turkey chili recipe
This hearty turkey chili is a healthier alternative to traditional beef chili, packed with flavor and nutrients. It’s perfect for a cozy night in or for meal prep for the week ahead.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Wooden spoon
- 1 set Measuring cups and spoons
- 1 Can opener
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound ground turkey
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup chicken broth
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and garlic, sautéing for about 3-4 minutes until the onion is translucent.
- Add the ground turkey to the pot, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes.
- Stir in the diced bell pepper and cook for another 3 minutes, allowing it to soften.
- Add the diced tomatoes (with juice), kidney beans, black beans, chili powder, cumin, paprika, salt, black pepper, and chicken broth to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes, stirring occasionally.
- Taste and adjust seasoning if necessary. Prepare any optional toppings.
- Serve hot in bowls, adding the optional toppings if desired.
Notes
This turkey chili can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Feel free to adjust the spice level by adding cayenne pepper or using a spicier chili powder.
For a thicker chili, let it simmer longer, or add a tablespoon of tomato paste.