Description
A hearty and flavorful turkey chili packed with black beans, kidney beans, and a blend of warm spices. This comforting one-pot meal is perfect for a cozy dinner and can be customized with your favorite toppings like cheese, sour cream, or avocado.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 garlic cloves, minced
- 1 lb ground turkey
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 tablespoons tomato paste
- 2 cups chicken broth
Spices
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- Salt and pepper to taste
Optional Toppings
- Shredded cheese
- Sour cream
- Avocado
- Cilantro
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, bell pepper, and minced garlic, sautéing for 5-6 minutes until the vegetables have softened and become fragrant.
- Cook Turkey: Add the ground turkey to the pot, breaking it apart with a spoon. Cook for 7-8 minutes until the turkey is fully browned and no longer pink.
- Add Spices: Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for about 1 minute to allow the spices to release their aromas and bloom.
- Add Beans and Tomatoes: Pour in the black beans, kidney beans, diced tomatoes, tomato sauce, tomato paste, and chicken broth. Stir well to combine all ingredients evenly.
- Simmer Chili: Bring the mixture to a gentle simmer, then reduce the heat to low. Cook uncovered for 30-40 minutes, stirring occasionally, until the chili thickens and flavors meld together.
- Adjust Seasoning and Serve: Taste the chili and adjust seasoning as needed. Serve hot with optional toppings such as shredded cheese, sour cream, avocado slices, or fresh cilantro.
Notes
- For a spicier chili, add a chopped jalapeño or a pinch of cayenne pepper along with the spices.
- To make this dish dairy-free, omit the cheese and sour cream toppings or use non-dairy alternatives.
- Leftover chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- You can substitute ground turkey with ground chicken or lean ground beef if preferred.
