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Turkey Chili

45 min • 4 to 6 servings •
ellen hauptman

45 min •     4 to 6 servings•

ellen hauptman

Hearty chili with ground meat, black beans, and vegetables in a white bowl on a kitchen counter near a stove.

This turkey chili is a family favorite that is a nice recipe for a cold night. It’s easy to make provided you have the time to let it simmer.

Ready

  • 1 Tbsp. olive oil
  • 1 lb. ground turkey
  • 1 onion diced
  • 3 carrots diced
  • 3 stalks of celery diced
  • 3 cloves garlic, minced
  • 1 can black beans, drained
  • 1 can white kidney beans, drained
  • 1 ½ can whole peeled tomatoes pureed
  • ¼ cup mild chili powder
  • Pinch ground cayenne pepper to taste
  • 1 Tbsp. ground cumin
  • 1 tsp. ried oregano
  • 1 tsp. ground nutmeg
  • Pinch of tumeric powder
  • Salt & Pepper to tast

    • Set

  • Large saucepan

    • Go!

  • Heat a large saucepan over high heat and add the oil, spreading it so that it evenly coats the bottom of the pot.
  • When the oil is hot, add the onion, celery, and carrots. Cook until onion is translucent.
  • Add turkey and cook, stirring often, until the turkey has lost most of its pinkness – about 2 minutes.
  • Add the garlic and cook 1 minute.
  • Add the chili powder, cayenne, cumin, oregeno, nutmeg, tumeric, and cook, stirring continuously, for 1 minute.
  • Add the tomatoes and salt and stir well to combine.
  • Bring the chili to a boil, and then reduce the heat to low and simmer, partially covered, for 20 minutes, stirring occasionally.
  • Serve.

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