The Best Turkey Chili Ever!
This is seriously the best turkey chili recipe you will ever make!
- 2 tablespoons olive oil
- 2 pounds lean ground turkey
- 1 sweet onion (finely chopped)
- 3 cloves of garlic (minced)
- 1 28oz can black beans, drained
- 1 15oz can kidney or pinto beans
- 1 28oz can crushed tomatoes
- 1 15oz can petite diced tomatoes
- 1 yellow bell pepper (chopped)
- 1 red bell pepper (chopped)
- 1 yellow pepper (chopped)
- 2 cups chicken or vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon brown sugar
- 2 teaspoon hot sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon cayenne pepper (optional)
- Toppings: Sour cream (shredded cheddar cheese, green onions, limes)
- In a large Dutch oven or heavy bottomed pot, heat the olive oil, over medium high heat, until shimmering. Add the ground turkey and cook, breaking it apart with a wooden spoon, until browned, about 8 minutes. Remove with a slottled spoon and reserve.
- Add more olive oil if needed and add the onions and garlic. Saute until softened and fragrant, about 2 minutes. Add the peppers and cook until softened, 2 more minutes.
- Return the browned turkey to the pot and add the remaining ingredients. Stir until combined and bring to a boil.
- Once the chili is boiling, lower the heat to a simmer and cook, uncovered, for 45 to 60 minutes or until it thickens. Taste and adjust seasonings, as needed.
- Serve immediately, garnished with your desired toppings!
Hearty but lean, a bowl of this chili will warm you up without piling on the calories. Make a big batch and freeze some so you can have chili whenever you need a soul-soothing meal!
Add the ground turkey and cook, breaking it apart with a wooden spoon, until browned, about 8 minutes. Add more olive oil if needed and add the onions and garlic. Saute until softened and fragrant, about 2 minutes.
Add the peppers and cook until softened, 2 more minutes. Return the browned turkey to the pot and add the remaining components. Once the chili is boiling, lower the heat to a simmer and cook, uncovered, for 45 to 60 minutes or until it thickens.
Serve immediately, garnished with your desired toppings!
