Turkey Chili
Ingredients
The base
-
2
Tbsp
olive oil
-
20
oz
93% lean ground turkey
-
1
red bell pepper
chopped (about 1 ½ cups)
-
1
medium
yellow onion, chopped (about 1 ½ cups)
-
3
cloves
garlic, minced (about 1 Tbsp)
-
to taste
salt and freshly ground black pepper
The liquids
-
1
14.5 oz can
diced tomatoes with green chilies
-
2
8 oz cans
tomato sauce
-
1
cup
low-sodium chicken broth
-
½
cup
low-sodium chicken broth (optional, to thin)
The spices
-
1
Tbsp
chili powder
-
1
Tbsp
ancho chili powder
-
1 ½
tsp
ground cumin
-
1
tsp
ground paprika (smoked or sweet)
-
½
tsp
ground coriander
The beans
-
2
14.5 oz cans
red kidney beans, drained and rinsed
For serving
-
to taste
cheddar cheese
-
to taste
sour cream
-
to taste
chopped green onions
Instructions
- Heat 1 Tbsp olive oil in a large pot over medium-high heat.
- Add turkey, season with salt and pepper, and cook until cooked through, then transfer to a plate.
- Heat the remaining olive oil in the pot and sauté bell pepper and onion for 4 minutes.
- Add garlic, chili powder, ancho chili powder, cumin, paprika, and coriander, and sauté for another 30 seconds.
- Pour in the diced tomatoes, tomato sauce, chicken broth, and cooked turkey, then season with salt and pepper.
- Bring to a simmer, reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Stir in the kidney beans and additional chicken broth if desired, and heat through for about 2 minutes.
- Serve warm with desired toppings.
Nutrition Facts (estimated)
Servings
5
Calories
442
Total fat
17g
Total carbohydrates
40g
Total protein
34g
Sodium
1188mg
Cholesterol
83mg
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