Turkey Chili Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 bowls of chili
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Calories
350 kcal
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Course
Main Course
Turkey Chili Recipe
Description
The recipe starts by sautéing olive oil with ground turkey and diced onions, seasoned with chili powder, cumin, garlic powder, oregano, salt, and pepper. Once softened, the mixture combines with diced tomatoes, tomato sauce, a trio of beans (black, kidney, and pinto or white), diced jalapeños or mild green chilis, and corn. The chili is then simmered partially covered to harmonize flavors and reduce slightly.
The finished chili offers a thick and hearty texture with a balance of spice from the chili powders and a slight brightness from the tomatoes. The beans and corn add varied texture and earthiness, making the chili substantial and satisfying. The recipe suggests optional thinning with chicken stock for preferred consistency.
Serving this chili alongside toppings like shredded cheese, sour cream, avocado, and lime can customize the experience for different preferences. It stores well refrigerated for several days and freezes for longer preservation. Reheating is straightforward after thawing.
Ingredients
- 1 Tbsp olive oil
- 1 lb ground turkey lean
- 1 red onion diced, or yellow onion, medium
- 2 Tbsp chili powder
- 1 tsp cumin powder
- 1/2 tsp garlic powder
- 1/2 tsp oregano dried
- 1 tsp salt or to taste, fine sea salt
- 1/4 tsp black pepper or to taste
- 28 oz diced tomatoes seasoned or plain, with their juice, canned
- 15 oz tomato sauce
- 15 oz black beans drained and rinsed
- 15 oz Kidney Beans drained and rinsed
- 15 oz pinto bean or white beans with their juice, with their juice
- 2 oz jalapeño or to taste, diced, or mild green chilis, jarred
- 15 oz corn drained, or use frozen or fresh corn kernels, canned
- 1/2 cup chicken stock or as needed, to thin the chili, or water
Instructions
- In a 5 Qt pot or Dutch oven over medium/high heat, add 1 Tbsp olive oil and sautee ground turkey until cooked through (5 min).
- Add diced onion, chili powder, cumin powder, garlic powder, oregano, salt and pepper. Sautee 5 minutes or until onions are softened.
- Add canned diced tomatoes with juice, tomato sauce, beans, diced jalapeños or chilis, and corn.
- Stir to combine and bring to a boil then reduce heat and simmer partially covered for 20 minutes, stirring occasionally. Add water or chicken stock towards the end if you prefer a thinner chili. Keep in mind it thickens slightly as it cools. Season to taste towards the end of cooking (I like to add an extra 1/2 tsp salt).
Notes
- For a slow cooker method, cook turkey and onions first, then combine all ingredients and cook on low for 3-4 hours.
- Serve with optional toppings like shredded cheese, sour cream, avocado, cilantro, lime, jalapenos, and olives to add variety.
- Store leftovers in airtight containers refrigerated for 3-4 days or frozen up to 3 months; thaw overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8bowls of chili
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbs | 50g | |
| Protein | 29g | 58% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 32mg | 11% |
| Sodium | 1000mg | 42% |
| Potassium | 1225mg | 26% |
| Fiber | 14g | 56% |
| Sugar | 6g | 12% |
| Vitamin A | 1039IU | 21% |
| Vitamin C | 24mg | 27% |
| Calcium | 111mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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