Need an easy, crowd-pleasing dish for game day?
Spicy Turkey Chili
serves 4
1 Tbsp canola oil
1 medium yellow onion, diced
In a large stockpot, over medium heat, heat oil. Add onions and cook until tender and golden, about 6-8 minutes. Add garlic and jalapeno and cook 1 minutes more, stirring frequently. Add the tomato paste, chili powder, cumin, and cayenne pepper and cook, stirring, 1 minute more.
Add turkey and cook, stirring, until fully cooked browned, about 5 to 7 minutes. Add black beans and canned tomatoes, stirring to combine, then add the chicken broth.
Increase heat to high until chili comes to a boil. Reduce heat and simmer for 25 minutes. Serve immediately in bowls and garnish if desired.
Make a batch of my Spicy Turkey Chili. Ground turkey along with black beans and a few pantry staples is all you need to make a batch of the BEST TASTING, healthier version of chili. This has become my new favorite chili dish and it is comfort food heaven on a cold day.
Spiked with cayenne pepper and jalapenos for heat you can amp it up to another level or mellow it out by adding more or reducing the amounts used. We like a little spice so I put about 1/4 tsp instead of a pinch in our batch. Bam! it was soooo good!
I love that this is a healthy version of chili, reducing the fat by using turkey. I also love that this is a little soupier chili, it creates a soupy broth that is full of flavor. If you like your chili super thick then I would reduce the liquid by a cup. This is comfort food heaven (Did I tell you that already?). Easy enough to throw together on a weeknight, and one your family and friends will love!
Don't be surprised when everyone gathers around on game day for this chili, and comes back for seconds. So make a double batch to feed the all the sports fans!
Spicy Turkey Chili
serves 4
1 Tbsp canola oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 jalapeno, minced
1 Tbsp tomato paste
1 Tbsp chili powder
2 tsp ground cumin
Pinch of cayenne pepper (more for increased heat)
1 lb. ground turkey
1 15 oz can black beans, rinsed
1 28 oz can diced tomatoes
4 c. low-sodium chicken broth
1 jalapeno, minced
1 Tbsp tomato paste
1 Tbsp chili powder
2 tsp ground cumin
Pinch of cayenne pepper (more for increased heat)
1 lb. ground turkey
1 15 oz can black beans, rinsed
1 28 oz can diced tomatoes
4 c. low-sodium chicken broth
Garnishes: (optional) cheddar cheese, sour cream, green onions, tomato chunks, slivered onions
In a large stockpot, over medium heat, heat oil. Add onions and cook until tender and golden, about 6-8 minutes. Add garlic and jalapeno and cook 1 minutes more, stirring frequently. Add the tomato paste, chili powder, cumin, and cayenne pepper and cook, stirring, 1 minute more.
Add turkey and cook, stirring, until fully cooked browned, about 5 to 7 minutes. Add black beans and canned tomatoes, stirring to combine, then add the chicken broth.
Increase heat to high until chili comes to a boil. Reduce heat and simmer for 25 minutes. Serve immediately in bowls and garnish if desired.
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