Weeknight Turkey Chili
A lean, hearty chili with two kinds of beans that comes together in under an hour and tastes even better the next day.
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Serves
- 6
Ingredients
- 1 tbsp olive oil
- 1 lb ground turkey
- 1 yellow onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1 can crushed tomatoes, 28 oz
- 1 can kidney beans, 15 oz, drained and rinsed
- 1 can black beans, 15 oz, drained and rinsed
- 1 cup chicken broth
- 1 cup shredded cheddar cheese, for serving
Instructions
- 1
Heat the olive oil in a large pot over medium-high heat. Add the turkey and cook, breaking it up, until no pink remains, about 6 minutes.
- 2
Add the onion and bell pepper and cook until softened, about 5 minutes. Stir in the garlic, chili powder, cumin, oregano and salt and cook for 1 minute until fragrant.
- 3
Add the crushed tomatoes, both beans and the broth. Bring to a boil, then reduce to a simmer.
- 4
Simmer uncovered for 25 to 30 minutes, stirring occasionally, until thickened. Taste and adjust the salt.
- 5
Serve topped with cheddar.
Tip: Freezes well for up to 3 months. Cool completely, then freeze flat in zip-top bags so it thaws quickly.