Description
This thick and heart turkey chili has bold flavor.
Ingredients
Units
Scale
- 2 tablespoons olive oil or avocado oil
- 1 large onion, finely chopped
- 1 red bell pepper, stemmed, seeded, and cut into small pieces
- 1 jalapeno pepper, stemmed, seeded, and cut into small pieces (leave a few seeds or more for extra heat, if desired)
- 6 garlic cloves, minced
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 2 pounds ground turkey
- 3 (15 ounce) cans triple variety beans (kidney, black, and pinto) or one of each
- 2 (15 ounce) cans fire-roasted diced tomatoes
- 1 (15 ounce) can tomato sauce
- 2 tablespoons tomato paste
- 2 cups chicken stock
- Salt
Instructions
- Heat oil in a Dutch oven or large stock pot over medium heat until shimmering but not
smoking. Add onions, bell pepper, garlic, chili powder, cumin, and oregano, and cook
until vegetables are softened and starting to brown, about 10 minutes. - Add the turkey and cook, breaking it up with a spoon, until no longer pink and starting to
brown, about 4 minutes. - Add beans, tomatoes, tomato sauce, tomato paste, chicken stock, and 1/2 teaspoon salt and bring to a
boil. Reduce heat to bring to a simmer, cover, and cook, stirring occasionally, for 30
minutes. - Remove the cover and continue to simmer for 30 more minutes (or up to an hour if you
have the time), until the chili is dark, rich, and thickened. Season to taste with additional
salt.
Notes
Instant Pot Instructions:
- Use the sauté function to heat oil the oil in the inner pot. Add onions, bell pepper, garlic, chili powder, cumin, and oregano, and cook until vegetables are softened and starting to brown, about 10 minutes.
- Add the turkey and cook, breaking it up with a spoon, until no longer pink and starting to
brown, about 4 minutes. - Add beans, tomatoes, tomato sauce, tomato paste, chicken stock, and 1/2 teaspoon salt. Do not stir to avoid the burn notice.
- Press the cancel button and put the lid on the instant pot and press the manual button. Cook on high pressure for 15 minutes. When the timer beeps, allow the pressure to release naturally. Taste and season as needed.
Slow Cooker Instructions
- Heat the oil in a large skillet over medium heat until shimmering but not
- Transfer to your slow cooker container and add the rest of the ingredients and stir well.
- Cook on low for 4-6 hours or on high for 2-3 hours.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: chili recipe
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 326
- Sugar: 12.5 grams
- Fat: 15.7 grams
- Saturated Fat: 5.4 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 5.1 grams
- Protein: 26 grams