February 1, 2017

My Favorite {Gluten and Dairy Free} PCC Tiger Mountain Chili

One of my favorite things to eat at PCC is the tiger mountain chili. I don't know what they put in there that makes me crave it fortnightly.  This is the recipe for it. I love to make it at home.  If I do half of the turkey I can fit it in my crockpot. This makes a lot of chili!

PCC Tiger Mountain Turkey Chili

PCC Tiger Mountain Turkey Chili
Love our Tiger Mountain Chili? You're not alone! We've scaled down our beloved turkey chili recipe so you can make it yourself at home.


  • 2 1/2 pounds ground turkey
  • Cooking oil spray
  • 1 onion, diced
  • 2 green bell peppers, diced
  • 1/2 cup chopped red bell peppers
  • 2 tablespoons minced garlic
  • 1 (28-ounce) can crushed tomatoes
  • 1 (28-ounce) can tomato sauce
  • 1/2 teaspoon chipotle powder
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 2 teaspoons salt
  • 4 cups water
  • 2 (14-ounce) cans kidney beans, rinsed and drained
  • 2 tablespoons brown sugar
  • 1 teaspoon black pepper


In a large, heavy-bottomed stockpot, cook ground turkey over medium heat. Stir occasionally to prevent sticking and to break turkey into smaller pieces. (Lightly spraying with oil and salting the bottom of the pan also will help prevent sticking.) When turkey is cooked, drain off and discard all fat and liquid.
Add onions, bell peppers, garlic, tomatoes, tomato sauce, chipotle powder, chili powder, cumin, thyme, salt and water. Bring to a simmer over medium heat and cook for 15 to 20 minutes, until veggies have slightly softened.
Remove from the heat and stir in beans and brown sugar. Add pepper, to taste.
Recipe by 
Each PCC Deli makes these recipes from scratch in their own kitchens. We’ve taken their larger batches and scaled them down for easier use at home. You might find minor nutritional variations between these home recipes and our PCC Deli nutritional data base, but the dishes should still be delicious!

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