Ingredients
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1 Tbsp. butter
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2 lbs. ground turkey
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4 tsp. of chili powder, divided
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1 and 1/2 tsp. of salt, divided
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2 bell peppers, chopped
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1 medium onion, chopped
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3 cloves garlic, minced
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2 (15oz.) cans kidney beans, drained
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2 (14.5oz.) cans diced tomatoes
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24 oz. tomato sauce
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2 chipotle chili in adobo sauce, minced
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3/4 tsp. ground cumin
Instructions
- In large pot over medium-high heat, melt the butter.* Add ground turkey, 1 teaspoon of the chili powder, and ½ teaspoon of the salt.
- Use a wooden spoon to break turkey up and stir things around a bit. Then cook undisturbed for 5 minutes.
- Break up, flip, and stir the turkey. Add the onion, bell pepper, and garlic. Stir to combine.
- Reduce heat to medium and cook, stirring occasionally, until vegetables have softened, about 5 minutes.
- Add beans, diced tomatoes, tomato sauce, chipotle in adobo, cumin, along with remaining 3 teaspoons of chili powder and 1 teaspoon of salt. Increase heat to high and bring to a boil, stirring occasionally.
- Reduce heat to low and simmer until flavors have blended, about 7-8 minutes.
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Notes
*Mushrooms can add great meatiness to turkey chili. If you’d like to, add 8 oz. mushrooms, minced, to your chili. Sauté them in the 1 tablespoon of butter at the beginning of cooking, before adding the turkey. Cook, stirring occasionally until they start to brown, about 8 minutes.