Turkey Chili Recipe
This easy Turkey Chili Recipe is filled with fiber-rich beans and lean ground turkey! It reheats and freezes beautifully, so don't be shy with leftovers. It's delicious as is or with add-ins such as sweet corn, diced bell pepper, or crisp bacon.
Servings: 5 servings
Calories: 505kcal
Ingredients
- 2 tablespoon olive oil
- 1 white onion - diced
- 1 pound ground turkey
- 3 cloves garlic - minced
- 3 tablespoon tomato paste
- 1 tablespoon chili powder
- 2 teaspoon smoked paprika
- 2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups low-sodium chicken broth
- 1 (20-ounce) can crushed tomatoes
- 1 (15-ounce) can red kidney beans - drained and rinsed
- 1 (15-ounce) can pinto beans - drained and rinsed
- 1 tablespoon granulated sugar
Instructions
- Heat the olive oil in a large pot or Dutch oven set over medium heat. Add the onions and cook until softened about 5 minutes.
- Add the ground turkey and cook, breaking it apart into small crumbles, until browned, about 5-10 minutes. Stir in the garlic and cook for 30 seconds or until fragrant.
- Add the tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Mix well to incorporate with the beef mixture. Then add the chicken broth, crushed tomatoes, kidney beans, pinto beans, and sugar. Mix well.
- Increase the heat to high and bring to a low boil, then reduce the heat to low and simmer for 30 minutes or up to 2 hours for maximum flavor.
- Serve with all your favorite toppings like shredded cheese, sour cream, green onions, and avocado.
Notes
- Slow cooker instructions: Follow steps 1 and 2 (outlined above) on the stovetop, or use your slow cooker’s sauté function if available. After browning the turkey and onions, transfer the mixture along with the remaining ingredients to a large 7-quart slow cooker. Cook on low for 6 hours or on high for 3-4 hours.
- This recipe is delicious with ground turkey breast (99/1) or ground turkey thigh (93/7).
- Transfer leftovers to an airtight container and keep stored in the refrigerator for 4-5 days. Turkey chili may be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition
Calories: 505kcal | Carbohydrates: 58g | Protein: 38g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 827mg | Potassium: 1537mg | Fiber: 18g | Sugar: 10g | Vitamin A: 1343IU | Vitamin C: 15mg | Calcium: 155mg | Iron: 9mg
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