Description
This 30 Minute Spicy Ancho Turkey Chili is a hearty and flavorful dish featuring ground turkey, smoky ancho chili powder, black beans, fire-roasted tomatoes, and nutritious farro. It’s a warming and satisfying meal perfect for cozy dinners, offering a balanced blend of protein, fiber, and bold spices with customizable toppings like sour cream, cheese, and green onions.
Ingredients
Scale
Grains & Broth
- 1 cup farro (or substitute brown rice or quinoa)
- 2 cups chicken broth
- 3 cups water, divided
Sauté & Meat
- 1 tablespoon olive oil
- 1/2 red onion, minced
- 2-3 cloves garlic, minced
- 2-3 jalapeños, minced (remove ribs and seeds to reduce heat)
- 1 lb. ground turkey
Beans & Spices
- 1 (14-ounce) can black beans, rinsed and drained
- 2 teaspoons ancho chili powder
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
Tomatoes & Salsa
- 1 cup salsa (preferably fresh style like Salsa Lisa)
- 2 (14-ounce) cans crushed fire-roasted tomatoes
Toppings (optional)
- Sour cream
- Cheese
- Green onions
- Tortilla chips
Instructions
- Cook the Farro: In a small saucepan, bring the chicken broth and 1 cup of water to a boil. Add the farro (or your chosen grain), cover, and reduce heat to a simmer. Cook for about 30 minutes or until all the liquid is absorbed and the farro is tender.
- Sauté Aromatics and Turkey: While the farro cooks, heat olive oil in a large skillet or pot over medium-high heat. Add minced red onion, garlic, and jalapeños. Sauté for 1-2 minutes, stirring frequently to prevent burning the garlic.
- Brown the Turkey: Add the ground turkey to the skillet. Cook, breaking the meat apart with a spoon, until browned and fully cooked through.
- Add Beans and Spices: Stir in the black beans, ancho chili powder, chili powder, cumin, salt, and salsa. Mix well and let it simmer for a few minutes to meld the flavors.
- Add Tomatoes and Adjust Consistency: Pour in the crushed fire-roasted tomatoes along with some or all of the remaining 2 cups of water to achieve your desired chili thickness. Simmer the mixture for several minutes while the farro finishes cooking.
- Combine Farro and Chili: Once the farro has fully cooked and absorbed its liquid, add it to the chili pot. Stir thoroughly to combine and heat through.
- Serve and Garnish: Ladle the chili into bowls and top with your choice of sour cream, shredded cheese, chopped green onions, and crunchy tortilla chips for added texture and flavor.
Notes
- This chili features a smoky, spicy flavor profile thanks to the ancho chili powder and jalapeños, balanced by hearty farro and black beans.
- You can substitute farro with other grains like brown rice or quinoa for a different texture or gluten-free option.
- Adjust jalapeño quantity and seeds according to your preferred heat level.
- Using fresh-style salsa enhances the freshness and brightness of this dish.
- Leftover chili reheats well and flavors deepen overnight.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg
