Barefoot Contessa Turkey Chili Recipe
This turkey chili from the Barefoot Contessa is packed with richness, hearty texture, and just the right kick!I always brown the turkey up deeply—it adds so much more character than just cooking it until it’s no longer pink.The cumin and coriander balance everything out without overwhelming the dish, so don’t skip either one.I like using red bell pepper instead of green—it adds sweetness and softens nicely without getting mushy.Use crushed tomatoes instead of diced for a smoother finish, and drain the beans well so the chili doesn’t turn soupy.
Servings: 4
Ingredients
- 1 lb Ground Turkey 99% fat-free
- 2 tsp Olive Oil
- 1 Onion diced
- 1 Bell Pepper chopped
- 3 cloves Garlic minced
- 1 can Tomatoes 32 oz.
- 1 can Black Beans 15 oz., drained
- 1 can Kidney Beans 15 oz., drained
- 3 tbsp Chili Powder
- 1 tsp Cumin
- 1 tsp Salt
- ½ tsp Black Pepper
Instructions
- Heat the olive oil in a large pot over medium heat.
- Once hot, add the diced onion, chopped bell pepper, and minced garlic.
- Cook until the vegetables are soft, about 5 minutes.
- Add the lean ground turkey to the pot, breaking it apart with a spoon while it cooks.
- Brown the turkey thoroughly until it loses its pink color.
- Pour the canned tomatoes along with their juices into the pot.
- Stir in the chili powder, cumin, salt, and black pepper.
- Combine all the ingredients well.
- Add the drained black beans and kidney beans to the turkey mixture.
- Stir everything and let it simmer over low heat.
- Cook uncovered for around 30 minutes, stirring occasionally.
- Taste the chili and adjust seasonings if needed.
- Serve warm with your favorite toppings like cheese or sour cream.