Description
This recipe is a hearty, versatile, and crowd-pleasing turkey chili that can easily become a staple in your weekly menu. Packed full of protein and fiber, it’s both delicious and nutritious.
Ingredients
Scale
2 tablespoons of olive oil
1 onion, diced
6–8 cloves of garlic, minced
1 bell pepper, chopped
3 tablespoons of chili powder
1 tablespoon of cumin
1 teaspoon of dried oregano
1/4 teaspoon of cayenne
1 teaspoon of salt
1/4 teaspoon of cracked black pepper
1 pound of dark ground turkey
2 14 ounce cans of diced tomatoes
1 tablespoon of brown sugar
3 cups of red kidney beans, drained and rinsed
1/2 cup of chicken broth
Optional: 2-3 tablespoons of cornstarch to thicken
Garnishes: diced avocado, shredded cheese, sour cream, jalapeno slices
Instructions
- Heat olive oil in a large pot or dutch oven over medium heat.
- Add diced onion to the pan and cook until softened and slightly browned, stirring occasionally.
- Add minced garlic and chopped bell pepper, cook until pepper is tender-crisp.
- In a small bowl, mix together chili powder, cumin, dried oregano, cayenne, salt, and black pepper.
- Add ground turkey to the pot and break it into chunks using a spoon.
- Sprinkle the spice mixture over the turkey and mix it in.
- Once turkey is browned, add diced tomatoes, brown sugar, and red kidney beans. Stir to combine.
- Add chicken broth and let the chili simmer on medium-low, uncovered, for about 45 minutes to an hour, until flavors meld together and chili thickens.
- If desired, sprinkle in cornstarch and stir, let it come to a full boil to thicken further.
- Serve chili with your choice of garnishes such as avocado, cheese, sour cream, and jalapeno slices.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 60mg