Tex Mex Turkey Chili With Beans
Years ago, I discovered this recipe by chance on the inside of the ground turkey cardboard wrapper. I’ve made it many times as a winter comfort food, and it can be ready in as little as 30 minutes. It’s great reheated, and leftovers can be frozen.
- 1 Tbsp. vegetable oil
- 1 medium sized onion, diced
- 3 cloves garlic, minced or pressed
- 1 pkg. (1.25 lb.) lean ground turkey
- 1 Tbsp. chili powder
- 1 Tbsp. ground cumin (I usually add a little extra)
- 3/4 tsp. salt
- 1 small can tomato paste
- 2 cans (14.5 oz.) salsa/Mexican-style stewed tomatoes, undrained
- 2 cans (16 oz.) kidney or pinto beans, rinsed and drained
- 1 green bell pepper, diced (optional)
- 1 jar (~14 oz.) picante sauce or salsa, hot/medium/mild depending on your tastes
- Optional garnishes: shredded cheddar or jack cheese, sour cream, chopped cilantro
Heat oil in a large saucepan over medium heat. Add onion and garlic, cook 5 minutes, stirring occasionally. Crumble turkey into saucepan; sprinkle with chili powder, cumin, and salt; stir in tomato paste. Cook 5 minutes, stirring occasionally.
Add tomatoes, beans, bell pepper, and picante sauce. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, 10 minutes or more, stirring occasionally. Ladle into bowls and garnish as desired.