Here’s an easy chili recipe using canned beans and ground turkey. It only takes 15 minutes to throw together, so warm up on a chilly day or for your next Super Bowl party!
BE PICTURED IN; CHARACTERIZED IN:
It’s January! That said, as nice as it may look on a sunny winter day here in Northern California, as soon as I step outside I want to turn around and go back inside while it’s still toasty.
The basis for this turkey chili recipe came from my friend Kelsey’s mom, Janeen. It’s one of their family favorites.
How to make Ground Turkey Chili
This chili uses naturally lean ground turkey, lots of black beans, onions, carrots, and red peppers and can be made in a large pot.
First we sauté onions, carrots and peppers in olive oil. To the onions we add garlic, chilli powder and ground cumin. Heating the spices at this point will help bring out more of their flavor.
To this flavor base we add ground turkey and cook until no longer pink. Then we add chicken broth, more spices and black beans (canned or already cooked) and let it simmer for an hour. Simply!
As is, this recipe makes a fairly mild chili. Chili powder varies in spiciness by brand, so you may need to adjust your taste.
If you like, you can easily add more chili powder or some cayenne pepper to intensify the spiciness. You can also add chipotle chili powder or chipotle tabasco to give the chili a smoky note.
What to serve with turkey chili
This chili tastes great over cooked rice, with warm tortillas, or with tortilla chips next to it. You can also use it as a filling for tacos or in a burrito bowl.
How to store and freeze turkey chili
This chili keeps well (and even improves the taste) for about 5 days. You can freeze it for up to three months.
Freeze portions in freezer containers or bags with as much air as possible. Thaw overnight in the fridge or heat straight from the freezer. Anyway, the best way to reheat is in a saucepan on the stovetop over low heat.
Looking for more great chili recipes?
- Easy no-bean chili
- Minced Chili
- Pressure Cooker White Chicken Chili
- Easy vegetarian chili with mushrooms
- Slow Cooker Shredded Chicken Chili
Ground Turkey Chili with Black Beans
This recipe yields a mildly hot chilli. If you like, you can easily add more chili powder or some cayenne pepper to intensify the spiciness. You can also add chipotle chili powder or chipotle tabasco to give the chili a smoky note.
As for the red peppers, Trader Joe’s has frozen sliced peppers that work well in this dish.
ingredients
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3 tablespoon Extra virgin olive oil
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1 Middle Onionchopped (about 1 cup)
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1 carrotchopped (about 1/2 cup)
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2 cups Red pepper
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Salt
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2 Garlic cloves, chopped (about 2 teaspoons)
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2 tablespoon chili powder
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1 teaspoon ground cumin
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1 lb ground turkey (I use ground turkey thighs for more flavor)
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3 cups chicken broth
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1 teaspoon dried oregano
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1 Bay leaf
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1 tablespoon tomato paste
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1 tablespoon apple vinegar or white wine vinegar
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2 (15 ounces) cans black beansdrained
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Fresh ground black pepper
method
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Fry carrots, onions and peppers:
Heat the oil in a large, heavy-bottomed saucepan (6 to 8 liters) over medium-high heat. Add chopped onion, carrot and pepper and sprinkle with salt. Cook until tender, 6 to 8 minutes.
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Add the minced garlic, chili powder, and cumin:
and cook for another minute.
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Add ground turkey:
and crumble with a wooden spoon. Increase the heat to medium-high. Stir and cook until turkey is no longer pink, about 5 minutes.
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Add the chicken broth, oregano, bay leaf, vinegar and tomato paste:
Use a straight-edged spatula or wooden spoon to scrape any browned bits off the bottom of the pan.
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Let the chili simmer:
Add the black beans. Bring the chili to the boil, simmer on a low heat. Cover and cook for half an hour.
Uncover and cook for another half hour, or until the liquid thickens.
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Surcharge:
Remove the bay leaf. Taste the chili and adjust the seasoning by adding salt and pepper to taste.
Serve with rice or heated corn tortillas.
| nutritional information (per serving) | |
|---|---|
| 475 | calories |
| 22g | Fat |
| 38g | carbohydrates |
| 32g | protein |
