Ingredients
▢1 pound ground turkey or ground chicken
▢1 onion diced
▢2 cloves garlic minced
▢1 ½ tablespoons chili powder
▢15.5 ounces kidney beans 1 can, drained and rinsed
▢10.5 ounces diced tomatoes with chiles such as Rotel
▢1 cup chicken broth or beef broth
▢1 cup tomato sauce
▢1 bell pepper red or green, chopped
▢½ teaspoon oregano
▢½ teaspoon cumin
Instructions
Brown ground turkey, onion, garlic, and chili powder in a large pot until no pink remains.
Add beans, diced tomatoes, broth, tomato sauce, bell pepper, oregano, cumin, and ½ teaspoon each salt and pepper. Stir well to combine.
Bring the chili to a boil over medium-high heat, reduce the heat to low, and let simmer uncovered for 35 to 45 minutes or until thickened. Taste and season with additional salt and pepper.
Serves 6
Notes
Use lean ground turkey in this recipe or replace with any ground meat of your choice. 2-3 cups of leftover diced turkey can be used in place of ground turkey.
To make prep quick, while the turkey is browning, prepare the remaining ingredients.
The chili will thicken as it simmers, for a thicker chili, simmer longer.
As with most chili recipes, this makes great leftovers and reheats well.
Keep turkey chili in an airtight container in the fridge for 3-5 days or freeze for up to 4 months. Reheat on the stovetop until heated through.
