Turkey Chili Recipe

Name: Turkey Chili Recipe
Total time: 40 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 1 Tbsp olive oil; 1 lb lean ground turkey; 1 medium red onion (diced, or yellow onion); 2 Tbsp chili powder; 1 tsp cumin powder; 1/2 tsp garlic powder; 1/2 tsp dried oregano; 1 tsp fine sea salt (or to taste); 1/4 tsp black pepper (or to taste); 28 oz canned diced tomatoes (seasoned or plain, with their juice); 15 oz tomato sauce; 15 oz black beans (drained and rinsed); 15 oz kidney beans (drained and rinsed); 15 oz pinto beans with their juice (or white beans with their juice); 2 oz jar of diced jalapeños or mild green chilis (or to taste); 15 oz canned corn (drained, or use frozen or fresh corn kernels); 1/2 cup chicken stock or water (or as needed, to thin the chili)

Our turkey chili recipe is so filling and satisfying! It's meaty and comes together quickly on the stove or cooks effortlessly in the slow cooker*. It's on the regular rotation at our house. Serve in bowls with tortilla chips or over baked potatoes with your favorite chili toppings.*

⏱️ 40 min 🔪 Prep: 10 min 🔥 Cook: 30 min 📊 Medium ⭐ 4.9 (131) 👁️ 5 views

👨‍🍳 Start Cooking

Foto: Natasha's Kitchen

Ingredients

8 servings

1 Tbsp olive oil
1 lb lean ground turkey
1 medium red onion (diced, or yellow onion)
2 Tbsp chili powder
1 tsp cumin powder
1/2 tsp garlic powder
1/2 tsp dried oregano
1 tsp fine sea salt (or to taste)
1/4 tsp black pepper (or to taste)
28 oz canned diced tomatoes (seasoned or plain, with their juice)
15 oz tomato sauce
15 oz black beans (drained and rinsed)
15 oz kidney beans (drained and rinsed)
15 oz pinto beans with their juice (or white beans with their juice)
2 oz jar of diced jalapeños or mild green chilis (or to taste)
15 oz canned corn (drained, or use frozen or fresh corn kernels)
1/2 cup chicken stock or water (or as needed, to thin the chili)

Steps

In a 5 Qt pot or Dutch oven over medium/high heat, add 1 Tbsp olive oil and sautee ground turkey until cooked through (5 min).
Add diced onion, chili powder, cumin powder, garlic powder, oregano, salt and pepper. Sautee 5 minutes or until onions are softened.
Add canned diced tomatoes with juice, tomato sauce, beans, diced jalapeños or chilis, and corn.
Stir to combine and bring to a boil then reduce heat and simmer partially covered for 20 minutes, stirring occasionally. Add water or chicken stock towards the end if you prefer a thinner chili. Keep in mind it thickens slightly as it cools. Season to taste towards the end of cooking (I like to add an extra 1/2 tsp salt).