Ingredients and Weight:
- Ground turkey (93% lean): 2 pounds
- Onion (chopped): 1 large
- Bell pepper (green, chopped): 1 large
- Jalapeño pepper (minced and seeded): 1 small
- Garlic (minced): 2 cloves
- Kidney beans (canned, 15 ounces): 1 can
- Black beans (canned, 15 ounces): 1 can
- Pinto beans (canned, 15 ounces): 1 can
- Tomato sauce (28 ounces): 1 can
- Tomato paste (6 ounces): 1 can
- Ground cumin: 1 tablespoon
- Ground coriander: 1 teaspoon
- Chili powder: 1 tablespoon
- Smoked paprika: 1 teaspoon
- Salt and black pepper: To taste
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large pot over medium heat, brown the ground turkey. Drain off any excess fat.
- Add the onion, bell pepper, jalapeño, and garlic to the pot with the turkey. Cook until softened, about 5 minutes.
- Stir in the kidney beans, black beans, pinto beans, tomato sauce, tomato paste, cumin, coriander, chili powder, and smoked paprika. Season with salt and black pepper to taste.
- Bring to a simmer and cook, stirring occasionally, for 30-35 minutes, or until the chili has thickened and the beans are heated through.
Nutritional Information:
Per serving (1 cup):
- Calories: 450
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 75mg
- Sodium: 1000mg
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 30g
Dish Characteristics:
- Spicy, flavorful, and comforting
- Perfect for a cold day or a casual gathering
- Rich in protein, fiber, and antioxidants
User Comments:
- "This chili is packed with flavor and has just the right amount of heat. It's a great meal for a crowd."
- "It's so easy to make and always a hit with my family. The ground turkey makes it a healthier option."
- "I love that this chili uses four different types of beans. It adds a lot of texture and variety."
Special Precautions and Tips:
- If you don't have fresh jalapeño pepper, you can use 1 teaspoon of dried jalapeño flakes.
- Add more or less chili powder to adjust the heat level to your taste.
- Serve the chili with sour cream, shredded cheese, and tortilla chips.
- To make ahead, prepare the chili up to 3 days in advance and refrigerate. Reheat before serving.
