Turkey Chili
Recipe type: Chili
Prep time: 
Cook time: 
Total time: 
Serves: 4+ servings
Nothing says winter like a big pot of chili. And with lean meat, and all these vegetables and beans? #perfection
  • extra virgin olive oil
  • 1 lb ground turkey breast (white meat)
  • 1 sweet onion, diced
  • 2 ribs of celery, leaves removed, diced
  • 1 Tbsp garlic, minced (2-3 large cloves)
  • .5 - 1 jalapeno pepper, seeds removed and diced
  • 2 bay leaves
  • 1 Tbsp dried oregano
  • 3 Tbsp chili powder (light - not dark - not spicy)
  • 2 tsp ground cumin
  • 1 can (14 oz) diced tomatoes (no salt added)
  • 2 Tbsp tomato paste
  • 1 can (14 oz) tomato sauce (no salt added)
  • 1 can (4 oz) mild diced green chiles
  • 2 cups low-sodium chicken broth {I used some I had frozen from this recipe}
  • 2 tsp kosher salt
  • freshly ground pepper
  • 1 can (15 oz) red kidney beans (no salt added), rinsed and drained
  • 1 can (15 oz) black beans (no salt added), rinsed and drained
  • Optional toppings: shredded cheddar cheese, sour cream or greek yogurt, chopped jalapeno pepper, cornbread croutons
  1. Place a large heavy pot, like a dutch oven, over high heat. When the pot is warm, add a very light coat of extra virgin olive oil. Add the ground turkey, and cook until it is all white, breaking it up into small pieces with a flat-edged utensil.
  2. Move the turkey to one side, and add a bit more extra virgin olive oil to the empty space you have created. Add the onion, celery, garlic, and jalapeno on top of that new oil, and cook for a few minutes, stirring to cook them evenly, and stirring them into the turkey when the vegetables are browned. They will continue to get soft as the chili cooked, but you won't be able to get more color on them after this.
  3. Reduce the heat to medium. Add the bay leaves, oregano, chili powder, and cumin, and stir to incorporate.
  4. Add all of the tomatoes: diced (with the liquid), paste, and sauce. Stir well, making sure to break up the paste.
  5. Add the chiles and chicken broth, and salt and pepper, and stir well.
  6. Reduce the heat to a simmer, and cook the chili for about 15 minutes, stirring occasionally, and scraping off the sides as it gets thicker.
  7. Add the rinsed, drained beans, and stir well. Simmer for another 10 minutes.
  8. Serve with toppings as desired, and cornbread.
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2018/01/28/turkey-chili/