This quick turkey chili truly is quick! You don’t need to simmer it for ages and ages because cornmeal thickens it up quickly! You only have to simmer it for about 20 minutes, and it’ll be fine in even less time than that. Everyone enjoyed this, I think the melted cheese was what made it.
I love ground turkey, and I like it even more than I like ground beef (but you could always use a lean ground beef in this recipe, it’ll work fine.
Quick Turkey Chili
Servings: 4
Ingredients
- 10 ounces 93% lean ground turkey
- 1 bell pepper (chopped)
- 1 onion (chopped)
- 2 garlic cloves (chopped)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 1 15-ounce can of kidney beans (rinsed and drained)
- 1 15-ounce can of low-sodium diced tomatoes
- 2 cups low-sodium beef or chicken broth
- 2 tablespoon yellow cornmeal
- 4 ounces shredded cheddar cheese
- 2 tablespoon fresh parsley or cilantro
Instructions
- In a large saucepan, cook the turkey, bell pepper, onion and garlic over medium-high heat, until the vegetables are soft and the turkey is no longer pink.
- Stir in the chili powder, cumin, oregano and salt. Stir in the kidney beans, the canned tomatoes (with all their liquid), and the broth. Turn the heat up to high and bring the mixture to a boil.
- Stir in the cornmeal. Turn the heat down and let it simmer, lid off, for about 20 minutes to thicken up. If the chili sticks to the bottom of the pan, just scrape it up with a spatula and stir it back into the chili.
- Spoon the chili into 4 bowls, and sprinkle 1 ounce of cheese on top of each. Enjoy!
