hearty three bean turkey chili

  • Prep Time: 15m
  • Cook Time: 45m
  • Total Time: 1h
  • Yield: about 10 cups
  • Category:

Ingredients

  • 1/2 tablespoon olive oil
  • 1 onion, diced
  • 2 bell peppers, diced
  • 4 garlic cloves, minced
  • 1 large jalapeño, half the seeds removed, minced
  • 2 pounds ground turkey, raw
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon ground black pepper, plus more to taste
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 tablespoon garlic powder
  • 1 can (6 oz) tomato paste
  • 28 ounces diced tomatoes, canned, not drained
  • 1 can (15 oz) red kidney beans, drained + rinsed
  • 1 can (15 oz) pinto beans, drained + rinsed
  • 1 can (15 oz) black beans, drained + rinsed
  • 3 1/2 cups vegetable or chicken broth
  • 1 tablespoon cornstarch (optional)

Instructions

  1. Add olive oil to a large skillet & heat over medium-high.
  2. Add onions & bell peppers. Sauté for 5-10 minutes or until they begin to soften.
  3. Add minced garlic & jalapeño, stirring to combine. Cook for an additional 5 minutes.
  4. In the same pan, move the sautéed vegetables aside to make room for the ground turkey. Season both the meat + vegetables with chili powder, cumin, garlic powder, salt, & pepper.
  5. Brown the turkey until no longer pink, breaking it up into smaller pieces & mixing with the vegetables as you go.
  6. Transfer entire vegetable & meat mixture to a dutch oven or large stock pot. Add tomato paste, stirring to evenly distribute.
  7. Add diced tomatoes, all three types of beans, & broth. Bring to a boil.
  8. Reduce heat & allow to simmer for 15 minutes.
  9. To thicken: Remove about 1/2 cup of liquid, transferring it to a separate dish. Add cornstarch & whisk until completely dissolved before incorporating back into the rest of the chili.
  10. Continue to simmer for 15 more minutes or until thickened to desired consistency. Remove from heat & let cool slightly before serving. Enjoy!

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