Turkey Chili Recipe
This Turkey Chili Recipe is a hearty, protein-packed meal loaded with seasoned ground turkey, beans, and veggies. Simple, nutritious, and full of flavor!
Servings: 6 servings
Cost: $15.14
Equipment
Ingredients
- 1-1/2 tablespoons oil
- 1 cup finely diced yellow onion 1 onion
- 1 cup finely diced red pepper 1 pepper
- 1 tablespoon finely minced garlic
- 2 cups peeled and chopped sweet potatoes 1 large
- 1 pound lean ground turkey 93/7
- 3 tablespoons chili powder see note 1
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon beef bouillon powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne pepper optional
- 2 tablespoons tomato paste
- 2 (14.5-ounce) cans crushed tomatoes fire-roasted if desired
- 1 (15.5-ounce) can black beans drained and rinsed
- 1 (16-ounce) can chili beans in mild sauce see note 2
- 1 cup frozen corn
- 1 cup chicken stock or broth
- Toppings as desired see note 3
Instructions
- Heat olive oil in a large cast-iron pot over medium-high heat. Once oil is shimmering, add diced onion and bell pepper. Cook, stirring often, about 5 minutes or until onion is translucent. Add in garlic and stir for 30 seconds or until fragrant. Reduce heat to medium and add in diced sweet potatoes and cook, stirring occasionally, 7–9 minutes. If anything is burning or over-browning, reduce heat a little.
- Press veggies to the side of the pot and add ground turkey in the center. Increase heat to medium-high and cook, crumbling as you go, until browned on the outside, about 5 minutes. Incorporate the veggies as you cook the meat. If there is accumulated liquid, drain that off. Add in all the spices and the tomato paste. Cook, stirring constantly, for 2 minutes or until fragrant.
- Add in crushed tomatoes and cook another minute, stirring constantly. Add drained and rinsed black beans, undrained chili beans, frozen corn, and chicken stock. Stir and bring mixture to a boil, then reduce heat and simmer, covered, for 30–45 minutes or until chili thickens and sweet potato chunks are tender. Stir periodically as it simmers.
- Remove from heat. Season to taste with additional salt/pepper if needed. I like to add a few tablespoons lime juice and about 1/4 cup chopped cilantro here.
- Add your favorite toppings to individual bowls. I like a good handful of freshly grated sharp Cheddar cheese, another squeeze of lime, a good dollop of sour cream, and some chopped cilantro. Don’t forget the toppings (see note 3); they add a lot!
Video
Notes
Note 1: Chili powders can vary greatly in heat; I use McCormick, which is very mild. For a mild chili: use a mild chili powder (such as McCormick®) and use only 2 tablespoons, and leave out the cayenne pepper. To increase the heat, use 3–4 tablespoons chili powder, keep the cayenne pepper, and/or stir in 1–2 tablespoons diced jalapeños (add alongside the garlic addition).
Note 2: You can find Chili beans near other canned beans in the grocery store. They are generally pinto beans in a mild and tasty chili-spiked sauce. If you can’t find chili beans (sometimes called ranch-style beans), I’d recommend using a can of pinto beans instead. Don’t drain or rinse these beans; the sauce they’re in add loads of flavor.
Note 3: Choose some of these toppings to add: freshly grated sharp Cheddar, sour cream (light or fat-free), cilantro, lime, crushed crackers, and/or ripe avocado.
Storage: Store this Turkey Chili Recipe in the fridge in an airtight container for 3–4 days. To freeze, store whole or portions in freezer bags, thaw overnight, and reheat in a pot.
Nutrition
Serving: 1serving | Calories: 314kcal | Carbohydrates: 37g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 558mg | Potassium: 869mg | Fiber: 7g | Sugar: 8g | Vitamin A: 13789IU | Vitamin C: 60mg | Calcium: 75mg | Iron: 3mg