Ground Turkey and Fennel Chili

Ground Turkey and Fennel Chili

Is it pathetic that I’m not quite ready for warm weather? I haven’t gotten nearly enough indoor projects done, and I will always, always love soup season.

I was recently challenged to come up with some quick meals that don’t use the pressure cooker for those days when the schedule is full of high pressure. Here you go! Chop the vegetables in advance, and this soup is on the table in less than 30 minutes. Even if you don’t have time the night before to chop the veggies, you can do that while the ground turkey is browning. Super simple. Super tasty.

Add some grated cheese, sour cream, and Fritos, and it’s a perfect meal!

Ground Turkey and Fennel Chili

This chili has all the usual culprits – onion, garlic, carrots, beans – but instead of celery, I used fennel for a fresh taste. Just make sure that you cut out the core. Save some of the pretty fronds for garnish, if you wish. Dinner pressure released!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ground Turkey and Fennel Chili


Ingredients

Scale
  • 2 pounds ground turkey
  • 2 Tbsp olive oil
  • 1 large fennel, cored and cut into chunks
  • 2 medium onions, diced
  • 6 large carrots, diced
  • 6 cloves garlic, chopped
  • 23 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 Tbsp coriander
  • 1/2 Tbsp oregano
  • 1/2 tsp chili pepper flakes
  • 34 cups chicken broth
  • 28 ounces diced tomatoes
  • 215 ounce cans chili beans (with sauce)
  • 1 can black beans, rinsed and drained
  • 2 cups frozen corn
  • 1 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. In a large pot, brown ground turkey in olive oil until thoroughly cooked, then add chili powder, cumin, coriander, oregano, and pepper flakes, allowing the spices to toast for 1-2 minutes
  2. While the turkey is browning, prepare vegetables and add them to the pot to cook a couple minutes
  3. Add 3 cups of chicken broth and diced tomatoes, cover pot and simmer for 10 minutes (if liquid does not cover all the veggies, add the final cup of chicken broth)
  4. Add undrained chili beans and rinsed and drained black beans, along with corn, and simmer uncovered for 10 minutes
  5. Season with salt and pepper to taste, and serve with grated cheese, avocado, sour cream, Fritos, or whatever your heart desires đŸ™‚
error

Enjoy this blog? Please spread the word :)