Quick Turkey Chili

quick-chili
Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 408 calories
    • Calories 200 calories from fat
    • Fat 22 g
    • Sat Fat 9 g
    • Cholesterol 122 mg
    • Sodium 1,176 mg
    • Protein 31 g
    • Carbohydrate 20 g
    • Sugar 7 g
    • Fiber 6 g
    • Iron 4 mg
    • Calcium 188 mg
  • December 1969

Ingredients

  1. Check 1tablespoon olive oil
  2. Check 1 small yellow onion, chopped
  3. Check 1pound ground turkey
  4. Check 114.5-ounce can diced tomatoes, undrained
  5. Check 115.5-ounce can kidney beans, rinsed and drained
  6. Check 1 bell pepper, diced
  7. Check 3tablespoons tomato paste
  8. Check 1 1/2teaspoons chili powder
  9. Check kosher salt
  10. Check 1/4cup sour cream
  11. Check 1/2cup (2 ounces) shredded Cheddar
  12. Check 1/4 red onion, chopped (optional)

Directions

  1. Heat the oil in a medium skillet over medium-high heat. Add the onion and cook, stirring, until slightly soft, about 4 minutes.
  2. Add the turkey and cook, crumbling with the back of a wooden spoon, until no trace of pink remains, 5 to 7 minutes.
  3. Add the tomatoes and their juices, beans, bell pepper, tomato paste, 1½ cups water, chili powder, and 1¼ teaspoons salt. Bring to a boil.
  4. Reduce heat and simmer until slightly thickened, about 15 minutes.
  5. Divide among bowls and top with the sour cream, Cheddar, and onion, if using.