Warm and comforting with a touch of spice, this quick red chili will be your next dinner time favorite!
I love having “go-to” recipes, don’t you? I’m talking about recipes you’ve made over and over again that have become family favorites. Do you have some of those? Often once I get a “go-to” recipe for a certain food I find no need to try out any others in that category because I’ve already found the one! I’ve had my favorite red chili recipe for many many years, but when I saw this recipe, I thought maybe I should have a quicker version of it. I mean, I have a quick white chili recipe, so might as well have one for red too, right? No discriminating here 🙂
While this recipe has a few additional ingredients than the original version, I still think it’s pretty darn quick and tasty! It follows the typical steps for any chili recipe: brown meat, saute veggies and then add beans and liquid, simmer and voila! dinner is ready! For nights when you don’t have a lot of time, but still want to have something homemade for your family, this is your perfect go-to recipe!
Quick Red Chili
- 1 Tbs. oil
- 1 lb. ground turkey
- 1 onion, diced
- 2 garlic cloves, minced
- 1 Tbs. chili powder
- 1 tsp. ground cumin
- 2 cans (15 oz) fire roasted tomatoes
- 1 can (15 oz) diced tomatoes with green chilies
- 2 cans (15 oz) red kidney beans, drained and rinsed
- Optional toppings: sour cream, cheddar cheese, green onions, tortilla chips, red onion
- Heat the oil in a large dutch oven, over medium heat.
- Add the ground turkey and cook, breaking up into small pieces. Once it's no longer pink, add the onion and pepper and stir frequently for about 5 minutes. Add the garlic and stir for another minute. Continue stirring and add the chili powder and cumin. Make sure everything is coated well with the seasoning.
- Add the tomatoes and beans. Bring the pot to a boil and then reduce heat and simmer for about 15 minutes. Make sure you stir the soup every few minutes so it doesn't stick to the bottom of the pan. If the soup is too thick, feel free to add up to a cup of water to thin it out.
- Serve hot and top with any of the optional toppings listed above. I highly suggest the sour cream, it gives the soup some additional creaminess.
*Recipe adapted from Gimme Some Oven