Replace red meat with turkey in this tasty, healthy recipe
This turkey and bean chili will spice up your game day or any day of the week. Make it ahead and warm turkey chili up whenever you crave a warm satisfying meal. Serve it over tortilla chips and top wth cheddar cheese, sour cream and guacamole for delicious nachos.
Turkey chili is a great, simple dish that you can make ahead of time. The recipe comes together very easily and then you just let it simmer on the stove.The addition of two different kind of beans makes turkey chili more interesting and flavorful. I especially like to make this dish on Sunday afternoons when we are gathered around watching football. Chili always reminds me of Fall and cozy days at home.
You can adjust the seasonings to suit your level of spiciness. One thing to note is the type of chili powder you are using. Dark chili powder is smokier and uses dark colored peppers like ancho or chipotle. Light chili powder will be more mild. I like to use dark chili powder in this recipe because chili requires a depth of spiciness. If you only have light chili powder add an extra tablespoon to achieve more spice.
Turkey chili will keep for 5 days in the refrigerator or 2 months in the freezer. You can serve turkey chili with whole wheat or flour tortilla or over rice. I like to top turkey chili with fresh grated sharp cheddar cheese, avocado and sour cream. You can also add chopped cilantro if you like.
Please let me know if you tried this recipe. xo, Jenn
Turkey and Bean Chili
Ingredients
- 2 tbsp light olive oil
- 1 lb ground turkey white meat
- 1½ cup onion chopped
- 3 tbsp dark chili powder or 4 tbsp of light
- 2 tbsp cumin
- 1 tsp garlic powder
- ½ tsp kosher salt
- 1 tsp dried oregano
- 1 can 28 ounce diced tomatoes
- 1 can 15.5 ounce red kidney beans
- 1 can 15.5 ounce pinto beans
- 1½ cups chicken broth
Instructions
- Heat oil in pot, add chopped onion and sauté for 3 or 4 minutes until translucent
- Add ground turkey to pot, break up meat with a wooden spoon and you brown meat
- Add can of diced tomatoes and stir
- Add both cans of beans
- Add garlic powder, dark chili powder, cumin, oregano and salt
- Stir in chicken broth
- Bring to a boil then reduce heat and simmer for 1 hour stirring occasionally
- Serve topped with avocado, sour cream and shredded cheddar cheese
