Turkey Chili
A warm, hearty turkey chili that is packed with flavor and is a healthier alternative to traditional beef chili, perfect for cozy nights or gatherings.
Ingredients
Main Ingredients
- 2 teaspoons olive oil
- 1 cup yellow onion (chopped)
- 1.5 pounds ground turkey
- 3 cloves garlic (minced)
- 1 tablespoon Worcestershire sauce
- 1.5 tablespoons chili powder
- 0.25 teaspoon cayenne pepper
- 1.5 teaspoons ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon salt (or to taste)
- 0.5 teaspoon black pepper (or to taste)
- 2 tablespoons tomato paste
- 2 cups low sodium chicken broth
- 28 ounces can of diced or crushed tomatoes
- 15 ounces can of kidney beans (rinsed and drained)
- 15 ounces can of pinto beans (rinsed and drained)
- 15 ounces can of sweet corn (rinsed and drained)
Toppings
- Shredded cheddar cheese
- Sliced avocado
- Tortilla chips
- Fresh jalapeños
- Sour cream or plain Greek yogurt
- Sliced spring onion
- Fresh cilantro
Instructions
Cooking
- In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat.
- Add the chopped onion to the pot. Sauté, stirring occasionally, until the onion is translucent and tender, about 5 minutes.
- Add the ground turkey and cook, breaking it up with a wooden spoon, until evenly browned, about 7-8 minutes.
- Stir in the minced garlic and cook for about 20 seconds until fragrant.
- Add Worcestershire sauce, chili powder, cayenne pepper, ground cumin, dried oregano, salt, and black pepper. Mix well and cook for another 1-2 minutes.
- Stir in the tomato paste, cooking for another 1-2 minutes to develop flavor.
- Pour in the chicken broth and add the diced or crushed tomatoes. Stir to combine.
- Add the rinsed and drained kidney beans, pinto beans, and sweet corn. Stir gently to combine.
- Bring the chili to a boil, then reduce the heat to a low simmer. Cover and cook for 30-40 minutes, stirring occasionally.
- Taste the chili and adjust seasoning if needed.
- Ladle into bowls and top with your favorite toppings like cheddar cheese, avocado, tortilla chips, jalapeños, sour cream, spring onion, and cilantro.
Notes
Turkey chili can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months. If you prefer a spicier chili, add more cayenne pepper or jalapeños. For a thicker chili, simmer it uncovered for the last 10-15 minutes.