Turkey Chili Recipe for Lazy Girls
Written by Emily Krause, MS, RDN
For days you want to cut minimal vegetables and throw stuff together in a pot, this is for you.
Types of Chili
There are a lot of different interpretations when it comes to “chili.” Some people believe chili shouldn’t have beans in it… some people believe it's not chili if there aren’t beans present. The types of beans used, meat used, spices added, etc. There’s a lot of wiggle room for chili and I think that’s what’s so perfect about it.
This recipe is perfect to warm you up on a cold, Winter day or to bring to a friend’s house for an easy, potluck meal. The beauty of the recipe is you can swap out the meat with a different protein source or take out anything you may not be a fan of.
Tips for Quick Cooking
My top lazy girl tricks to cook this meal a bit quicker:
Rinse all beans together at once instead of one type of bean at a time.
Cut the green pepper and onion ahead of time OR have someone else do it for you!
If you’d like a side of cornbread, pre-packaged boxes are not a bad way to go. Easy, convenient, and you don’t need to have a bunch of other ingredients on hand.
Let's Get Into It!
Recipe: Turkey Chili
Prep/Cooking Time: 30-35 minutes
Yield: 6 servings
Ingredients:
1 Tbs canola or olive oil
1 medium onion (chopped)
1 green pepper (seeded and chopped)
1 garlic clove (minced)
3 Tbs chili powder
1 lb lean ground turkey (or ground beef or ground chicken)
1 can (4 oz) mild grown chilies
2 cans (14 oz cans) stewed tomatoes
½ tsp salt or a dash of salt
2 cans (19 oz each) red kidney beans - rinsed and drained
1 can (16 oz each) pink kidney beans - rinsed and drained
1 can (16 oz each) black kidney beans - rinsed and drained
½ jar medium salsa (optional, but adds some kick)
Optional toppings: Sour cream, shredded cheese, oyster crackers
Optional side: Cornbread (either boxed or homemade)
Instructions:
In a large stockpot over medium heat, heat the oil.
Add the onion, green pepper, and garlic to the pot, and cook for about 7 minutes until tender.
Stir in chili powder, cook for about 1 minute.
Add turkey and cook until all pink of turkey is gone.
Add the green chilies along with their liquid, stewed tomatoes, salsa, salt, and beans to the pot. Heat until boiling.
Reduce heat, cover and simmer for 20 minutes to blend flavors.
This recipe makes a bunch of leftovers, I think it technically would make more than 6 servings. So easy to bring for lunches or to have for dinner the next day! I also highly recommend stocking up on canned products so you can easily make this whenever you’d like.
Check out my favorite kitchen essentials here!
Turkey Chili Cooking Demo Video:
Comment below and let me know what you think!
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