Turkey and Bean Chili
Author: Nancy Stanton
Recipe type: Chili/Soup
Cuisine: Tex-Mex
Serves: 6-8 servings
- 1lb Ground Turkey (85/15% Lean)
- ¾ cup White Onion, diced
- 1 - 1½ Bell Pepper, diced (1 large or 1½ medium sized pepper)
- 2 cans Green Chilies
- 1 28oz can Diced Tomatoes (with juice)
- 1 28oz can Crushed Tomatoes
- 3 15oz cans of Beans, drained (Black, Kidney, Navy, Chili, Pinto, etc...your choice)
- 1¼ - 1½ cup Chicken Broth (Start with 1¼ cup and add more if needed)
- Spices:
- 2½ Tbsp Cumin
- 2 tsp Ancho Chili Powder (can omit and just use Chili Powder if desired, increase Chili to 2½ tsp)
- 1 tsp Chili Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- ½ tsp Garlic Powder
- ¼ - ½ tsp Cayenne Pepper (start with ¼ and increase if more heat is desired)
- 2 Tbsp Olive or Grape Seed oil
- Optional Toppings:
- Green Onions
- Sour Cream or Greek Yogurt
- Shredded Cheese
- Crackers or Tortilla Chips
- Heat skillet over medium heat
- Drizzle 2 tablespoons of oil into hot pan
- Saute onion in pan until translucent (approximately 3-5 minutes)
- Add Turkey Meat and brown for 8-10 minutes until cooked
- Add bell peppers and canned chilies, stir
- Add all spices, stir to coat vegetables and meat, cook 2 minutes
- Add tomatoes and drained beans, stir
- Add 1¼ cup chicken broth and stir
- Simmer for 20 minutes, check thickness and add more broth if thinner chili is preferred
- Serve with favorite chili toppings
Recipe by Dinners Swerved at https://dinnersswerved.com/turkey-and-bean-chili/
3.5.3208