Description
This healthy ground turkey chili recipe is a hearty and flavorful dish, perfect for a nutritious meal that balances lean protein with a medley of spices and beans. Simmered slowly in a Dutch oven, it’s packed with cumin, oregano, chili powder, and cayenne for a warming spice level, and it’s an excellent option for a cozy weeknight dinner or meal prep.
Ingredients
Scale
Main Ingredients
- 1 tablespoon canola oil
- 1 small yellow onion, diced
- 3 cloves of garlic, minced
- 3 teaspoons kosher salt, divided
- 1 1/2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne
- 1 pound ground turkey
- 2 cups chicken stock
- 1 (14-ounce) can kidney beans, drained and rinsed
- 1 (14-ounce) can cannellini beans, drained and rinsed
- 1 (14-ounce) can tomato sauce
Instructions
- Sauté the Onions: Heat the canola oil in a large Dutch oven over medium-high heat. When hot, add the diced onion and sauté for 10 minutes, stirring occasionally until the onions become soft and translucent.
- Add Garlic and Spices: Stir in the minced garlic and cook for about 30 seconds until fragrant. Then add half the kosher salt, cumin, oregano, chili powder, and cayenne. Stir everything together and sauté for another minute to bloom the spices.
- Brown the Turkey: Add the ground turkey to the pot, breaking it up with the back of a spoon. Cook for 4 to 5 minutes until the turkey is browned evenly.
- Add Liquids and Beans: Pour in the chicken stock along with kidney beans, cannellini beans, and tomato sauce. Stir to combine, then increase the heat to bring the mixture to a gentle boil.
- Simmer the Chili: Cover the Dutch oven and reduce to a simmer. Let it cook for 30 minutes to allow flavors to meld, then remove the lid and stir. Continue simmering for an additional 20 minutes uncovered to reduce and thicken the chili.
- Serve or Store: Serve the chili hot immediately, or cool and store in an airtight container in the refrigerator for up to 4 days.
Notes
- Using a Dutch oven helps maintain even heat for slow simmering and flavor development.
- Adjust cayenne pepper quantity for desired spice level.
- This chili freezes well for up to 3 months; thaw overnight in refrigerator before reheating.
- For a lower sodium option, use low-sodium chicken stock and beans, and reduce added salt.
- Serve with toppings like shredded cheese, avocado, or a dollop of Greek yogurt for extra creaminess.
