I think I've mentioned before that I can eat chili every day of the week if my husband and sons didn't intervene. It's impossible not to fall for a pot of goodness seasoned with earthy spices and simmered to perfection. This Weeknight Turkey Chili is quick and delicious. It's easily doubled so it's perfect for company, too. Don't forget to serve it with all of the toppings.
Ingredients for Weeknight Turkey Chili:
3 tablespoons grapeseed oil
1 pound ground turkey
1 1/2 cups chopped onion, about 1 medium
scant cup diced green bell pepper, depending on size 1/2 -1 whole pepper
3 tablespoons chili powder
2 teaspoons oregano
1 teaspoon cumin
1 cup chicken broth
1 - 14.5 ounce can petite diced tomatoes
1 - 8 ounce can tomato sauce
1 - 15 ounce can kidney beans, rinsed and drained
2 cloves garlic, minced
optional: serve with cooked white rice ( a must for my husband), sliced radish, chopped red onion, sour cream, sliced lime, and chopped cilantro
Time-Saving Tips: All of the vegetables can be prepped earlier in the day or even the night before preparing the chili. The chili can be prepared in advance and reheated before serving.
Let's see what we need.
We're ready to cook.
Saute the onion and pepper with 3 teaspoons of oil for about 4 minutes. Add the garlic and once fragrant combine the turkey with the vegetables. Season with salt and pepper and cook until turkey is no longer pink. Toss in all of the dry seasonings. Then add the beans, tomatoes, broth, and sauce.
Simmer chili for about 8-10 minutes until chili has thickened. Adjust seasonings. At this point, it is ready to serve or once cooled it can be refrigerated for later. The chili will thicken more as it cools. If you'd like, add a little chicken broth to loosen it up.
It's ready! This chili is awesome. It has the perfect balance of spices. Feel free to make a double batch to share or for leftovers the next day.