This healthy turkey chili recipe comes together in just 30 minutes! It's packed with flavor and perfect for busy weeknight dinners.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Soup
Cuisine: American
Keyword: best turkey chili, easy turkey chili, ground turkey chili, healthy turkey chili, simple turkey chili, turkey chili, turkey chili with beans
Servings: 8servings
Calories: 601kcal
Author: Averie Sunshine
Ingredients
4tablespoonsolive oildivided
2poundsground turkeyI used extra lean
1medium/large sweet Vidalia oniondiced small
1medium/large red bell pepperdiced small
3 to 5garlic clovesfinely pressed or minced
2 to 3teaspoonskosher saltor to taste* (see Note below)
1teaspoonfreshly ground black pepperor to taste
one 15.5-ounce can red kidney beansI used low-salt, drained and rinsed if desired
one 15-ounce can black beansI used no-salt added, drained and rinsed if desired
one 14.5-ounce can petite diced tomatoesI used no-salt added
one 8-ounce can tomato sauceplus 8 ounces water used to rinse out can (I used no-salt added)
about 8 ounces waterchicken or vegetable broth, optional (see step 5 below)
two 4-ounce cans diced green chilisI used fire-roasted
1tablespooncumin
1tablespoonchili powder
2teaspoonssmoked paprikaregular paprika may be substituted
2 to 4bay leaves
1 to 2teaspoonsgranulated sugaroptional and to taste
Optional Toppings
sour creamgreen onions, shredded cheese, crushed tortilla chips or crackers
Instructions
To a large Dutch oven, add 2 tablespoons olive oil, turkey, and cook over medium-high heat to brown, crumbling it with a spatula as it cooks and tossing it to ensure even cooking. Cook through, about 5 minutes or as necessary.
Add the onions, red pepper, drizzle remaining 2 tablespoons over the top, stir, and cook for about 5 to 7 minutes, or until vegetables have softened, stir intermittently.
Add the garlic, salt (Note because I used all low-salt or no-salt added products I use 3 teaspoons salt total; if you’re using salted versions of the other ingredients reduce salt level to 1/2 to 1 teaspoon to start with and add more if necessary), pepper, and cook for about 1 minute, stir intermittently.
Add the beans, diced tomatoes, tomato sauce, rinse can out with 8 ounces water and add the water, green chilis, cumin, chili powder, smoked paprika, bay leaves, and stir.
Depending on how thick you like your chili and if you prefer more broth, you may wish to add up to 8 additional ounces water, chicken or vegetable broth.
Bring to boil and cook for about 10 to 15 or until chili has reduced and thickened some.
Stir, taste, optionally add sugar to taste (I added 2 teaspoons because the sugar balances the acid from the tomatoes and peppers), and add more salt, pepper, or seasonings to taste.
Remove bay leaves.
Ladle into bowls and optionally garnish with sour cream, green onions, shredded cheese, crushed tortilla chips or crackers.
Notes
Storage: Chili will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. The flavors meld and marry and I think it tastes even better a day or two later.Recipe adapted from my Slow Cooker Beef Chili.