Turkey Basil Chili
Nothing warms up a cold January day like a pot of chili simmering on the stove. Try this lighter version with ground turkey and basil.
Servings 4 Servings
Ingredients
Ingredients:
- 1 pound ground turkey or ground chicken
- 1/2 teaspoon kosher salt plus more to taste
- 1/2 teaspoon chili powder
- 3/4 teaspoon ground cumin divided
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/2 medium onion diced
- 2 jalapenos diced (optional)
- 1 clove garlic minced
- 1 14.5 ounce can fire roasted diced tomatoes
- 1 15.5 ounce can chili beans in zesty tomato sauce
- 1 15 ounce can tomato sauce
- 2 teaspoons dried basil
- 5 fresh basil leaves
Instructions
- In a large soup pot or dutch oven, combine ground turkey, 1/2 teaspoon kosher salt, chili powder, 1/4 teaspoon cumin and garlic powder. Cook over medium heat until turkey is cooked through. Strain and set aside.
- In the same pot heat olive oil over medium heat. Add onion, jalapenos and garlic. Cook for 5 minutes or until softened. Return turkey to pan. Stir to combine.
- Pour in fire roasted tomatoes, chili beans and their liquid, and tomato sauce. Stir in dried basil. Bring to a boil. Reduce heat and let simmer for 2 hours. Stirring and tasting occasionally. Adjust seasoning with salt if needed.
- Just before serving, roll basil leaves tightly together and then chop to make basil chiffonade. Sprinkle into chili and stir to combine.
- Ladle chili into soup bowls. Serve.
Notes
Enjoy!