Ground Turkey Chili
This hearty high-protein ground turkey chili simmers kidney beans, black beans, crushed tomatoes, and warm spices in under 45 minutes.
Packed with lean ground turkey and two types of beans, this nourishing chili delivers deep, comforting flavor without hours spent simmering on the stove. Warm cumin, chili powder, and rich crushed tomatoes create a thick, satisfying texture that keeps you full. It is an effortless, wholesome weeknight dinner that comes together in a single pot.
Ingredients
Every ingredient is a real Clearshelf product, scored- 971 tbsp avocado oil
- 95
- 901 tbsp minced garlic
- 922 tbsp tomato paste
- 722 tbsp chili powder
- 901 tbsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 881 1/2 cups chicken broth
- 7828 oz crushed tomatoes
- 7915 oz kidney beans, rinsed and drained
- 8415 oz black beans, rinsed and drained
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Warm the avocado oil in a large Dutch oven or soup pot over medium-high heat until shimmering, about 1 minute.
- 2
Add the ground turkey and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 7 minutes.
- 3
Stir in the minced garlic, tomato paste, chili powder, ground cumin, salt, and black pepper, cooking until fragrant and the paste darkens, about 2 minutes.
- 4
Pour in the chicken broth, using a spoon to scrape up any browned bits stuck to the bottom of the pot.
- 5
Add the crushed tomatoes, drained kidney beans, and drained black beans, stirring well to combine all ingredients.
- 6
Bring the chili to a rolling boil over high heat, about 3 minutes.
- 7
Reduce the heat to medium-low, cover partially with a lid, and let simmer gently until thickened and rich, stirring occasionally, about 15 minutes.
- 8
Remove the pot from the heat and allow the chili to rest uncovered for 3 minutes before serving.
Store cooled chili in an airtight glass container in the refrigerator for up to 4 days, or freeze in portions for up to 3 months. If the chili thickens after chilling, loosen it with a splash of warm chicken broth when reheating.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.