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Stovetop Turkey Chili

Stovetop Turkey Chili Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb lean ground turkey
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 tbsp tomato paste
  • 1 (28 oz) can diced tomatoes, with juices
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 ½ cups low-sodium chicken broth
  • Optional toppings: shredded cheddar, sour cream, chopped cilantro, diced avocado, tortilla chips

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Add turkey and cook until browned, about 5 to 7 minutes.
  2. Push turkey aside, add onion, garlic, bell pepper, and jalapeño to the center. Cook until softened, 3 to 4 minutes, then stir everything together. Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper; cook 1 minute, stirring.
  3. Stir in tomato paste, then add diced tomatoes with juices, beans, and broth. Bring to a boil, reduce heat to low, and simmer uncovered 15 minutes.
  4. Taste and adjust salt. Ladle into bowls and top as desired.

Notes

The chili will thicken as it cools, so if it looks a little loose after 15 minutes, give it a stir and let it sit off the heat for a few minutes. For a smokier flavor, use fire-roasted diced tomatoes. Leftovers keep well in the fridge for up to 4 days.