Theoretically quick chili is a complete oxy moron much like a healthy dessert, I'm not really sure if they can exist. My best chili recipe takes at least 2 hours and the more time spent on the stove the better it tastes. However this recipe for a quick (and healthier because it uses ground turkey instead of ground beef) chili immediately caught my eye. As I read it, it dared me to try it. So I say we all make it for dinner tonight. The recipe is super easy, you only have to chop one onion and two cloves of garlic the rest is mostly canned ingredients. To see if a quick-yet tasty-chili can be made read more
2 tablespoons vegetable oil
1 onion, chopped (about 1 cup)
2 cloves garlic, minced
1 1/4 pounds ground turkey
2 tablespoons chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1 (15 ounce) can black beans, drained
1 (15 ounce) can pinto beans, drained
1 (14 ounce) can diced tomatoes
1 to 2 cups chicken broth
1 cup frozen corn kernels, thawed
Salt to taste
1 cup sour cream
1 cup shredded cheddar cheese
- Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and sauté, stirring occasionally for about 3 minutes until onion softens.
- Increase heat to medium-high, add ground turkey and stir, breaking up large pieces with the back of a wooden spoon. Add the chili power, black pepper, and cumin; stir and continue to break up the meat to incorporate the spices. Allow mixture to cook for 5 more minutes, stirring occasionally.
- Add the black beans, pinto beans, tomatoes, 1 cup of chicken broth, and corn. Taste and add salt if needed.
- Continue to cook for 5 to 10 more minutes, stirring occasionally.
- Add more broth if the chili is too thick. To serve, ladle chili into bowls.
- If desired, top with a dollop of sour cream and a sprinkle of cheddar cheese.