Ingredients
Method
- Combine the ingredients for the homemade Turkey Chili Seasoning in a small bowl then set aside.
- Heat the oil in a large Dutch oven or soup pot over medium-high heat. Add the red pepper, shallots or onion, and jalapenos then season with salt and pepper and saute until the vegetables are tender, 5-7 minutes. Add the garlic then saute for 1 minute.
- Add the ground turkey then season with additional salt and pepper. Saute until the turkey is cooked through, breaking it up as it cooks.
- Add the black beans, pinto beans, diced tomatoes, tomato sauce, green chiles, broth, and Chili Seasoning then stir to combine.
- Turn the heat up slightly to bring the chili to a simmer then place a lid on top, turn the heat down to low, and simmer for 20 minutes, stirring halfway through.
- Scoop the Turkey Chili into bowls then serve with optional toppings.
Notes
- For a thicker chili, simmer uncovered for an extra 5-10 minutes after the initial 20 minutes.
- Cook ground turkey to an internal temperature of 165°F (74°C) to ensure it's fully cooked and safe to eat.
- Store leftover turkey chili in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Cook ground turkey to an internal temperature of 165°F (74°C) to ensure it's fully cooked and safe to eat.
- Store leftover turkey chili in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.