One-Pot Turkey Chili
A hearty, mildly spiced chili with lean turkey and beans. Makes plenty for the freezer.
- Time
- 50 min
- Serves
- 6
- Ingredients
- 11
- Steps
- 6
Ingredients
Tick things off as you go. Amounts scale with servings.
Method
- Heat the oil in a large pot over medium heat. Cook the onion and pepper for 6 minutes.
- Add the turkey. Break it up and cook for 6 to 8 minutes, until no pink remains.
- Stir in the garlic, chili powder, and cumin. Cook for 1 minute.
- Add the tomatoes, beans, and broth. Bring to a simmer.
- Cook on low for 25 to 30 minutes, stirring now and then, until thick.
- Season with salt and pepper. Serve with your favorite toppings.
Chili is a forgiving recipe. It is hard to overcook, and it tastes better the next day.
Swaps: use ground beef or crumbled tempeh. Add corn, diced zucchini, or a spoonful of cocoa for depth. Top with yogurt, avocado, cheese, or green onions.
It keeps for 5 days in the fridge and 3 months in the freezer. Freeze it flat in zip bags to save space.
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