Quick Turkey and Veggie Chili
Quick Turkey and Veggie Chili
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey, lean
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, any color, chopped
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 can kidney beans, 15 ounce, rinsed and drained
- 1 can black beans, 15 ounce, rinsed and drained
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth, or water
For Serving (Optional)
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
⏱️ 7 min
- 2
Drain any excess fat from the pot. Add chopped onion and bell pepper to the pot and cook until softened, about 3-5 minutes.
⏱️ 5 min
- 3
Stir in minced garlic, chili powder, cumin, dried oregano, salt, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min
- 4
Pour in the undrained diced tomatoes, rinsed and drained kidney beans, rinsed and drained black beans, and chicken broth. Bring the mixture to a simmer.
⏱️ 2 min
- 5
Reduce heat to low, cover, and let the chili simmer for at least 10 minutes to allow the flavors to meld. Stir occasionally.
⏱️ 10 min
- 6
Taste and adjust seasonings as needed. Ladle the chili into bowls and serve hot, garnished with shredded cheddar cheese, sour cream, and fresh cilantro, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Turkey and Veggie Chili
- 1 tablespoon olive oil
- 1 pound ground turkey, lean
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, any color, chopped
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 can kidney beans, 15 ounce, rinsed and drained
- 1 can black beans, 15 ounce, rinsed and drained
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth, or water
For Serving (Optional)
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
⏱️ 7 min - 2
Drain any excess fat from the pot. Add chopped onion and bell pepper to the pot and cook until softened, about 3-5 minutes.
⏱️ 5 min - 3
Stir in minced garlic, chili powder, cumin, dried oregano, salt, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 4
Pour in the undrained diced tomatoes, rinsed and drained kidney beans, rinsed and drained black beans, and chicken broth. Bring the mixture to a simmer.
⏱️ 2 min - 5
Reduce heat to low, cover, and let the chili simmer for at least 10 minutes to allow the flavors to meld. Stir occasionally.
⏱️ 10 min - 6
Taste and adjust seasonings as needed. Ladle the chili into bowls and serve hot, garnished with shredded cheddar cheese, sour cream, and fresh cilantro, if desired.
⏱️ 5 min