Turkey Chili
Turkey chili is a hearty stew made with ground turkey, vegetables, beans, and a blend of smoky spices, cooked until tender and thickened to a comforting consistency. The dish features a rustic texture with a rich aroma, showcasing a balance of lean meat and flavorful vegetables in a flavorful tomato-based broth.
Equipment
- Large pot or Dutch oven
- Sharp knife
Ingredients
- 1 tablespoon Olive oil for sautéing
- 1 medium Yellow onion diced
- 3 cloves Garlic minced
- 1 pound Ground turkey lean
- 1 can Diced tomatoes 14.5 oz
- 1 can Kidney beans drained and rinsed
- 1 cup Chicken or vegetable broth low sodium preferred
- 2 teaspoons Ground cumin smoky flavor
- 1 teaspoon Paprika smoked, optional
- 0.5 teaspoon Chili powder adds spice
- Salt to taste Salt
- Black pepper to taste Black pepper
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent.
- Stir in the minced garlic and cook for 1 minute, stirring frequently until fragrant.
- Add the ground turkey and cook for 7 to 8 minutes, breaking it apart with a spoon until fully cooked and lightly browned.
- Sprinkle in the cumin, smoked paprika, chili powder, salt, and black pepper. Stir well and cook for 1 minute to toast the spices.
- Pour in the diced tomatoes and broth, stirring until everything is evenly combined.
- Bring the mixture to a gentle simmer, then reduce the heat to low and cook for about 25 minutes, stirring occasionally as the flavors develop.
- Add the drained kidney beans and continue cooking for 5 minutes, allowing them to warm through and blend into the chili.
- Taste and adjust the seasoning if needed, then serve hot with your favorite toppings such as shredded cheese, sour cream, or fresh cilantro.