Simple Turkey Chili - A Satisfying Favorite
This simple turkey chili--a satisfying favorite--is a recipe you want to have on hand for cold-weather dinners, lunches, and tailgates.
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Course dinner, lunch
Cuisine American
- 1 tablespoon canola oil (or avocado or olive oil)
- 1 medium white onion, chopped
- 2 garlic cloves, minced
- 1 medium green bell pepper, chopped
- 1 medium red or yellow bell pepper, chopped optional
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- ½-1 teaspoon crushed red pepper flakes optional
- ½ teaspoon salt
- freshly ground pepper to taste
- 2 pounds ground turkey or use 1 pound ground turkey and add an extra can of beans!
- 1 cup reduced-sodium chicken broth
- 1 28-ounce can whole peeled tomatoes, undrained
- 2 tablespoons tomato paste
- 1 15-ounce can red kidney beans, rinsed and drained
Topping Suggestions
- shredded cheese
- sliced avocado
- sour cream
- tortilla chips
- fresh cilantro, chopped
Heat oil in a Dutch oven or large pot over medium heat. Add onion, garlic, and bell pepper. Saute for 2-3 minutes, until tender. Sprinkle with cumin, chili powder, and red pepper flakes. Cook for another minute.
Add turkey to the pan and cook until browned, about 6-8 minutes, crumbling the meat as it cooks.
Stir broth, tomatoes, and tomato paste into the pot and bring it to a boil. Reduce to a simmer, add kidney beans, cover, and let simmer for about 25 minutes. Taste and season with salt, pepper, or additional chili powder as needed.
Serve with toppings and enjoy!
Keyword chili, football, tailgate, tex-mex, turkey