Turkey Chili
50 min
6 servings (1.3 cups each)
A lean ground turkey chili with three beans, corn, and fire-roasted tomatoes, simmered until flavors meld.
| prepPrepare a large pot | |||||
| 2 Tbsp olive oil | Cook turkey in oil until browned, breaking into pieces | Sauté onion, garlic & poblano until soft, 3–5 min | Add beans, corn, tomatoes, paste & spices; stir | Simmer covered 30 min, stirring occasionally | Taste and adjust seasoning; serve |
| 450 g ground turkey | |||||
| 1 yellow onion, diced | |||||
| 4 cloves garlic, minced | |||||
| 1 poblano pepper, diced | |||||
| 1 425 g can black beans, drained | |||||
| 1 425 g can kidney beans, drained | |||||
| 1 425 g can pinto beans, drained | |||||
| 150 g frozen corn | |||||
| 1 425 g can fire-roasted diced tomatoes with juices | |||||
| 1 170 g can tomato paste | |||||
| 1 Tbsp chili powder | |||||
| 1 tsp ground cumin | |||||
| ½ tsp dried oregano | |||||
| ½ tsp onion powder | |||||
| ¼ tsp garlic powder | |||||
| ¾ tsp salt | |||||
| ¼ tsp black pepper, freshly cracked | |||||
| 480 ml water | |||||
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