Turkey Chili

On a chilly fall day, there’s nothing like chili to warm everyone inside. This turkey chili is healthy and more importantly delicious and the perfect meal for a cold day. Grab a bowl and watch the game on TV with the family. As always, switch up any ingredients to make it yours, and if you’ve got some cornbread, even better.

  • 1 tbs Olive oil
  • 1 cup Red onion, chopped
  • 1 lb Ground turkey
  • 5 cloves Garlic, minced
  • 2 tbs Honey
  • 2 tbs Chili powder
  • 1 tbs Ground cumin
  • 1 tsp Dried oregano
  • ½ tsp Salt and pepper, each
  • 1 tsp Smoked paprika
  • 3 tbs Tomato paste
  • 2 cups Chicken broth
  • 1 28-oz can Fire roasted diced tomatoes
  • 3 15-oz can Beans, one each kidney, black and pinto beans, rinsed and drained
  • 1 cup Shredded cheese
  • Optional toppings: Sour cream, sliced jalapeños, chopped avocados, slice red onion

1. Heat oil in a Dutch oven or large pot over medium-high heat. Add onion and cook 2 to 3 minutes, until onion softens.

2. Add ground turkey and cook about 6 minutes, break up meat and cook until turkey is browned.

3. Add garlic and cook for 30 seconds.

4. Add honey, chili powder, cumin, oregano, salt, pepper, paprika and tomato paste. Stir to combine, then add broth and stir. Be sure to scrape any bits from the bottom of the pot.

5. Stir in crushed tomatoes and all beans.

6. Bring chili to boil, then reduce heat to low, cover and simmer for 1 hour, stirring occasionally.

7. Uncover and cook 20 minutes to thicken.

8. Serve topped with cheese, sour cream and any toppings you choose.

Serves 6 | Time to Table 1 hr, 30 mins