Recipe: Smoky Turkey Chickpea Chili



Just like at the start of the summer, when I start to crave crisp salads and cool dinners, as soon as back to school hits I start feeling like Fall. September just signals chili season, for me. The best part about chili is it's essentially foolproof- throw some meat, beans, and veggies in a pot with some tomatoes and spices, and let it cook. It's not long before your house is filled with the enticing smell of the hearty spiced stew, and there is so many ways to make it-- you can mix up the meat (or leave it out entirely), beans, veggies- you name it, we've tried it, and we love it all. Lately we've been loving this untraditional turkey version with smoky roasted tomatoes and hearty chickpeas, which you can make it either the slow cooker, instant pot or stovetop (but the longer a chili simmers, the better- in my opinion!). It's just different enough that it adds fun twist to your traditional autumn stew, but it's not too far off that it doesn't still feel like a hearty, warming chili. The other great part? It makes a bucket load, so it's perfect for leftovers and freezing. Just be sure you don't forget the greek yogurt or sour cream on top- it makes then dish!

Happy Fall!


Smoky Turkey Chickpea Chili

1 lb ground turkey, seasoned and cooked 1 medium onion, diced 1 medium green pepper, diced 2 cloves garlic, minced 1 can roasted tomatoes (undrained) 1 can chickpeas (drained and rinsed) 1 tbsp chili powder 1 tbsp ground cumin 1 tsp smoked paprika dash of cinnamon 1/4 cup fresh or 2 tbsp dried cilantro leaves Juice of 1/2 lime (more as desired) Pinch cayenne pepper (optional) 1 cup broth or water 1/2 tsp sea salt (to taste) greek yogurt, cilantro and green onions to top

SLOW COOKER:

1. Combine all ingredients (except toppings) in bottom of slow cooker.

2. Cook on low heat for 6-7 hours.

Season to taste and serve.

INSTANT POT: Combine all and cook on manual for 25 minutes. Season and serve.

STOVETOP:

1. Heat 1 tbsp oil (avocado, olive, ghee) over medium heat. Add onion and pepper cook until translucent. Stir in garlic. Cook another 2-3 minutes.

2. Add remaining ingredients to pot. Increase heat to simmering. Cover and reduce heat to low. Cook for 30-60 minutes until vegetables are soft. Season and serve.


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Headshots Marie Guagliardo Photography & Sarah Zollo Portraits