Turkey Chili
featured in Chicken Vs Turkey
There’s nothing more comforting than a warm bowl of chili! Whip up a batch for game day, or freeze the leftovers for an easy future dinner. Our recipe comes together in just 45 minutes, but doesn’t skimp on that long-simmered flavor. Whatever you do, don’t forget the toppings! Our favorites are sour cream, shredded cheese, and scallions.
95% would make again
Total Time
45 minutes
45 min
Prep Time
10 minutes
10 min
Cook Time
35 minutes
35 min
Total Time
45 minutes
45 min
Prep Time
10 minutes
10 min
Cook Time
35 minutes
35 min
Ingredients
for 6 Servings
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, seeded and diced
- 3 cloves garlic, minced
- 3 tablespoons chili powder
- 3 teaspoons ground cumin
- 1 lb ground turkey (455 g)
- 1 can tomato
- 2 cans red kidney bean, drained and rinsed
- 2 cups low sodium chicken stock (480 mL)
- 2 ½ teaspoons kosher salt
For Serving
- sour cream
- shredded cheddar cheese
- scallion, thinly sliced
Nutrition Info
- Calories 296
- Fat 9g
- Carbs 39g
- Fiber 26g
- Sugar 3g
- Protein 28g
Estimated values based on one serving size.
Preparation
- Heat the olive oil in a large pot over medium-high heat. Once the oil begins to shimmer, add the onion and red bell pepper and cook, stirring occasionally, until softened, 7 minutes.
- Add the garlic, chili powder, and cumin, and cook, stirring frequently, until aromatic, about 30 seconds.
- Add the ground turkey and cook, breaking up the meat with a wood spoon or spatula, until browned and cooked through, about 5 minutes.
- Add the tomatoes, red kidney beans, chicken stock, and salt and bring to a boil. Reduce the heat to low and simmer until the liquid has slightly reduced and the chili has thickened, about 20 minutes.
- Serve the chili with sour cream, cheese, and scallions.
- Enjoy!
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