Turkey Chili (or Chicken Chili) recipe with all fresh ingredients
Looking for a new turkey or chicken chili recipe? This easy-to-follow recipe can be made in your slow cooker, on the stovetop, or cooked inside your pressure cooker. It's healthy and fresh.
Ingredients
- 1 lb of turkey or chicken – cooked and shredded
- 1 cup dried kidney beans - cooked until soft*
- 1 cup dried black beans - cooked until soft*
- 5 medium sized ripened tomatoes – chopped
- 1 fresh red serrano chili pepper - seeds removed and sliced optional
- 1 white onion – chopped
- 5 cloves garlic – diced
- 1 tbsp lime juice
- 1 tsp sugar
- Salt to taste
- 1 tbsp butter optional
- Cilantro for garnish
For the chili seasoning:
- 2 tsp Season with Spice's Sweet Hungarian Paprika
- 1 1/2 tsp Ground Cumin
- 1 tsp Ancho Chili Powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1 tsp dried oregano
- 1 tsp freshly ground black pepper
- 1/4 tsp ground allspice
- 1 tsp cocoa powder optional, but so good!
Instructions
- Stir-fry garlic and onion until lightly browned. Set aside.
- Add 1-2 tablespoons of water to chili seasoning ingredients to form a paste. Set aside.
- Mash a third of the beans with a fork (to thicken the chili).
- Turn on slow cooker and set to low. Add in two cups of water, garlic & onion, tomatoes, chili pepper, cooked (softened) beans, and cooked turkey or chicken. Last, stir in chili seasoning paste. Add more water if needed.
- Simmer on low for a few hours for the flavors to infuse and for the chili to thicken. When thickened, stir in lime juice, sugar, salt, and butter. Garnish each bowl of chili with cilantro and cheese.
- Only can required for this chili recipe? A beer can to wash it down. Enjoy!
*How to cook dried kidney and black beans:
- Rinse two cups of beans, and then add to slow cooker, along with six cups of hot water. Discard any beans that float. Cover pot and let sit overnight (do not turn slow cooker on).
- In the morning, drain the water, and replace with six more cups of water. Turn slow cooker on high, cover, and let boil for a few hours until beans are softened (cooking times will vary). Add water every hour, to keep the water level the same.
Notes
- For a quick soak, boil beans for five minutes, and then set aside to soak for 1-2 hours. However, it is still best to soak overnight to reduce cooking time, and to ensure the beans cook evenly.
- If you do not have a slow cooker, you can cook the beans on the stove.
- Do not consume any uncooked or undercooked kidney beans because of a naturally occurring toxin in the bean. The toxin is destroyed when the kidney bean is fully cooked.
- If you do not have a slow cooker, you can cook the beans on the stove.
- Do not consume any uncooked or undercooked kidney beans because of a naturally occurring toxin in the bean. The toxin is destroyed when the kidney bean is fully cooked.
Nutrition
Serving: 150gCalories: 496kcalCarbohydrates: 72gProtein: 41gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 58mgSodium: 122mgPotassium: 2006mgFiber: 18gSugar: 9gVitamin A: 1518IUVitamin C: 28mgCalcium: 166mgIron: 8mg
Tried this recipe?Let us know how it was!