I try to pay attention to cravings. Sometimes they hint at a nutrient my body needs; other times they’re just hunger or stubbornness. More often than not I give in, especially when I’ve been thinking about something meaty. Today that something was chili.
After mentioning to my husband that I wanted to make a big pot for game day and chatting with a friend about chili, the weather turned cool and the idea stuck: I needed chili for dinner. Because it was a weeknight, I kept the recipe simple and lighter than my usual game-day version, which often includes multiple beans, dried chiles, beer, or even a touch of dark chocolate.
I used lean ground turkey and bulked it up with sliced mushrooms for texture and volume. With pantry staples like canned diced tomatoes, chili spices, and Bush’s Pinto Beans, plus a few fresh ingredients, the chili came together in under an hour — perfect for a school night and even better as leftovers.
The photos were taken right after cooking; after sitting at room temperature the chili thickened nicely. As with most chilis, the flavors deepen and the texture improves the longer it rests.
Turkey Chili with Bush’s Pinto Beans and Mushrooms
- Author: Aggie’s Kitchen
- Category: Ground Turkey
- Method: Stove
Ingredients
- 1 teaspoon oil
- 1 sweet onion, chopped
- 1 large bell pepper, chopped (use any color; mini peppers work well)
- 1 8 oz container sliced mushrooms
- 1 lb lean ground turkey
- 2 15 oz cans diced tomatoes
- 2 15 oz cans Bush’s Pinto Beans, drained and rinsed
- 1 15 oz can of water (use an empty tomato can to measure)
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion, bell pepper, and mushrooms. Sauté about 5 minutes until softened. Add the ground turkey, breaking it into small pieces with a spoon. Season the mixture with the chili powder, smoked paprika, cumin, garlic powder, onion powder, dried oregano, and a small pinch of salt and pepper. Cook until the turkey is browned and cooked through, about 10 minutes.
- Stir in the drained pinto beans and cook 3–4 minutes. Add the diced tomatoes and the can of water, bring to a boil, then reduce heat to low. Cover and simmer 25–30 minutes. Remove the lid toward the end of cooking to allow the chili to thicken. Adjust salt and pepper to taste.
- Serve the chili plain or with your favorite toppings.
- Note: Go easy on the salt until you’ve tasted the chili. Canned tomatoes and beans vary in sodium, so season gradually and adjust as needed.
Disclosure: I have a working relationship with Bush’s Beans. All opinions expressed are my own.