There’s something so comforting about a hot bowl of homemade chili on a cold night, especially with football playoffs underway. Served with a variety of toppings, my turkey and bean chili is a fun dish to share with friends on game night. It’s equally delicious as a nutritious weeknight meal that the whole family will love. My chili tastes like it’s been cooked for hours but it can be prepared in about thirty minutes. The secret is the addition of chipotles in adobo, fire roasted tomatoes and chicken stock, which give it plenty of smoky, slow cooked flavor.
I like to serve the chili with several different garnishes so that everyone can make their own unique creation. Greek yogurt and avocado slices are just a couple of my favorites. I also sometimes serve it with spaghetti and shredded cheese, which is my husband Pete’s favorite. The best part about this chili is that it tastes even better the next day so feel free to double the recipe- you won’t regret it!
Turkey and Bean Chili
- 2 teaspoons olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- Kosher salt and black pepper
- 1 package (20 ounces) lean ground turkey (93% lean)
- 1 chipotle in adobo, seeded and minced (add more if you like a lot of spice)
- 2 teaspoons adobo sauce (from the can)
- 1 ½ teaspoons ground cumin
- ½ teaspoon oregano
- 1 can (15.5 oz) black beans, drained and rinsed
- 1 can (15.5 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced, fire-roasted tomatoes
- 1 small can (8 oz) tomato sauce
- 1 cup low sodium chicken stock
- 3 tablespoons chopped cilantro
- Optional garnishes: shredded reduced fat cheddar cheese reduced fat sour cream or yogurt, cilantro sprigs, chopped onion and avocado slices
- Heat the oil in a large Dutch oven or other heavy-bottomed pot over medium heat. Add the onion, pepper and garlic and stir to coat with the oil. Season the vegetables with salt and pepper and cook, stirring occasionally, until softened, 4-5 minutes. Add the turkey and cook until browned, breaking it up as it cooks. Stir in the chipotles, adobo sauce, cumin, oregano, 1 teaspoon salt and ½ teaspoon black pepper. Then add the beans, tomatoes, tomato sauce, and chicken stock and stir to combine well.
- Simmer the chili, partially covered, for 20 minutes. Stir in the cilantro. Taste and adjust seasoning as desired. To serve, spoon chili into bowls and serve plain or topped with desired garnishes like cheese, sour cream/yogurt, cilantro, onion and/or avocado slices. Chili can also be served over pasta or rice.