Spicy Ancho Turkey Chili (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
1/2 red onion, finely chopped
03 -
3 cloves garlic, minced
04 -
2 jalapeños, finely chopped (remove seeds for less heat)
05 -
1 lb ground turkey
06 -
1 (15 oz) can black beans, drained and rinsed
07 -
1 teaspoon salt
08 -
2 teaspoons ancho chili powder
09 -
2 teaspoons regular chili powder
10 -
1 teaspoon ground cumin
11 -
1 cup fresh salsa (or store-bought)
12 -
2 (14 oz) cans fire-roasted crushed tomatoes
13 -
1-2 cups water or broth, as needed for consistency
14 -
Optional: 1 cup cooked farro, brown rice, or quinoa
→ Optional Toppings
15 -
Sour cream
16 -
Shredded cheddar
17 -
Green onions
18 -
Avocado slices
19 -
Tortilla chips
# Instructions:
01 -
In a large pot, heat olive oil over medium heat. Add onion, garlic, and jalapeños. Sauté for 2–3 minutes until soft and fragrant.
02 -
Add the ground turkey and cook, breaking it up as it browns. Cook until no longer pink.
03 -
Stir in the salt, ancho chili powder, regular chili powder, cumin, and black beans. Cook for 2–3 minutes to bloom the spices.
04 -
Pour in the salsa and fire-roasted tomatoes. Stir to combine. Add water or broth to thin as needed.
05 -
Bring the chili to a simmer and let cook for 10–15 minutes, uncovered, to develop flavor and thicken.
06 -
Stir in cooked farro, rice, or quinoa for added heartiness.
07 -
Ladle into bowls and top with your favorite garnishes.
# Notes:
01 -
Make it vegetarian: Swap turkey for plant-based meat or more beans.
02 -
Add smoky depth: A pinch of smoked paprika or a diced chipotle in adobo works great.
03 -
Meal prep friendly: Stores well in the fridge and freezer.