Description
A hearty and flavorful Ground Turkey Chili made with spices, beans, fire-roasted tomatoes, and tomato paste, simmered to perfection and served with optional garnishes like sour cream, shredded cheese, and chopped parsley.
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 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 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 your delicious chili!
Notes
- For a spicier chili, add cayenne pepper or chopped jalapeños during cooking.
- You can substitute ground beef or chicken for ground turkey if preferred.
- Serve with cornbread or over rice for a complete meal.
- Leftover chili can be refrigerated for up to 3 days or frozen for up to 3 months.
- Drain excess grease carefully after cooking the meat to reduce fat content.
