Turkey chilli

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Ingredients
Serves 8


  • 2 tablespoons safflower oil or olive oil
  • 1 medium onion, chopped
  • 1 yellow or orange bell pepper, chopped
  • 1 large poblano chile, chopped
  • 2 garlic cloves, minced
  • 1 pound/0.5kg ground turkey
  • 2 cans (28 oz. each) diced tomatoes
  • 2 cans (15 oz. each) black beans, preferably reduced-sodium, rinsed and drained
  • 3 tablespoons tomato paste
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons agave nectar or 2 tsp. sugar
  • Juice of 1 lime
  • Kosher salt (optional)
  • Shredded cheddar cheese and chopped cilantro (optional)


How to Make It

  1. Heat oil in a large pot over medium-high heat. 
  2. Sauté onion, bell pepper, chile, and garlic, stirring often, 5 to 6 minutes. 
  3. Add turkey, increase heat to high, and cook, stirring often and breaking meat into chunks, until it's no longer pink, 4 to 5 minutes.
  4. Stir in tomatoes, beans, tomato paste, chili powder, cumin, and agave. 
  5. Cover and bring chili to a boil, stirring often. 
  6. Reduce heat and simmer, stirring occasionally, until flavors are blended, 45 minutes to 1 hour. 
  7. Stir in lime juice. 
  8. If you like, add salt to taste and serve with cheese and cilantro.
  9. Make ahead: Up to 3 days, chilled. 
  10. To transport, bring to boiling and pack in a preheated thermos.

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