Turkey and Bean Chili

Today we wanted to share one of our chili recipes, we have a lot of them because we both love chili and could never pick just one.  Our Turkey and bean chili is packed with flavor but much lighter than a traditional chili made with ground beef. Chili is wonderful  comfort food, we love making huge pots of it for football parties or just leftovers for weeks.

So not only is this chili much lighter it’s also super quick to make. First we browned the turkey added onion bell pepper and garlic, cooking until the veggies are tender. Next we added tomato paste, cumin, chili pepper, fresh tomato, beans, water and salt n pepper. Bring that all to a boil then reduce to a simmer and cook for around 12 minutes until slightly thickened. How quick is that?

We love serving this chili with a few different topping sour cream and cilantro is Tessa’s favorite for this chili and Sammy likes to dice up some avocado and frito chips on top.  You could mix it up with your favorite chili topper. Do you have a favorite chili recipe? Leave us a comment with the recipe so we can try it out.

Print Recipe

Turkey and Bean Chili

Prep Time

15 minutes

Cook Time

40 minutes

Servings

people

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 green bell pepper chopped
• 2 cloves garlic chopped
• 1/2 pound ground turkey preferably dark meat
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 2 teaspoon chili powder
• 1 15 oz can diced tomatoes
• 2 15 oz can kidney beans rinsed
• kosher salt and black peper to taste
• 1/4 cup Sour Cream
• cilantro sprigs for serving

Prep Time 15 minutes Cook Time 40 minutes Servings people Ingredients 1 tablespoon olive oil 1 onion, chopped 1 green bell pepper chopped 2 cloves garlic chopped 1/2 pound ground turkey preferably dark meat 2 tablespoons tomato paste 1 teaspoon ground cumin 2 teaspoon chili powder 1 15 oz can diced tomatoes 2 15 oz can kidney beans rinsed kosher salt and black peper to taste 1/4 cup Sour Cream cilantro sprigs for serving

Instructions

1. Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until tender, 4 to 6 minutes.
2. Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until tender, 4 to 6 minutes.
3. Stir in the tomato paste, cumin, and chili pepper. Cook, stirring, for 1 minute.
4. Add the tomatoes and their juices, beans, ½ cup water, 1 ¼ teaspoons salt, and ¼ teaspoon pepper. Bring to a boil.
5. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes.
6. Serve the chili with the sour cream and cilantro.

Recipe Notes

Adapted from: Dear crissy