Turkey Chili with Beans
A lean one pot chili with ground turkey, kidney beans, black beans, and smoky spices in a tomato base.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Can opener
- Colander
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 1 lb ground turkey 93% lean
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper adjust to taste
- ½ tsp salt
- ½ tsp black pepper
- 1 can diced tomatoes 14.5 oz, no salt added, with juice
- 1 can tomato sauce 8 oz, no salt added
- ½ cup low sodium chicken broth
- 1 can kidney beans 15 oz, drained and rinsed
- 1 can black beans 15 oz, drained and rinsed
- 1 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- ¼ cup fresh cilantro chopped
- ¼ cup sour cream for topping
- ¼ cup shredded cheddar cheese for topping
Instructions
Cooking
- Saute. Cook the onion in the hot oil for 5 minutes, then the garlic for 1 minute.
- Brown. Cook the turkey for 6 to 8 minutes until no pink remains.
- Season. Stir in the chili powder, cumin, paprika, oregano, cayenne, salt, and pepper for 1 minute.
- Add. Add the tomatoes, tomato sauce, broth, beans, brown sugar, and Worcestershire sauce.
- Simmer. Simmer on low, uncovered, for 30 minutes, stirring often enough to prevent sticking.
- Finish. Stir in the cilantro, adjust the salt, and top bowls with sour cream and cheddar.
Notes
Substitutions: Ground chicken works in place of turkey, and pinto beans can replace either can of beans.
Tips: Mash some beans to thicken, and cook the turkey to 165 degrees F.
Storage: Refrigerate 3 to 4 days or freeze up to 3 months. Reheat to 165 degrees F.