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turkey chili with pintos

  • Prep Time: 40 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Scale

Ingredients

  • 2 tablespoons extra-virgin olive oil

  • 1 pound ground turkey or chicken

  • 3 cloves garlic, minced
  • 
2 Anaheim Peppers or small green bell peppers, diced

  • 1 large onion, diced
  • 
1 bunch scallions, sliced, white and green parts separated

  • 1 jalapeno pepper, minced, seeds to taste

  • 2 tablespoons chili powder
  • 
2 teaspoons ground cumin

  • 1 ½ teaspoon salt

  • 2 tablespoons cornmeal
  • 
1 28-ounce can peeled tomatoes
, crushed by hand or cut into chunks
  • 2 cans pinto beans, drained and rinsed

  • 1 cup chicken broth

  • 1 lime, juiced

  • 1 tablespoon plus 1 teaspoon chopped fresh oregano

  • Garnishes: diced avocado, toasted pine nuts or pepitas, minced red onion, chopped fresh cilantro

Instructions

  1. Heat oil in a large heavy-bottom soup pot or Dutch oven over medium-high heat.  Crumble in turkey or chicken and cook, breaking up large pieces until no longer pink, 5 to 7 minutes. Stir in garlic, peppers, onion, scallion whites and jalapeño and cook, stirring often until the vegetables are cooked down and mostly softened, about 10 minutes. 
  2. Stir in chili powder, cumin and salt and cook until the spices are fragrant 30 seconds to 2 minutes.  Sprinkle the cornmeal over the vegetable mixture and stir to coat.  Stir in tomatoes, beans and broth and bring to a simmer, stirring often.
  3. Reduce heat to maintain simmer and cook, stirring occasionally until the chili is thick and the onions and peppers are tender, 10 to 15 minutes.  Stir in lime juice, oregano and the remaining scallion greens.  Serve with garnishes if desired.


Notes

59 mg Cholesterol, 888 mg Potassium, 0 g Added Sugars


Nutrition

  • Serving Size: 1 1/2 cups each
  • Calories: 330
  • Sugar: 5.5 g
  • Sodium: 850 mg
  • Fat: 12.5 g
  • Saturated Fat: 2.5 g
  • Carbohydrates: 34 g
  • Fiber: 10 g
  • Protein: 23 g

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