Turkey Chili Bowl with Crackers (Printable Version)
Hearty turkey chili with beans, tomatoes, and spices, served alongside crisp crackers for a filling and warming meal.
# What You'll Need:
→ Protein
01 - 1 lb ground turkey
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped
06 - 1 (14.5 oz) can diced tomatoes
07 - 1 (15 oz) can kidney beans, drained and rinsed
08 - 1 (15 oz) can black beans, drained and rinsed
09 - 1 cup low-sodium chicken broth
→ Spices & Seasonings
10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - 1/2 tsp dried oregano
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
16 - 1/4 tsp cayenne pepper
→ Toppings & Sides
17 - 1/2 cup shredded cheddar cheese
18 - 1/4 cup chopped cilantro
19 - 1/4 cup sour cream
20 - 16-20 whole wheat or plain crackers
# How To Make It:
01 - Heat a large pot or Dutch oven over medium heat. Add ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5-6 minutes. Drain excess fat if needed.
02 - Add the onion, bell pepper, jalapeño, and garlic to the pot. Cook, stirring occasionally, until vegetables are softened, about 4-5 minutes.
03 - Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne. Cook for 1 minute to toast the spices and release their flavors.
04 - Add diced tomatoes, kidney beans, black beans, and chicken broth. Stir well to combine all ingredients.
05 - Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until thickened and flavors meld together.
06 - Taste the chili and adjust salt, pepper, or spices as needed to achieve desired flavor balance.
07 - Ladle chili into bowls. Top with cheddar cheese, cilantro, and sour cream if desired. Serve hot with crackers on the side for dipping.
# Expert Advice:
01 -
- The turkey keeps it light while still delivering that deep chili satisfaction you crave on cold days
- Everything simmers in one pot so you spend more time eating and less time washing dishes
02 -
- The chili tastes even better the next day so consider making it ahead and letting the flavors develop overnight
- Simmering uncovered is crucial because you want that reduction to concentrate the flavors
03 -
- Let the chili rest for ten minutes off the heat before serving to let the flavors settle
- If it is too thick, splash in a bit more broth but if it is too thin just keep simmering