Weeknight Turkey ChiliDec 28, 2018 11:00AM ● By Lana Granfors
Story by Lana Granfors
Photos by Kara Stewart
Are you looking for an easy weeknight recipe? This chili is a healthier version using ground turkey instead of the usual ground beef. This turkey version is fabulous, it’s healthy and it can be ready in less than an hour – perfect for cold nights after a long day. Enjoy!
Weeknight Turkey Chili
Total Time: 35 - 45 minutes
1 T olive oil
2 cup coarsely chopped onions
2 T chopped garlic
1 cup chopped celery
1 jalapeño pepper, finely chopped
2 lbs. ground turkey
1 T dried oregano
2 bay leaves
3 T chili powder
1 T ground cumin
1 T ground coriander
2 15-oz. cans of diced tomatoes with
1 cup chicken broth
Salt and freshly ground pepper to taste
1 15-oz. can of red kidney beans, drained
1 15-oz. can of pinto beans, drained and rinsed
1 15-oz. can of black beans, drained and rinsed
Grated cheddar cheese,
sour cream, diced avocado, chopped cilantro, jalapeno
slices, and lime wedges.
STEP 1: Heat the oil over high heat in a large heavy pot and add the onion, garlic, celery and jalapeño. Cook until veggies are soft and onion translucent.
STEP 2: Add the turkey meat, breaking it up as it cooks. Cook until lightly browned, about 5 minutes. Use a heavy spoon or spatula to break up any lumps.
STEP 3: Add oregano, bay leaves, chili powder, cumin and coriander. Stir to blend well. Cook for 5 minutes.
STEP 4: Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15-20 minutes.
STEP 5: Add the beans and allow to simmer, stirring occasionally, for 10-15 minutes. The longer it simmers,
the more the seasonings are allowed to develop.
STEP 6: Serve in bowls and top with cheddar cheese,
a dollop of sour cream, some diced avocado, chopped cilantro, a couple of jalapeño, and a squeeze of a lime wedge to finish off.
Do you have a recipe you’d like Lana to make?
Please submit it to firstname.lastname@example.org