Written by: Christina Dauer, MPH, RD, LD/N, CDE
This 30-Minute Spicy Ancho Turkey Chili is simple yet hearty-the perfect dinner for a cold winter’s night! It also works well for lunch leftovers.
Prep Time: 10 minutes
Cook Time: 30 minutes
Makes: 8 servings
1 cup uncooked farro (another grain like brown rice or quinoa would work)
2 cups reduced-sodium chicken broth
3 cups water, divided
1 tablespoon olive oil
1/2 red onion, minced
2-3 cloves garlic, minced
2-3 jalapeños, minced (remove ribs and seeds if you don’t want it to be spicy)
1 pound lean ground turkey
One 14-ounce can black beans, rinsed and drained
2 teaspoons ancho chili powder
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 cup salsa (works best with a “fresh” salsa brand like Salsa Lisa)
Two 14-ounce cans crushed fire roasted tomatoes, or 1 28-ounce can
Toppings (avocado, sour cream or non-fat plain Greek yogurt, cheese, green onions, tortilla chips)
- Bring the chicken broth and 1 cup of water to a boil in a small saucepan. Add the farro (or grain of choice), cover the pot, and reduce to a simmer for about 30 minutes or until all liquid is absorbed.
- While the farro is cooking, heat the olive oil medium-high heat. Add the onions, garlic, and jalapeños and sauté for 1-2 minutes, stirring frequently to avoid burning the garlic. Add the turkey and cook until all the meat is browned and crumbled. Add the black beans, ancho chili powder, chili powder, cumin, salt, and salsa and simmer for 2-3 minutes. Add the tomatoes and however much of the remaining 2 cups water that you feel like you need to get the right consistency. Simmer for a few minutes while the farro finishes cooking in a separate pot.
- Add the cooked farro to the pot of chili and stir to combine. Add preferred toppings and enjoy!
Nutrition Facts per Serving
Calories: 281, Fat: 7.2g, Carbohydrates: 18.5g, Sugar: 4.8g, Protein: 19g