Maximize your time in the kitchen and whip up two meals at once. By using some of the same ingredients in both dishes it saves you time and money. First up is my turkey chili recipe and then I make a breakfast frittata using some of the leftover ground turkey.
If you have never tried a chili that uses ground turkey instead of ground beef, I invite you to try it. I much prefer the flavor of the turkey over the ground beef. My husband loves it too and says I should enter it into a chili contest. Maybe one day! (or maybe he’s just biased )
For now though, this chili is one of my go to meals when I want something comforting, a little spicy and not too time consuming.
I love how versatile chili is. This time around I used white beans but almost any bean would work. I’ve made it with pinto beans, black beans, kidney beans and a combination of beans and all were just as good. Even the veggies can be swapped out or added to the chili for whatever you have on hand. Try it with carrots, celery, squash, zucchini or corn.
Chili is a great option no matter if you are serving a crowd or just cooking for one. It stores well and tastes even better the next day. I like to make extra and eat on it during the week, or freeze it for longer storage.
A nice big bowl of warm chili with ground turkey and spices.
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- 1.25 lbs Ground Turkey, divided after cooking
- 1/2 Large Onion, chopped
- 1 Green Bell Pepper, chopped
- 3 Cloves Garlic, minced
- 1 Tablespoon Extra Virgin Olive Oil
- 4 Cups Chicken Broth
- 1 14.5oz Can Diced Tomatoes
- 4 Cups Beans*, drained and rinsed (or approx. 2 cans)
- 1/8 Teaspoon Cayenne Pepper
- 1/2 Teaspoon Sugar
- 1/2 Teaspoon Oregano
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1.5 Teaspoons Ground Cumin
- 1/4 Cup Chili Powder
- Heat oil in a large skillet over medium heat.
- Start to brown the ground turkey. Once it's almost completely browned, add in the onions and bell pepper and cook for another 2-3 minutes. Add in the garlic and cook for another 30 seconds. Remove from heat.
- In a large saucepan, pour in the chicken broth, diced tomatoes, beans, seasonings and 3/4 of the turkey and vegetable mixture. (Reserve the other 1/4 for the breakfast frittata).
- Technically the chili is ready to eat at this point since everything is cooked, but it's best to allow it to simmer for about 1 1/2 hours for the best flavor.
- *Use any kind of beans you'd like: black beans, pinto beans, kidney beans or white beans