DTDinner Table

The BEST Turkey Chili

Source · Prep 25 minutes · Cook 1 hour

Per serving: 459 cal · 38 g protein · 49 g carbs · 13 g fat

servings
  • 1 tbsp olive oil (≈14 g)
  • 1 cup chopped yellow onion (≈160 g)
  • 1 lb ground turkey (≈454 g)
  • 4 cloves garlic (≈12 g) - minced
  • 1 tbsp brown sugar (≈13 g)
  • 2 tbsp chili powder (≈16 g) - use 1 tbsp for less spice
  • 1 tbsp ground cumin (≈6 g)
  • 1 tsp dried oregano (≈1 g)
  • ½ tsp salt (≈3 g)
  • ¼ tsp black pepper (≈1 g)
  • 3 tbsp tomato paste (≈48 g)
  • 1¾ cups low-sodium chicken broth (≈415 g)
  • 1.8 lb can fire-roasted crushed tomatoes (≈794 g) - diced fire-roasted tomatoes also work
  • 15 oz can kidney beans (≈425 g) - rinsed and drained
  • 15 oz can black beans (≈425 g) - rinsed and drained
  • 15 oz can pinto beans (≈425 g) - rinsed and drained
  • shredded cheese, sour cream or plain Greek yogurt, cilantro, chopped onions - for topping, as desired

Instructions

Stovetop

  1. Heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the onion and cook 2 minutes, until it starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until browned, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.
  2. Add the brown sugar, chili powder, cumin, oregano, salt, pepper, and tomato paste. Stir to combine. Add the broth and stir, scraping up any browned bits from the bottom of the pot.
  3. Stir in the crushed tomatoes and beans.
  4. Bring to a boil, then reduce heat to low and simmer covered for 1-2 hours, stirring occasionally. Uncover for the last 30 minutes to thicken.
  5. Serve with toppings, as desired.

Slow Cooker

  1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook 2 minutes. Add the ground turkey and cook, stirring to crumble, until browned, about 5 minutes. Stir in the garlic and cook 30 seconds.
  2. Turn off the heat and stir in the brown sugar, chili powder, cumin, oregano, salt, pepper, and tomato paste. Add the broth, scraping up any browned bits, then transfer the mixture to the slow cooker.
  3. Add the crushed tomatoes and beans to the slow cooker and stir.
  4. Cook on high for 3-4 hours or on low for 6-8 hours.
  5. Stir and serve with toppings, as desired.

Instant Pot

  1. Set the Instant Pot to sauté. Add the olive oil and onion and cook 2 minutes. Add the ground turkey and cook, stirring to crumble, until browned, about 5 minutes. Turn off the Instant Pot and stir in the garlic.
  2. Add the brown sugar, chili powder, cumin, oregano, salt, pepper, and tomato paste. Stir to combine. Add the broth and stir well, scraping up any browned bits from the bottom.
  3. Add the crushed tomatoes and then the beans on top of the meat mixture. Do not stir.
  4. Close the lid and set the valve to sealing. Pressure cook on high pressure for 12 minutes.
  5. Allow a natural release for 10 minutes, then carefully quick-release the remaining pressure. Open the lid away from you.
  6. If the chili is not thick enough, simmer using the sauté function to reduce. Stir and serve with toppings, as desired.

Notes