Easy Turkey Chili
Submitted by shutch
Quick and easy turkey chili with kidney beans, crushed tomatoes, bell peppers and Worcestershire sauce. A lighter, leaner chili that’s ready in one hour from start to bowl.
YIELD
6 servingsPREP
10 minCOOK
40 minREADY
1 hrsTurkey chili gets a bad rap as the boring, health-conscious cousin of the real thing. This recipe changes the conversation.
Ground turkey breast cooks up with onions, bell peppers, and celery, then gets simmered with kidney beans, crushed tomatoes, tomato paste, and a splash of Worcestershire sauce that adds a savory depth most turkey chili recipes are missing.
From cutting board to table in about an hour, with most of that time being a hands-off simmer.
It’s lean, it’s loaded with vegetables, and it actually tastes like chili, not a compromise.
Kitchen Tips
- Break the turkey up well as it browns. Use a wooden spoon or potato masher to get a fine, crumbly texture instead of big chunks.
- Worcestershire sauce is the secret weapon here. It adds umami and depth that ground turkey doesn’t have on its own.
- Don’t drain the kidney beans. The starchy bean liquid helps thicken the chili as it simmers.
Ingredients
Directions
Place turkey, onions, bell peppers, and celery in a large skillet with oil.
Cook over medium heat for 10 minutes, stirring and separating turkey as it cooks.
Add beans, tomatoes, water, tomato paste, worcestershire sauce, chili powder, salt, and garlic powder.
Bring to a boil, reduce heat and simmer for 30 minutes.
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