Description
This BEST Turkey Chili recipe offers a hearty and flavorful meal made with lean ground turkey, a blend of chili spices, and three types of beans. It’s a nutritious and satisfying dish perfect for any occasion, prepared on the stovetop with an option for Instant Pot or slow cooker methods. Topped with your choice of shredded cheese, sour cream, or fresh herbs, this chili is healthy, delicious, and comforting.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 pound ground turkey
- 4 cloves garlic, minced
- 1 tablespoon brown sugar
- 2 tablespoons chili powder (use 1 tablespoon for less spice)
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons tomato paste
- 1 ¾ cups low sodium chicken broth (or one 14.5 ounce can)
- 28 ounce can fire roasted crushed tomatoes (or fire roasted diced tomatoes)
- 15 ounce can kidney beans, rinsed and drained
- 15 ounce can black beans, rinsed and drained
- 15 ounce can pinto beans, rinsed and drained
Toppings (Optional)
- Shredded cheese
- Sour cream or plain Greek yogurt
- Cilantro
- Chopped onions
Instructions
- Prepare the ingredients: Chop the yellow onion and mince the garlic cloves. Rinse and drain the kidney, black, and pinto beans to reduce excess sodium and prepare them for the chili.
- Sauté aromatics and turkey: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until translucent, about 3 to 5 minutes. Add the ground turkey and minced garlic, breaking the turkey up with a spoon, cooking until no longer pink and fully browned.
- Add spices and tomato paste: Stir in the brown sugar, chili powder, ground cumin, dried oregano, salt, and black pepper to the cooked turkey mixture. Cook for about 1 minute to toast the spices. Then add the tomato paste and cook for an additional 2 minutes, stirring to combine and deepen the flavors.
- Add liquids and tomatoes: Pour in the low sodium chicken broth along with the fire-roasted crushed tomatoes. Stir everything well and bring the mixture to a gentle simmer.
- Simmer the chili: Reduce the heat to low, cover the pot, and let the chili simmer gently for about 45 minutes to 1 hour, stirring occasionally. This allows the flavors to meld and the chili to thicken to a rich consistency.
- Add beans and finish cooking: Stir in the rinsed kidney, black, and pinto beans. Continue to simmer the chili uncovered for an additional 10 to 15 minutes to heat the beans through and let the chili develop further flavor.
- Serve and garnish: Ladle the turkey chili into bowls and add your choice of toppings like shredded cheese, sour cream or plain Greek yogurt, chopped onions, and fresh cilantro for a bright, creamy finish.
Notes
- This turkey chili is versatile and can be made on the stovetop, in an Instant Pot, or slow cooker depending on your preference or schedule.
- For less spicy chili, reduce chili powder to 1 tablespoon.
- Rinsing canned beans lowers sodium content and improves the flavor of the chili.
- Adding toppings like sour cream or Greek yogurt adds creaminess and balances the spices.
- Make sure to simmer long enough to let the flavors fully develop and the chili thicken.
Nutrition
- Serving Size: 1.5 cups
- Calories: 459 kcal
- Sugar: 12 g
- Sodium: 834 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 18 g
- Protein: 38 g
- Cholesterol: 79 mg
