Chili is one of my favorite comfort foods in the colder months, and this turkey chili is perfect for when I want something hearty and delicious but a bit lighter than a traditional beef chili. The majority of the ingredients for this are also pantry staples, and it comes together super quickly. I like to top mine with avocado, sour cream, green onions, and chips to dip in, but it’s amazing no matter how you serve it.

Rather than a super thick chili, I prefer mine to have a consistency somewhere between a stew and a soup. I used 3 cups of liquid to get the consistency below, but you can adjust to add less liquid or to cook the chili for longer if you prefer yours thicker. Hope you give it a try!

Ingredients:

• 1 tbsp neutral oil (canola or vegetable oil work well)
• 1 lb ground turkey
• 1 medium onion, diced
• 2 bell peppers, any color, diced
• 2 cans kidney beans, drained and rinsed
• 28 oz diced or crushed tomatoes
• 1 tbsp tomato paste
• 3 cups chicken stock (you can reduce this amount if you prefer a thicker chili)
• 1 tsp coarse salt (or to taste)
• 2 tsp ground cumin
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp garlic powder

Directions:

1. Heat 1 tbsp of neutral oil in a large pot over medium-high heat. Add in the onions and bell peppers and cook for 5 mins until the vegetables soften.
2. Add in the ground turkey and break it up with a spoon. Cook until it is no longer pink.
3. Add in the salt, cumin, chili powder, smoked paprika, and garlic powder and mix well.
4. Add the beans, tomatoes, tomato paste, and chicken stock. Bring the mixture to a boil, then reduce the heat and simmer for about 45 mins until thickened. Taste and adjust seasonings as needed.
5. Serve with avocado, sour cream, shredded cheese, cilantro, green onions, tortilla chips, or your other favorite toppings!