Easy Turkey Burger Chili Recipe
Alright, folks, buckle up. I know you’ve got approximately zero brain cells left after deciphering your kids’ art projects, so let’s talk about dinner. Specifically, this Easy Turkey Burger Chili Recipe. It’s not just food; it’s a strategic maneuver to get something genuinely delicious on the table without resorting to cereal for the third time this week. It’s special because it tastes like you spent all day simmering, but you barely broke a sweat. You should try it because, let’s be real, you deserve something good, and this delivers without the drama.
Last Tuesday, I decided to “help” my husband by prepping the veggies for this chili. “Chopping is my therapy!” I declared, wielding a chef’s knife like a confused surgeon. Five minutes later, there was diced onion on the ceiling, a bell pepper rolling under the fridge, and a tiny nick on my finger. My husband, bless his heart, just watched, slowly backing away, clutching the takeout menu. He said, and I quote, “Maybe just let me handle the *burger* part?” The chili, miraculously, still turned out amazing, proving that kitchen chaos only adds character. And flavor, probably.
Why You’ll Love This Easy Turkey Burger Chili Recipe
- It’s like a warm hug, but without the awkward small talk or obligation to hug back.
- Hides vegetables so effectively your kids will actually ask for seconds. Don’t tell them.
- Uses turkey, so you can pretend you’re being healthy while still piling on cheese and sour cream. It’s called balance, look it up.
- Dish count is surprisingly low for a meal this satisfying. (Unless you’re me, and somehow manage to use every single pot in the house.)
- Perfect for those nights when you want comfort food but your ambition level is currently ‘existing.’
Time-Saving Hacks
- Pre-chopped anything is your best friend. Yes, it costs more. Your sanity is worth it.
- The “one-spoon rule”: stir, taste, stir again. Who needs a clean spoon for every taste test? (Just don’t double dip if company’s over.)
- If the recipe calls for two pans, find the biggest one you own and try to fit everything. Yes, it’ll overflow a little. We’ll deal with it later.
- Wipe out the saucepan with a paper towel after the first step instead of washing. Don’t tell my mother.
Serving Ideas
- Load it up with all the fixings: shredded cheddar (the more, the merrier, always), a dollop of sour cream (or Greek yogurt if you’re trying to be virtuous), a sprinkle of fresh cilantro (because it makes everything look fancy), and maybe some crushed tortilla chips for crunch.
- Serve with a side of cornbread, because what’s chili without its trusty carb companion? Or just a giant spoon if you’re truly starving and have given up on plating.
- Pair with a crisp beer if you’ve had *that* kind of day, or a fancy sparkling water if you’re pretending to be hydrated. Or, you know, just water. Whatever. It’s chili, not a five-star dining experience.
What to Serve It With
This chili is a superstar on its own, but feel free to accessorize!
Tips & Mistakes
- Don’t try to brown too much turkey in a pan that’s too small, unless you enjoy steaming it. It won’t get that delicious crispy crust. Just trust me on this.
- Taste as you go! It’s chili, not a chemistry experiment. Adjust seasonings to *your* liking, not some internet stranger’s (even if that stranger is me).
- Forgetting to drain the tomatoes? You’ll have watery chili. It’ll still be edible, just… thinner. Call it a ‘brothier’ version.
- Speaking of too small pans: Yes, I tried to make double in a single pot last week. Yes, it bubbled over. Yes, the dog got some. No, I still haven’t learned my lesson for next time.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
MORE OF OUR FAVORITE…
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Frequently Asked Questions
Easy Turkey Burger Chili Recipe
Ingredients
Main Ingredients
- 1.25 lb lean ground turkey opt for a mix of light and dark meat for flavor
- 1 medium onion chopped onion
- 2 cloves garlic, minced
- 28 oz canned diced tomatoes with juice for added flavor
- 15 oz canned black beans, drained and rinsed
- 15 oz canned kidney beans, drained and rinsed
- 1 tbsp chili powder adjust to taste
- 1 tbsp cumin
- 1 tsp oregano
- 0.5 tsp salt or to taste
- 0.5 tsp black pepper
Instructions
Preparation Steps
- In a large pot, brown the ground turkey over medium heat until no longer pink.
- Add the chopped onion and cook for about 5 minutes until soft.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the diced tomatoes, black beans, and kidney beans.
- Add chili powder, cumin, oregano, salt, and pepper, stirring to combine.
- Bring the mixture to a simmer, reduce heat, and let it cook for 30 minutes.
Notes
Featured Comments
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“Super easy and family favorite! My family asked for seconds. Saving this one.”
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”
“This messy-good recipe was turned out amazing — the crusty really stands out. Thanks!”
“Made this last night and it was family favorite. Loved how the zesty came together.”
