turkey chili
This turkey chili is a hearty and healthy alternative to traditional chili. Packed with lean protein and veggies, it’s perfect for a cozy dinner and can easily be made in larger batches for meal prep.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 can opener
- 1 wooden spoon or spatula
Ingredients
- 1 lb ground turkey Lean protein alternative.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 cans diced tomatoes (15 oz each, with juices)
- 1 can kidney beans (15 oz, drained and rinsed)
- 1 can black beans (15 oz, drained and rinsed)
- 2 cups chicken broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
- 1 tablespoon olive oil
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 3-4 minutes, until translucent.
- Add the ground turkey to the pot. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
- Stir in the diced bell pepper, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 2 minutes to allow the spices to bloom.
- Add the diced tomatoes (with juices), kidney beans, black beans, and chicken broth. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and let simmer for 20 minutes. Stir occasionally to prevent sticking.
- Taste the chili and adjust seasoning with more salt and pepper as desired.
- Serve hot, garnished with optional toppings if desired.
Notes
This chili can be made a day ahead and tastes even better the next day.
You can customize the heat level by adding chopped jalapeños or chili flakes.
If you prefer a thicker chili, let it simmer uncovered for an additional 10 minutes.
Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for longer storage.