Search
by Ingredient

Loaded Turkey & Pinto Bean Chili

StarStarStarStarHalf star

Submitted by dougmary

Lean turkey and pinto bean chili with bell peppers, jalapeño, and chili powder. Hearty pot of chili in an hour with cooking spray instead of oil for a lighter base.

YIELD

16 servings

PREP

15 min

COOK

hrs

READY

hrs

A leaner chili built on ground turkey, pinto beans, and two forms of tomato (crushed and concentrated paste). Cooking spray replaces oil for the sauté, but the depth of flavor stays put. The trick is browning the turkey hard before adding any vegetables, so the meat develops a fond that carries beefy depth even without beef.

Using both crushed tomatoes and tomato paste is the right move for chili. The crushed tomatoes give the pot brightness and acidity, while the paste delivers concentrated tomato flavor and the signature deep red color you can’t get from canned tomatoes alone.

The hour-long simmer is the part many cooks shortcut. Don’t. Chili powder and cumin need time and gentle heat to bloom into the deep, rounded flavor that makes a chili taste built rather than thrown together.

Pro Tips

  • Brown the turkey in a dry pan over medium-high heat until the fond is dark on the bottom. Pale crumbled turkey gives bland chili
  • Sauté the chili powder and cumin with the aromatics for 30 seconds before adding liquid. Blooming the spices in fat unlocks more flavor
  • Pull the bay leaves before serving so no one bites one
  • Like all chilis, this one tastes better the next day. Make ahead if you can

Variations

  • Stir in a can of black beans along with the pintos for more bean variety
  • Add a chopped chipotle in adobo plus a teaspoon of the sauce for smoky heat
  • Top with chopped avocado, shredded cheese, sour cream, and lime wedges for a loaded bowl

Ingredients

2 907.2
POUNDS G GROUND TURKEY
raw
2 2
MEDIUM MEDIUM GREEN BELL PEPPER
seeded and chopped
1 1
MEDIUM MEDIUM ONION
chopped
1 1
MEDIUM MEDIUM JALAPEÑO PEPPER
seeded and chopped *
2 30
TABLESPOONS ML GARLIC
minced
1 15
TABLESPOON ML BEEF BOUILLON GRANULE
3 710
CUPS ML WATER
2 ½ 591
CUPS ML PINTO BEANS
cooked
28 809.2
OUNCES ML/G TOMATOES, CANNED WITH JUICE
crushed
6 173.4
OUNCES ML/G TOMATO PASTE
3 45
TABLESPOONS ML CHILI POWDER
2 10
TEASPOONS ML CUMIN
ground
2 2
0.6
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
½ 118

Directions

Coat a large Dutch oven with cooking spray, place over medium heat until hot. Add turkey, cook 5 minutes or until browned, stirring to crumble. Drain turkey in a colander. Wipe Dutch oven dry with a paper towel.

Re-coat Dutch oven with cooking spray; place over medium heat until hot. Add green peppers, onion, jalapeno pepper and garlic; sauté until tender. Add turkey to Dutch oven.

Dissolve bouillon in water; add to Dutch oven with beans and next 7 ingredients. Cover and bring to a boil; reduce heat, and simmer 1 hour, stirring occasionally. Remove and discard bay leaves.

Ladle hot chili into a large serving bowl; top with chopped green onions.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 231g (8.1 oz)
Amount per Serving
Calories 792 37% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 232mg 77%
Sodium 1358mg 57%
Total Carbohydrate 17g 17%
Dietary Fiber 15g 59%
Sugars g
Protein 151g
Vitamin A 58% Vitamin C 147%
Calcium 26% Iron 67%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

Email this recipe