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
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1 tablespoon olive oil
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1/2 red onion, finely chopped
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3 cloves garlic, minced
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2 jalapeños, finely chopped (remove seeds for less heat)
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1 lb ground turkey
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1 (15 oz) can black beans, drained and rinsed
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1 teaspoon salt
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2 teaspoons ancho chili powder
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2 teaspoons regular chili powder
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1 teaspoon ground cumin
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1 cup fresh salsa (or store-bought)
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2 (14 oz) cans fire-roasted crushed tomatoes
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1-2 cups water or broth, as needed for consistency
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Optional: 1 cup cooked farro, brown rice, or quinoa
Optional Toppings:
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Sour cream
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Shredded cheddar
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Green onions
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Avocado slices
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Tortilla chips
Instructions
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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. -
Cook the turkey:
Add the ground turkey and cook, breaking it up as it browns. Cook until no longer pink. -
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. -
Add tomatoes and salsa:
Pour in the salsa and fire-roasted tomatoes. Stir to combine. Add water or broth to thin as needed. -
Simmer:
Bring the chili to a simmer and let cook for 10–15 minutes, uncovered, to develop flavor and thicken. -
Add grains (optional):
Stir in cooked farro, rice, or quinoa for added heartiness. -
Serve:
Ladle into bowls and top with your favorite garnishes.
Notes
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Make it vegetarian: Swap turkey for plant-based meat or more beans.
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Add smoky depth: A pinch of smoked paprika or a diced chipotle in adobo works great.
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Meal prep friendly: Stores well in the fridge and freezer.