Traditional chili is usually heavy and laden with fat, but this 30 minute Turkey chili is light, packed with protein, and the perfect way to get your comfort food fix without the extra calories! And to top it off, it comes together quickly too!
Ingredients:
- 3 tbs olive oil
- ¾ lb ground, lean turkey
- 1 large onion
- 2 large cloves of garlic
- 1 large red, orange, or yellow bell pepper (they’re sweeter than the green)
- ¼ cup chili powder
- 1 ½ tsp cumin
- Pinch of red chili flakes
- ¼ tsp cinnamon
- ½ tsp thyme
- 3 tbs tomato paste
- 16 oz can of diced tomatoes
- 16 oz can of black beans
- 16 oz can of canalli beans
- ¾ – 1 bottle of lager beer (depending on how thick you want the chili)
Start off by dicing onion and bell pepper to the same size pieces. You want the beans, peppers, and onions to all be about the same size. Next, heat up a heavy bottom pot or Dutch oven. I love my Dutch oven, so I use that. Sauté the onions and peppers in oil until soft and onions are translucent, then add in the turkey and brown it.
Spread the turkey out in the pot in one even layer and let sit for a couple of minutes to form a brown crust. Once turkey has started to brown, add chopped garlic, tomato paste, and spices. Sauté for another 2 minutes.
Next, deglaze the pan with ¾ bottle of beer, scraping up brown bits from the bottom. Next add in the cans of beans and tomatoes. NOTE: Make sure you rinse and drain the beans before putting them in. Canned beans are great, but they come in a salty, viscous liquid, so they need to be treated properly before use.
If chili seems too thick for you, add in the rest of the beer. Mix everything thoroughly, put on the lid, and simmer for about 15 minutes to let flavors meld together. Season with salt and pepper to taste, and top with your favorite garnishes. There you have it, 30 minute turkey chili! I like Greek yogurt as a sour cream replacement, with some grated cheese and chives. I also serve my chili with cornbread, but that is totally up to you. This recipe serves 4-6 people. Enjoy!