Description
This easy ground turkey chili recipe can be ready in less than 30 minutes and makes for a flavorful healthy meal any time of the week.
Ingredients
Units
Scale
- 2 tablespoons extra virgin olive oil
- 1 pound ground turkey (preferably the 93% lean version)
- 1 small to medium white or yellow onion, chopped
- 2 garlic cloves, minced or pressed
- 2 teaspoons chili powder (mild or medium, your preference)
- 2 teaspoons ground cumin
- 1 teaspoon dried coriander
- 1/2 teaspoon dried Mexican oregano (or any oregano)
- 1 (14-ounce) can diced fire-roasted tomatoes, including the juices
- 1 (14-ounce) can red kidney beans, drained and rinsed
- 1 (14-ounce) can black beans, drained and rinsed
- 2 cups chicken stock (or water)
- 1 teaspoon Kosher salt or sea salt, more to taste if needed
- 1/2 teaspoon freshly ground black pepper
- optional and recommended garnishes: avocado, Greek yogurt or sour cream, shredded cheese, sauteed whole corn kernels, cilantro, pickled or fresh jalapeno
Instructions
- Heat oil in a large pot or high-sided skillet over medium-high heat. Add ground turkey and cook, stirring occasionally, breaking turkey into smaller pieces until turkey is cooked through and some of it has browned, about 6-7 minutes.
- Add the diced onion and cook for 2-3 minutes until the onion starts to soften.
- Lower the heat to medium to medium-low then add the garlic, chili powder, cumin, oregano and coriander. Cook the garlic and spices in the mixture 2-3 minutes until very fragrant, using the lower heat to ensure the garlic doesn’t burn.
- Bring the heat back up to medium-high and add the diced tomatoes with their juices, drained and rinsed beans, stock (or water), salt, and pepper. Stir well.
- Bring to a simmer for 15 minutes, or until chili has thickened a little bit. You can leave it on low on the stove with a lid for as long as you need. Use the lid to prevent the liquid from evaporating if leaving for longer than 30 minutes. Add an additional cup of water or stock to thin out at any time if needed.
- Serve and top with optional toppings, if desired. We like sliced avocado, crushed tortilla chips, jalapeno, cilantro, and sauteed corn if it’s in season.
Notes
Notes & Substitutions:
- Any healthy cooking oil can be used in place of the olive oil, we also sometimes use avocado oil, and add 1 additional tablespoon of oil if using 99% lean ground turkey
- This recipe is also great with ground chicken
- Any white, yellow or even red onion works here
- A packet of chili seasoning can be used to replace the chili powder, cumin, oregano, and coriander, if desired
- We like fire-roasted tomatoes here for extra flavor, but any can of diced or crushed tomatoes can work. I’d avoid the one with basil in it. You can also use 1 pound of fresh tomatoes, chopped. You may need to add more stock or water if you use fresh tomatoes.
- Any beans are also great here.
- This recipe calls for chicken stock because it’s easy to find or make, but turkey stock is another obvious great choice. Water or veggie stock also work if you don’t have any stock on hand.
- Always adjust salt and pepper to your liking at the end of a recipe.