One pot turkey chili

One pot turkey chili

Warm and comforting bowl of hot chili? Yes please! This one pot turkey chili is exactly as hearty and satisfying as you would expect a chili to be, but since we use lean turkey and vegetables, it’s low on calories, and great for many diets including slimming world and weight watchers.

I absolutely love a good chili. We eat it almost weekly at home, and I’m becoming increasingly more picky with my recipes. It has to be hearty and thick. It has to have great texture. It has to be spicy, but not so spicy you can’t taste the flavors. Perfect seasoning. No mushy veg, no dry meat. And this recipe is one of my favorites. If you love a good chili like I do, and you want to make a skinny version without sacrificing flavor, I promise this recipe will not disappoint.

In order to run this website, purchases made through certain links in this post might earn me a commission. My recommendations and opinions are entirely my own, and I fully endorse all suggested products.

Large pot of turkey chili.

How to make a one pot turkey chili

First, a warning. Chilies in general, including this one, have a bunch of ingredients listed. Multiple spices and herbs, vegetables, the list is long. But the method is very straight forward. You cook some stuff in a pot. When this stuff is done, you add all the other ingredients at the same time, then cook until everything is warmed through, the seasoning is settled, the sauce is thick, and the peppers are softened. If you find the ingredient list to be slightly intimidating, I suggest that you prepare all the ingredients before you get started. Then it’s super easy to get perfectly right!

Find a sharp knife and dice onion, garlic and chili. Cook in a pot that will be large enough to contain the whole chili (or it wouldn’t be a ONE pot turkey chili!). When the onion turns translucent, add the turkey mince and cook until the mince is cooked through, a few minutes. Add diced peppers, jalapenos, sun dried tomatoes, olives, black beans, all the seasoning, passata, chopped tomatoes and tomato paste (basically the rest of the ingredients). Cook until the peppers are softened, about 10-15 minutes. You could leave it cooking on low for up to 30 minutes if you have enough time. The longer cook time will allow the flavors to enhance even further.

What to serve with turkey chili

Although chili is perfection in a bowl on its own, sometimes you need a good side dish. For a twist on the classic garlic bread, try these garlic knots. If you like a salad on the side, the mild and simple flavors of a tomato and cucumber salad goes really well. I also love a good veggie side, and think air fryer green beans would go great with a chili. And no Mexican meal is complete without perfect creamy guacamole!

Bowls filled with one pot turkey chili.

Tips for a perfect turkey chili

  • Don’t skimp on the seasoning. Few things bother me more than bland chili. Without proper seasoning, you basically have a tomato and meat stew. Not cool. The seasoning honestly make all the difference. In a pinch you can use a store bought chili seasoning packet.
  • Don’t skimp on the cook time. Adding seasoning to the dish is great, but you have to leave the chili cooking for a while for all the flavors to really blend together.
  • Getting the right amount of spice is tricky. If you like a spicy chili, add the fresh chilies with the seeds, and toss in a teaspoon or two of dried chili powder. For a medium version, add the chilies without the seeds plus the chili powder. For a mild chili, add just the chilies without the seeds. This will give the chili the right flavor, without adding any heat.

More lean Mexican recipes

One pot turkey chili

This comforting and hearty one pot turkey chili is the perfect weeknight meal on cold evenings. A healthy, low calorie family favorite that's made in half an hour!
Prep Time5 mins
Cook Time25 mins
Course: Dinner, Main Course
Cuisine: International, Mexican
Keyword: black beans, chili, peppers, tomato, turkey
Servings: 4
Calories: 321kcal
Cost: Cheap

Ingredients

  • 500 g minced turkey use extra lean if possible
  • 2-3 fresh chilies, finely chopped
  • 3 sundried tomatoes, finely chopped in oil
  • 15 jalapeno slices, finely chopped
  • 15 black olives, finely chopped
  • 4 garlic cloves, finely diced
  • 1 onion, diced
  • 1 pepper, diced
  • 1 400 ml tin black beans, drained and rinsed
  • 500 ml tomato passata
  • 400 g chopped tomatoes
  • 3 tbsp tomato paste

Seasoning

  • 1 tsp sage
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 2 tsp coriander
  • salt, pepper

Instructions

  • Before you get started, prepare a large pot and all your ingredients. Make sure everything is chopped, diced, drained and ready to go.
  • Heat some oil, butter or cooking spray in the pot on medium heat. Add chili, garlic and onions, and cook for 3-4 minutes until the onion is translucent.
  • Add the minced turkey, and use a spatula or spoon to break it up into small pieces while cooking. Cook until the turkey is cooked through, about 4-5 minutes. Add all the other ingredients, and stir to combine everything. Put a lid on and cook for 10-20 minutes until the peppers are soft and the flavors have settled.
  • Add salt and pepper to taste. If you want more spice, add some chili powder or dried chili flakes.

Notes

  • Don't skimp on the seasoning. Few things bother me more than bland chili. Without proper seasoning, you basically have a tomato and meat stew. Not cool. The seasoning honestly make all the difference. In a pinch you can use a store bought chili seasoning packet.
  • Don't skimp on the cook time. Adding seasoning to the dish is great, but you have to leave the chili cooking for a while for all the flavors to really blend together.
  • Getting the right amount of spice is tricky. If you like a spicy chili, add the fresh chilies with the seeds, and toss in a teaspoon or two of dried chili powder. For a medium version, add the chilies without the seeds plus the chili powder. For a mild chili, add just the chilies without the seeds. This will give the chili the right flavor, without adding any heat.
Leftovers can be frozen for up to 3 months, or stored in an airtight container in the fridge for up to 3 days.
Print Recipe
No Comments

Post A Comment