Description
This Easy Turkey Chili recipe is a comforting, hearty dish perfect for weeknight dinners. Made with lean ground turkey, colorful bell peppers, and flavorful spices, it’s a nutritious and satisfying chili that cooks on the stovetop in just around 40 minutes. Enjoy a warm bowl filled with rich tomato goodness and hints of chili powder and cumin, perfect for chili lovers seeking a lighter, protein-packed alternative.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground turkey (80% lean)
- 1 medium onion, chopped
- 1 cup bell peppers (any color), chopped
Pantry Staples and Spices
- 1 can (15 oz) diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- Olive oil for cooking (about 1-2 tablespoons)
- 2 cloves garlic, minced (inferred from instructions)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onions and bell peppers, cooking until they are soft and fragrant, about 5 minutes.
- Brown the Turkey: Add the ground turkey to the pot. Use a wooden spoon to break it apart as it cooks. Cook until the turkey is fully browned, approximately 7 to 10 minutes.
- Add Garlic and Spices: Stir in minced garlic, chili powder, and cumin. Cook for 1 more minute to allow the spices to bloom and release their flavors.
- Add Tomatoes: Pour in the canned diced tomatoes with their juices. Mix everything thoroughly to combine.
- Simmer the Chili: Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 20 to 30 minutes, allowing the flavors to meld and the chili to thicken slightly.
- Serve: Spoon the chili into bowls and garnish if desired with fresh herbs or shredded cheese. Enjoy warm as a hearty and comforting meal.
Notes
- Use lean ground turkey to keep the chili healthier and lower in fat.
- Bell peppers add vibrant color and sweetness, but you can adjust the types or skip if preferred.
- Simmering longer develops deeper flavors but avoid overcooking to keep a fresh tomato taste.
- Garnish options include chopped cilantro, shredded cheese, sour cream, or sliced jalapeños for added heat.
- This chili keeps well refrigerated for up to 3 days and freezes beautifully for up to 3 months.
