Hearty Turkey Chili
A warm, hearty turkey chili with a kick, perfect for cozy dinners or a satisfying weeknight meal.
Equipment
- baking pan
Ingredients
- ½ medium-sized leek chopped
- ½ red onion chopped
- 2 garlic cloves minced
- 1 jalapeno pepper seeded and minced
- 1 bell pepper seeded and chopped
- 2 tablespoons olive oil
- 1 pound ground turkey 85% lean, 15% fat
- 2 cups tomato puree
- 2 cups chicken stock
- ½ teaspoon black peppercorns
- Salt to taste
- 1 teaspoon chili powder
- 1 teaspoon mustard seeds
- 1 teaspoon ground cumin
- 1 12-ounce can kidney beans, rinsed and drained
Instructions
- Preheat your Air Fryer to 365°F.
- Place the chopped leeks, onion, garlic, and peppers in a baking pan.
- Drizzle the olive oil evenly over the top.
- Cook for 4 to 6 minutes.
- Add the ground turkey to the pan and cook for another 6 minutes, or until the turkey is no longer pink.
- Add the tomato puree, 1 cup of chicken stock, black peppercorns, salt, chili powder, mustard seeds, and cumin to the baking pan.
- Stir well.
- Cook for 24 minutes, stirring every 7 to 10 minutes.
- Add the canned kidney beans and the remaining 1 cup of chicken stock, and cook for a further 9 minutes, stirring halfway through.
- Serve warm.
- Bon appétit!
Notes / Tips / Wine Advice:
Wine Advice
Pair this chili with a bold red wine like Cabernet Sauvignon or a light beer for a well-rounded flavor combination.
Nutritional Information
Calories: 327 kcal | Carbohydrates: 3.5 g | Protein: 45.4 g | Fat: 13.4 g | Fiber: 7 g | Sugar: 2.3 g | Salt: 0.8 mg
