Turkey Chili
The recipe Turkey Chili is ready in around 55 minutes and is definitely a tremendous gluten free and dairy free option for lovers of American food. One serving contains 305 calories, 24g of protein, and 10g of fat. This recipe serves 6. For $2.42 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. It is perfect for The Super Bowl. 138 people were glad they tried this recipe. It works well as an affordable main course. If you have ground cumin, celery stalks, pepper, and a few other ingredients on hand, you can make it. It is brought to you by Skinny Chef. Overall, this recipe earns an excellent spoonacular score of 85%. If you like this recipe, take a look at these similar recipes: Quick & Easy Chipotle Turkey Chili for a #SundaySupper Chili Cook-Off, Pumpkin Turkey Chili: a Healthy Chili Cook Off Winner, and Leftover Turkey? Try This Easy Spicy Turkey and Pinto Bean Chili.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
1 pound ground turkey meat, preferably dark
1 tablespoon brown sugar
1 15-ounce can "no salt added" kidney beans or navy beans, drained, rinsed
1 28-ounce can, crushed tomatoes
1 tablespoon light olive oil or canola oil
2 carrots, peeled and chopped
2 celery stalks, peeled and chopped
2 15-ounce can reduced sodium beef broth or chicken broth*
2 teaspoon sweet chili powder
2 teaspoon ground cumin
1 large onion chopped
1 teaspoon fresh oregano
1/4 teaspoon pepper
1 teaspoon dried red pepper flakes
1/4 teaspoon of salt
1/4 cup tomato paste
Equipment:
pot
Cooking instruction summary:
Sprinkle the turkey with salt and pepper. Heat the oil over high heat in a large stockpot. Add the turkey and cook 1 to 2 minutes,without turning or stirring, so the turkey can brown. Decrease the heat to medium and add the onions, carrots, celery, sweet chili powder, cumin, oregano, red pepper flakes, tomato paste and brown sugar. Cook 2 to 3 minutes, stirring occasionally, until onions, carrots, and celery start to soften and the tomato paste becomes fragrant. Add the broth, and canned tomatoes. Bring the mixture to a boil. Cover and reduce immediately to a simmer, cooking for about 45 minutes until the vegetables are tender. Before serving, fold in the kidney or navy beans, kale or spinach during the last 2 minutes of cooking and serve.Note: not all brands of store bought broths are not gluten free. Gluten can be hiding in starches or in “natural flavors” which sometimes contain brewer’s yeast. Kitchen basics is one brand that seems to be consistently gluten free. When in doubt make your own chicken broth.
Step by step:
1. Sprinkle the turkey with salt and pepper.
2. Heat the oil over high heat in a large stockpot.
3. Add the turkey and cook 1 to 2 minutes,without turning or stirring, so the turkey can brown. Decrease the heat to medium and add the onions, carrots, celery, sweet chili powder, cumin, oregano, red pepper flakes, tomato paste and brown sugar. Cook 2 to 3 minutes, stirring occasionally, until onions, carrots, and celery start to soften and the tomato paste becomes fragrant.
4. Add the broth, and canned tomatoes. Bring the mixture to a boil. Cover and reduce immediately to a simmer, cooking for about 45 minutes until the vegetables are tender. Before serving, fold in the kidney or navy beans, kale or spinach during the last 2 minutes of cooking and serve.Note: not all brands of store bought broths are not gluten free. Gluten can be hiding in starches or in “natural flavors” which sometimes contain brewer’s yeast. Kitchen basics is one brand that seems to be consistently gluten free. When in doubt make your own chicken broth.
Nutrition Information:
covered percent of daily need
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