Hearty, rich and well seasoned turkey chili everyone will love! It's made healthier with ground turkey in place of ground beef but it's still super delicious and perfectly satisfying on a cold day.
Ready in: 1hour
20oz93% lean ground turkey
1red bell pepper,chopped (1 1/2 cups)
1medium yellow onion,chopped (1 1/2 cups)
3clovesgarlic,minced (1 Tbsp)
Salt and freshly ground black pepper
1(14.5 oz) candiced tomatoes with green chilies
2(8 oz each) canstomato sauce
1cuplow-sodium chicken broth, then another 1/2 cup if desired
1Tbspancho chili powder
1 1/2tspground cumin
1tspground paprika(smoked or regular sweet)
2(14.5 oz) cansred kidney beans (I used 1 can light 1 can dark), drained and rinsed
Cheddar cheese, sour cream, chopped green onions
Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add turkey, season with salt and pepper and cook, stirring occasionally and breaking up turkey until cooked through. Transfer turkey to a plate.
Heat remaining 1 Tbsp olive oil in now empty pot over medium-high. Add bell pepper and onion and saute 4 minutes.
Add garlic, chili powder, ancho chili powder, cumin, paprika and coriander and saute 30 seconds longer.
Pour in tomatoes, tomato sauce, chicken broth, cooked turkey and season with salt and pepper to taste.
Bring to a simmer then reduce heat to low. Cover and let continue to simmer, stirring occasionally, for 30 minutes.
Stir in kidney beans and more chicken broth to thin if desired and heat through, about 2 minutes. Serve warm with desired toppings.
Toppings not included in nutrition estimate.
You can sneak in a vegetable for another healthy filler. Try sautéing 1 diced carrot with the bell pepper mixture, or add 1 chopped zucchini halfway through simmering, or finish with 1 cup frozen corn near the end.
How to Make Turkey Chili in the Crockpot
To make this in the slow cooker here are the steps to follow:
Cook turkey in pot in oil. Transfer to slow cooker.
Saute bell pepper and onion in pot 4 minutes and garlic 30 seconds, transfer to slow cooker.
Add tomatoes, tomato sauce, chicken broth, spices, salt and pepper to slow cooker.
Cover and cook on low heat 5 hours.
Stir in kidney beans and heat through for a few minutes. Serve warm.