Description
This Hearty Turkey and Vegetable Chili is my family’s favorite, packed with flavor and veggies. A simple, comforting dinner that’s always a hit!
Ingredients
Scale
- Main Ingredients:
- 1 tbsp olive oil
- 1 lb lean ground turkey
- 1 large onion, diced
- 2 bell peppers (any color), diced
- 1 (28 oz) can diced tomatoes, undrained
- 1 (15 oz) can kidney beans, rinsed and drained
- 4 cups low-sodium chicken broth
- Flavor Boosters:
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- ½ tsp salt (or to taste)
- ¼ tsp black pepper (or to taste)
- Finishing Touches:
- ¼ cup fresh cilantro, chopped
- Optional Embellishments:
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Diced avocado
- Cornbread
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven over medium heat, drizzle a little olive oil. Toss in your diced onion and bell peppers. This is where the kitchen starts smelling amazing, honestly! Sauté them until they soften up, about 5-7 minutes. You want them tender, not browned, so keep an eye on them. I remember once I walked away for “just a second” and came back to slightly charred peppers – oops! Just stir occasionally, you’ll be fine.
- Brown the Turkey: Push the softened veggies to one side of the pot. Add your lean ground turkey to the other side. Break it up with a spoon and cook until it’s no longer pink, about 8-10 minutes. This step is key for flavor. I’ve definitely undercooked turkey before, and trust me, you don’t want that. Once it’s browned, stir it all together with the veggies. Drain any excess fat if you see a lot, but with lean turkey, there usually isn’t much.
- Spice it Up!: Now for the good stuff! Stir in your minced garlic, chili powder, cumin, and smoked paprika. Let those spices toast for about a minute, stirring constantly. Oh, the smell! This is where the chili really starts to come alive. You’ll feel that warmth filling the air. Be careful not to burn the garlic here; it happens fast, and burnt garlic is just bitter.
- Simmer Down: Pour in the undrained diced tomatoes and the chicken broth. Add your rinsed kidney beans. Give everything a good stir, making sure nothing is sticking to the bottom. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes. Honestly, I’ve let it go for an hour, sometimes longer, just letting all those flavors meld. The longer it simmers, the richer your Hearty Turkey and Vegetable Chili will be.
- Taste and Adjust: After simmering, give your chili a taste. This is my favorite part, where I get to play chef! Does it need more salt? A pinch of black pepper? Maybe a little more chili powder if you like a kick? Sometimes I add a tiny bit of sugar to balance the acidity of the tomatoes, but that’s just me. Adjust seasonings until it tastes just right to you. Don’t be shy!
- Serve it Up!: Ladle your warm, comforting chili into bowls. Garnish with fresh chopped cilantro, a sprinkle of shredded cheddar cheese, or a dollop of sour cream or Greek yogurt. Serve it with some crusty bread or cornbread on the side. This is when all your hard work pays off, and you get to enjoy that delicious, homemade goodness. It’s such a satisfying sight and smell!