A Lighter Take on a Cold-Weather Classic - ONE POT TURKEY CHILI
This turkey chili is big on flavor, easy to make, and perfect for busy February nights. It’s a feel-good favorite the whole family will love—especially when topped just the way you like it.
Ingredients:
2 teaspoons extra virgin olive oil
1 onion, chopped
2 bell peppers, chopped
1 pound ground turkey breast (can substitute with lean ground beef)
1 (28 oz) can crushed tomatoes, fire roasted
1 cup chicken broth
2 (15 oz) cans dark red kidney beans, rinsed and drained
1 cup corn, frozen
1 jalapeño, finely chopped (optional)
2 tablespoons chili powder
2 teaspoons cumin
1/4 teaspoon cayenne pepper
1 & 1/2 teaspoons garlic powder
1/2 teaspoon Himalayan pink salt
Directions:
- Heat EVOO in a large pot. Using medium heat, sauté onion and peppers for 5 minutes, stirring frequently.
- Add ground turkey and break up the meat; cook until no longer pink, about 5 minutes.
- Add chili powder, cumin, cayenne pepper and garlic powder. Stir.
- Add tomatoes, chicken broth, kidney beans and corn. Stir.
- Bring to a boil. Reduce heat and simmer chili mixture for 30-45 minutes, stirring every few minutes until chili thickens and flavors come together. Feel free to taste test and add more spices to your liking.
- Garnish, serve and enjoy!