This turkey chili recipe is very simple but hearty with plenty of flavors — it's even better on the second day! I serve this chili with low-fat Cheddar cheese and low-fat sour cream. It's also delicious with crackers.
Ingredient
1 ½ teaspoons olive oil
1 pound ground turkey
1 onion, chopped
2 cups water
1 (28 ounce) can canned crushed tomatoes
1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
1 tablespoon garlic, minced
2 tablespoons chili powder
½ teaspoon paprika
½ teaspoon dried oregano
½ teaspoon ground cayenne pepper
½ teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground black pepper
Direction
Gather all ingredients.
Heat oil in a large pot over medium heat. Add turkey; cook and stir until evenly browned, 6 to 8 minutes. Stir in onion and cook until tender.
Add water; mix in tomatoes, kidney beans, and garlic.
Stir in chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper.
Bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes.
