![]() ![]() Worried about the heat? Start with less chili powder. ![]() However, you’re welcome to use all extra-lean or all lean if that’s your preference! Having some turkey with a higher fat content adds some extra flavor and richness. I use half extra-lean (99% lean) ground turkey and half lean (93% lean) ground turkey when I make this chili. Use a different combination of ground turkey.Not into beans? Just skip them! Because of the quantity of beans in this recipe, it would be wise to add another pound of ground turkey in it’s place. Make this into a no bean turkey chili.If this sounds appealing to you, add 1, 7oz can of green chilis. Green chilis add a nice, mild flavor to chilis. Add the corn at the same time as your beans. Add corn: a lot of people love corn in their chili, and if that’s you, add some in! I would recommend using frozen cord (or using 1, 15oz can of sweet corn that is drained and rinsed) for this recipe.You could also use two types of beans (using 1, 15oz can of each). Change the beans: I use kidney beans in this turkey chili recipe, but you can use a wide variety of beans! Pinto beans, white beans, chili beans, and black beans would all be great in this recipe.See recipe card below for a full list of ingredients and measurements. Using a lean ground turkey with a slightly higher fat percentage for half of your meat adds great flavor to your chili while keeping your dish healthy. This recipe uses a mixture of 99% lean ground turkey and 90-93% lean ground turkey (depending on what is available at your store – it can sometimes vary). Lean ground turkey, beans, tomatoes, and bell peppers make this chili healthier than a classic beef chili. And it uses seasonings you likely have in your pantry already! This turkey chili is super flavorful and filling. Then you let your meal simmer for 20-30 minutes to let the flavors meld together.įlavorful and hearty. But the hands-on time for this recipe is really only about 15 minutes for chopping and browning your turkey. This turkey chili is ready in 45 minutes when cooking it on the stovetop. This chili is a great recipe for busy people, or those who are newer to cooking. Everytime I eat this chili I just can’t help but say “man, this is just such a good chili”. If you love this chili recipe, you definitely need to try this 3-Bean Vegetarian Chili and this Slow Cooker White Chicken Chili with bacon too! Jump to: It also freezes well, so you can portion out meals for an easy meal at a later date too. My family loves making big batches of this chili recipe because it stays well in the refrigerator to enjoy throughout the week. Turkey chili is a healthy, high protein dinner option that also has a good amount of veggies. Using lean ground turkey is a great way to cut back on the calories and fat of a classic beef chili but still enjoy a hearty and flavorful meal! This easy ground turkey chili recipe has become one of our go-to meal options. Living in the upper Midwest, fall and winter is definitely ‘chili and soup season’, with a big pot of something good on several times a week. There is just something about chili that is so warming and cozy, making it the perfect meal for a chilly day. There were plenty of recipes I found that were labeled spicy tortilla soup that used either jalapeño or chipotle peppers and I think this would have made more sense to me if it was labeled spicy tortilla soup as well.This quick and delicious stove top chili recipe is perfect for cool days, game day, or anytime you’re hankering for a big bowl of chili! Thick, hearty, and healthy too! A great meal option any day of the week. I looked around and some other *not spicy* authentic tortilla soup recipes I found used ancho chilies. I also added carrots, celery, and tomato paste. It was quite good but I did remove almost all the chipotle chili. This still had a bit of heat but made it taste like what I would expect from a regular, not spicy, tortilla soup. I added back 2/3 veggie broth and added white beans. Ultimately to be what I expected, I had to fish out all the pepper pieces then pour out 2/3 of the broth. I have a low spice tolerance but I do enjoy slight activation from a bit of heat and thought that this would be that as it wasn’t labeled spicy. Is this a mild recipe? I know it said subtlety spiced so I assumed so but just 1 chipotle pepper burned my mouth and made me cough (and my partner too who handles spice quite well) Maybe “small pepper” was subjective and I just used 1 pepper from the can? ![]()
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