turkey chili
This hearty turkey chili is a delicious and healthy alternative to traditional chili, packed with lean protein and plenty of vegetables. Perfect for a family dinner or meal prep!
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Wooden spoon or spatula
- 1 Can opener
Ingredients
- 1 lb ground turkey Lean protein alternative.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 bell pepper, chopped any color
- 2 cups low-sodium chicken broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste salt
- to taste pepper
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and bell pepper, sautéing until soft, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Increase the heat to medium-high and add the ground turkey. Cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.
- Stir in the diced tomatoes, kidney beans, black beans, chicken broth, chili powder, cumin, paprika, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover, and let the chili simmer for 20 minutes, stirring occasionally.
- Taste and adjust seasoning if needed. If you prefer a thicker chili, simmer uncovered for an additional 5-10 minutes.
- Serve hot, topped with your choice of shredded cheese, sour cream, or cilantro.
Notes
This chili can be made in advance and stored in the fridge for up to 3 days or frozen for up to 3 months.
Feel free to add other vegetables like corn or zucchini for more texture.
Adjust the spice level by adding chopped jalapeños or cayenne pepper if desired.