Quick Turkey Chili
A hearty ground turkey and bean chili that gets its depth from toasting the spices and tomato paste. One pot, about 40 minutes, and it freezes beautifully.
Chef's note Ground turkey can taste like nothing, and toasting the spices and tomato paste in the pan is the fix.
Chef's note Ground turkey can taste like nothing, and toasting the spices and tomato paste in the pan is the fix. Leftovers freeze great: I portion them into quart bags and lay them flat so they thaw fast.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 1 green bell pepper diced
- 1¼ lb ground turkey 93% lean
- 3 cloves garlic minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1½ tsp kosher salt
- 2 tbsp tomato paste
- 1 can diced tomatoes 28 oz
- 2 cans kidney or pinto beans 15 oz each, drained and rinsed
- 1 cup chicken broth
- 1 lime
Steps
Heat 1 tbsp olive oil in a large pot over medium-high heat. Add 1 yellow onion and 1 green bell pepper and cook 4 minutes, until they start to soften.
Add 1¼ lb ground turkey and cook, breaking it up with a spoon, until no longer pink, 5 to 6 minutes. Turkey is lean, so let it brown a little on the bottom before you stir. That's where the flavor is.
Stir in 3 cloves garlic, 2 tbsp chili powder, 2 tsp ground cumin, 1 tsp dried oregano, 1½ tsp kosher salt and 2 tbsp tomato paste. Cook 1 to 2 minutes, stirring, so the spices toast in the fat.
Add 1 can diced tomatoes, 2 cans kidney or pinto beans and 1 cup chicken broth. Bring to a boil, then simmer uncovered 15 to 20 minutes, stirring now and then, until thick.
Squeeze in the juice of 1 lime, taste for salt, and serve with whatever toppings you like: cheese, sour cream, scallions or chips.
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