Easy Turkey Chili Bowl (Print)
Hearty turkey chili with beans, tomatoes, and spices. Wholesome, flavorful, and perfect for cozy meals.
# Ingredients:
→ Main
01 -
454 g ground turkey
02 -
15–30 ml extra virgin olive oil
03 -
1 large onion, chopped
04 -
2 garlic cloves, minced
05 -
60 ml chili powder
06 -
1 teaspoon (5 ml) ground cumin
07 -
0.25 teaspoon (1.25 ml) ground cinnamon
08 -
0.5 teaspoon (2.5 ml) freshly ground black pepper
09 -
0.5 teaspoon (2.5 ml) salt
10 -
0.5 teaspoon (2.5 ml) smoked paprika
11 -
400 g crushed tomatoes with juice
12 -
400 g diced tomatoes with juice
13 -
2 teaspoons (10 ml) brown sugar
14 -
1 teaspoon (5 ml) dried oregano
15 -
0.25 teaspoon (1.25 ml) cayenne pepper, optional
16 -
1 bay leaf
17 -
240 ml low sodium chicken broth or stock
18 -
400 g black beans, drained and rinsed
# Steps:
01 -
In a large, deep skillet or Dutch oven, heat olive oil over medium-high heat. Add ground turkey, breaking it up with a spoon, and cook until no longer pink, about 4 to 6 minutes.
02 -
Add the chopped onion and sauté, stirring frequently, until translucent, approximately 3 to 4 minutes. Stir in minced garlic and cook for 1 minute longer.
03 -
Add chili powder, ground cumin, cinnamon, salt, black pepper, and smoked paprika. Stir well and let the spices cook for 1 minute to enhance flavor.
04 -
Pour in crushed tomatoes, diced tomatoes, brown sugar, oregano, cayenne pepper (if using), bay leaf, and chicken broth. Mix thoroughly, reduce heat to medium-low, and simmer for 15 minutes.
05 -
Stir in the black beans and simmer for an additional 5 minutes. If desired, adjust consistency with extra chicken broth. Discard bay leaf before serving.
06 -
Ladle the chili into bowls and garnish as preferred. Serve immediately.
# Additional Notes:
01 -
Rinse canned black beans under cool water to reduce sodium and improve flavor.
02 -
Chili develops deeper flavor if allowed to rest for several hours or overnight.