This quick and simple Turkey Chili will help you warm them bones on the next cold winter day!
I think it's about time we show turkey chili some love! I mean, what's not to love? Healthy...check! Tasty...check! Easy to make...check! This simple Turkey Chili recipe is one of my favs, and after you cook this for the first time, my guess is it'll be one of yours!
Ingredients for simple Turkey Chili
- Olive oil
- Ground turkey
- Crushed tomatoes
- Diced tomatoes
- Beef broth
- Red kidney beans
- Cheddar cheese
- Chili powder
- Ground cumin
- Cayenne pepper
Let's make this easy recipe for turkey chili
Step 1 - Cook the vegetables. Grab a large sauce pot or Dutch Oven and start cooking the veggies. Start with the onion, then add the garlic, finally the zucchini. Cook until soft.
Step 2 - Add the seasoning. Let's turn up the heat! Chili powder, cumin, oregano and cayenne. Love me some cayenne. Gotta watch it though...a little bit goes a LOOONG way!
Step 3 - Add the broth, tomatoes, beans, and corn. Moving right along...toss everything but the cheese in. Bring to a boil and drop the heat to simmer.
Step 4 - Add the cheese. Turn the heat off and add the finishing touch. What's a chili without cheese? Come on, that's like ham with no burger!
Is turkey chili healthy?
Yup. As long as you control the fat content and the sodium levels, turkey chili is very healthy for you. If you want to keep it even more on the healthier side, cut the cheese (get your mind out of the gutter 🙂 measurement in half, use low-sodium broth, and if you're planning on using sour cream, swap it out for Greek yogurt. You'll be well on your way to a healthy meal.
Can you use other beans besides kidney beans? Or no beans at all?
You can. Red kidney beans work well with chili because they'll typically hold their firmness and texture throughout cooking and they take on flavors nicely. Pinto and black beans can definitely work well as a substitute though. If you're just not into beans, you can definitely leave them out or better yet, put in one can and just eat around them.
How long is leftover turkey chili good for?
4-5 days in the fridge and up to 2-3 months in the freezer. I always give it the "whiff" test when I leave it in the fridge. After 3 or 4 days, just give it a smell and if it starts to smell like a bad case of Bromodosis (blah), just toss it.
Can you overcook it?
Not really. Although this is a quick turkey chili, it really is one of those meals you can cook all day. As long as it's not boiling over, and you're giving it a good stir every once in a while, you can cook it for 7-8 hours if you wanted. With two kids, two dogs and what seems to be an always hungry wife (love you babe!), I typically don't have that luxury.
Other recipes you might like
Tools I used in this recipe
- Lodge 7.5 Quart Dutch Oven
- Misen Chef's Knife
- J.K. Adams Butterfly Board
- KP Kitchen Measuring Spoons
- Riviera Wooden Cooking Spoon
Ok, so if you made this Quick Turkey Chili...would definitely appreciate if you leave a comment below and let me know what you thought. Don't worry I'm an Italian from New Jersey...I got thick skin!
Appreciate it guys...until next time!
Simple Turkey Chili Recipe
- Heat some oil in a large pot, add the onions and cook. After about 3 minutes, and the garlic. Cook for about a minute and then add the zucchini. Cook for another 4-5 minutes.
- Add the ground turkey, and cook until browned.
- Add the seasoning and cook until fragrant and mixed in. 30 seconds or so.
- Add the tomatoes, broth, beans, corn and salt. Bring to a boil, and then lower the heat and simmer for about 30 mins or until you reach your desired thickness.
- Turn off the heat and add the cheese. Mix all together.
- Serving size = 2 cups. This recipe makes about 16 cups.
- If you double up (which I typically do), you will definitely have leftovers. My family (2 big eaters, 1 daughter who can definitely pack it away, and 1 daughter that eats like a bird) will usually nearly polish off the 16 cups (not the healthiest, but it is what it is) and then have another batch to either give away, refrigerate or freeze for later.
- Optional toppings: tortillas (or tortilla chips), sour cream or Greek yogurt, shredded cheese, avocado (or guacamole).