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Turkey Chili
310 cal38g protein22g carbs7g fat880mg sodium
Estimated, per serving — stays per-serving no matter how many you cook for.
From scratch45 min activeShortcut35 min active
Everyday 25nothing beyond the everyday cabinet

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Turkey Chili
Nº 11  ·  No ratings yet
Comfort Food45 minBeginner friendly
Serves−6+· written for 6 — change it and the ingredients follow
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Ingredients

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Cook it to
Turkey165°F / 74°C
USDA minimum internal temperatures. Measure at the thickest part, away from bone.
Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.
Goes well with
Most sides finish faster than the main — start the quick ones last so everything lands hot.
Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.
Steps
1Dice the onion and mince the garlic.
2Heat olive oil in a large pot over medium-high heat. Add ground turkey, breaking it apart with a wooden spoon as it cooks, until no pink remains, about 8 minutes. Drain excess fat if needed.
3Add diced onion to the pot and cook for 3 minutes until softened. Stir in garlic and cook for 1 minute more.
4Add chili powder, cumin, and oregano. Stir constantly for 1 minute to bloom the spices.
5Pour in diced tomatoes with their juice, tomato sauce, and beef broth. Stir well.
6Drain and rinse the kidney beans, then add them to the pot.
7Season with salt and pepper. Bring to a simmer, then reduce heat to medium-low.
8Simmer uncovered for 25–30 minutes, stirring occasionally. The chili should thicken and the flavors will deepen.
9Taste and adjust seasoning as needed. Serve hot in bowls with your choice of toppings.