Simple Turkey Chili Recipe Mediterranean-style
This simple turkey chili recipe with ground turkey breast, beans and a homemade chili seasoning is one of the tastiest Mediterranean diet recipes. Whether prepared on the stove-top or in a slow cooker, this healthy chili recipe turns out perfect every time! My friends even call it 'award-winning' because it’s the best chili they’ve ever had!
Servings: 4 servings
Calories: 392kcal
Ingredients
- 2 tablespoons olive oil
- 1 pound turkey breast, ground
- 1 large onion chopped, see note #2
- 1 garlic clove minced, see note #2
- 1 ¼ cups chicken broth or water with 1 chicken bouillon
- 14 oz can tomatoes pureed
- ½ green bell pepper chopped
- 1 red bell pepper chopped
- ½ cup Kalamata olives pitted and sliced
- 14 oz can red kidney beans rinsed and drained
- ½ teaspoon salt
- ½ cup sweet corn fresh or frozen. Double this if you love sweet corn
- ½ cup fresh parsley chopped
For the homemade chili powder:
- 2 teaspoons sweet paprika see note #3
- 1 teaspoon smoked paprika
- ½ teaspoon cumin double this if it's not fresh
- 1 ½ teaspoon dried oregano
- ¼ teaspoon freshly grated black pepper
For the chili thickener (optional)
- 3 tablespoons corn starch
- ¼ cup cold water
For the toppings:
- Greek yogurt, chopped green onions or chives, red pepper flakes
Instructions
- Heat a large pot over high heat and add the olive oil and the ground turkey. Spread the meat evenly on the bottom of the pot and let it brown well without stirring (this develops flavor). Once the part of the ground turkey that touches the bottom of the pot is brown, start stirring with a wooden spoon. Press the lumps to break them and cook until all the juices evaporate.
- Add the chili powder and stir for 1 minute, then add the onion and stir until it softens and looks glossy (about 3-4 minutes). Add the garlic and stir for 1 more minute.
- Add the chicken broth, the tomatoes, the bell peppers, the olives, the beans and the salt. Bring to a boil, cover the pot with a lid and reduce the heat to a gentle simmer.Cook for 30 minutes, then remove the lid and cook for 15 more minutes or until the turkey chili is left with a thick sauce (see note #4).Taste your chili halfway through cooking and add more salt and seasonings if needed.
- Add the corn and the parsley and cook for another 2-3 minutes.If you want your chili thicker, mix the corn starch with the cold water in a cup and add half of this mixture to the pot. Stir the chili and let it come to a boil. If the sauce is not thick enough repeat this process with the rest of the corn starch mixture.
- Serve with the side of your choice and add the Greek yogurt, green onions and red pepper flakes on top.
Video
Notes
Note #1: Turkey meat, especially the breast, can taste bland. That's why it's important to sauté it very well until it gets a deep brown color. Use a wide pot and don't saute the meat in one layer. This will add flavor and complexity to your dish.
Note #2: Instead of 1 onion and 1 garlic clove you can use 2 teaspoons onion powder and ½ teaspoon garlic powder.
Note #3: For a spicy chili add ½ teaspoon cayenne pepper or a few drops of Tabasco sauce. Taste and then adjust the quantity to your liking.
Note #4: If you like your chili with plenty of sauce don't remove the lid.
Slow cooker turkey chili instructions:
- Brown the turkey and the onions before adding them to the slow cooker with the rest of the ingredients and also reduce the chicken broth in half.
- Cook the chili on high for 3-4 hours or on low for 6-7 hours.
Nutrition
Calories: 392kcal | Carbohydrates: 40g | Protein: 34g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 1455mg | Potassium: 1111mg | Fiber: 11g | Sugar: 11g | Vitamin A: 2730IU | Vitamin C: 73mg | Calcium: 132mg | Iron: 5mg
