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Spicy Ancho Turkey Chili

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4–6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This quick and flavorful chili brings smoky heat and hearty comfort in just 30 minutes. Made with lean ground turkey, black beans, fire-roasted tomatoes, and a bold mix of ancho chili powder and fresh jalapeños, it’s a protein-packed bowl with just the right amount of kick.

Ingredients

  • 1 tablespoon olive oil

  • 1/2 red onion, finely chopped

  • 3 cloves garlic, minced

  • 2 jalapeños, finely chopped (remove seeds for less heat)

  • 1 lb ground turkey

  • 1 (15 oz) can black beans, drained and rinsed

  • 1 teaspoon salt

  • 2 teaspoons ancho chili powder

  • 2 teaspoons regular chili powder

  • 1 teaspoon ground cumin

  • 1 cup fresh salsa (or store-bought)

  • 2 (14 oz) cans fire-roasted crushed tomatoes

  • 1-2 cups water or broth, as needed for consistency

  • Optional: 1 cup cooked farro, brown rice, or quinoa

Optional Toppings:

  • Sour cream

  • Shredded cheddar

  • Green onions

  • Avocado slices

  • Tortilla chips

 

Instructions

  1. Sauté the aromatics:
    In a large pot, heat olive oil over medium heat. Add onion, garlic, and jalapeños. Sauté for 2–3 minutes until soft and fragrant.

  2. Cook the turkey:
    Add the ground turkey and cook, breaking it up as it browns. Cook until no longer pink.

  3. Add spices and beans:
    Stir in the salt, ancho chili powder, regular chili powder, cumin, and black beans. Cook for 2–3 minutes to bloom the spices.

  4. Add tomatoes and salsa:
    Pour in the salsa and fire-roasted tomatoes. Stir to combine. Add water or broth to thin as needed.

  5. Simmer:
    Bring the chili to a simmer and let cook for 10–15 minutes, uncovered, to develop flavor and thicken.

  6. Add grains (optional):
    Stir in cooked farro, rice, or quinoa for added heartiness.

  7. Serve:
    Ladle into bowls and top with your favorite garnishes.

Notes

  • Make it vegetarian: Swap turkey for plant-based meat or more beans.

  • Add smoky depth: A pinch of smoked paprika or a diced chipotle in adobo works great.

  • Meal prep friendly: Stores well in the fridge and freezer.

Find it online: https://recipe.ukfinda.com/spicy-ancho-turkey-chili.htm