Turkey Chili
A hearty, spicy chili with turkey, beans and vegetables — a lighter take on the American classic, ready in under an hour.
Ingredients
- minced turkey600 g
- olive oil2 tbsp
- onion1 pcs
- bell pepper1 pcs
- garlic3 cloves
- chili powder2 tbsp
- ground cumin1 tsp
- dried oregano1 tsp
- ground black pepper0.5 tsp
- canned red beans500 g
- canned chopped tomatoes400 g
- chicken broth250 ml
- salt1 to taste
Instructions
Dice the onion and bell pepper into small cubes, and finely mince the garlic.
Heat the olive oil in a wide pot over medium heat, add the ground turkey and cook for 5-6 minutes, breaking up the lumps with a spatula, until no longer pink.
Add the onion, pepper and garlic, and cook for another 5 minutes until the vegetables soften.
Stir in the chili powder, cumin, oregano, black pepper and salt, and cook for 30 seconds to let the spices release their aroma.
Add the crushed tomatoes, the drained and rinsed canned beans, and the chicken stock, stir and bring to a boil.
Reduce the heat to low, cover with a lid and simmer for 25-30 minutes, stirring occasionally, until thickened.
Serve hot, sprinkled with fresh herbs, with sour cream or grated cheese.
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