Though spring is officially here, we’re still experiencing quite a few chilly nights—totally typical of Utah weather. That’s where this one-pot turkey chili comes in handy.
This turkey chili is easy to make (my favorite kind of recipe) and easy to tweak (don’t like kidney beans? try pinto beans instead!). And there’s a good chance it will become one of your favorite chili recipes, especially when topped with shredded cheese, sour cream and diced avocado.
I’m thinking you could even do this in your slow cooker or crock pot. It would add an extra pan to the mix if you saute the onions, garlic, and peppers and brown the ground turkey before throwing everything together.
But it’s definitely an option if you’re going to be gone all day.
Printable recipe for one-pot turkey chili below.
- 1 T olive oil
- 1 cup chopped onion
- 1 T minced garlic
- ¼ cup chopped yellow bell pepper
- 1 lb ground turkey
- 1 (28-oz) can crushed tomatoes
- 1 (16-oz) can kidney beans, drained and rinsed
- 1 (16-oz) can chili beans
- 1 can corn, drained and rinsed
- 1 T chili powder
- ½ T sugar
- 2 cups chicken broth
- 1 tsp hot sauce
- 1½ tsp kosher salt
- 1 tsp dried basil
- ½ tsp dried oregano
- ½ tsp garlic powder
- 1 tsp cumin
- Shredded cheese
- Sour cream
- Dice tomatoes
- Diced avocado
- Tortilla strips
- In a large pot over medium heat, saute onions, garlic and bell peppers in olive oil until onions are translucent. Add turkey; cook until browned and no longer pink.
- Add remaining ingredients and stir well. Reduce heat to low and simmer for at least an hour, stirring occasionally.
- Serve topped with your choice of toppings (listed above). Refrigerate leftovers for up to 5 days.