Description
A rich, comforting weeknight turkey chili simmered with dark kidney beans, black beans, fire-roasted tomatoes, and warm spices in 50 minutes.
Ingredients
1.5 lbs lean ground turkey (93/7)
2 tbsp extra virgin olive oil
1 medium yellow onion, finely diced
1 medium green bell pepper, diced
4 cloves garlic, minced
2 tbsp tomato paste
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1/2 tsp unsweetened cocoa powder
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
1 can (15 oz) dark red kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (28 oz) fire-roasted crushed tomatoes with juices
1.5 cups low-sodium chicken broth
Instructions
Heat olive oil in a 6-quart enameled Dutch oven over medium-high heat.
Add ground turkey and cook, breaking up with a wooden spoon, until browned and cooked through (165°F / 74°C), about 6 to 8 minutes.
Add diced onion and green bell pepper; sauté for 4 to 5 minutes until softened.
Stir in garlic and tomato paste; cook for 1 to 2 minutes until caramelized.
Bloom chili powder, cumin, smoked paprika, cocoa powder, oregano, salt, and pepper for 60 seconds.
Pour in fire-roasted tomatoes, kidney beans, black beans, and chicken broth. Bring to a boil, then reduce heat to low.
Cover loosely and simmer for 25 to 30 minutes, stirring occasionally, until thick and glossy.
Ladle into bowls and serve warm with grated cheddar, cilantro, or avocado.
Notes
Food Safety: Cook ground poultry to a safe minimum internal temperature of 165°F (74°C). Store leftovers refrigerated in an airtight glass container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner Recipes
- Method: Dutch Oven Simmer
- Cuisine: American Comfort Food