Turkey Chili
Yield: 8 servings
Calories: 302kcal
This turkey chili recipe is a healthier alternative to traditional beef chili, it's packed with lean protein and tons of flavorful spices. Plus, it's so easy to customize with your favorite veggies and toppings.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 cup (135 g) diced yellow onion, ¼" dice
- 2 tablespoons (20 g) minced garlic
- 1 pound (454 g) ground turkey, 85 to 93% lean
- ¼ cup (25 g) chili seasoning
- 2 tablespoons (30 g) tomato paste
- 1 cup (140 g) diced red bell pepper, ¼" dice
- 2 tablespoons (18 g) minced jalapeno
- 15 ounces (425 g) canned red kidney beans, rinsed and drained
- 15 ounces (425 g) canned pinto beans, rinsed and drained
- 15 ounces (425 g) canned black beans, rinsed and drained
- 15 ounces (425 g) canned crushed tomatoes
- 14.5 ounces (411 g) canned fire-roasted tomatoes, plus juice
- 2 cups (480 ml) unsalted chicken stock, or broth
- 2 tablespoons (60 ml) Worcestershire sauce
Instructions
- Cook Aromatics – Heat a large pot or Dutch oven over medium heat. Add olive oil, then once hot, add the onions and saute for 2 minutes. Add the garlic and cook for 30 seconds.
- Cook the Turkey – Add the ground turkey and cook until no longer pink, breaking the meat into smaller chunks, 4 to 6 minutes.
- Add Seasonings and Vegetables – Add the chili seasoning, stir, and cook for 1 minute. Add the tomato paste, stir, and cook for 1 minute. Add bell peppers and minced jalapenos, and cook for 1 minute.
- Add the Beans and Tomatoes – Add the kidney beans, black beans, pinto beans, crushed tomatoes, diced tomatoes, chicken stock, and Worcestershire sauce. Stir to combine.
- Cook the Chili – Bring to a boil, then reduce to a simmer over medium heat. Stir occasionally, cooking until the liquid reduces slightly, about 25 to 30 minutes. Reduce the heat if bubbling too rapidly. Add more stock or water for a thinner consistency. Season to taste with salt and pepper.
- To Serve – Serve with desired toppings like sour cream, cheddar cheese, chips, cilantro, and sliced green onions.
Notes
- Recipe Yield: About 8 cups
- Serving Size: 1 cup
- Storing: Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months.
- Homemade Chili Seasoning: 1 tbsp chili powder, 1 tbsp cumin, 2 tsp smoked paprika, 1 1/2 tsp kosher salt, 1 tsp coriander, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp black pepper, 1/4 tsp chipotle chili powder.
- Increasing the Spiciness: Add cayenne or chipotle chili powder 1/4 teaspoon at a time until the desired heat level is reached.
Nutrition
Calories: 302kcal | Carbohydrates: 39g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 739mg | Potassium: 1034mg | Fiber: 12g | Sugar: 8g | Vitamin A: 2634IU | Vitamin C: 40mg | Calcium: 120mg | Iron: 5mg
Recipe Link
Recipe Video