I was sitting in the doctor’s office perusing magazines, when I came across this quick turkey chili recipe (several weeks ago). I discreetly ripped it out of the magazine and put it inside my purse for safekeeping. Wouldn’t you know, I forgot about it until I cleaned out my purse, while looking for my glasses.(Note to self – clean out handbag more often). Anyhoo, I just love chili! It tastes so good; especially during the cold winter nights. Don’t you agree? This recipe is so simple to make. It only takes 25 minutes and serves 6. Double yumma-licious!
- 2 Tbsp olive oil
- 1 Large onion, chopped
- ½ Tsp Kosher salt
- ½ Tsp pepper
- 2 Cloves garlic, finely chopped
- 1 Tbsp chili powder
- 2 Tsp ground cumin
- 1 ¼ lb. lean ground turkey
- 1 28-oz. can fire-roasted diced tomatoes (or fresh tomatoes)
- 1 15-oz can refried beans
- 1 15-oz. can black beans, rinsed
- 1 15-oz. can kidney beans, rinsed
- 2 4-oz. cans fire-roasted diced chiles
- 1 Cup low-sodium chicken broth
*Sour cream, grated cheese and tortilla chips, for serving (optional)
Heat the oil in a large saucepan over medium heat. Add the onion, season with ½ tsp each salt and pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
Stir in the garlic, chili powder and cumin and cook, stirring, for 1 minute. Add the turkey and cook, breaking it up with a spoon, until it begins to brown, about 4 minutes.
Add the tomatoes (and their juices), beans, chilies and chicken broth and bring to a boil. Reduce heat and simmer until slightly thickened, about 3 minutes.
*Serve with the sour cream, cheese and chips, if desired.
**Allow the chili to cool, then freeze for up to 3 months. Thaw in the fridge overnight and reheat in a medium saucepan, covered, adding ½ cup water or chicken broth if it seems too thick.