Easy Turkey Chili

Rich, hearty, and healthy, this Turkey Chili recipe is a flavorful and comforting dish for an easy weeknight dinner. Loaded with ground turkey, tender kidney beans, and tomatoes, this chili will warm you right up!

EQUIPMENT

Large pot or Dutch oven

INGREDIENTS

1 tablespoon olive oil
1 onion chopped
1 bell pepper chopped
4 garlic cloves minced
1 pound ground turkey (450g)
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
2 (14.5-ounce/411g) can diced tomatoes
2 (15.5-ounce/439g) cans red kidney beans rinsed and drained
1½ cups chicken broth (360mL)
1 tablespoon brown sugar
Toppings:
shredded cheese
sour cream
sliced green onions

DIRECTIONS

Heat the oil in a large pot over medium-high heat. Add the onion, bell pepper, and garlic. Cook stirring frequently until tender, about 5 minutes. Add the turkey and cook until no longer pink, breaking up and chunks with the back of a spoon. Add the chili powder, cumin, oregano, salt, cayenne, and black pepper. Cook for 1 minute, stirring constantly.
Stir in the tomatoes, beans, broth, and brown sugar, scraping the bottom of the pot to loosen any stuck-on or browned bits. Bring to a boil.
Reduce the heat to medium-low, and simmer, uncovered, until the chili thickens, about 45 minutes. Serve topped with shredded cheese, sour cream, and sliced green onions.

NOTES

For some extra heat, you can add extra cayenne pepper and add some sliced jalapeños as a topping.
Want to add more veggies? Go for it! Carrots, celery, more bell peppers, corn, and zucchini make for a great addition to your chili.
If you’re not a fan of kidney beans, you can use black beans, pinto beans, or even navy beans.
To make the chili thicker, increase the time you spend simmering it uncovered.
I recommend getting a good quality heavy-bottomed pot to distribute the heat evenly for a long simmer. Like the suggested Dutch Oven. It's affordable the exact one I use.