Teresa's Recipes
Pinto Bean and Ground Turkey Chili
This chili is a flavorful journey to the heart of traditional Tex-Mex cuisine. With the hearty depth of pinto beans, lean ground turkey adding a healthful twist, and a medley of spices tickling your taste buds, it's a comforting, robust dish perfect for cozy evenings. Topped with a dollop of sour cream, a sprinkle of cheddar cheese, and a hint of fresh cilantro, it's a symphony of flavors in every spoonful.
Ingredients
- 2 tablespoons Olive oil
- 1 pound Ground turkey
- 1, diced Onion
- 3 cloves, minced Garlic
- 1, diced Bell pepper
- 2 cans (15 ounces each), drained and rinsed Pinto beans
- 1 can (28 ounces) Diced tomatoes
- 2 tablespoons Tomato paste
- 2 tablespoons Chili powder
- 1 tablespoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 cups Chicken broth
- A handful, chopped Fresh cilantro
- To taste Shredded cheddar cheese
- To taste Sour cream
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 320
- Fat: 11g
- Carbs: 28g
- Protein: 25g
- Sodium: 900mg
- Sugar: 7g
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the ground turkey and cook until browned, using a spoon to break it into small pieces.
- Add the diced onion, minced garlic, and diced bell pepper to the pot. Cook for about 5 minutes, until the vegetables are softened.
- Stir in the pinto beans, diced tomatoes with their juice, tomato paste, chili powder, cumin, paprika, salt, and black pepper.
- Pour in the chicken broth and stir everything together until well combined.
- Bring the chili to a simmer, then reduce the heat to low and let it cook for 30 minutes, stirring occasionally.
- After 30 minutes, taste the chili and adjust the seasoning if needed.
- Serve the chili hot, garnished with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream.