No Bean Turkey Chili
User Reviews
5
No Bean Turkey Chili
Description
This chili features ground turkey browned with onions, garlic, and a robust seasoning blend of cocoa powder, chili powder, cumin, oregano, cayenne pepper, and salt. Sauteing the aromatics gently before adding meat helps develop savory flavors. The diced bell peppers and frozen butternut squash add both sweetness and texture contrast to the dish.
The inclusion of crushed and diced canned tomatoes creates a rich, tomato-based broth that envelops the other ingredients. Chicken broth adds moisture, ensuring a stew-like consistency. The chili is brought to a boil then simmered low and slow for at least an hour to allow flavors to meld and ingredients to soften.
Serving suggestions include topping with your choice of garnishes to complement the mildly spiced, complex chili. The recipe supports meal prep and convenience as leftovers store well in the refrigerator for up to 4 days or freeze solidly for 3 months.
Ingredients
- 2 tbsp neutral cooking oil generic cooking oil
- 1 yellow onion large
- 4 cloves garlic
- 1 lb ground turkey
- 2 tbsp cocoa powder unsweetened
- 2 tbsp chili powder
- 2 tsp salt
- 2 tsp cumin
- 1 tsp oregano dried
- 1/2 tsp cayenne pepper
- 2 bell pepper
- 12 oz butternut squash frozen, diced, bagged
- 28 oz crushed tomatoes canned
- 14 oz diced tomatoes canned
- 2 cups chicken broth
Instructions
- Dice yellow onion and bell peppers and mince garlic. Set bell peppers to the side for later. Heat oil over medium low heat in a dutch oven or heavy bottom pot and place yellow onion and garlic in the pot.
- Saute for 4-5 minutes or until the garlic and onion is soft and fragrant. Add the ground turkey to the pot and increase the heat to medium. Brown the ground turkey and break into crumbles.
- Pour cocoa powder, chili powder, salt, cumin, oregano, and cayenne into the pot. Toss to mix the seasonings into the turkey, onion and garlic.
- Pour the bell peppers, crushed tomatoes, diced tomatoes, butternut squash and chicken broth into the pot. Stir to mix all of the ingredients together.
- Increase the heat to high and bring the chili to a boil. Once boiling, cover the pot, reduce the heat to low and allow the chili to simmer on low for at least one hour, stirring occasionally.
- Turn the heat off and allow the chili to cool slightly. Serve with your favorite toppings!
Notes
- Store leftover chili in the refrigerator for up to 4 days or freeze for up to 3 months for convenient reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Serving | 9g | |
| Calories | 164kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 15g | 30% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 29mg | 10% |
| Sodium | 949mg | 40% |
| Potassium | 776mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 5684IU | 114% |
| Vitamin C | 55mg | 61% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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