Hearty Turkey Chili
- Total Time
- 1:23
- Prep
- 0:25
- Cook
- 0:58
- Serves
- 6
- Difficulty
- Easy
A bowl of hot chili is so satisfying on cold fall days. Ours boasts kidney beans, lean turkey and lots of vegetables, well-seasoned and sprinkled with scallions.
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cooking spray1 spray(s)
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canola oil1 tsp
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uncooked onion(s)1 large, chopped
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garlic clove(s)2 clove(s), medium, minced
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uncooked 93% lean ground turkey1 pound(s)
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uncooked carrot(s)2 medium, thinly sliced into rounds
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chili powder2 Tbsp
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paprika1 Tbsp
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red pepper flakes1 ½ tsp
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ground cumin1 tsp
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fresh tomato(es)2 medium, chopped
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canned tomato sauce1 cup(s)
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canned chicken broth1 cup(s)
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apple cider vinegar1 ½ Tbsp
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cooked kidney beans1 ½ cup(s), rinsed and drained
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green pepper(s)1 medium, chopped
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table salt½ tsp, or to taste
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black pepper⅛ tsp, or to taste
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uncooked scallion(s)¼ cup(s), chopped
- Coat a large pot with cooking spray; place over medium heat. Add oil and onion; sauté onion until soft, about 5 to 7 minutes. Add garlic and carrots; cook until garlic is softened, about 1 minute. Add turkey; brown meat, breaking it up with a wooden spoon as it cooks, about 5 minutes. Stir to break up lumps.
- Add chili powder, paprika, red pepper flakes, cumin, tomatoes, tomato sauce, broth, vinegar, beans and green pepper; bring mixture to a boil. Cover, reduce heat and simmer until meat and vegetables are tender, about 30 to 45 minutes. Season to taste with salt and pepper; garnish with scallions. Yields about 1 cup per serving.