Ingredients
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1 tablespoon olive oil
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½ medium onion (chopped)
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1 pound ground turkey
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2 heaping tablespoons tomato paste
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1 teaspoon Worcestershire sauce
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2 tablespoons chili powder
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1 teaspoon garlic powder
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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¼ teaspoon cayenne pepper (or to taste)
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1 (14-ounce) can red kidney beans (drained)
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2 (10.5-ounce) cans Rotel Diced Tomatoes & Green Chilies (with juices)
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½ cup water or chicken broth
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Salt & pepper (to taste)
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Optional toppings: shredded cheddar, cilantro, sour cream, corn chips, scallions, avocado
Instructions
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Heat olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes, until soft and golden.
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Add the ground turkey, breaking it up as it cooks, for about 5 minutes or until no longer pink.
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Stir in tomato paste, Worcestershire sauce, chili powder, garlic powder, cumin, smoked paprika, and cayenne pepper. Mix well to coat the turkey evenly.
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Add the drained kidney beans, diced tomatoes with green chilies (with juices), and water or chicken broth. Stir everything together.
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Increase heat to high and bring to a gentle boil. Then reduce to a simmer, keeping the lid slightly open. Simmer for 15–20 minutes, stirring occasionally.
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Taste and adjust with salt and pepper. If you prefer a thicker chili, simmer uncovered for a few extra minutes.
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Serve hot with your favorite toppings such as shredded cheddar, cilantro, sour cream, or avocado.
Notes
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Adjust spice level by adding more or less cayenne pepper.
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Substitute kidney beans with black beans or pinto beans for variety.
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For a vegetarian version, replace turkey with lentils or extra beans.
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Great for meal prep and freezes well for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 25 minutes