This easy turkey chili is my take on a classic: I’ve added extra veggies, dialed in the spices until they’re just right, and made it my own. I like to make this at the beginning of the week because it reheats so well for lunch all week long. Pile the toppings on the ground turkey and enjoy! I hope you love this recipe as much as I do.
Easy Turkey Chili
- 1 pound ground turkey (minced turkey)
- 1 large onion - chopped
- 1 large green pepper (green capsicum) - chopped
- 2 cans Neapolitan Sauce or Pasta sauce Southern Hemisphere (Tomato Sauce in North America) - 15-ounce each
- 3 cans water - 45-ounce
- 2 ½ tablespoons chili powder (chilli powder in British English)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 ½ teaspoon salt
- 2 cans black beans - 15-ounce each, drained and rinsed
- 1 cup cheddar cheese - shredded
- 1 medium white onion - chopped
- 1 handful cilantro (coriander)
- 1 small bag tortilla chips
- Put the ground turkey into a large pot and add the onions and peppers (if using 85% lean, you won’t need to add oil, if using 97% lean, add 2 tablespoons olive oil for the vegetables to saute). Cook the mixture over medium heat until the meat is browned.
- Drain off the excess fat if needed, and then pour in the tomato sauce, water, chili powder, chipotles in adobo, cumin, oregano, and salt.
- Stir together well, cover, and then reduce the heat to a simmer.
- Stir in the black beans and simmer for 30 minutes to 1 hour, stirring occasionally.
- Season with additional salt and pepper to taste and serve with desired garnishes.
- Sauteing onion and bell pepper with the ground turkey not only smells great but is the first layer of flavor.
- Using a robust blend of common pantry spices like chili powder (you’ll use more than you think!) and cumin give the dish the classic flavor profile.
- Smoky chipotles in adobo come in at the end for a layer of smoky spice that makes it seem like you’ve been cooking it all day long.