Chili is a bit of a chameleon. It can develop flavor quickly, but is often considered slow-cooked comfort food. It’s perfect for a tailgate or barbecue on a sunny day, but equally satisfying on a cold night curled up on the couch. It’s versatility is the very reason why it’s important to have a really good recipe at the ready.
And the good news is, you’ve found the only chili recipe you’ll ever need. The recipe calls for ground turkey, which we like because it’s lean and keeps the dish light, but you can easily substitute a different protein or omit the protein entirely to make it vegetarian. It takes just under 40 minutes for this whole dish to come together in one Dutch oven or large stockpot. Pile high with a sharp shredded cheese, sliced green onions and sour cream, and pair with a tray of cornbread and some whipped honey butter on the side.
Weeknight Turkey Chili
Start to finish: 35 minutes
1 small red onion
1 red bell pepper
3 cloves garlic
1 (15-ounce) can kidney beans
1 (15-ounce) can pinto beans
1 tbsp olive oil
1 lb ground turkey
3 tbsp chili powder
1 tsp dried oregano
1/2 tsp ground cumin
1 tbsp maple syrup
1 tbsp kosher salt
1/2 tsp freshly ground black pepper
1 28-ounce can crushed tomatoes
Cheddar cheese, shredded, for topping
Sour cream, for topping
Green onion, sliced, for topping
Dice the red onion, seed and dice the bell pepper, mince the garlic and drain and rinse the beans.
In a large saucepan, heat the olive oil over medium-high. Add the turkey, and cook until browned., 4 to 6 minutes, breaking up any large pieces. Transfer to a bowl, leaving the fat and juices in the pan.
Add red onion, bell pepper and garlic, and sauté until onions begin to soften, about 6 minutes. Stir in chili powder, oregano, cumin, maple syrup, salt and black pepper, and cook for 1 minute. Stir in turkey, beans, tomatoes and 1/2 cup water. Bring to a boil.
Lower the heat to medium-low, and simmer until the chili has thickened, about 20 minutes.
- Serve the chili with shredded cheddar, sour cream and sliced green onions.