Turkey Chili

Chili has long been a hearty staple of American home cooking, especially across the Southwest. This turkey version keeps the bold chili powder and cumin warmth while swapping in lean ground turkey for an easy one-pot dinner.

Serves 6

Estimate for one serving

• 320 cal
• 28g protein
• 32g carbs
• 10g fat
• 9g fiber

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Ingredients

• 1 tbsp olive oil
• 1 large (diced) yellow onion
• 4 cloves (minced) garlic
• 1 (diced) green bell pepper
• 1.5 lbs lean ground turkey
• 3 tbsp chili powder
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 (28 oz) can canned diced tomatoes
• 1 (15 oz) can canned tomato sauce
• 1 (15 oz) can (drained and rinsed) canned kidney beans
• 1 (15 oz) can (drained and rinsed) canned black beans
• 1 cup chicken broth
• 1 bay leaf

Instructions

1. 1Heat olive oil in a large Dutch oven or pot over medium heat.
2. 2Add diced onion, bell pepper, and minced garlic. Sauté for 5 minutes until softened.
3. 3Add ground turkey to the pot. Cook, breaking it up with a spoon, for 7-8 minutes until no longer pink.
4. 4Stir in chili powder, cumin, paprika, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
5. 5Pour in diced tomatoes (with juice), tomato sauce, drained kidney beans, drained black beans, chicken broth, and bay leaf.
6. 6Stir everything together and bring to a boil over medium-high heat.
7. 7Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until thickened.
8. 8Remove bay leaf. Taste and adjust seasoning if needed.
9. 9Serve hot with optional toppings like shredded cheese, diced avocado, sour cream, or chopped cilantro.