Turkey Chili

This turkey chili is made with lean ground turkey, red kidney beans, diced tomatoes, and a combination of aromatics and spices.

Course Main Course

Cuisine Mexican & Southwestern

Keyword chili, ground turkey

Prep Time 10

Cook Time 1 40

Total Time 1 50

Servings

Calories 378kcal

Author Elizabeth

Ingredients

1 tablespoon Olive oil
1 Medium Onion small dice
5-6 Garlic Cloves minced
2 pounds Ground Turkey 85/15 works well – if you want to go a little leaner use 93/7
2 tablespoons Chili Powder
1½ teaspoon Ground Cumin
1 teaspoon Salt
¼ teaspoon Black Pepper
¼ teaspoon Cayenne Pepper
2 (14 ounce) cans Diced Tomatoes (we use petite dice)
4 cups Chicken Broth
1 Bay Leaf
1-2 Dried Whole Chili Peppers optional (I use dried Chile de Arbol)
2 (15 ounce) cans Red Beans drained and rinsed

Instructions

Heat the oil in a large, heavy pot over medium heat. When the oil is hot but not smoking, add the onions and cook for approximately 3 minutes until they start to soften, stir frequently.
Add the garlic, cook 1 minute, stirring frequently.
Raise the heat to medium-high, add the ground turkey, chili powder, cumin, salt, black pepper, and cayenne pepper. Stir well until combined.
Arrange the meat in one layer and cook, undisturbed, for 3 minutes. Stir well, arrange in one layer again and cook for 2 minutes. Stir the turkey mixture while breaking up any large pieces with a wooden spoon or spatula until most of the liquid has cooked away.
Add the diced tomatoes, chicken broth, bay leaf, and dried chili peppers (if using) and stir. Raise the heat to high, bring the liquid to a boil (will take about 5 minutes).
Lower the heat to medium-low, cover and simmer 30 minutes to let the flavors develop and come together, stir occasionally.
Raise the heat to medium, add the red beans to the pot, stir. Cook, half-covered, until it starts to simmer.
Uncover the pot and cook for 45-55 minutes (less or more if needed) until the chili thickens and reaches the desired consistency.
Stir occasionally at first. As the chili thickens and reduces stir more often to prevent sticking on the bottom. Also, keep the chili at a simmer, lower the heat to medium-low (or further) if it starts boiling too vigorously.
Remove and discard the bay leaf and the chili peppers. Taste the chili and add salt, if needed. As a reference we added ¼ teaspoon to ours.
Garnish with shredded cheese and green onions, or with your favorite chili toppings.

Notes

Reduce the amount (or eliminate) of cayenne pepper and the chili de arbol if you don’t want the chili too spicy.
If you are sensitive to salt replace some of the canned ingredients with reduced sodium alternatives. There are good low sodium options available for canned beans, canned tomatoes, and chicken broth.

Nutrition