Turkey Chili
Serves — 4
This one-pot turkey chili is a lean, healthier version uses canned beans and tomatoes, so it whips up in no time.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Ingredients
- 1 lb ground turkey
- 1 yellow onion chopped
- 2 tbsp chili powder
- 1 tsp salt
- 1 tsp cumin
- 1 tsp garlic powder
- 15.5 ounce can red kidney beans undrained
- 15.5 ounce can pinto beans undrained
- 14.5 ounce can fire roasted tomatoes undrained
- 6 ounce can tomato paste
- Optional garnishes: Sour cream, shredded cheese, chopped parsley
Instructions
- In a large pot or dutch oven over medium high heat, add the ground turkey, onion, chili powder, salt, cumin, and garlic powder. Cook until the onions soften and the turkey is no longer pink, about 5-7 minutes. Drain grease.
- Pour in the red kidney beans, pinto beans, fire roasted tomatoes, and tomato paste.
- Stir everything together and bring to a boil. Once boiling, cover the pot and simmer for 30-45 minutes.
- Serve hot with sour cream, shredded cheese, and chopped parsley, optional.
Notes
Storage:
- To Store: Store any leftovers, tightly covered, in the refrigerator for up to 3 days.
- To Freeze: You can freeze your chili in a freezer-safe container for 4-6 months.
- To Reheat: Reheat your chili in the microwave or on the stovetop.
Nutrition Info
Calories: 391kcal | Carbohydrates: 51g | Protein: 41g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1777mg | Potassium: 1491mg | Fiber: 15g | Sugar: 12g | Vitamin A: 2281IU | Vitamin C: 15mg | Calcium: 158mg | Iron: 7mg