The BEST Turkey Chili Recipe
from kristineskitchenblog.comThis Turkey Chili is healthy, hearty and so delicious! Made with ground turkey, chili seasonings and three kinds of beans, it's richly flavored and so satisfying. I've made this recipe on the stove top, in an Instant Pot and in a slow cooker. You'll find instructions for all three cooking methods below.
Servings: 6 servings
Calories: 459kcal
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 pound ground turkey
- 4 cloves garlic minced
- 1 tablespoon brown sugar
- 2 tablespoons chili powder use 1 tablespoon for less spice
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons tomato paste
- 1 ¾ cups low sodium chicken broth or one 14.5 ounce can
- 28 ounce can fire roasted crushed tomatoes or fire roasted diced tomatoes
- 15 ounce can kidney beans rinsed and drained
- 15 ounce can black beans rinsed and drained
- 15 ounce can pinto beans rinsed and drained
- For topping: shredded cheese, sour cream or plain Greek yogurt, cilantro, chopped onions, etc. as desired
Instructions
To Make on the Stove Top:
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is browned, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.
- Add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir, scraping up any bits from the bottom of the pot.
- Stir in the crushed tomatoes and beans.
- Bring to a boil, then reduce heat to low and simmer for 1-2 hours, stirring occasionally. Cover the chili during the first part of the cook time, and then uncover during the last 30 minutes to thicken.
- Serve chili with toppings, as desired.
To Make in the Slow Cooker:
- Heat olive oil in a large skillet over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is browned, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.
- Turn off the heat and add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir, scraping up any bits from the bottom of the pot. Transfer the mixture into your slow cooker insert.
- Add the crushed tomatoes and then beans to the slow cooker and stir.
- Cook on high for 3-4 hours or low for 6-8 hours.
- Stir and serve chili with toppings, as desired.
To Make in the Instant Pot (Pressure Cooker):
- Turn Instant Pot on sauté setting. Add the olive oil and onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is browned, about 5 minutes. Turn off the Instant Pot and stir in the garlic.
- Add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir well, scraping up any bits from the bottom of the pot.
- Add the crushed tomatoes and then beans on top of the meat mixture and DO NOT stir in.
- Close the Instant Pot lid and move the valve to the sealing position. Pressure cook on high pressure for 12 minutes.
- Allow the Instant Pot to naturally release for 10 minutes (by leaving it off after it finishes cooking). Then, carefully do a quick pressure release (use a potholder or long spoon to carefully move the steam release valve to venting) to release the remaining steam and pressure. Once the float valve drops down, carefully open the Instant Pot lid away from you, as the steam will be hot.
- If the chili is not thick enough, simmer it using the sauté function to thicken it up. Stir and serve chili with toppings, as desired.
Video
Notes
- Store leftover chili in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. If frozen, thaw overnight in the refrigerator before reheating.
- Reheat leftovers in a covered pot on the stove over medium low heat, stirring occasionally. Or reheat in the microwave until steaming hot.
Nutrition
Serving: 1.5cups | Calories: 459kcal | Carbohydrates: 49g | Protein: 38g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 79mg | Sodium: 834mg | Fiber: 18g | Sugar: 12g
