Description
A great weeknight turkey chili that is so full of flavor you may not go back to beef!
Ingredients
Scale
- 2 Tablespoons Olive oil
- 1 Lb. Lean Ground Turkey
- ½ – 1 Cup Onion, chopped
- 1 Bell Pepper (red, yellow or green), diced
- 1 Jalapeno Pepper, finely diced
- 3 Cloves Minced garlic
- 28 Oz. Fire Roasted Tomatoes
- 2 Cups Chicken broth
- 1 teaspoon Cumin
- 2 Tablespoons Chili powder
- ½ teaspoon Cayenne pepper
- ½ teaspoon Oregano
- Salt and pepper to taste
- 1 (15oz) Can Black beans, drained
- 1 (15oz) Can Kidney beans, drained
Instructions
- Heat Oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat until shimmering.
- Cook Vegetables: Add the chopped onions and diced bell pepper to the pot. Cook for about 5 minutes, or until they are tender and softened.
- Cook Turkey: Add the ground turkey to the pot and turn the heat to high. Break the turkey apart and stir occasionally, allowing it to cook until mostly browned. Let it cook undisturbed until the top turns white, then break it into smaller pieces.
- Add Garlic and Spices: Stir in the minced garlic, cumin, chili powder, cayenne pepper, oregano, salt, and pepper. Cook for about 1 minute, until the garlic is fragrant and the spices are well incorporated.
- Add Tomatoes and Broth: Pour in the fire-roasted tomatoes and chicken broth. Stir to combine.
- Add Beans: Add the drained black beans and kidney beans to the pot.
- Simmer: Bring the mixture to a quick boil, then reduce the heat and let it simmer for 30-45 minutes. Adjust the seasoning as needed.
- Serve: Serve hot with your favorite toppings. Refrigerate leftovers for up to a week or freeze for up to 3 months.
- Prep Time: 10-15 minutes
- Cook Time: 30-45 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 serving
- Calories: 240-270
- Sugar: 5-7 gr
- Sodium: 550-560 mg
- Fat: 8-10 gr
- Saturated Fat: 2-3 gr
- Carbohydrates: 20-25 gr
- Fiber: 6-8 gr
- Protein: 18-20 gr
- Cholesterol: 30-40 mg
