Comfort food doesn’t have to be bad for you. This turkey chili is full of protein, fiber, and flavor. Serve with rice, potatoes, or elbow macaroni to complete the meal. Pickled red onions bring some relief from the smokey heat. I also top with some shredded cheddar cheese, a dollop of nonfat greek yogurt, cilantro, and lime juice.
Smokey Turkey Chili
Course: Dinner, LunchCuisine: Tex MexDifficulty: Easy10
servings20
minutes1
hour330
kcal27
g10.5
g34
gThis chili is flavorful, filling, and healthy without too much heat.
Ingredients
1 tbsp vegetable oil
2 lbs ground turkey
2 medium onions, diced
2 carrots, diced
7 cloves garlic, minced
4 dried ancho chiles, rinsed
1 cup hot water
1 1/2 tbsp ground cumin
1 1/2 tbsp cayenne pepper
2 tsp smoked paprika
2 tsp dried oregano
2 tsp dried parsley
2 tsp dried thyme
2 tsp chicken bouillon
1 pinch cinnamon
1 28 oz. can diced tomatoes
1 14 oz. can stewed tomatoes
1 15 oz can black beans, drained and rinsed
1 15 oz can red kidney beans, drained and rinsed
1 15 oz can chickpeas, drained and rinsed
3/4 cup frozen peas
3/4 cup frozen corn
salt/pepper to taste
cooked rice/elbow macaroni, pickled red onions, cheese, fresh cilantro, lime juice, and greek yogurt for serving
Directions
- In a large pot or dutch oven, heat vegetable oil over medium high heat. Brown the ground turkey meat and remove. Discard any excess fat leftover.
- Add onions, carrots, and garlic, cooking another 7 minutes until fragrant.
- Combine cumin, cayenne pepper, paprika, oregano, parsley, thyme, chicken bouillon, and cinnamon in a small bowl.
- Turn heat down to medium low and add spice blend. When spices become fragrant, add the turkey back in along with the 28 oz. can of tomatoes.
- Meanwhile, place ancho chiles in a medium bowl and rehydrate with hot water for 5 minutes, weighing down with a small bowl.
- After 5 minutes, remove the stems and seeds and drain the water. Place seeded, drained peppers in the pitcher of a blender.
- Add the liquid and about half of the tomatoes from the 14 oz. can of stewed tomatoes to the blender, and blend to create a paste.
- Add the pepper paste and the remaining tomatoes to the pot, and bring to a simmer over medium heat. Simmer for 20 minutes.
- Add black beans, kidney beans, chickpeas, and frozen peas and corn and let simmer for 20 more minutes. Taste for salt and pepper.
- Serve over rice, pasta, or potatoes with pickled red onions, shredded cheddar cheese, cilantro, lime juice, hot sauce, and/or greek yogurt.
Notes
- Adjust the spice levels for your spice tolerance. If you like it spicier, add even more cayenne. The dried chiles give the chili a pleasant smokiness without much spice.
