Chili has to be one of my all-time favorite dishes to make. It’s super simple and low maintenance – just throw a bunch of ingredients together and let it simmer – relatively healthy (as long as you’re not loading on the cheese and sour cream later), and makes even better leftovers. Win for all!
So you’re thinking “Chili in summer? Are you crazy?” Maybe. But this turkey chili is markedly lighter than traditional beef chilis and the southwestern flair from the green chiles and cilantro gives it a fresh, spicy kick that make this feel more appropriate for summertime.
Plus, the last thing I want to do on these remaining summer weekends is stand over the stove for hours, and this whole meal comes together in less than 30 minutes with leftovers, which means that much less time I’m preparing lunch during the week.
And if I’m being completely honest, part of me is totally craving fall…pumpkin spice lattes, apple crisp, light jackets! So this chili feels like an early foray into my autumnal anticipation without betraying summer altogether.
Southwestern Turkey Chili
2 tbsp olive oil
1/4 tsp crushed red pepper flakes
1/4 tsp garlic powder
1 lb ground turkey
1 medium yellow onion, chopped
1 can fire-roasted green chiles
2 bans cannelini beans, rinsed and drained
1 14.5 oz can chicken broth
1/4 cup fresh cilantro, chopped
shredded cheddar or monterey jack cheese (or a mix of the two), for topping
1. Heat olive oil in a large, heave-bottomed pot over medium-high heat. Add the crushed red pepper flakes and garlic power. Stir until fragrant, about 1 minute. Add the turkey and onion, stirring occasionally until the turkey is cooked through, about 8-10 minutes.
2. Add the green chilies, beans and broth to the pot. Bring to a boil, then simmer 10-15 minutes until everything is heated through.
3. Off the heat, stir in the cilantro. Ladle into bowls and top with desired amount of cheese.