This hearty turkey chili is packed with veggies, lean ground turkey, beans and the perfect balance of spices. It’s freezer-friendly too so feel free to double the recipe to make sure you have plenty of leftovers for later!
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Ingredients (6 servings)
500g ground turkey
1 small onion
3-4 cloves garlic
1 red bell pepper
1 stalk celery
1 small carrot
1-2 jalapeño peppers
2 tsp dried oregano
1 tsp ground cumin
1 tbsp chili powder
1/4 tsp cocoa powder
1/4 tsp cinnamon
400g tinned tomato
400g red kidney beans, drained
240ml sodium-reduced chicken stock
1 tsp olive oil
-Salt, to taste
-Pepper, to taste
Mince garlic and finely chop onion, bell pepper, celery, carrot and jalapeños.
In a large nonstick skillet, heat up olive oil over medium-high heat. Add garlic and onion and cook until fragrant.
Add bell pepper, celery, carrot and jalapeños to skillet. Cook for 5 minutes, stirring occasionally.
Add dried oregano, cumin, chili powder, cocoa powder and cinnamon and stir to mix well. Cook until fragrant, stirring occasionally, about 2 minutes.
Add ground turkey and cook until browned. Break up large clumps using your spatula.
Add tinned tomato and chicken stock. Give everything a good mix, then reduce the heat to medium-low. Cover and let simmer for at least 20 minutes, or up to an hour if you have time.
Stir in kidney beans and cover and let simmer for another 5 minutes.
Remove from heat and season to taste with salt and pepper.
Serve immediately. Enjoy!
Serve turkey chili with lime wedges, fresh cilantro and whatever your heart desires. Some of my favorite toppings are: shredded cheddar cheese, sliced avocado, low fat sour cream or nonfat Greek yogurt, finely diced red onion and corn chips.
If time allows, let the chili simmer for as long as possible before adding kidney beans. The longer it cooks, the more flavorful it will become.
Feel free to adjust the amount of chili powder and jalapeño peppers according to your spice preference.
Leftovers will keep in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months.