Easy Turkey Chili
This flavorful and lightened up chili is quick and easy to put together, making it a great weeknight meal option. It freezes well for up to 3 months -- just defrost and reheat when you get the craving! This recipe makes 6 servings.
PREP TIME
10 minutes
COOK TIME
30 minutes
Ingredients
1 tablespoon olive oil
2 pounds ground turkey
1 large white or yellow onion, chopped
2 tablespoons garlic, minced
1 red bell pepper, cored, seeded and chopped
2 large stalks celery, chopped
1 jalapeño pepper, seeds removed and finely chopped (use more or less depending on your heat preference)
1 bay leaf
3 tablespoons chili powder
2 teaspoons ground cumin
3 cups canned diced tomatoes with juice
2 cups chicken or vegetable stock
2 15-ounce cans red kidney beans, rinsed and drained
Salt and freshly ground pepper, to taste
For the toppings:
2 cups shredded cheddar cheese
1 cup sour cream
2 avocados, pitted, peeled and chopped
Sliced lime (optional)
2 pounds ground turkey
1 large white or yellow onion, chopped
2 tablespoons garlic, minced
1 red bell pepper, cored, seeded and chopped
2 large stalks celery, chopped
1 jalapeño pepper, seeds removed and finely chopped (use more or less depending on your heat preference)
1 bay leaf
3 tablespoons chili powder
2 teaspoons ground cumin
3 cups canned diced tomatoes with juice
2 cups chicken or vegetable stock
2 15-ounce cans red kidney beans, rinsed and drained
Salt and freshly ground pepper, to taste
For the toppings:
2 cups shredded cheddar cheese
1 cup sour cream
2 avocados, pitted, peeled and chopped
Sliced lime (optional)
Directions
Heat a large, heavy-bottomed skillet or pot to medium-high; add oil and turkey. Cook turkey for 5 minutes, breaking up and large pieces with a spatula.
Add the onions, garlic, sweet pepper, celery, jalapeño pepper, bay leaf, chili powder and cumin. Stir to combine. Cook for 5 minutes.
Add the tomatoes, stock, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve with cheddar cheese, avocado, and sour cream and lime wedges, if desired.
Add the onions, garlic, sweet pepper, celery, jalapeño pepper, bay leaf, chili powder and cumin. Stir to combine. Cook for 5 minutes.
Add the tomatoes, stock, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve with cheddar cheese, avocado, and sour cream and lime wedges, if desired.
Looking for inspiration? Try these recipes:
Veggie Lasagna with Butternut Squash, Spinach and Caramelized Onions
Sweet and Spicy Tempeh Stir-fry
Halibut Tacos with Fresh Mango
