- 1 1/2 teaspoons vegetable oil, or as needed
- 1 small white onion, chopped
- 4 cloves garlic, minced
- 1 1/3 pounds lean ground turkey
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- 1 pinch garlic salt, or to taste
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes
- 1 (14 ounce) can low-sodium chicken broth
- 1 (10 ounce) can tomato puree
- 1 (4 ounce) can chopped green chilies
- 1/3 cup chopped fresh cilantro
- Heat oil in a large pot over medium-high heat. Saute onion and garlic until softened and translucent, about 5 minutes. Add turkey; cook and stir until browned, about 6 minutes. Add chili powder, cumin, coriander, cayenne pepper, and garlic salt. Cook until fragrant, about 1 minute. Add kidney beans, black beans, diced tomatoes, broth, tomato puree, and green chiles. Bring to a boil. Reduce heat to low; simmer until flavors blend, about 30 minutes. Top chili with cilantro.
10/21/2019
recipepes.com
clean turkey chili, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
