The easiest and tastiest Turkey Chili perfect for Fall! I love tossing this together on cold evenings and enjoying the the left overs the next day for lunch. This chili comes together so quickly so it is also helpful to have on hand to make for week night dinner! Find the simple recipe below and let me know if you make it this season.
Turkey Chili Recipe
What You Need
1 tablespoon olive oil
1 pound ground turkey
1 can each; black, kidney, pinto beans
1/2 a yellow onion chopped
3 cloves of garlic chopped
1 green bell pepper
1 can of crushed tomatoes
2 cups chicken or veggie stock or bone broth
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 tablespoon chipotle
1 teaspoon cumin
1 tablespoon chili
1 teaspoon cayenne pepper
diced green onion + shredded cheese for toppings
What You Do
-First prep all your ingredients. Chop the onion, garlic and bell pepper. Open all your cans and drain your beans into a strainer. In a small bowl combine all your spices. (You can omit the cayenne pepper if you don’t like heat)
-In a large stock pot on medium heat warm the olive oil and begin sautéing the onions and chopped garlic. Once they get light brown in color add your turkey and cook it throughly.
-Once the turkey is cooked through, add your drained beans, crushed tomatoes, stock or bone broth, and seasoning.
-Stir and bring to a low boil. Take a taste and make sure the seasoning is spot on for you. You can add more of a certain seasoning if you feel it necessary! Be sure to write down any spice measurement additions so you know how you like it for next time!
-Keep at a simmer for about 15 minutes. Then add in your bell pepper. I like adding the bell pepper at the very end so it maintains some of its crunch.
-Once the chili is warmed through and pipping hot, serve and top with green onions and shredded cheese. (Also, serve with a slice of corn bread if you have it!)
-Enjoy warm and store any extra in the refrigerator in an air tight container for up to three days.