What’s the perfect appetizer to enjoy on Thanksgiving before digging into the roast turkey… more turkey, of course! Specifically, some of this Thursday’s Turkey Chili! This hearty, spicy, and tasty chili is loaded with classic vegetables and creamy beans, all accenting and elevating the juicy ground turkey. It’s thick, it’s fragrant, and it’s zesty, just begging you to dive in and enjoy every spoonful! Thursday’s Turkey Chili is great whether Turkey Day is on your doorstep or not!
Ingredients
- 1 pound ground turkey or ground chicken
- 1 onion, diced
- 2 cloves garlic, minced
- 1 1/2 tablespoons chili powder
- 1 (15.5-ounce) can kidney beans, drained and rinsed
- 1 (10.5-ounce) can tomatoes with green chilies
- 1 cup chicken broth or beef broth
- 1 cup tomato sauce
- 1 red or green bell pepper, diced
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- fresh herbs, optional, such as cilantro, to taste, chopped, for garnish
Directions
Step 1 –In a large saucepan over medium-high heat, add the ground turkey, the onion, the garlic, and the chili powder and cook, while crumbling the meat, until no pink remains, about 5-7 minutes.
Step 2 –Add the kidney beans, the tomatoes with green chilies and their juices, the broth, the tomato sauce, the bell pepper, the oregano, and the cumin and stir to combine.
Step 3 –Bring the chili to a simmer.
Step 4 –Reduce the heat to low and let the chili simmer uncovered until thickened, about 35-45 minutes.
Step 5 –Serve garnished with the chopped herbs.
