Description
This hearty Ground Turkey Chili is a flavorful and comforting dish perfect for any day. Made with lean ground turkey, aromatic spices, and a medley of beans and fire-roasted tomatoes, it comes together quickly on the stovetop. Topped with sour cream, shredded cheese, and fresh parsley, this chili delivers a warm, satisfying meal that’s healthy and easy to prepare.
Ingredients
Scale
Main Ingredients
- 1 pound ground turkey
- 1 yellow onion, chopped
- 2 tbsp chili powder
- 1 tsp salt
- 1 tsp cumin
- 1 tsp garlic powder
- 15.5 ounce can red kidney beans, undrained
- 15.5 ounce can pinto beans, undrained
- 14.5 ounce can fire roasted tomatoes, undrained
- 6 ounce can tomato paste
Optional Garnishes
- Sour cream
- Shredded cheese
- Chopped parsley
Instructions
- Sauté Turkey and Onions: In a large pot or Dutch oven over medium-high heat, add the ground turkey, chopped onion, chili powder, salt, cumin, and garlic powder. Stir and cook the mixture until the onions soften and the turkey is no longer pink, about 5-7 minutes. Drain any excess grease from the pan.
- Add Canned Ingredients: Pour in the red kidney beans, pinto beans, fire roasted tomatoes, and tomato paste directly into the pot. Do not drain the canned beans or tomatoes, as the liquid adds flavor and body to the chili.
- Simmer the Chili: Stir all the ingredients together thoroughly to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for 30-45 minutes, allowing the flavors to meld and the chili to thicken.
- Serve: Ladle the hot chili into bowls and top with your desired garnishes, such as sour cream, shredded cheese, and chopped parsley, if using. Enjoy!
Notes
- Do not drain the canned beans and tomatoes to retain flavor and liquid body in the chili.
- You can adjust the chili powder and spices to your preferred heat level.
- For a thicker chili, simmer uncovered for the last 10 minutes to reduce liquid.
- Serve with cornbread or tortilla chips for a complete meal.
