Description
A hearty and lean turkey chili featuring smoky chipotle, rich kidney beans, and a hint of cocoa powder for depth. This version includes finely diced vegetables for extra nutrition and a thick consistency.
Ingredients
Scale
- 1 lb ground turkey
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon chipotle powder
- 1 teaspoon ground cumin
- 1 tablespoon unsweetened cocoa powder
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 tablespoons tomato paste
- 2 cups beef or vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion, carrots, and celery for 6-8 minutes until softened.
- Add ground turkey to the pot and cook over medium-high heat until browned and no longer pink.
- Stir in minced garlic, chili powder, chipotle powder, cumin, and cocoa powder; cook for 1 minute.
- Mix in fire-roasted tomatoes, tomato paste, and broth. Bring to a boil, then reduce heat to low.
- Stir in drained kidney beans and black beans. Cover and simmer for 30-45 minutes until thickened.
- Season with salt and black pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American