Ground Turkey Chili
This easy ground turkey chili recipe makes a great weeknight dinner. Packed with savory ground turkey, beans, veggies and tomato in every spoonful, this is a delicious and comforting dinner that cooks in 30 minutes.
Equipment
- spray oil or 2 teaspoons olive oil
- Cutting board
- Sharp knife
- Large pot with a lid
- Wooden spatula
Ingredients
- 3 ribs celery diced
- 1 medium sweet onion diced
- ¼ cup water
- 1 pound ground turkey
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 tablespoon oregano
- 1 teaspoon salt I start with a teaspoon and taste, adding more if necessary
- 1 teaspoon ground pepper I start with a teaspoon and taste, adding more if necessary
- 29 ounces canned diced tomatoes 29 ounces is two 14.5 ounce cans or about 4 cups of diced tomatoes with juices
- 2 cups chicken broth low sodium
- 46.5 ounces kidney beans canned but drained 46.5 ounces equals 3 15.5 ounce cans, or about 5 1/2 cups of canned kidney beans
- 1 whole bay leaf dried
- 2 tablespoons parsley optional
Instructions
- Dice sweet onion and celery into bite sized pieces small enough to fit on a spoon.
- Heat up a large pot on medium-high heat Add a little pan spray or olive oil, then add the celery and onion. Sautee for 1-3 minutes. Add water and cook another 2-3 minutes until vegetables are soft.
- Place the ground turkey into the pan and break up the turkey with a wooden spatula. Add cumin, paprika, chili powder, oregano, salt and pepper. Continue sauteeing the ground turkey for 5-7 minutes or until the turkey is cooked through all the way and has no pink.
- Add the canned tomatoes, broth, kidney beans and bay leaf to the pot. Turn the temperature on the stove up to high and bring the pot to a rolling boil. Once the entire surface of the chili is bubbling, cover the pot with a lid and turn down the heat to medium to simmer
- Allow the pot to simmer covered for 20-30 minutes. Remove the bay leaf before serving. Add fresh parsley and your favorite toppings, then enjoy!
Video
Notes
A squeeze of lime is delicious at the end or at the table for this chili.
Sometimes instead of measuring out the individual seasonings, I'll just add some of my homemade taco seasonings to this chili. To make it spicier, add a little red pepper flake or a dash of hot sauce.
If your broth is not low sodium, leave out the salt until the very end. Taste your chili at the end and add salt a 1/4 teaspoon at a time to taste.
This chili is incredibly versatile, and leftovers freeze really well. You can portion the chili into individual meals to freeze, or into a large container. To reheat from frozen run hot water around the outside of the container, then slide the frozen chili into a pot with a lid. You may need to add a little extra water when reheating.
Other beans can be substituted for the kidney beans. I often do a mix of dark and light kidney beans, but black beans and white cannellini beans are also delicious. Beans that have a slightly thicker skin work best for this recipe.
Nutrition
Calories: 420kcal | Carbohydrates: 62g | Protein: 39g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 946mg | Potassium: 1541mg | Fiber: 19g | Sugar: 7g | Vitamin A: 543IU | Vitamin C: 22mg | Calcium: 154mg | Iron: 10mg