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Classic Turkey and Kidney Bean Chili
Andre Lewis

Classic Turkey and Kidney Bean Chili

Turkey chili often fails because lean meat gets cooked twice: first until dry, then through a long simmer. Brown it only to 165°F, add the liquid, and keep the pot at a lazy bubble. Kidney beans and tomato provide the weight the meat lacks.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 2 lbs ground turkey
  • 1 cup diced yellow onion
  • 1 cup diced red bell pepper
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 28 oz canned crushed tomatoes
  • 30 oz canned kidney beans drained
  • 1 1/2 cups low-sodium chicken broth
  • 1 1/2 tsp kosher salt

Method
 

  1. Heat the oil in a Dutch oven over medium-high heat and cook the turkey for 6 to 8 minutes, breaking it into crumbles, until it reaches 165°F.
  2. Add the onion and bell pepper and cook for 5 minutes until softened.
  3. Stir in the chili powder and cumin for 30 seconds.
  4. Add the tomatoes, kidney beans, broth and salt and bring the pot to a gentle simmer.
  5. Cook uncovered for 25 minutes until thick, stirring carefully so the turkey keeps some texture.