Some dinners feel like small negotiations. When you’re feeding a family – and often a few extra bodies around the table – it can feel impossible to find a meal everyone agrees on. I usually brace myself for at least one complaint and before I know it, I’m taking orders like I’m working in a diner for this instead or that. But chili? Chili is the rare miracle. Everyone eats it. Everyone’s happy. And I get to quietly sneak in a little extra nourishment without anyone being the wiser.
This turkey chili has been in our rotation for years. It’s cozy, deeply flavorful, and healthy. I usually make it with leftover turkey from another meal, saving money in the most healthy and budget friendly way, or with some ground turkey I stocked up when on sale. I love this chili because it’s simple, hearty, and secretly packed with vegetables my kids would never willingly choose on their own.
Originally, I made our turkey chili as a slow-cooker staple, but truthfully, it works just as beautifully on the stovetop since I use my slow cooker less lately. A big pot, a wooden spoon, and about 40 minutes is all you need. It’s perfect for Sunday afternoons, busy weeknights, or those evenings when you want to use up leftovers waiting for you the next day. I’ve been making chili this way for years, with organic cherry tomatoes to add freshness and depth, and just the right texture. I add in some organic onions, garlic, and cumin and chili powder to season it all well. It all comes together incredibly!
Stovetop Turkey Chili with Fresh Veggies
Ingredients
* 2 Tbsps olive oil
* 1 small onion, diced
* 2 cups cherry tomatoes, chopped
* 2 cloves garlic, minced
* 2 lbs chopped cooked leftover turkey (can substitute ground turkey)
* 1 Tbsp chili powder
* 1 Tbsp cumin
* 1 can kidney beans, drained and rinsed
* 1½ cups chicken broth
* Salt and pepper to taste
Instructions
1. Heat the olive oil in a large, heavy-bottomed pot over medium heat.
2. Add the diced onion and cook until soft and translucent, about 3–4 minutes. Add tomatoes and garlic in a single layer, and cook for three minutes.
3. Add the chopped or ground turkey and stir together. If using ground turkey, breaking it up with a spoon and cook until browned and cooked through.
4. Stir in the chili powder and cumin, letting the spices bloom for about 30 seconds.
5. Add the kidney beans and chicken broth. Stir well.
6. Bring the chili to a gentle simmer, then reduce the heat to low. Cover partially and let it simmer for 25–30 minutes, stirring occasionally.
7. Taste and season with salt as needed.
Serve warm, ideally with tortilla chips or a thick slice of buttered bread, maybe a dollop of sour cream, shredded cheese, or a couple slices of avocado, and rest in the comfort of knowing everyone at the table will be satisfied!