Turkey Chili
User Reviews
4.3
27 reviews
Good
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
-
Servings
6 servings
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Calories
409 kcal
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Course
Main Course
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Cuisine
American
Turkey Chili
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Turkey Chili with kidney beans and an aromatic blend of spices is an easy one-pot meal you can serve with your favorite toppings for any occasion. Easy to make ahead and crockpot variation included!
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Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 1 bell pepper chopped
- 4 garlic cloves minced
- 1 pound ground turkey 450g
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- 2 (14.5-ounce/411g) can diced tomatoes
- 2 (15.5-ounce/439g) cans red kidney beans rinsed and drained
- 1½ cups chicken broth (360mL)
- 1 tablespoon brown sugar
Toppings:
- shredded cheese
- sour cream
- sliced green onions
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion, bell pepper, and garlic. Cook stirring frequently until tender, about 5 minutes. Add the turkey and cook until no longer pink, breaking up any chunks with the back of a spoon. Add the chili powder, cumin, oregano, salt, cayenne, and black pepper. Cook for 1 minute, stirring constantly.
- Stir in the tomatoes, beans, broth, and brown sugar, scraping the bottom of the pot to loosen any stuck-on or browned bits. Bring to a boil.
- Reduce the heat to medium-low, and simmer, uncovered, until the chili thickens, about 45 minutes. Serve topped with shredded cheese, sour cream, and sliced green onions.
Notes
- Use a Dutch oven or thick-bottomed pan. A Dutch oven or heavy-bottomed pot will evenly distribute heat and prevent the chili from burning as it simmers. Heavier pans also help maintain heat well for chili which will stay warm longer after the cooking process is complete.
- Vary the vegetables. This recipe can be adapted to use vegetables you have on hand or feature your favorite veggie. Try adding diced carrots, celery, additional bell peppers, corn, zucchini, or sweet potatoes.
- Simmer to thicken the chili. To thicken the chili, continue simmering it uncovered until it reaches your desired consistency. You can also make this recipe ahead of time, and the chili will thicken as it sits.
- Thin the chili with additional chicken broth. If your chili becomes too thick, especially after refrigeration, you can thin the chili by stirring in additional chicken broth by the tablespoon until you have reached your desired consistency.
- Options for increasing the heat. If you prefer a spicier hot dish, increase the amount of Cayenne pepper or serve the chili with jalapeno peppers or drizzles of hot sauce!
- Make it ahead. This easy recipe can be stored for up to 4 days and is simple to reheat. Make it ahead before a big event to save time and free you up to focus on other cooking on game day, or during a busy week when a grab-and-reheat dinner is a must.
Nutrition Information
Show Details
Calories
409kcal
(20%)
Carbohydrates
48g
(16%)
Protein
36g
(72%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
56mg
(19%)
Sodium
987mg
(41%)
Potassium
1293mg
(37%)
Fiber
15g
(60%)
Sugar
8g
(16%)
Vitamin A
2208IU
(44%)
Vitamin C
43mg
(48%)
Calcium
196mg
(20%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 48g | 16% |
| Protein | 36g | 72% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 56mg | 19% |
| Sodium | 987mg | 41% |
| Potassium | 1293mg | 28% |
| Fiber | 15g | 60% |
| Sugar | 8g | 16% |
| Vitamin A | 2208IU | 44% |
| Vitamin C | 43mg | 48% |
| Calcium | 196mg | 20% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
27 reviews
Good
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