This delicious Barefoot Contessa Turkey Chili is a hearty, comforting meal that’s easy to make. Packed with lean turkey, three types of beans, and warming spices, it’s a healthy and protein-rich dish perfect for lunch or dinner. You can customize it with your favorite toppings like cheese, sour cream, or fresh herbs
Ingredients Needed
- 15ml olive oil
- 1 cup chopped yellow onion (1 medium onion)
- 450g ground turkey
- 4 cloves garlic, minced
- 1 tablespoon brown sugar
- 30g chili powder – or 1 tablespoon for a milder version
- 15g ground cumin
- 2.5g dried oregano
- 2.5g salt
- 1.25g black pepper
- 45g tomato paste
- 420ml low-sodium chicken broth– or 400g
- 800g fire-roasted crushed tomatoes – or diced tomatoes
- 425 kidney beans, rinsed and drained
- 425g black beans, rinsed and drained
- 425g pinto beans, rinsed and drained
- Optional toppings: shredded cheese, sour cream or plain Greek yoghurt, fresh coriander, chopped onions, etc.
How To MakeTurkey Chili
- Prepare the base: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook for 2 minutes until it starts to soften. Add the ground turkey and cook, breaking it up with a spoon, until browned, about 5 minutes. Stir in the garlic and cook for 30 seconds.
- Season the mixture: Add the brown sugar, chili powder, cumin, oregano, salt, pepper, and tomato paste. Stir everything together until the ingredients are well combined.
- Add liquids and beans: Pour in the chicken broth and stir, making sure to scrape up any bits from the bottom of the pot. Stir in the crushed tomatoes and all three types of beans, mixing well.
- Simmer and cook: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 1-2 hours, stirring occasionally. Cover the pot during the first part of cooking and uncover for the last 30 minutes to allow the chili to thicken.
- Serve and enjoy: Serve your chili with your choice of toppings like shredded cheese, sour cream, Greek yoghurt, fresh coriander, or chopped onions.
Recipe Tips
- Go for lean turkey: Choose lean ground turkey to keep the chili light and avoid it getting greasy.
- Control the heat: Start with 1 tablespoon of chili powder if you want it mild, and add more later if you want it spicier.
- Simmer it well: Let the chili simmer for at least 1 hour to allow all the flavours to come together.
- Fire-roasted tomatoes are best: Fire-roasted tomatoes give the chili a smoky flavour. Regular tomatoes will work but won’t have the same taste.
- Toppings make a difference: Add toppings like cheese, sour cream, or coriander to make your chili even tastier!
How To Store & Reheat Leftovers
- Refrigerate: Store leftover turkey chiliin an airtight container in the fridge for up to 4 days.
- Freeze: Cool the chili before placing it in a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge and reheat on the stove for 10-15 minutes until hot.
- Reheating: Reheat leftover turkey chili on the stove for 10 to 15 minutes until hot. You can also reheat it in the microwave for about 3 to 5 minutes, stirring halfway through.
Nutrition Facts
Serving Size: 1 cup (approximately 240g)
- Calories: 300 kcal
- Total Fat: 12g
- Saturated Fat: 3g
- Sodium: 600mg
- Total Carbohydrate: 30g
- Dietary Fiber: 8g
- Sugars: 7g
- Protein: 25g
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Barefoot Contessa Turkey Chili
Description
This delicious Barefoot Contessa Turkey Chili is a hearty, comforting meal that’s easy to make. Packed with lean turkey, three types of beans, and warming spices, it’s a healthy and protein-rich dish perfect for lunch or dinner. You can customize it with your favorite toppings like cheese, sour cream, or fresh herbs
Ingredients
Instructions
- Prepare the base: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook for 2 minutes until it starts to soften. Add the ground turkey and cook, breaking it up with a spoon, until browned, about 5 minutes. Stir in the garlic and cook for 30 seconds.
- Season the mixture: Add the brown sugar, chili powder, cumin, oregano, salt, pepper, and tomato paste. Stir everything together until the ingredients are well combined.
- Add liquids and beans: Pour in the chicken broth and stir, making sure to scrape up any bits from the bottom of the pot. Stir in the crushed tomatoes and all three types of beans, mixing well.
- Simmer and cook: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 1-2 hours, stirring occasionally. Cover the pot during the first part of cooking and uncover for the last 30 minutes to allow the chili to thicken.
- Serve and enjoy: Serve your chili with your choice of toppings like shredded cheese, sour cream, Greek yoghurt, fresh coriander, or chopped onions.
Notes
- Go for lean turkey: Choose lean ground turkey to keep the chili light and avoid it getting greasy.
- Control the heat: Start with 1 tablespoon of chili powder if you want it mild, and add more later if you want it spicier.
- Simmer it well: Let the chili simmer for at least 1 hour to allow all the flavours to come together.
- Fire-roasted tomatoes are best: Fire-roasted tomatoes give the chili a smoky flavour. Regular tomatoes will work but won’t have the same taste.
- Toppings make a difference: Add toppings like cheese, sour cream, or coriander to make your chili even tastier!
Barefoot Contessa Turkey Chili