There’s something so comforting about a hot bowl of this delicious Turkey Chili! It tastes like it’s been cooked for hours but you can make it in about thirty minutes! Serve it with a variety of toppings the next time you have friends over for game night. It’s also a perfect nutritious weeknight meal that the whole family will love.
There’s something so comforting about a hot bowl of homemade chili on a cold night. 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
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- Kosher salt and black pepper
- 1 pound ground turkey (93% lean)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 bay leaf
- 1 can diced green chilis
- 1 can (15.5 oz) pinto 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 reduced sodium chicken stock
- shredded cheese, sour cream or Greek yogurt, scallions, cilantro, avocado
- Heat the oil in a large Dutch oven or other heavy-bottomed pot over medium heat. Add the turkey and season it with a pinch of salt. Brown the turkey, breaking it up as it cooks.
- Add the onion, pepper and garlic and stir to combine. Cook, stirring occasionally, until vegetables start to soften, 4-5 minutes.
- Stir in the chili powder, cumin, oregano, and bay leaf. Then add the green chilis, beans, diced tomatoes, tomato sauce, chicken stock, and ½ teaspoon salt. Stir to combine well.
- Simmer the chili for 20 minutes. Taste and adjust seasoning as desired.
- To serve, spoon chili into bowls and serve plain or topped with desired garnishes like shredded cheese, sour cream or yogurt, scallions, cilantro, and/or diced avocado. Chili can also be served over pasta or rice.