Turkey Chili
A warm, hearty turkey chili packed with flavor and nutrients, perfect for busy nights and gatherings.
Ingredients
For the chili
- 2 tablespoons olive oil Essential for sautéing and adds rich flavor.
- 1 pound ground turkey A lean protein source.
- 1 medium sweet Vidalia onion Adds natural sweetness.
- 1 large red bell pepper Provides crunchy texture.
- 3 cloves garlic Adds robust flavor.
- 1 teaspoon kosher salt Essential for seasoning.
- 1/2 teaspoon black pepper Adds subtle heat.
- 1 can (15 oz) red kidney beans Source of protein and fiber.
- 1 can (15 oz) black beans Contributes additional protein.
- 1 can (14.5 oz) petite diced tomatoes Provides acidity.
- 8 ounces tomato sauce Adds smooth texture.
- 8 ounces water Adjusts consistency.
- 1 cup chicken or vegetable broth Optional for added flavor.
- 1 can (4 oz) diced green chilis Adds a touch of heat.
- 1 teaspoon cumin Imparts warm flavor.
- 1 tablespoon chili powder Essential for heat.
- 1 teaspoon smoked paprika Adds smoky flavor.
- 2 leaves bay leaves For infusion of flavor.
- 1 teaspoon granulated sugar Optional to balance acidity.
Toppings
- 1 cup sour cream Balances spiciness.
- 1/2 cup green onions Fresh garnish.
- 1 cup shredded cheese Optional topping.
- 1 cup crushed tortilla chips or crackers Adds crunch.
Instructions
Preparation
- In a large Dutch oven, add two tablespoons of olive oil and heat over medium-high.
- Add the ground turkey to the pot, crumbling it as it cooks for about five minutes until browned.
- Stir in the diced onions and red bell pepper, drizzling the remaining olive oil over them.
- Cook the onions and bell peppers for about 5 to 7 minutes until they are softened.
- Stir in the pressed garlic, kosher salt, and black pepper, cooking for one minute until fragrant.
Cooking
- Stir in the kidney beans, black beans, diced tomatoes, tomato sauce, and rinsed can with eight ounces of water.
- Add the diced green chilis, cumin, chili powder, smoked paprika, and bay leaves to the pot.
- If desired, pour in up to eight additional ounces of water or broth for a thicker texture.
- Increase heat to bring the mixture to a boil, then reduce heat and simmer.
- Cook for 10 to 15 minutes until the chili thickens, stirring occasionally.
- Taste the chili and adjust seasoning, adding optional sugar if desired.
- Remove bay leaves and serve in bowls, garnishing with optional toppings.
Notes
For a spicier kick, consider adding fresh jalapeños or extra green chilis. Let chili sit before serving to deepen flavors. This dish can be meal prepped and stored for up to five days in the fridge.