Lean Ground Turkey Chili
A lighter chili with lean ground turkey, black beans, bell peppers, and diced tomatoes in a smoky sauce.
Equipment
- Large pot or Dutch oven
- Wooden spoon
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb lean ground turkey 93 percent lean
- 1 large onion chopped
- 2 medium bell peppers chopped
- 3 cloves garlic minced
- 30 oz diced tomatoes two 15 ounce cans, with juices
- 15 oz black beans drained and rinsed
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tbsp Worcestershire sauce
- ½ tsp kosher salt
Instructions
Cooking
- Brown the turkey. Cook the turkey in the oil over medium heat for 7 to 8 minutes, until no pink remains and it reaches 165 degrees F.
- Soften the vegetables. Add the onion and bell peppers and cook for 5 minutes, until soft.
- Toast the spices. Stir in the garlic, chili powder, cumin, paprika, and cayenne for 2 minutes, until fragrant.
- Simmer. Add the tomatoes, beans, Worcestershire sauce, and salt, then simmer for 20 minutes, until the chili is thick.
- Serve. Taste for salt and heat, then serve hot with cilantro, green onions, or Greek yogurt.
Notes
Substitutions: Use ground chicken in place of turkey, and kidney or pinto beans in place of black beans.
Tips: Keep a little oil in the pot because lean turkey can stick. Toppings are not included in the nutrition numbers.
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months. Reheat to 165 degrees F.