This warm, spicy turkey chili is a tried and true recipe your family will request again and again! High in protein, low in fat, and full of healthy veggies.
Course Soups & Stews
Prep Time 45 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour45 minutesminutes
Servings 12servings
Calories 193kcal
Ingredients
2packages1.25 pounds each 85 percent lean ground turkey
2clovesgarlicpressed
2tablespoonsolive oil
3tablespoonsmild chili powder
1 ½teaspoonschipotle chili powder
1 ½teaspoonsoreganopreferably Mexican
2-3teaspoonssalt
2medium onionsdiced fine
4bell peppersdiced fine
2 28-oz.or 4 14-oz. cans tomatoesdiced or whole
2cans kidney or pinto beansoptional, drained and rinsed, or 3 cups cooked beans
Instructions
Chop the onions and bell pepper and set aside.
Put the olive oil in the bottom of a large soup pot over medium high heat. Add the turkey, garlic, salt, chili powder and oregano and brown the meat, stirring and breaking it up into small pieces as it cooks.
When the meat is almost cooked, add the bell pepper and onion, and continue to cook and stir until the vegetables are translucent and beginning to soften.
Process the tomatoes with their juice in a blender until pureed. Add the pureed tomatoes to the pot and simmer, uncovered, over medium heat for one hour. Taste halfway through cooking and adjust seasonings. Chipotle powder will become hotter during the cooking process. Add water if the chili is too thick.
Add the kidney beans, if desired, and simmer until hot.