Turkey Chili with Black Beans and Colorful Bell Peppers
Bob often tells me that this turkey chili is one of his favorite dinners. It’s high praise from a chili connoisseur like my husband! Turkey chili with black beans and bell peppers is colorful, full of flavor and a great easy dinner at the end of a busy day.
Saute a diced medium yellow onion in olive oil until it starts to look translucent. While your onion sautes, cube up 1 red, 1 orange and 1 yellow pepper. Add each to the pot as you finish. Sprinkle 2 teaspoons of salt on your veggies and give them a stir. I love the taste of these bell peppers in turkey chili and it also makes the chili colorful. You can use whatever color peppers you prefer.
Allow your veggies a few minutes to soften (3-5 minutes) before adding 1 lb of ground turkey breast and 1 tsp of kosher salt. Break apart the meat with a wooden spoon and cook the turkey to cook through, continuing to break it up on occasion.
Next we’ll add your turkey chili seasoning. To your pot add 2 tbsp of chili powder, 1 ½ teaspoons each of cumin and oregano and 1 tsp each of paprika, garlic powder and onion powder. Finally, a shake of red pepper flakes – to your spice level liking. I add around ¼ of a tsp of red pepper flakes.
Mix the spices into the meat and veggies and allow the spices to cook briefly before adding your canned ingredients.
Add 2 cans of low-sodium diced tomatoes with their juices, 2 cans of black beans drained of their liquid and 1 7 oz. can of diced green chilis. Finally, add 4 cups of low sodium chicken broth.
Bring the chili to a boil and then reduce the heat. Allow your turkey chili to simmer for 30 minutes.
If you want to stretch your chili you can serve it over rice. We like to top our turkey chili with shredded cheddar cheese, sour cream and a squeeze of lime. We also serve our chili with scoops to dip into your chili or crumble over the top of your bowl.
Turkey Chili with Black Beans and Colorful Bell Peppers
Equipment
- Dutch oven
Ingredients
- 1 lb ground turkey breast
- 1 medium yellow onion
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium orange bell pepper
- 2 tbsp chili powder
- 1 1/2 tsp cumin
- 1 1/2 tsp oregano
- 1 tsp paprika
- 1 tsp garlic power
- 1 tsp onion powder
- 1/4 tsp red pepper flakes
- 2 cans low-sodium diced tomatoes
- 2 cans black beans
- 7 oz. can diced green chilis
- 4 cups low-sodium chicken broth
Instructions
- Saute a diced medium yellow onion in olive oil until it starts to look translucent.
- While your onion sautes, cube up 1 red, 1 orange and 1 yellow pepper. Add each to the pot as you finish. Sprinkle 2 teaspoons of salt on your veggies and give them a stir. Give your veggies a few minutes to soften (3-5 minutes).
- Add 1 lb of ground turkey breast and sprinkle 1 tsp of kosher salt on the meat. Break apart the meat with a wooden spoon. Allow the turkey to cook through, continuing to break it up on occasion
- Add 2 tbsp of chili powder; 1 ½ teaspoons each of cumin and oregano; 1 tsp each of paprika, garlic powder and onion powder; and ¼ tsp of red pepper flakes.
- Mix the spices into the meat and veggies and allow the spices to cook briefly.
- Add 2 cans of low-sodium diced tomatoes with their juices, 2 cans of black beans drained of their liquid and 1 7 oz. can of diced green chilis.
- Add 4 cups of low sodium chicken broth.
- Bring the chili to a boil and then reduce the heat. Allow your turkey chili to simmer for 30 minutes.
