Description
This Easy Turkey Chili is a hearty and flavorful dish that’s perfect for a quick weeknight meal. It’s packed with lean ground turkey, beans, and a blend of spices, making it a satisfying and healthy chili recipe.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 pound ground turkey
- 2 heaping tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1 (14-ounce) can red kidney beans, drained and rinsed
- 2 (10.5-ounce) cans RoTel Diced Tomatoes & Green Chilies, undrained
- 1/2 cup water or chicken broth
- Salt and pepper, to taste
Suggested Toppings:
- Shredded cheddar cheese
- Chopped cilantro
- Sour cream
- Corn chips or strips
- Scallions or red onions
- Avocado
Instructions
- Sauté Onion and Brown Turkey: Heat olive oil in a Dutch oven or large pot over medium-high heat. Sauté onion until softened. Add ground turkey and cook, breaking it up with a spoon, until browned.
- Add Spices and Flavorings: Stir in tomato paste, Worcestershire sauce, chili powder, garlic powder, cumin, smoked paprika, and cayenne pepper.
- Simmer with Beans and Tomatoes: Add kidney beans, RoTel, and water (or broth). Bring to a gentle boil, then reduce heat, partially cover, and simmer for 15-20 minutes, stirring occasionally.
- Season and Serve: Season with salt and pepper to taste. Serve hot with desired toppings.
Notes
- Spice Level: Adjust cayenne pepper according to your preference or omit it for a milder chili.
- Make Ahead: This chili can be made ahead of time and reheated.
- Storage: Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 350kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
