Simple recipe with big flavours.
Turkey Chili
Servings
4
servingsPrep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
2 TBSP oil
2 lbs ground turkey
2 onions, chopped
1 bell pepper, chopped
1/3 cup chili powder
1 TBSP ground cumin
1 TBSP ground coriander
1/4-1/2 tsp red pepper flakes
8 garlic cloves, minced
1 1/2 tsp dried oregano
1 tsp ancho chili powder
2 tsp paprika
1/4 – 1/2 tsp cayenne pepper
1 tsp garlic powder
1 28-oz can crushed tomatoes
1 28-oz can diced tomatoes
2 15-oz cans beans (such as mixture of kidney, pinto or black), drained and rinsed
2 TBSP soy sauce
1 TSP Sambal Oelek
2 cups chicken stock
Salt (at least 1 1/2 tsp) and pepper to taste
1 tsp sugar
3/4 cup frozen corn
Cilantro, lime wedges, shredded cheese and sour cream for serving
Directions
- Heat 1 TBSP oil in a pan over medium high heat. Brown half of the ground turkey (only 1 pound) all over, breaking up the pieces, make sure a nice sear is obtained. Transfer to a plate and set aside.
- Heat the remaining 1 TBSP oil in a pan over medium heat. Saute onions and peppers for a few minutes until softened. Add spices (chili powder, paprika, ancho chili, coriander, cayenne, red pepper flakes and cumin) and toast them until fragrant. Add garlic and cook for just a few seconds (don’t burn it or it ruins the taste). Then pour in the crushed and diced tomatoes, stirring with a wooden spoon.
- Add the turkey reserved from step 1. Add beans, soy sauce, Sambal Oelek, oregano, garlic powder, chicken stock, salt, pepper, sugar and beans. Bring to simmer and reduce heat to maintain gentle simmer for about an hour.
- After an hour, add the remaining raw turkey to the soup. I shape my remaining turkey into tiny 1 tsp-sized meatballs then add it to the chili. Add the corn. Cook everything for about 30 minutes until thickened and the turkey is cooked through. Garnish, serve and enjoy.
