I have a delicious new recipe for you, Easy Turkey Chili! My friends like to make fun of me when I say something is easy. They will frequently say, “Is it easy for you or is it actually easy, because there’s a difference” hah!
I promise this recipe is actually easy, and while I don’t like to give time guarantees, I made this chili in about 15 minutes and then let it simmer for another 15-20 minutes. Boom, done!
I think the key to good chili is for lots of chili flavor. I know that sounds silly but I don’t understand chili recipes that call for such a small amount of chili powder. I want my chili to taste like chili!
I started with cooking down some onion, red bell pepper, and jalapeno. The jalapeno is optional but I like a little extra kick!
Then I added in the ground turkey. Use a wooden spoon to help break up the meat and let it start browning.
Then I added in my spices. Chili powder (lots of it!), ground cumin, cayenne, and garlic powder. Followed by a large pinch of salt and pepper.
Next I added in 2 tbsp of tomato paste. The tomato paste helps add a richness and thicken the chili.
The last step is to add diced rotel tomatoes with green chilis, black beans, and chicken stock.
Bring the chili to a boil then reduce the heat to low and simmer for about 15-20 minutes. While it is simmering I like to take my wooden spoon every 5 or so minutes and continue to break up some of the turkey and smash some of the beans. This will give the chili a nice consistency.
Serve it up, and don’t forget the toppings! Homemade tortilla strips (or you can just buy tortilla chips and crush them up!) cheese, and scallions.
For the tortilla strips I simply cut up corn tortillas and fried them in canola oil. The trick to frying is to properly heat up your oil (slowly, start at heating it to medium heat) and fry one strip first to make sure the oil is hot enough. If the tortilla starts to bubble and float to the top you know it is ready. Don’t adjust the heat of the oil, if anything, you may need to lower it a bit. Keeping the heat steady is key to an even fry. They fry up super quick too. Have some paper towels or a rack next to your frying pan to have a place to put the tortillas when they are done and season with salt right away. Ok, end of how to fry rant 🙂 It’s really fun to give it a try!
Easy Turkey Chili
- 1 lb lean ground turkey
- 2 tbsp neutral oil (canola, vegetable, grapeseed, etc)
- 2 red bell peppers, finely chopped
- 1 small yellow onion, minced
- 1 jalapeno, seeds removed, finely chopped
- 3 tbsp chili powder
- 1 heaping tbsp ground cumin
- 1/2 tsp cayenne
- 1 tsp garlic powder
- 2 tbsp tomato paste
- 1 15oz can black beans
- 2 10 oz cans rotel diced tomatoes with green chili’s
- 2.5 cups chicken stock (or vegetable stock)
- Salt and pepper
- Optional (but recommended) garnishes: chopped scallions, cheese, tortilla chips, sour cream.
- In a soup pot, heat the oil over medium heat. Add the onion, bell pepper, and jalapeno pepper with a generous pinch of salt and pepper and saute for about 5 minutes, stirring occasionally.
- Add the ground turkey to the pot, using a wooden spoon to break up the turkey meat. Add another pinch of salt and pepper, continue breaking up the meat for a couple minutes. Add in all the spices (chili powder, cumin, cayenne, garlic powder) and cook for 3-4 more minutes, stirring frequently.
- Add in the tomato paste, cook for 1 minute. Add in the diced tomatoes, black beans, and chicken stock, along with another large pinch of salt. Bring mixture to a boil then reduce to simmer.
- Simmer for 15-20 minutes, using your wooden spoon to continue to break up the turkey and some of the beans to help thicken the chili.
- Serve with desired toppings!
So delicious, and I always think chili tastes even better the next day! This would also freeze really well if you have extra. Perfect thing to whip up for a cold winter day!