Hearty Turkey Chili
Total Time
1:23
Prep
0:25
Cook Time
0:58
Serves
6
Difficulty
Easy
A bowl of hot chili is so satisfying on cold fall days. Ours boasts kidney beans, lean turkey and lots of vegetables, well-seasoned and sprinkled with scallions.
cooking spray
1 spray(s)
canola oil
1 tsp
uncooked onion(s)
1 large, chopped
garlic clove(s)
2 clove(s), medium, minced
uncooked 93% lean ground turkey
1 pound(s)
uncooked carrot(s)
2 medium, thinly sliced into rounds
chili powder
2 Tbsp
paprika
1 Tbsp
red pepper flakes
1 ½ tsp
ground cumin
1 tsp
fresh tomato(es)
2 medium, chopped
canned tomato sauce
1 cup(s)
canned chicken broth
1 cup(s)
apple cider vinegar
1 ½ Tbsp
cooked kidney beans
1 ½ cup(s), rinsed and drained
green pepper(s)
1 medium, chopped
table salt
½ tsp, or to taste
black pepper
⅛ tsp, or to taste
uncooked scallion(s)
¼ cup(s), chopped
Instructions
Coat a large pot with cooking spray; place over medium heat. Add oil and onion; sauté onion until soft, about 5 to 7 minutes. Add garlic and carrots; cook until garlic is softened, about 1 minute. Add turkey; brown meat, breaking it up with a wooden spoon as it cooks, about 5 minutes. Stir to break up lumps.
Add chili powder, paprika, red pepper flakes, cumin, tomatoes, tomato sauce, broth, vinegar, beans and green pepper; bring mixture to a boil. Cover, reduce heat and simmer until meat and vegetables are tender, about 30 to 45 minutes. Season to taste with salt and pepper; garnish with scallions. Yields about 1 cup per serving.