The BEST Turkey Chili Recipe

• จำนวนที่เสิร์ฟ: 6 servings
• เวลาทำ: 25 minutes
• เวลารวม: 1 hour 25 minutes

ส่วนผสม

1 tablespoon olive oil

1 cup chopped yellow onion

1 green pepper

2-3 rib celery and leaves

1 pound ground turkey

4 cloves garlic (minced)

4-5 maybe more tablespoons chili powder (use 1 tablespoon for less spice)

1 teaspoon dried oregano and some thyme

4 bay leaves

Dried rosemary

½ teaspoon salt

¼ teaspoon black pepper

3 tablespoons tomato paste

1 ¾ cups low sodium chicken broth (or one 14.5 ounce can)

28 ounce can fire roasted crushed tomatoes (or fire roasted diced tomatoes)

15 ounce can kidney beans (rinsed and drained)

15 ounce can black beans (rinsed and drained)

15 ounce can pinto beans (rinsed and drained)

For topping: shredded cheese, sour cream or plain Greek yogurt, cilantro, chopped onions, etc. (as desired)

วิธีทำ

To Make on the Stove Top:

Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is browned, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.

Add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir, scraping up any bits from the bottom of the pot.

Stir in the crushed tomatoes and beans.

Bring to a boil, then reduce heat to low and simmer for 1-2 hours, stirring occasionally. Cover the chili during the first part of the cook time, and then uncover during the last 30 minutes to thicken.

Serve chili with toppings, as desired.

To Make in the Slow Cooker:

Heat olive oil in a large skillet over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is browned, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.

Turn off the heat and add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir, scraping up any bits from the bottom of the pot. Transfer the mixture into your slow cooker insert.

Add the crushed tomatoes and then beans to the slow cooker and stir.

Cook on high for 3-4 hours or low for 6-8 hours.

Stir and serve chili with toppings, as desired.

To Make in the Instant Pot (Pressure Cooker):

Turn Instant Pot on sauté setting. Add the olive oil and onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is browned, about 5 minutes. Turn off the Instant Pot and stir in the garlic.

Add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir well, scraping up any bits from the bottom of the pot.

Add the crushed tomatoes and then beans on top of the meat mixture and DO NOT stir in.

Close the Instant Pot lid and move the valve to the sealing position. Pressure cook on high pressure for 12 minutes.

Allow the Instant Pot to naturally release for 10 minutes (by leaving it off after it finishes cooking). Then, carefully do a quick pressure release (use a potholder or long spoon to carefully move the steam release valve to venting) to release the remaining steam and pressure. Once the float valve drops down, carefully open the Instant Pot lid away from you, as the steam will be hot.

If the chili is not thick enough, simmer it using the sauté function to thicken it up. Stir and serve chili with toppings, as desired.

ข้อมูลโภชนาการ

• ขนาดที่เสิร์ฟ: 1.5 cups
• แคลอรี่: 459 kcal
• ไขมันทั้งหมด: 13 g
• ไขมันอิ่มตัว: 3 g
• คอเลสเตอรอล: 79 mg
• โซเดียม: 834 mg
• คาร์โบไฮเดรตทั้งหมด: 49 g
• ใยอาหาร: 18 g
• น้ำตาลทั้งหมด: 12 g
• โปรตีน: 38 g