There’s nothing more comforting than a warm bowl of chili! Whip up a batch for game day, or freeze the leftovers for an easy future dinner. Our recipe comes together in just 45 minutes, but doesn’t skimp on that long-simmered flavor. Whatever you do, don’t forget the toppings! Our favorites are sour cream, shredded cheese, and scallions.
Cook Time
35 minutes
Total Time
45 minutes
Yield
6 Servings
Ingredients
1 tablespoon olive oil
1 large yellow onion, diced
1 red bell pepper, seeded and diced
3 cloves garlic, minced
3 tablespoons chili powder
3 teaspoons ground cumin
1 lb ground turkey (455 g)
1 can tomato
2 cans red kidney bean, drained and rinsed
2 cups low sodium chicken stock (480 mL)
2 ½ teaspoons kosher salt
For Serving
sour cream
shredded cheddar cheese
scallion, thinly sliced
Nutrition Info
Calories 442
Fat 27g
Carbs 31g
Fiber 3g
Sugar 7g
Protein 16g
How to Make It
1. Step
Heat the olive oil in a large pot over medium-high heat. Once the oil begins to shimmer, add the onion and red bell pepper and cook, stirring occasionally, until softened, 7 minutes.
2. Step
Add the garlic, chili powder, and cumin, and cook, stirring frequently, until aromatic, about 30 seconds.
3. Step
Add the ground turkey and cook, breaking up the meat with a wood spoon or spatula, until browned and cooked through, about 5 minutes.
4. Step
Add the tomatoes, red kidney beans, chicken stock, and salt and bring to a boil. Reduce the heat to low and simmer until the liquid has slightly reduced and the chili has thickened, about 20 minutes.
5. Step
Serve the chili with sour cream, cheese, and scallions.