Description
A lean, heart-warming, and protein-packed chili that offers all the deep, smoky flavors of a traditional long-simmered stew in under an hour. By replacing beef with ground turkey and adding creamy beans, this recipe provides a comforting, satisfying meal perfect for busy weeknights. It is a one-pot wonder that balances earthy spices with savory aromatics, making it a crowd-pleasing addition to any family’s dinner rotation.
Ingredients
1 lb ground turkey
2 tbsp olive or avocado oil
1 large onion, finely chopped
4 large cloves garlic, minced
2 tbsp chili powder
1 tsp smoked paprika
2 cups low-sodium tomato puree
2 14-oz cans beans (kidney, white, or chickpeas), drained and rinsed
1 1/2 tsp kosher salt
Instructions
Heat the oil in a large pot over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground turkey, breaking it up with a spoon, and cook until browned.
Stir in the chili powder and smoked paprika, letting the spices toast for 1 minute.
Pour in the tomato puree and add the rinsed beans.
Simmer over medium-low heat for 20 to 25 minutes, stirring occasionally.
Season with kosher salt and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze this chili for up to 3 months. Top with fresh cilantro, avocado wedges, or a dollop of Greek yogurt for extra texture and flavor.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 28g
- Cholesterol: 75mg