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Turkey Chili-Style Stew with Beans
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife
  • Cutting Board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, diced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup chicken broth
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook until it is no longer pink, breaking it up with a spoon as it browns.
  • Add the diced onion, minced garlic, and diced green bell pepper to the pot. Cook for 4 to 5 minutes until the vegetables begin to soften.
  • Stir in the chili powder and ground cumin. Cook for 1 minute until the spices become fragrant.
  • Add the kidney beans, black beans, crushed tomatoes, and chicken broth. Stir everything together and bring the mixture to a simmer.
  • Reduce the heat to low, cover the pot, and let the stew simmer for 15 minutes. Season with salt and black pepper to taste.
  • Ladle the stew into bowls and top each serving with chopped fresh cilantro.

Notes

If the stew thickens too much during simmering, add a splash more broth to reach your preferred consistency. Leftovers store well in the refrigerator for up to three days and reheat gently on the stove with a little extra broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board