Sometimes I crave chili. Chili of all kinds, meaty chili, veggie chili, spicy chili, white bean chili. I don’t discriminate. This recipe for turkey chili is the kind of meal that is almost impossible to mess up. This version of chili is made with a lean protein and goes from stove top to table top in 30 minutes. Of course you can simmer it for as long as you desire, but for a quick and hearty budget friendly meal, this Ancho Turkey Chili is a winner!
I love my chili HOT HOT HOT, but Superman does not. If you like your eyes to water (like me), add some extra jalapeños and chili powder. I wrote this recipe to be mild/medium intensity but of course you can easily kick up the heat. Ancho chili powder is sweeter than a standard chili powder blend. That is what makes this chili really stand out. I also made some brown rice to stir into my bowl, delicious either way!
In my Fourth of July Star-Spangled Pie post, I went on and on about the reasons that this is my favorite Holiday and how I love the casual summertime traditions. I emphasized my love of firework shows and huge BBQs. So, we recently moved to Texas from Miami Beach, I looked forward to a big show! Everything is bigger in Texas, right?
Check out these unedited photos I was able to snap Sunday night in downtown Dallas.
Mrs. Jennifer Irizarry
Delicious sweet and spicy ancho turkey chili packed with veggies.
15 minPrep Time
15 minCook Time
30 minTotal Time
- 1 1/2 lbs ground turkey breast
- 1 green bell pepper, chopped
- 1 medium white or yellow onion, chopped
- 1/2 jalapeno seeded and diced
- 3 cloves garlic minced
- 2 cups chicken or turkey bone broth
- 1-2 tablespoon olive oil
- 2 cans (14 oz) fire roasted tomatoes
- 1 can (14oz) black beans, rinsed and drained
- 1 cup water (if needed to thin)
- 1 cup fresh salsa
- 2 tsp ancho chili powder
- 1 tsp chili powder
- 1 1/2 tsp cumin
- 1 tsp salt
- 2 cups cooked brown rice (optional)
- Toppings, greek yogurt, sour cream, cheese, green onions, tortilla chips, sliced avocado
- Heat a large Dutch oven over medium heat.
- Add 1-2 tablespoons of olive to coat.
- Once oil is shimmering and hot, toss in onions, peppers, and jalapeños stirring for 2-3 minutes.
- When they begin to soften and brown add turkey breaking it up with a wooden spoon.
- Continue cooking for another 5-8 minutes until everything is lightly browned and a crisp layer forms on parts of the turkey (This is where a lot of flavor develops - be patient and careful not to burn).
- Add in garlic and spices and stir for 1-2 minutes.
- Add salsa, beans and tomatoes to the pot and bring to a gentle boil.
- Simmer on medium low for a few minutes then add chicken/turkey stock slowly, stirring together.
- Add more stock or 1 cup water until you have the consistency you like (I like my chili on the thicker side so 2 cups stock is just right for me).
- Bring to a boil, then lower heat, put lid on pot and simmer for 15-20 minutes.
- If your chili is has too much liquid, let it simmer with the lid off until it reduces.
- Adjust seasoning if needed.
- Let simmer up to 2 hours to intensify the flavors if desired.
- Stir in brown rice and serve with toppings of choice.
I hope you and your loved ones had an amazing Independence Day 2016!
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