This must-try Turkey Chili is so versatile, the possibilities are endless. It can be enjoyed on its own or transformed into other dishes. Just one jalapeño pepper adds some heat to this recipe, just remember to handle it with care by washing your hands well before and after touching it.
While turkey is put to use here, you can tweak the recipe in many different ways: change up the type of ground meat and swap in different beans, and you’ve got a whole new meal.
Cook up a big batch; once made, you can freeze it into meal-sized portions that can quickly be turned into a meal on those hectic days, or used in myriad ways such as filling for burritos or tacos. You can also use it in pasta sauce, top some baked potatoes or a salad.
Experiment as you will. Just have fun, and enjoy.
- 1 pkg (500 g) lean ground turkey
- 2 tsp. canola oil
- 1 onion, finely chopped
- 1 green pepper, chopped
- 4 cloves garlic, minced
- 1 Tbsp. chili powder
- 2 tsp. dried oregano
- 1 tsp. ground cumin
- 1 jalapeño pepper, seeded and minced
- 1 can (796 ml/28 oz) diced tomatoes
- 1 can (540 ml/19 oz) red kidney beans, drained and rinsed
- 1/2 cup sodium-reduced vegetable broth or water
- 1/4 cup tomato paste
- 2 bay leaves
In a large saucepan, brown turkey, breaking up with spoon. Drain using a colander and set aside. Return the empty pot to medium heat. Add oil and cook onion, green pepper, garlic, chili powder, oregano and cumin for about 3 minutes or until softened.
Stir in turkey and jalapeño pepper and cook, stirring for 1 minute.
Add tomatoes, beans, broth, tomato paste and bay leaves. Bring to a boil; reduce heat, cover slightly and simmer, stirring occasionally for about 20 minutes or until thickened. Remove bay leaves before serving.