Description
This Hearty Turkey Chili is a flavorful and comforting dish perfect for any meal. Made with lean ground turkey, a medley of spices, kidney beans, and tomatoes, this chili simmers to a rich and satisfying stew that's both nutritious and easy to prepare. Its bold spices and tender ingredients make it an ideal cozy dinner for the whole family.
Ingredients
Base
- 1 tablespoon olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, crushed
Main
- 1 pound ground turkey
- 1 (14.1-ounce) can chopped tomatoes
- 1 (14.1-ounce) can kidney beans
- 1 ½ cups chicken stock
Spices & Seasoning
- 1 tablespoon chili powder
- 1 teaspoon oregano
- 2 teaspoons cumin
- 1 teaspoon paprika
- salt, to taste
- pepper, to taste
Instructions
- Sauté Vegetables: Heat the olive oil in a large frying pan with high sides over medium heat. Add the diced onion and red bell pepper and cook for 6 to 8 minutes until softened.
- Add Garlic: Stir in the crushed garlic and continue cooking for a few more minutes to release its aroma.
- Cook Turkey: Add the ground turkey to the pan. Use a wooden spoon to break it up and cook until no longer pink, ensuring it is fully cooked through.
- Incorporate Spices: Sprinkle in chili powder, oregano, cumin, and paprika. Stir well and cook for about two minutes to toast the spices and deepen their flavors.
- Add Tomatoes and Water: Pour in the canned chopped tomatoes. Rinse the tomato can halfway with water and add this water to the pan as well.
- Add Stock and Beans: Pour the chicken stock into the pan, then add the kidney beans. Stir all ingredients to combine evenly.
- Simmer: Bring the chili mixture to a boil, then reduce the heat and let it simmer for about 30 minutes to meld flavors and thicken the chili.
- Season: Taste and season with salt and pepper as desired.
- Serve: Serve the chili hot, optionally accompanied by rice and garnished with toppings such as avocado, sour cream, and fresh chopped cilantro.
Notes
- For a spicier chili, add a pinch of cayenne pepper or chopped jalapeños.
- Use low-sodium chicken stock to control the salt level.
- To make this chili vegetarian, substitute ground turkey with plant-based mince and use vegetable stock instead of chicken stock.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
- Ensure the kidney beans are drained and rinsed before adding to reduce excess sodium.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American