Quick Turkey and Bean Chili
This supereasy chili is hearty and packed with spicy flavor.
Why This Recipe Works
Gather Your Ingredients
Key Equipment
Before You Begin
Do not use ground turkey breast (also labeled 99 percent lean or fat-free) in this recipe. Chili powder carries the spice profile in this chili, so use a high-quality one that's freshly opened. Serve this chili with cornbread, rice, or tortilla chips, as well as your favorite chili toppings.
Instructions
1.
Cook frozen vegetables, oil, and salt in Dutch oven over medium-high heat, stirring occasionally, until vegetables start to turn spotty brown, 6 to 8 minutes. Add turkey and cook, breaking up meat with wooden spoon, until no pink remains, 3 to 5 minutes. Stir in tomato paste, chili powder, and garlic and cook until paste begins to darken, about 1 minute.
2.
Stir in beans and their liquid, tomatoes and their juice, and sugar and bring to boil, scraping up any browned bits. Reduce heat to medium-low, cover, and simmer until liquid has thickened slightly, about 15 minutes, stirring occasionally.
3.
Using back of wooden spoon, mash some beans against side of pot until chili is slightly thickened. Stir in vinegar and season with salt to taste. Serve.
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