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.
2(14.5 oz) cansred kidney beans (I used 1 can light 1 can dark), drained and rinsed
For serving:
Cheddar cheese, sour cream, 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, 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.
Notes
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.