Turkey/Chicken Chili is so great to have on hand for a quick high-protein snack or dinner to warm you up during the cooler winter months! It is super easy to make and tasty to eat, so you just can’t go wrong. Here’s what you need, at a glance:
Here are some of the brands I use. I really like Better Than Bouillon because it’s really got a good flavour compared to other prepared chicken stock that I’ve tasted. Of course, you can always make your own!
A little pan-frying of the turkey/chicken and a little chopping and then the rest gets thrown into the pot to simmer until you’re ready to eat! I prefer ground turkey to chicken because it tends to have a little more flavour.
What’s different about this chili is you blend some of the beans. I use northern beans, but if you can’t find that in the grocery store you could always use cannelli or white navy beans. I also like to use fire-roasted diced tomatoes too – they add a bit of a smokey flavour – which I love!
When adding the spices, I like to add them directly to the bottom of the pan or skillet so they are heated through – this tends to “wake up” or “open up” the flavours of the spices, which makes for a better dish!
When serving, add plain greek yogurt, a sprinkle of grated cheddar cheese and a few green onions to the top of your chili. This adds colour and a bit more deliciousness – I’m sure that’s a word!! 🙂
Ground Turkey/Chicken Chili
A creamy chili without the cream - perfect balance of protein and nutrients
Ingredients
- 1 1/2 lbs ground turkey or chicken (1 store pkg)
- 1 tbsp olive oil extra virgin
- 1 medium onion, chopped
- 2-3 minced garlic cloves
- 1 small red pepper, chopped
- 1 grated carrot
- 1 can diced tomatoes with mild green chilies
- 1 tsp cumin
- 1 tbsp chili powder
- 1/2 tsp cinnamon
- 1 tsp oregano
- 1/4 tsp cayenne pepper or just a pinch depending on how spicy you like your chili!
- 1 can black beans - rinsed
- 1/2 cup chopped fresh cilantro
- 1 can corn (optional) (omit if you're wanting lower carbs)
- 1 can northern beans (cannellini beans will also work or white beans)
- 1 1/2 cup chicken stock (I use "Better than Bouillon")
- salt and pepper to taste
Instructions
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This recipe can be made in a dutch oven or a slow cooker.
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Brown the ground turkey or chicken in the olive oil in a dutch oven or a frying pan. While it's cooking, add the chopped onion, garlic and pepper to the pan. Continue cooking until the meat is white and opaque and the veggies are somewhat softened. Add the grated carrots and cilantro - stir.
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Push the meat and veggies to the side of pan, leaving a space in the centre. Put all the spices into the centre and then just stir the spices in the centre for about 30 sec. Then, stir spices into the rest of the mixture. The purpose for this is when you directly heat up spices, it helps the spices "open up" or "freshen up". You should get a bit more flavour this way - who knew!?! (And you don't to do it that way, but if you're feeling all chef like, then go for it!)
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If you're using a slow cooker:
Transfer meat and veggies to the slow cooker. Set temperature to high to cook for 2 hours or low to cook for 3-4 hours. Proceed to next step.
If you're continuing in a dutch oven, move onto the next step.
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Now add the remaining ingredients, except the northern beans and 1/2 cup of chicken stock. Stir all ingredients together. Drain and rinse the northern beans and put in a blender or Magic Bullet with the remaining 1/2 cup of chicken stock and blend. Add the blended beans to the pot, stir. If using a dutch oven, put lid on and let simmer for 20-30 min. Chili is really good, almost better, the next day as the flavours will have had a chance to meld together!
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That's it! This is a creamy chili with great flavour and fully good for you. Enjoy! When serving, feel free to add a bit of grated cheddar, a tbsp of greek yogurt and some sliced green onions on top!
Recipe Notes
Better Than Bouillon
Rotel Mild Finely Chopped Tomatoes and Green Chilies
Northern Beans
