Turkey Chili Con Carne
Turkey chili is an easier and healthier take on traditional chili con carne, but just as punchy. Made with a delicious thick tomato and pinto bean sauce, this spicy dinner is perfect fresh off the stove or made for leftovers.
Servings 4
Ingredients
- 1 lb ground turkey extra lean
- 1 yellow onion chopped
- 2 red bell peppers chopped
- 4 cloves garlic minced
- 4 tbsp chili powder
- 1 tsp dried oregano
- 2 tbsp cumin
- 2 cans chopped tomatoes
- 1 ¼ cups chicken broth
- 2 cans kidney beans rinsed and drained
- 1 can sweetcorn rinsed and drained
- ½ tsp salt
- extra-virgin olive oil
Topping
- cheese
- avocado chunks
- tortilla chips
- jalapeños chopped
- sour cream
Instructions
- Put a large pan over medium-high heat and add two tablespoons of olive oil.
- Once heated up, add in the onion, red bell pepper and garlic and saute for 5 minutes. Be sure to stir frequently!
- Add the turkey and break up the meat (feel free to use your hands if you’re feeling brave), and cook until white.
- Add all the spices, oregano and a teaspoon of salt. Combine with the meat well, stirring for about half a minute.
- Time to get even messier. Add the kidney beans, sweetcorn, chicken broth and tomatoes. Combine well then bring to the boil. Once boiling immediately reduce heat and leave at a simmer.
- Once ready, serve up! This should serve about 6 people, but the great thing about chili is that any surplus can be easily frozen and reheated at a later date.
- Serve with your choice of tortilla chips, jalapenos, sour cream or avocado… Or, you know, all of the above!