Chunky Turkey and Chickpea Chili Recipe

Name: Chunky Turkey and Chickpea Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 medium onions, cut into 1/2-inch dice; 1 red bell pepper, cut into 1/2-inch dice; 1 yellow bell pepper, cut into 1/2-inch dice; 1 poblano pepper, cut into 1/4-inch dice; 3 garlic cloves, minced; 1 serrano pepper, seeded and minced; 1 1/2 pounds lean ground turkey; 2 1/2 tablespoons chili powder blend; 1 1/2 teaspoons smoked paprika; 1 teaspoon ground cumin; Kosher salt and freshly ground black pepper; One 28-ounce can whole peeled tomatoes, with their juices; One 15-ounce can chickpeas, drained; Chopped cilantro, chopped scallion, diced avocado and sour cream, for serving

Servings: persons

2 tablespoons extra-virgin olive oil
2 medium onions, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
1 yellow bell pepper, cut into 1/2-inch dice
1 poblano pepper, cut into 1/4-inch dice
3 garlic cloves, minced
1 serrano pepper, seeded and minced
1 1/2 pounds lean ground turkey
2 1/2 tablespoons chili powder blend
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
One 28-ounce can whole peeled tomatoes, with their juices
One 15-ounce can chickpeas, drained
Chopped cilantro, chopped scallion, diced avocado and sour cream, for serving

1
In a large soup pot, heat the olive oil.
2
Add the onions, bell peppers and poblano pepper and cook over moderately high heat, stirring occasionally, until softened, about 10 minutes.
3
Add the garlic and serrano and cook until softened, about 2 minutes.
4
Add the turkey to the pot and cook, breaking up any lumps with a spoon, until the meat is white throughout, about 4 minutes.
5
Stir in the chili powder, paprika, cumin, salt and pepper and cook until fragrant, about 2 minutes.
6
Add the tomatoes and chickpeas and bring to a simmer, breaking up the tomatoes with the spoon.
7
Simmer the chili over moderate heat until thickened, about 20 minutes.
8
Remove from the heat and let stand for 5 minutes.
9
Season with salt and pepper.
10
Ladle the chili into bowls, garnish with the cilantro, scallions, avocado and sour cream and serve.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 medium onions, cut into 1/2-inch dice, 1 red bell pepper, cut into 1/2-inch dice, 1 yellow bell pepper, cut into 1/2-inch dice, and more.

Yes, Chunky Turkey and Chickpea Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chunky Turkey and Chickpea Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions