Description
This hearty Turkey Chili is packed with flavor and perfect for a chilly evening. It’s a healthier take on a classic, using lean ground turkey and plenty of vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 cup chicken broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro, avocado
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add onion, garlic, and bell peppers to the pot and cook until softened, about 5-7 minutes.
- Stir in diced tomatoes, kidney beans, pinto beans, chicken broth, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste.
- Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld.
- Taste and adjust seasonings as needed.
- Serve hot, topped with your favorite chili toppings.
Notes
- For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
- You can easily adapt this recipe to use ground beef or chicken instead of turkey.
- Leftover chili can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Fat: 12g
- Carbohydrates: 35g
- Protein: 28g
