Turkey Chili It’s been quite snowy at our house (just about a foot of snow or so on Sunday) so this Turkey Chili really hits the spot these days. It’s the perfect hearty, healthy meal. In the winter, it can be hard to eat well because all I want are just warm comfort foods. Turkey Chili is the perfect answer to that – hearty, warm and filling, but guilt-free.

If you haven’t made the leap to using ground turkey, this is a great recipe to start with. We try to limit our red meat consumption these days, but ground turkey is a great substitute. Trevor’s mom got me on it years ago, and we typically don’t ever buy ground beef anymore (unless we’re doing burgers on the grill). 

Notes on this recipe: Do what I did, and make it a day ahead! It only gets better after it sits overnight in the fridge and it saved me a ton of cooking time on Monday night. Also, this turkey chili is gluten and dairy free and also Arbonne detox friendly. Leave out the beans (and sub in some extra veggies) and it would also be paleo.

Also, this is a kid-friendly chili so it isn’t super spicy. It has a little heat, but is mild enough for my little ones to enjoy. If you like more heat, add a few dashes of your favorite hot sauce directly to the pot or just top it on your individual bowl.  

Turkey Chili
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Ingredients
  1. 2 tbsp. olive oil
  2. 1 onion, chopped
  3. 1 red pepper, seeded and chopped
  4. 1 1/3 lbs. ground turkey (I used the 93% lean for this recipe)
  5. 28 oz. can crushed tomatoes
  6. 14.5 oz. can fire-roasted tomatoes
  7. 2 tbsp. chili powder
  8. 1 tbsp. cumin
  9. 1 tsp. oregano
  10. 1/2 tsp. crushed red pepper flakes
  11. 1 tsp. smoked paprika
  12. salt and pepper
  13. 15 oz. can black beans, drained and rinsed
  14. 15 oz. can kidney beans, drained and rinsed
  15. Toppings: Sliced avocado, chopped cilantro and your favorite hot sauce
Instructions
  1. Heat a large Dutch oven or soup pot over medium heat. Add olive oil, onions and red peppers and saute until just softened (about five minutes)
  2. Add the ground turkey to the pot and cook completely through. (At this point, you can drain any excess fat out of the pan, but I skipped this step)
  3. After the turkey is cooked through, add the crushed and fire-roasted tomatoes and all the spices.
  4. Bring to a boil then knock the heat back to low and cover. Simmer for about an hour.
  5. About 45 minutes in, add the beans to the chili and continue to simmer.
  6. Serve with your favorite chili toppings. (Mine are avocado and chopped cilantro!)
Christen in the Kitchen http://christeninthekitchen.com/