Description
Ina Garten’s turkey chili delivers hearty comfort with robust southwestern flavors. Warm spices and lean ground turkey create a satisfying meal that promises delicious warmth in every spoonful you’ll savor.
Ingredients
Scale
Main Proteins:
- 1 pound extra lean ground turkey (0.45 kilograms)
- 2 (15 ounces) cans dark red kidney beans, rinsed and drained (2 x 425 grams)
Vegetables and Base Ingredients:
- 1 yellow onion, chopped
- 1 medium red bell pepper, chopped
- 3 garlic cloves, minced
- 1 (15 ounces) can sweet corn, rinsed and drained (425 grams)
- 1 (28 ounces) can of diced tomatoes or crushed tomatoes (794 grams)
- 1 ¼ cups chicken broth (296 milliliters)
- 2 teaspoons olive oil
Spices and Seasonings:
- 4 tablespoons chili powder (McCormick chili powder recommended)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt, plus more to taste
Toppings:
- cheese
- avocado
- tortilla chips
- cilantro
- sour cream
Instructions
- Heat 2 tablespoons (30 milliliters) of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Sauté the diced onions, minced garlic, and chopped red bell peppers until they become soft and fragrant, approximately 4-5 minutes.
- Add the lean ground turkey to the vegetable mixture, breaking it into small crumbles with a wooden spoon. Cook thoroughly until the meat loses its pink color and develops a light golden brown appearance, about 6-7 minutes.
- Incorporate the dried spices: chili powder, ground cumin, dried oregano, cayenne pepper, and kosher salt. Stir vigorously to distribute the seasonings evenly and toast them slightly for enhanced flavor intensity.
- Pour in the diced tomatoes, low-sodium chicken broth, dark red kidney beans, and sweet corn kernels. Increase the heat to bring the mixture to a robust boil, then immediately reduce to a gentle simmer.
- Cover the pot and allow the chili to simmer for 35-40 minutes, stirring occasionally. The liquid will gradually reduce, creating a thicker, more concentrated consistency as the flavors meld together.
- Taste and adjust seasonings, adding additional salt, spices, or a splash of broth if needed to balance the flavor profile.
- Ladle the hot chili into serving bowls and garnish with optional toppings like shredded cheddar cheese, diced avocado, crisp tortilla chips, fresh cilantro, or a dollop of tangy sour cream.
Notes
- Customize heat levels by adjusting chili powder and adding optional jalapeños for spice enthusiasts.
- Freeze leftovers in airtight containers for up to 3 months, ensuring a quick meal is always ready.
- Drain and rinse canned beans thoroughly to reduce sodium content and improve overall flavor profile.
- Choose lean ground turkey (93/7 ratio) for healthier protein with less fat and better texture.
- Sauté onions and turkey together to develop deeper, richer flavor before slow cooking.
- Garnish with fresh toppings like cilantro, green onions, or a dollop of Greek yogurt for added freshness.
- Store any remaining chili in the refrigerator for up to 4 days, allowing flavors to continue melding.
- Use low-sodium chicken broth to control salt levels and enhance the chili’s natural seasonings.
- Consider using a slow cooker liner for easier cleanup and minimal stuck-on residue.
- Stir ingredients occasionally during cooking to prevent sticking and ensure even heat distribution.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 10 g
- Protein: 24 g
- Cholesterol: 80 mg