Description
A hearty and flavorful Ground Turkey Chili made with a blend of spices, beans, and fire-roasted tomatoes. This easy stovetop recipe is perfect for a comforting meal, topped with sour cream, shredded cheese, and fresh parsley for extra taste.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground turkey
- 1 yellow onion, chopped
Spices
- 2 tbsp chili powder
- 1 tsp salt
- 1 tsp cumin
- 1 tsp garlic powder
Canned Goods
- 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
Toppings (Optional)
- Sour cream
- Shredded cheese
- Chopped parsley
Instructions
- Cook 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 beans and tomatoes: 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 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 and garnish: 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
- For a spicier kick, add diced jalapeños or a pinch of cayenne pepper along with the spices.
- If you prefer a thicker chili, simmer uncovered for the last 10 minutes to reduce excess liquid.
- Ground turkey can be substituted with lean ground beef or chicken if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
