Hearty Turkey Chili

Chili is one of the most filling, soul-warming winter dinners imaginable. Packed with protein, veggies and carbs, it’s an easy, one-pot-wonder meal that fills the kitchen with cozy scents. It’s perfect for feeding a crowd, especially on big game days (looking at you, Super Bowl Sunday). But traditional beef chili can be pretty heavy, especially if you’re not a big red meat eater. That’s where this hearty, flavor-packed Turkey Chili comes into play.

Filled with colorful veggies, aromatic spices and healthy ground turkey, this chili is satisfying, flavorful and comforting just as any game day meal should be. Better yet, it’s simple and so easy to prepare ahead of time.

Hearty Turkey Chili

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour 15 minutesTotal time:1 hour 30 minutesServings:6 servings

Ingredients

• 2 tablespoons olive oil
• 1 large white onion chopped
• 4 large garlic cloves minced
• 2 pounds ground turkey
• 1 teaspoon salt plus extra for seasoning
• 2 tablespoons ground cumin
• 1 tablespoon fennel seeds
• 1 tablespoon dried oregano
• 2 teaspoons chili powder
• 3 tablespoons flour
• 2 15-ounce cans cannellini beans rinsed and drained
• 1 large bunch Swiss chard stems removed leaves chopped into 1-inch pieces
• 1 1/2 cups frozen corn thawed
• 4 cups turkey stock or chicken stock
• 1 14.5 ounce can chopped tomatoes
• 1/4 teaspoon crushed red pepper flakes
• Freshly ground black pepper for seasoning
• 1/2 cup grated Parmesan cheese and 1/4 cup chopped fresh flat-leaf parsley for garnishing

Instructions

1. 
   

   In a large heavy-bottomed saucepan, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds.

2. 
   

   Add the ground turkey, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the turkey is cooked through, about 8 minutes.

3. 
   

   Stir the flour into the turkey mixture. Add the beans, Swiss chard, corn, turkey stock, and tomatoes. Bring the mixture to a simmer, scraping the brown bits that cling to the pan with a wooden spoon. Simmer for 55-60 minutes, or until the liquid has reduced by half and the chili has thickened.

4. 
   

   Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

5. 
   

   Ladle the chili into serving bowls. If desired, sprinkle with the Parmesan cheese and parsley.

This recipe is adapted from Giada de Laurentiis’ White Bean and Chicken Chili recipe.

Nothing is quite as satisfying as watching layers upon layers of flavor come together in one mouthwatering bowl. And I promise that this recipe is so tasty, you won’t even remember how healthy it is. I’d call that a game day win.

• Dinner
• Game Day
• Kitchen