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  • Chloë's Kitchen

Turkey chili

Here is my recipe for ground turkey chili. Perfect to make on a cold rainy winter's day like today in LA. And I usually have everything in my pantry ready to make it as well as organic ground turkey in the fridge or freezer. I love chili more than anything. It's cozy and comforting and you can make it different every time with a different kind of meat like ground chicken or beef instead, different beans, over rice or my favourite a baked sweet potato, with different kinds of toppings, it's so versatile. And it's something I made a lot in England growing up because it's cold and wet there the majority of the year. LA drivers wouldn't be able to deal...😂 But it's an easy week night dinner your family will love!



You will need:


1 lb organic ground turkey


1 whole onion, diced


1 red bell pepper, diced


2 large cloves garlic, crushed


1 jalapeno, finely diced (de-seeded if you don't like it too spicy)


1 Tsp Cumin


3 Tsp Chili Powder


1/2 Tsp Cayenne Pepper


1 can pinto beans (or kidney, or black beans, or a 3 bean mix)


1 can of crushed tomatoes or tomato sauce (depending which you have in your pantry


1/2 cup chicken stock


A couple of generous dashes of Cholula (hot sauce)


Avocado oil


Salt/Pepper


Serve with diced avocado, scallions, Greek yogurt, cheese and cilantro. I also like some sliced pickled jalapeños on top for a little extra spice kick.


Dice your onions, bell pepper, jalapeño and garlic. Add to a large dutch oven or pot with a generous splash of avocado oil, and salt/pepper to taste.


Sauté to sweat the veggies and draw out the moisture in the onions for a few minutes until they start becoming translucent. Then add in your spices and toast them for a minute.


Now add in your ground turkey and brown.


Once that's ready, add in your beans and the tomato sauce, chicken stock and dashes of hot sauce.


Let it bubble and simmer away on a medium heat for around 15-20 minutes, then lower the heat and simmer on low covered for another 15-20 minutes, stirring occasionally.


Taste test and add any salt needed. You can leave the chili on low for longer to build flavor if you wish or you can simply serve it at this point.


I like to serve it over half a baked sweet potato for a healthy carby treat or some brown rice with chunks of avocado, some diced scallions (spring onions), some cheese, jalapeños and a big dollop of Greek yogurt.


You could also just do a bowl of the chili with the toppings and dip in some tortilla chips on the side with a squeeze of lime.


This chili is a much healthier and lighter take on regular beef chili but you can easily trade out for ground beef and then I like to add in 1 cup of beer too which gives it such a great depth of flavor. And then add in beef broth instead of the chicken broth listed.


Enjoy!

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