Classic Chili

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Every year as the seasons change and the temperature gets colder, I start craving a warm bowl of chili with all my favorite toppings. It’s a perfect meal for a Sunday night dinner as you prepare for the week ahead. As an added bonus, your home will smell amazing. 

There are several versions of chili that I enjoy making, but I always come back to this healthy lean ground turkey one. In this version, I’ve amped up the volume in the base with bell pepper and celery. You can substitute beef for the turkey or a mix of beef and turkey, if you’d like. Top with cheddar cheese, sour cream, green onions, cilantro, and lime. Perfect for a cozy, cold night!

Let me know your favorite chili toppings in the comment section below!

Note: While most of my recipes are for one or two, this recipe serves four because chili only continues to get better as the flavors have longer to sit together. You’ll be thankful for leftovers!

Classic Chili
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Classic Chili

Recipe by Studio FeastsCourse: Dinner, SoupsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

25

minutes
Cooking time

30

minutes

Ingredients

  • 1 tablespoon olive oil

  • 1 small yellow onion, chopped

  • 1 red bell pepper, chopped

  • 1 head of celery, chopped

  • 1 clove garlic, minced

  • 1 pound lean ground turkey

  • 1 chipotle in adobo sauce, minced (not the whole can unless you really like heat!)

  • 1 tablespoon oregano

  • 1 bay leaf

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • 1 14 ounce can fire roasted diced tomatoes

  • 1 cup chicken broth

  • 1 14 ounce can tomato sauce

  • 1 14 ounce can red kidney beans, drained and rinsed well

  • Salt and pepper to taste

  • Toppings of your choice such as cheddar cheese, sour cream, green onions, cilantro, and lime

Directions

  • Heat the oil over medium high heat in a medium size pot and add the onion. Cook until the onions start to become translucent, about 1-2 minutes. Add the bell pepper and celery and continue to saute until softened, about 8-10 minutes. Stir in the minced garlic and cook for an additional minute.
  • Add the ground turkey followed by the chipotle, oregano, bay leaf, chili powder, and cumin. Blend the spices into the meat and vegetables while breaking up the turkey. Cook until combined and the turkey is browned on the outside, about 5 minutes.
  • Add the tomatoes, chicken broth, tomato sauce, red kidney beans, salt, and pepper. Bring to a boil and then reduce the heat to a simmer. Cook for an additional 30 minutes, stirring occasionally. Remove the bay leaf. Serve with your desired toppings and enjoy!


Notes

  • If you like your chili thick, use less of the chicken broth and tomato sauce. Alternatively, if you like your chili more like a soup/stew, you can add more chicken broth if you find the liquid reduces too much during the cooking process.