This chili is so easy to make, is delicious and is best spiced to taste (anywhere from mild to tear-jerking), plus this recipe is a little healthier with the substitution of ground turkey instead of beef!
Whether it’s in a bowl with some toppings, on a burger, a plate of spaghetti, or even in a taco shell, it certainly is a versatile dish, great both for dinner and tomorrow’s lunch.
And if that didn’t sell you.. you can freeze it for future meals if you make more than you can eat in a given time frame! There is nothing like having a full freezer of pre-made, healthy meals!
- 2 Tbsp olive oil
- 1 green bell pepper , chopped (1 1/2 cups)
- 1/2 chopped jalapeno (~1 1/3 inches)
- 1 medium yellow onion , chopped (1 1/2 cups)
- 3 cloves garlic , minced (1 Tbsp)
- 20 oz 93% lean ground turkey
- Salt and freshly ground black pepper
- 1 (14.5 oz) can diced tomatoes
with green chilies
- 2 (8 oz) cans tomato sauce
- 1 cup low-sodium chicken broth , then another 1/2 cup if desired
- 1 Tbsp chili powder
- 1 Tbsp ancho chili powder
- 1 1/2 tsp ground cumin
- 1 tsp ground paprika
- 1/2 tsp ground coriander
- 2 (14.5 oz) cans red kidney beans (I used 1 can light 1 can dark), drained and rinsed
Heat 1 Tbsp olive oil in a large pot set over medium heat. Add bell pepper, jalapeno and onion and saute 3 minutes then add garlic and saute 30 seconds longer. Pour mixture onto a plate.
Heat remaining 1 Tbsp olive oil in pot over medium-high heat. Add turkey, season with salt and pepper and cook, stirring occasionally and breaking up turkey until cooked through. Drain off rendered fat.
Return veggies to pan with turkey (I also added some leftover turkey taco meat from earlier in the week), then add tomatoes, tomato sauce, chicken broth, chili powder, ancho chili powder, cumin, paprika and coriander and season with salt and pepper to taste. Bring to a boil then reduce heat to a simmer, cover and simmer stirring occasionally 20 minutes. Stir in kidney beans and more chicken broth to thin if desired (I didn’t add the additional because I like thick chili!) and heat through, about 2 minutes. Serve warm with desired toppings.
As you can see below, I chose red onion, cheese, sour cream and broken tortilla chips (all leftovers from some turkey tacos I made earlier this week!)