Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 yellow or white onion, about 1 cup, small diced
- 3 minced garlic cloves
- 1 pound of ground turkey
- 2 cans of chickpeas (garbanzo beans)
- 2 cans of fire roasted diced tomatoes, with juice (one can blended smooth*, optional)
- 1 cup of chicken stock
- 2–3 tablespoons of chipotle chilis in adobo sauce, or more if you like it really spicy
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 2 teaspoons Kosher salt
- 1/2 teaspoon freshly ground pepper
Garnishes
- sliced scallions (green onions)
- diced avocado
- sour cream
Instructions
- Heat the olive oil in a large pan over medium high heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic, sauté for about 30 seconds.
- Add the ground turkey to your pan. Break up the turkey, sauté until cooked through, about 10 minutes. Drain any fat, if necessary.
- Add the rest of the ingredients to the pan (not including the garnishes!) and combine well.
- Simmer for 15 minutes (or longer, if you have time), then it’s ready to serve! Let everyone garnish their bowl of chili as they like.
Notes
This recipe freezes beautifully, so make a double batch!
*I like to blend the tomatoes from one of the cans in the blender or food processor to make the chili more saucy, but of course that is totally optional.
Keywords: turkey chili, weeknight meals, chipotle chili
