Three Bean Turkey Chili
Who could resist a hearty pot of Three Bean Turkey Chili on a freezing winter day? What I love about this recipe is its versatility. Once you master the basics (detailed below), you can customize the chili with any meat and beans you have on hand.
Ingredients
For The 3 Bean Turkey Chili
- 2 tablespoons olive oil
- 3 medium onions, chopped
- 1 red, or yellow bell pepper, stemmed and cut into small pieces
- 1 jalapeno chile, seeded and chopped
- 5 cloves of garlic, minced
- 1/4 cup chili powder
- 1 teaspoon chipotle powder
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon red pepper flakes
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 pounds ground turkey
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can red kidney beans, drained and rinsed
- 1 (15 oz.) can white beans, drained and rinsed
- 1 (28 oz.) can diced tomatoes
- 1 (14.5 oz.) can pureed tomato
- 1 cup of low-sodium chicken stock or water
- 1/2 cup fresh cilantro, chopped
Optional Toppings:
- 1 fresh jalapeno, sliced thinly
- 1 ripe avocado, cut into small cubes
- Lime wedges
Instructions
- Heat olive oil in a Dutch oven (or a large heavy bottom pan) over medium heat. Add in the onions, chopped bell pepper and jalapenos. Cook, stirring frequently until they are softened, 4-5 minutes. Add in the garlic, chili powder, chipotle powder, cumin, coriander, red pepper flakes, cayenne pepper, oregano, salt and pepper. Cook while stirring frequently until vegetables are softened, 5 minutes.
- Add in the turkey. Using a wooden spoon, break it up into smaller pieces and cook until it is no longer pink, 8-10 minutes.
- Add in the black beans, red kidney beans, white beans, diced tomatoes, tomato puree, and chicken stock. Give it a big stir. Put the lid on and bring it to a boil.
- Once it boils, turn the heat to medium-low and put the lid ajar. Let it simmer, stirring every 10-15 minutes, for 25-30 minutes. It will thicken as it cooks.
- Taste for seasoning and add if necessary. Right before serving, stir in the fresh cilantro.
- To serve: Ladle the chili into soup bowls and garnish them with jalapeno slices and diced avocado. Serve with lime wedges on the side.
Nutrition
Calories: 326kcalCarbohydrates: 14gProtein: 29gFat: 11gSaturated Fat: 2gCholesterol: 62mgSodium: 489mgPotassium: 816mgFiber: 6gSugar: 3gVitamin A: 2572IUVitamin C: 11mgCalcium: 62mgIron: 4mg
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