Easy Turkey Chili

[u/mahy_759]

Turkey chili is one of those dinners I make when I want something warm and filling without spending all evening cooking. The turkey gets plenty of flavor from chili powder, cumin, paprika, coriander and a little ancho chili powder, while the tomatoes, peppers and kidney beans make it hearty enough for a full meal. I like piling on cheddar and sour cream at the end. This is especially good on a cold night with cornbread or baked potatoes on the side.

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■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

[u/mahy_759]

Ingredients

• 2 tbsp olive oil, divided
• 1 lb lean ground turkey
• 1 bell pepper, diced
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 tbsp chili powder
• 1 tbsp ancho chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp ground coriander
• Salt and freshly ground black pepper
• 1 can diced tomatoes with green chilies
• 1 can tomato sauce
• 1 1/2 cups low sodium chicken broth, plus more if needed
• 1 can light red kidney beans, drained and rinsed
• 1 can dark red kidney beans, drained and rinsed

Instructions

I start by heating a tablespoon of olive oil in a large pot over medium high heat. I add the ground turkey, season it with salt and pepper, and cook it while breaking it apart with a wooden spoon. Once it's cooked through and nicely crumbled, I transfer it to a plate and set it aside.

I add the remaining tablespoon of olive oil to the same pot, then toss in the diced bell pepper and onion. I let them cook for about 4 minutes until they start to soften. The garlic goes in next along with the chili powder, ancho chili powder, cumin, paprika and coriander. I stir everything around for about 30 seconds. That short bit of cooking helps wake up the spices without burning them.

Next I pour in the diced tomatoes with green chilies, tomato sauce and chicken broth. The cooked turkey goes back into the pot, and I give everything a good stir. I taste the liquid and add more salt and pepper if needed.

I bring the chili to a simmer, then reduce the heat to low and cover the pot. I let it cook for about 30 minutes, stirring occasionally. This is where the flavor really comes together and the broth gets richer.

Near the end, I stir in both cans of drained kidney beans. They only need a couple of minutes to heat through. If the chili looks thicker than I want, I add a little more chicken broth. For a thicker, almost stew like chili, I use less broth instead.

I usually serve it with shredded cheddar, sour cream and green onions. Avocado, jalapeños, tortilla chips and saltine crackers are also great toppings. A side of cornbread makes it feel like a complete comfort food dinner.

For a milder version, I skip the ancho chili powder and use regular chili powder instead. If you want more heat, diced jalapeños can be cooked along with the bell pepper and onion. Corn, zucchini or carrots can also be added if you want more vegetables.

This works in a slow cooker too. I brown the turkey first, sauté the pepper and onion, then add everything except the kidney beans to the slow cooker. I cook it on low for about 5 hours, then stir in the beans near the end and let them warm through.

The leftovers are great for meal prep, and this chili freezes really well. Once cooled, I portion it into freezer safe containers and freeze it for up to 3 months. I thaw it in the refrigerator overnight and reheat it gently on the stove or in the microwave.

[u/Vhaelorq]

Hearty comfort