30 Minute Spicy Ancho Turkey Chili
Total Time
40 minutes
Prep Time
10 mins
Cook Time
30 mins
Rating
4.8 out of 5 stars
(50)
Ingredients
8 servings
- 1 cup farro (another grain like brown rice or quinoa would work)
- 2 cups chicken broth
- 3 cups water, divided
- 1 tablespoon olive oil
- 1/2 red onion, minced
- 2–3 cloves garlic, minced
- 2–3 jalapenos, minced (remove ribs and seeds if you don’t want it to be spicy)
- 1 lb. 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
- toppings (sour cream, cheese, green onions, tortilla chips)
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Preparation
Chef’s notes
If you like a sweeter chili, add a tablespoon or two of tomato paste to the meat mixture before adding the salsa, tomatoes, and water.
This chili (like most chili recipes) will taste better after it hangs out for a few hours or even a day or two, so if you have time to throw it in a slow cooker and let it get all delicious for a few hours before serving, I would totally recommend that. But it still tastes good in 30 minutes if that’s all the time you have!
Just replace the turkey with more beans and swap out the chicken broth for veggie broth for a vegetarian version.