Ingredients
1 tbsp olive oil
1 lb ground turkey
1 cup diced onion
1 cup diced carrot
2–3 cloves garlic, minced
2 tbsp tomato paste
3 tsp ancho chili powder
1 tsp chili powder
2 tsp ground cumin
½ tsp salt
½ tsp black pepper
1 (15 oz) can kidney beans, undrained
1 (15 oz) can chickpeas, undrained
1 (10 oz) can Rotel tomatoes with chiles, undrained
1 (4 oz) can green chiles, undrained
1 cup frozen corn
½ cup shelled frozen edamame
2½ cups chicken broth
1 cup salsa verde
1 tbsp molasses
1 tbsp lime juice
¼ cup chopped fresh cilantro
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion and carrot; sauté for 2 minutes.
2. Add garlic; cook 1 more minute. Add ground turkey and brown thoroughly.
3. Mix in chili powders, cumin, salt, pepper, and tomato paste. Stir well.
4. Add all canned beans, tomatoes, green chiles, corn, edamame, and cilantro.
5. Pour in broth and salsa verde. Stir and bring to a boil.
6. Reduce heat to a simmer. Partially cover and cook for 20–30 minutes.
7. Stir in molasses and lime juice. Taste and adjust seasoning before serving.
Notes
For vegetarian version, substitute turkey with lentils or plant-based crumbles.
To freeze, let chili cool and store in airtight containers up to 3 months.
Serve with cornbread, tortilla chips, or over baked sweet potatoes.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 5g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 55mg