This turkey chili recipe is quick, healthy, and super comforting for the winter. Conveniently, it can easily double as a taco filling!
Here is how I made it:
Turkey Chili Recipe:
2 cloves chopped garlic
2 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
1 pound ground turkey meat
2 teaspoons salt
1.5 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon cumin
1- 28 ounce can of diced tomatoes
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1- 15.5 ounce can of corn
1- 15.5 ounce can of red kidney beans
About 2 cups low sodium chicken broth
A few drops tabasco sauce (optional)
Cheddar cheese (optional topping)
Avocado (optional topping)
Lime wedges (optional topping)
steps:
- In a large pot over medium-high heat, add 1 tablespoon of olive oil, the chopped garlic, and the chopped onion, and sauté for about 3 minutes.
- Add in the the 2nd tablespoon of olive oil, red bell pepper, ground turkey, salt, chili powder, oregano, garlic powder, and cumin. Sauté for about 5 more minutes.
- Add in the canned tomatoes, canned corn, chicken broth, canned kidney beans, and optional tabasco sauce. Simmer for 10-15 minutes, taste, and alter seasonings to your liking.
- Serve with your desired toppings (avocado, cheese, lime etc), and enjoy!
I found that my leftover chili served as a PERFECT taco filling. All I did was add the chili, avocado, and cheese to a whole wheat tortilla…MAGIC. Enjoy!
