Turkey Chili
Hearty ground turkey chili loaded with beans, tomatoes, and warm spices. A weeknight crowd-pleaser that tastes even better the next day.
- Total time
- 35 min
- Servings
- 6
- Calories
- 312
- Protein
- 36g
Ingredients
- 1.5 lb ground turkey
- 1 medium yellow onion
- 3 cloves garlic cloves
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 can canned diced tomatoes (28 oz can)
- 1 can canned kidney beans (15 oz can), drained and rinsed
- 1 cup chicken broth
Instructions
- 1
Dice the onion crosswise into 1/4-inch cubes—place the root end flat on the cutting board, make vertical cuts downward, then turn it 90 degrees and slice crosswise to create small dice.
- 2
Mince the garlic cloves until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.
- 3
Place the large pot over medium-high heat and add 1 tablespoon olive oil.
- 4
When the oil shimmers and slides quickly when you tilt the pot, add the ground turkey and break it apart with a wooden spoon into small crumbles as it cooks.
- 5
Continue stirring until the turkey is no longer pink inside and shows a light brown color on the outside, about 8–10 minutes total. Remove the turkey to a clean plate using a slotted spoon.
- 6
Add the diced onion to the same pot and stir with a wooden spoon once every 30 seconds until the onion becomes soft and translucent, about 5 minutes.
- 7
Pour in the minced garlic and stir constantly for 30 seconds until the kitchen fills with a strong garlic aroma.
- 8
Sprinkle the 2 tablespoons chili powder and 1 tablespoon cumin into the pot and stir continuously for 30 seconds until the spices smell strongly fragrant and coat the onion.
- 9
Pour in the can of diced tomatoes (with their liquid) and the 1 cup chicken broth, stirring to combine everything.
- 10
Return the cooked turkey to the pot and stir until evenly distributed.
- 11
Add the drained and rinsed kidney beans to the pot and stir to mix.
- 12
Reduce the heat to medium-low and simmer uncovered, stirring once every 2 minutes, until the flavors meld and the chili thickens slightly, about 12–15 minutes.
- 13
Taste the chili and season with salt and pepper to your preference, stirring after each addition.
- 14
Ladle the chili into serving bowls and divide equally among plates.
Tools you’ll need
- large pot (at least 4 quarts)
- wooden spoon
- slotted spoon
- cutting board
- chef's knife
- measuring spoons
- measuring cups
- ladle
- bowls for serving
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