Turkey Chili
This freezer-friendly turkey chili recipe with beans, bell peppers, onions, and tomatoes is a smokey and spicy Tex-Mex weeknight dinner.
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 bell pepper diced
- 1 medium onion diced
- 2 celery stalks diced
- 1-2 finely chopped serrano peppers
- 2 cloves of garlic diced
- 2 14 1/2-ounce cans petite-cut diced tomatoes
- 1 15 1/2-ounce can red kidney beans
- 1 15-ounce can pinto beans
- 1 cup medium/hot salsa
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/2 cup shredded cheese
- 1/2 cup chopped scallions
Instructions
- Heat oil in large nonstick saucepan over medium-high heat. Add the turkey and cook, breaking it up with a spoon, until the turkey is browned, about 6 minutes. Add the peppers, celery, onion, and garlic and cook, stirring occasionally until vegetables are tender, about 8 minutes.
- Add the tomatoes, beans, salsa, chili powder, cumin, and salt, bring to a boil.
- Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended and the chili begins to thicken, about 1 hour. Serve with the cheese and scallions.