Turkey Taco Chili

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Step 1

Stovetop Add the ground turkey and onion to a large Dutch oven or pot over medium-high heat. Cook, breaking the turkey apart as it cooks, until the turkey is browned and no longer pink and the onion has softened. Drain any excess liquid, if needed. Add the diced tomatoes, tomato sauce, chicken broth, green chiles, black beans, kidney beans, pinto beans, corn, Worcestershire sauce, chili powder, cumin, garlic powder, paprika, and oregano. Stir until well combined. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, stirring occasionally. Remove the lid and continue simmering for 10–15 minutes, or until the chili reaches your desired consistency. Taste and season with salt and black pepper as needed. Serve with your desired toppings.

Step 2

Slow Cooker Brown the ground turkey and onion in a skillet over medium-high heat until the turkey is cooked through and the onion has softened. Drain any excess liquid. Transfer the turkey and onion to the slow cooker. Add the remaining chili ingredients and stir to combine. Cover and cook on LOW for 6 hours. Stir well, taste, and season with salt and black pepper as needed before serving.

Step 3

Pressure Cooker Set the pressure cooker to Sauté. Add the ground turkey and onion and cook until the turkey is browned and no longer pink and the onion has softened. Drain any excess liquid, if needed. Turn off Sauté. Add the Worcestershire sauce, chili powder, cumin, garlic powder, paprika, oregano, beans, green chiles, and corn. Pour in the chicken broth, followed by the diced tomatoes and tomato sauce. Do not stir the tomatoes into the bottom of the pot. Secure the lid and cook on HIGH pressure for 10 minutes. Allow a 10-minute natural release, then carefully release any remaining pressure. Stir well. If you'd like a thicker chili, turn on Sauté and simmer uncovered for a few minutes. Taste and season with salt and black pepper as needed before serving.

Step 4

Prep Ahead Dice the onion up to 3 days ahead and refrigerate in an airtight container. Drain and rinse the beans ahead of time and refrigerate until ready to use. Measure the chili powder, cumin, garlic powder, paprika, and oregano into a small container so the seasoning blend is ready to add. Brown the turkey and onion up to 2 days ahead and refrigerate until ready to finish the chili.

Step 5

Freezer Brown the ground turkey and onion until the turkey is cooked through. Drain any excess liquid and allow to cool completely. Add the turkey and onion to a gallon-sized freezer bag with the diced tomatoes, tomato sauce, green chiles, drained and rinsed beans, corn, Worcestershire sauce, and seasonings. Do not add the chicken broth to the freezer bag; add it when cooking. Press out as much air as possible, seal, and freeze flat for up to 3 months. Thaw overnight in the refrigerator before cooking. Slow Cooker: Add the thawed contents and 1 cup chicken broth to the slow cooker. Cover and cook on LOW for about 6 hours. Pressure Cooker: Add the thawed contents and 1 cup chicken broth to the pressure cooker. Cook on HIGH pressure for 10 minutes, followed by a 10-minute natural release.

Step 6

Gathered by Mary Notes This chili is naturally fairly mild. Leave out the green chiles for an even milder version, or add them for a little extra flavor and warmth. Draining and rinsing the beans removes excess sodium and keeps the liquid in the chili from becoming overly starchy. The three different beans give the chili more texture than using a single variety. Corn adds a little sweetness that works especially well with the taco-style seasonings, but the chili is still plenty hearty without it. The chili will thicken as it sits, making leftovers especially good the next day. For a thicker chili, simmer it uncovered a little longer rather than adding a thickener. Plain Greek yogurt makes a great creamy topping in place of sour cream.