As a crisp chill settles in the air, there’s nothing quite like a piping hot bowl of healthy Turkey Chili to warm the soul and tantalize the taste buds. This comforting one-pot wonder is a true culinary symphony of flavors, bringing together lean ground turkey, a medley of vibrant vegetables, and an array of bold spices. Whether you’re a seasoned chili enthusiast or a newcomer to this classic dish, this recipe promises to take you on a flavorful journey through the heart of comfort food, offering a healthy twist on a beloved tradition.
Ingredients
Veggies: Yellow onion, red bell pepper, garlic, jalapeno, and frozen corn kernels are so convenient.
Ground Turkey: Lean protein, but you can substitute ground chicken or ground beef
Herbs and Spices: Vibrant and bold spices make this chili stand out. Chili powder, ground cumin, dried oregano, Aleppo Pepper and Kosher Salt. The Aleppo Pepper will bring a fruity, tart, sweet-medium-hotness to this dish. NOTE: Taste your chili powder for spiciness before adding. You may want to omit the Aleppo Pepper if you want a milder chili
Canned Tomatoes and Chicken Stock: Diced or crushed tomatoes work well and box or canned chicken stock carry the base for your chili
Canned Beans: Canned beans are so convenient and bring texture, fiber and protein. This recipe uses Red Kidney beans but feel free to substitute any kind of bean you love.
Storing and Freezing tips
REFRIGERATOR: Cool your chili before refrigerating. Place in an airtight container for up to 5 days.
FREEZER: Place cooled refrigerated chili in the freezer in airtight freezer friendly containers for up to 6 months. Remember to label and date those containers. Thaw overnight and reheat on the stove top.
Turkey Chili
Ingredients
- 2 tablespoons Olive oil
- 1 Yellow onion chopped
- 6 cloves Garlic minced
- 1 medium Red Bell Pepper Seeds removed, chopped
- 2 medium Jalapeno Peppers Seeds and veins removed, chopped fine
- 2 pounds Ground Turkey
- 4 tablespoons Chili powder
- 2 teaspoons Ground Cumin
- 1 teaspoon Dried Oregano
- ½ teaspoon Aleppo Pepper* See notes
- 1 teaspoon Kosher Salt
- 1 28-ounce Canned Diced or Crushed Tomatoes
- 1¾ cups Chicken Broth
- 1 15-ounce Canned Dark Red Kidney Beans Rinsed and drained
- 1½ cups Frozen Corn Kernels
Toppings of your choice (optional)
- Shredded Colby Jack Cheese
- Avocado Slices
- Tortilla Chips
- Cilantro
- Sour Cream
Instructions
- In a large Dutch oven or pot on medium heat, add the oil. Stir in the onion, red pepper and jalapeno. Sauté for about 5 minutes, stirring frequently. Add the garlic and stir to combine. Add the chili powder, cumin, dried oregano, Aleppo pepper and salt. Stir to combine
- Add the ground turkey and break up the meat; cooking until no longer pink.
- Add the tomatoes and chicken broth. Bring to a boil, then reduce the heat and simmer for 30 minutes or until chili starts to thicken.
- Add the kidney beans and corn and continue to simmer for about 20 minutes. Taste and adjust seasonings and salt as necessary
- Serve the chili hot with any of the suggested toppings.
