This easy and healthy ground turkey chili recipe makes a great weeknight dinner. Packed with savory ground turkey, beans, veggies and tomato in every spoonfull, this is a delicious and comforting dinner that cooks in 30 mintues.
Course Main Course
Keyword dinner, easy, Ground Meat, Turkey
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Author Kristy Richardson
Pan spray or 2 teaspoons olive oil
Large pot with a lid
1teaspoonSaltI start with a teaspoon and taste, adding more if necessary
1teaspoonGround PepperI start with a teaspoon and taste, adding more if necessary
4CupsTomatoesDiced including any juices, Also equal to 2 cans that are 14.5 ounces each
2CupsLow Sodium Chicken Broth
5 1/4CupsKidney BeansAlso equal 3 cans that are 16 ounces each
Dice sweet onion and celery into bite sized pieces.
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, then add water and cook another 2-3 minutes until vegetables are soft.
Add the ground turkey to the pan. Break up turkey with a wooden spatula. Add cumin, paprkia, chili powder, oregano, salt and pepper. Continue sauteeing the ground turkey for 5-7 minutes or until turkey is cooked through all the way and has no pink.
Add the tomatoes, broth, beans and bay leaf to the pot. Turn the temperature on the stove up to high and bring the pot to a rolling boil on high. Once the entire surface of the chili is bubbling, cover the pot with a lid and turn down the heat to medium.
Allow the pot to cook for 20-30 minutes or until everything is bubbly, hot and delicious. Remove the bay leaf before serving. Garnish with your favorite toppings and enjoy!
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.