Turkey Chili

A healthier alternative to classic beef chili, my turkey chili has all the flavor of the original with half the fat. It finishes in under an hour and makes a fantastic weeknight dinner!

Recipe includes a how-to video!

Course Dinner, Healthy soup, lunch, Soup

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings (about 1 ½ cups per serving)

Calories 192kcal

Author Sam Merritt

Equipment

Dutch Oven (or a large pot)

Ingredients

2 Tablespoons avocado oil (may substitute olive, canola, or vegetable oil)
1 (200 g) large yellow onion diced small (about 1 ½ cups)
1 (155 g) red bell pepper diced small
1 Tablespoon minced garlic
1 lb (454 g) ground turkey
1 Tablespoon chili powder
1 Tablespoon ancho chili powder
1 ½ teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon onion powder
½ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
¾ teaspoon table salt
2 Tablespoons (33 g) tomato paste
1 Tablespoon Worcestershire sauce (may substitute coconut aminos)
2 - 15 oz (850 g) cans dark red kidney beans lightly rinsed and drained
14.5 oz (411 g) fire roasted tomatoes undrained
4 oz (113 g) green chilis undrained
1 cup (236 ml) chicken broth
Toppings: we like sour cream avocado, corn chips

Instructions

Heat oil in a dutch oven or large pot over just above medium heat.
2 Tablespoons avocado oil
Add onion and pepper and cook several minutes, until softened.
1 large yellow onion, 1 red bell pepper
Add garlic and cook, stirring, until fragrant, about 30 seconds.
1 Tablespoon minced garlic
Add ground turkey and cook until mostly browned but some pink still remains. Add all spices (chili powder, ancho chili powder, smoked paprika, cumin, onion powder, black pepper, cayenne pepper, and salt) and stir until well distributed through the turkey/veggies.
1 lb ground turkey, 1 Tablespoon chili powder, 1 Tablespoon ancho chili powder, 1 ½ teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon onion powder, ½ teaspoon ground black pepper, ⅛ teaspoon cayenne pepper, ¾ teaspoon table salt
Make a small space in the bottom of your pan and add the tomato paste. Cook this, stirring occasionally, about 30-60 seconds (until caramelized and deeper in color).
2 Tablespoons tomato paste
Add Worcestershire sauce, beans, tomatoes, and chilis.
2 - 15 oz cans dark red kidney beans, 14.5 oz fire roasted tomatoes, 4 oz green chilis, 1 Tablespoon Worcestershire sauce
Slowly drizzle in chicken broth, stir well, bring to a simmer.
1 cup chicken broth
Allow chili to simmer for 30 minutes before serving (flavor develops as it simmers!).
Serve warm, topped with desired toppings (don’t skip the sour cream!)
Toppings: we like sour cream

Video

Notes

Storing

Store in an airtight container in the refrigerator for up to four days. This chili may also be frozen, allow it to cool then place in an airtight container, seal tightly, and freeze for up to 2-3 months. I usually press a piece of parchment paper directly against the surface of the chili before sealing and freezing to help prevent frostbite. I will thaw overnight in the refrigerator and then reheat it on the stove top.

Nutrition