Turkey Chili for Two
Turkey Chili for Two
Turkey Chili for Two

Turkey Chili for Two

David Venable

While perfect for a cold day, this tasty, healthy dish can really be enjoyed any time of year.

Ingredients

  • 1 Tbsp olive oil
  • 1/2 lb ground turkey breast
  • 1 small green bell pepper, diced
  • 1 small red bell pepper, diced
  • 1/2 cup yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 Tbsp chili powder
  • 1 Tbsp paprika
  • 2 tsp dried oregano
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper, or more to taste
  • 1/2 cup chicken stock
  • 1 (15-oz) can pinto beans, drained and rinsed
  • 1/2 cup frozen corn kernels
  • 1 (14.5-oz) can fire-roasted diced tomatoes
  • 2 tsp tomato paste
  • 1 (4-oz) can diced green chiles
  • Salt and pepper, to taste
  • Sour cream (optional garnish)

Directions

Pour the oil into a large stockpot and set the heat to medium. Cook and crumble the ground turkey as it cooks. When the turkey has browned, add the peppers, onion, and garlic, and cook, stirring occasionally, until the veggies start to soften, about 10 minutes.
Stir in the chili powder, paprika, oregano, cumin, and cayenne. Add the chicken stock, pinto beans, corn, tomatoes, tomato paste, and chilies. Season with salt and pepper. Bring the chili to a boil, then reduce the heat and simmer for 15 minutes. Dish the chili into bowls and top with a dollop of sour cream, if desired.

Cook's Notes

To serve four people, simply double this recipe. To serve six (or more), triple it!

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