Turkey Chili

Makes 4-6 servings

Turkey Chili Time! Perfect for the weeknight or the weekday! It comes together easily and you’ll be enjoying your dinner in no time! Add some serious cheese to make this super kid-friendly and creamy! I love adding the quartered cherry tomatoes and the crunchy tortilla chips. Follow the recipe for the baked nachos to make the tortilla strips. Instead of cutting the tortillas into triangles, cut them into strips and bake!

2 tablespoons avocado oil

2 poblano chilis, seeded and chopped

1 medium yellow onion, chopped

2 clove garlic, chopped

1 pound ground turkey

1 teaspoon sea salt

1 teaspoon chili powder

1/2 teaspoon ground coriander

1/2 teaspoon ground paprika

1/2 teaspoon ground black pepper

1/4 teaspoon ground cumin

2 (15-ounce) cans great northern beans

2 cups unsalted chicken broth

Garnishes: quartered Cherry Tomatoes, Cilantro, and Sour Cream or Yogurt, Cheese, Tortilla Strips


In a large saucepan, heat oil over medium heat. Add the chilis and onion and cook until softened. Add the garlic and cook until fragrant, about 30 seconds.

Add the turkey, salt, chili powder, coriander, paprika, pepper, and cumin and, cook until the turkey browns and is cooked through about 4 minutes.

Add the chicken broth and bring to a boil. Stir in 2/3 of the beans and heat until warmed through. Mash the remaining 1/3 of beans with an avocado masher or the back of a fork and stir into the chili. Serve immediately, topped with the tomatoes, cilantro, sour cream, or yogurt and tortilla strips.