This must-try spicy chili is so versatile. The possibilities are endless – it can be enjoyed on its own or transformed into another meal such as burritos, tacos, pasta sauce, baked potatoes or to top salads.

Prep time
10 min
Cook time
30 min
Servings
8
Prep time
10 min
Cook time
30 min
Servings
8

Ingredients

  • 500 g (1 lb) lean ground turkey
  • 10 mL (2 tsp) vegetable oil
  • 1 onion, finely chopped
  • 1 green pepper, chopped
  • 4 cloves garlic, minced
  • 15 mL (1 tbsp) chili powder
  • 10 mL (2 tsp) dried oregano
  • 5 mL (1 tsp) ground cumin
  • 1 jalapeño pepper, seeded and minced
  • 1 can (796 mL/28 oz) diced tomatoes
  • 1 can (540 mL/19 oz) red kidney beans, drained and rinsed
  • 125 mL (½ cup) lower sodium vegetable broth or water
  • 60 mL (¼ cup) tomato paste
  • 2 bay leaves

Directions

  1. In a large saucepan, brown turkey, breaking up with spoon. Use a digital food thermometer to check that the turkey has reached an internal temperature of 74 °C (165 °F). Drain using a colander and set aside. Return the empty pot to medium heat. Add oil and cook onion, green pepper, garlic, chili powder, oregano and cumin for about 3 minutes or until softened.
  2. Stir in turkey and jalapeño pepper and cook, stirring for 1 minute.
  3. Add tomatoes, beans, broth, tomato paste and bay leaves. Bring to a boil; reduce heat, cover slightly and simmer, stirring occasionally for about 20 minutes or until thickened. Remove bay leaves before serving.

Tips

  • Cook a big batch of chili and freeze into meal-sized portions for up to 3 months. Perfect for those hectic days.
  • Switch up the protein to prepare a new meal. Try other types of ground meat and beans.