Hearty One Pot Turkey Chili

6 servings
1 hr 30 min

A big bowl of this hearty turkey chili is so comforting and warming, which is exactly what we need as the days grow darker, damper, and colder. Don't get me wrong, I love fall, but mostly because I get to eat meals like this. This chili is packed full of veggies and beans, and has so much flavor you won't even realize it's not beef! Served with a bit of cheese and sour cream, this chili is an amazing comfort food for fall.

The process to make this chili is really easy, the hardest part is waiting to dig in as it simmers away. This recipe makes about 6 servings of chili, but it is one of my favorite meals to freeze because it reheats so incredibly well. I usually always have a portion of either this chili or my  Vegan Instant Pot Chili stowed away in my freezer for a tasty, healthy, quick weeknight dinner.

Recipe details

  • 6  servings
  • Prep time: 15 Minutes Cook time: 75 Minutes Total time: 1 hr 30 min
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Ingredients


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 stalk celery, diced
  • 1 green bell pepper, diced
  • 1 large carrot, diced
  • 1 lb ground turkey
  • 1 can bean medley mix, rinsed and drained
  • 1 can red kidney beans, rinsed and drained
  • 1/2 cup frozen corn niblets
  • 1 can chili flavored diced tomatoes
  • 1 can tomato paste
  • 1 1/2 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon coriander
  • 1/4 tsp red pepper flakes
  • 1 bay leaf
  • salt and pepper to taste
  • shredded cheese and sour cream for serving (optional)

Instructions


In a large pot, heat olive oil over medium heat then add onion, garlic, celery, pepper, and carrot and cook, stirring frequently, 2-3 minutes until veggies are starting to soften and onion is translucent
Add the ground turkey to the pot and cook through, about 5 minutes
Once the turkey is cooked, add the bean medley, kidney beans, corn, diced tomatoes, tomato paste, chicken broth, chili powder, cumin, oregano, coriander, red pepper flakes, bay leaf, and salt and pepper, and mix thoroughly to combine
Bring the chili to a boil, then turn heat down to low and simmer, covered, about one hour
Serve, top with cheese and sour cream if using, and enjoy!

Natalie | The Kollee Kitchen
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