Turkey chili is a winter staple — it’s hearty, nutritious, and most importantly, warm! It’s a great meal to make ahead and freeze for a quick, high-protein lunch or dinner when you’re too busy to cook. This turkey chili recipe calls for two cans of kidney beans, but you can use any beans you like, or you can try two different types of beans.
1 tsp. olive oil
1 large onion chopped
1 medium red bell pepper chopped
1 medium yellow (or orange) bell pepper chopped
1 lb. raw 93% lean ground turkey
1 (28-oz.) can chopped tomatoes
2 (15-oz. each) cans kidney beans rinsed, drained
1 tsp. chili powder
½ tsp. sea salt
Crushed red peppers (to taste; optional)
12 sprigs parsley chopped
Heat oil in a large saucepan over medium-high heat.
Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is soft.
Add turkey; cook for 4 to 5 minutes, or until turkey is browned
Add tomatoes, beans, chili powder, salt, and red peppers; cook, stirring frequently, for 10 to 15 minutes.
Divide turkey chili into 6 serving bowls and garnish with parsley if desired.