Description

This hearty Ground Turkey Chili is a delicious and comforting meal that combines lean ground turkey with beans, tomatoes, and a blend of spices for a flavorful and nutritious dish. Perfect for a cozy dinner, it comes together quickly and simmers to develop rich flavors, served with optional garnishes like sour cream, shredded cheese, and fresh parsley.

Ingredients

Main Ingredients

1 pound ground turkey
1 yellow onion, chopped
2 tbsp chili powder
1 tsp salt
1 tsp cumin
1 tsp garlic powder
15.5 ounce can red kidney beans, undrained
15.5 ounce can pinto beans, undrained
14.5 ounce can fire roasted tomatoes, undrained
6 ounce can tomato paste

Optional Garnishes

Sour cream
Shredded cheese
Chopped parsley

Cook Mode Prevent your screen from going dark

Instructions

Cook the Turkey and Onions: In a large pot or Dutch oven over medium-high heat, add the ground turkey, chopped onion, chili powder, salt, cumin, and garlic powder. Stir and cook the mixture until the onions soften and the turkey is no longer pink, about 5-7 minutes. Drain any excess grease from the pan.
Add Beans and Tomatoes: Pour in the red kidney beans, pinto beans, fire roasted tomatoes, and tomato paste directly into the pot. Do not drain the canned beans or tomatoes, as the liquid adds flavor and body to the chili.
Simmer the Chili: Stir all the ingredients together thoroughly to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for 30-45 minutes, allowing the flavors to meld and the chili to thicken.
Serve and Garnish: Ladle the hot chili into bowls and top with your desired garnishes, such as sour cream, shredded cheese, and chopped parsley, if using. Enjoy!

Notes

Do not drain the canned beans or tomatoes to maintain flavor and texture.
Adjust chili powder to your spice preference.
You can substitute ground turkey with lean ground chicken or beef if preferred.
For a thicker chili, simmer uncovered for an additional 10-15 minutes.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.