About This Recipe:
Turkey chili isn’t the fanciest or prettiest soup on the block, but it has a lot of personality. This is a great dish to make for dinner on a cold, winter night, and leftovers freeze well to have on hand for whenever you’re in a bind. I keep the recipe super minimal- just the classic turkey chili ingredients, but with a lot of spices for a little kick and great flavor. And of course, fun toppings are a must!
Ingredients (4 servings)
-1 small onion, finely diced
-1 red bell pepper, diced
-1 lb ground turkey
-2 tbls tomato paste
-28 oz whole peeled tomatoes, lightly crushed
-2 cups chicken broth
-15 oz black beans
–Optional toppings: sour cream, shredded cheddar cheese, scallions
-Salt and pepper
-2 tbls chili powder
-2 tsps ground cumin
-2 tsps dried oregano
-1 tsp garlic powder
-1/2 tsp cayenne pepper
Instructions (1 hour)
1. In a large stock pot over medium heat, pour in 1-2 tbls of olive oil. Sauté the onion and bell pepper for 6 minutes until softened.
2. Add in the ground turkey and cook for 5-6 minutes (breaking it up into small bits.) Season with salt and pepper.
3. Mix in the tomato paste and seasonings, and cook for 1 minute.
4. Pour in the crushed tomatoes and broth, and bring to a boil. Simmer for 15 minutes on low heat. Then stir in the black beans.
5. Serve and top with sour cream, cheddar cheese, and scallions.