30-Minute Turkey Chili

Total Time:
30 min
10 min
20 min
  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 5 cloves garlic, chopped
  • Kosher salt
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 tablespoon tomato paste
  • 1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
  • 1 pound ground turkey
  • 1 (12-ounce) Mexican lager-style beer
  • 1 (14 12-ounce) can whole peeled tomatoes, with their juice
  • 1 (15 12-ounce) can kidney beans, rinsed and drained
  • Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey Jack cheese, and/or tortilla chips, for garnish, optional
  • 1. Heat olive oil in a large, heavy skillet over medium-high heat. Add onion, garlic, 1 tablespoon salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.

  • 2. Stir in tomato paste and chipotle chile and sauce; cook 1 minute more. Add turkey, breaking it up with a wooden spoon, and cook until meat begins to brown, about 3 minutes. Add beer and simmer until reduced by about half, about 8 minutes. Add tomatoes-crushing them through your fingers into skillet-along with their juices and beans; bring to a boil. Cook, uncovered and stirring occasionally, until thickened, about 10 minutes.

  • 3. Ladle chili into bowls and serve with garnishes of your choice.

  • Calories: 400

  • Total Fat: 13 grams

  • Saturated Fat: 1.5 grams

  • Total Carbohydrate: 34 grams

  • Protein: 38 grams

  • Sodium: 510 milligrams

  • Cholesterol: 45 milligrams

  • Fiber: 12 grams

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