Ancho Turkey Chili: A Speedy and Satisfying Weeknight Meal
Are you craving a warm, comforting meal that doesn't take all day to prepare? Look no further than this zesty Ancho Turkey Chili! This recipe is perfect for those busy weeknights when you want something hearty, flavorful, and relatively healthy.
What makes this chili special? It's the perfect blend of smoky ancho chili powder, lean ground turkey, and the satisfying chew of farro. The addition of black beans, fire-roasted tomatoes, and fresh salsa ensures every bite is bursting with flavor.
Why You'll Love This Recipe:
- Speedy Prep: This chili comes together in just 30 minutes, making it ideal for weeknight dinners.
- Flexible Ingredients: Swap out the ground turkey for beef or chicken, or go vegetarian by adding more beans. You can also experiment with different grains if farro isn't your thing.
- Packed with Flavor: The combination of ancho chili powder, cumin, and fresh salsa creates a complex and delicious taste.
- Customizable Toppings: Load up your chili with your favorite toppings like sour cream, cheese, green onions, and tortilla chips.
- Healthy and Hearty: This chili is packed with protein and fiber, making it a satisfying meal that will keep you full.
Ingredients You'll Need:
- 1 cup farro
- 2 cups chicken broth
- 3 cups water, divided
- 1 tablespoon olive oil
- 1/2 red onion, minced
- 2-3 cloves garlic, minced
- 2-3 jalapeños, minced (remove seeds for less spice)
- 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 fresh salsa
- Two 14-ounce cans crushed fire-roasted tomatoes
- Toppings: sour cream, cheese, green onions, tortilla chips
How to Make It:
- Cook the Farro: In a small saucepan, bring the chicken broth and 1 cup of water to a boil. Add the farro, cover, and reduce to a simmer for about 30 minutes, or until all the liquid is absorbed.
- Sauté the Aromatics: While the farro is cooking, heat the olive oil in a large skillet over medium-high heat. Add the onions, garlic, and jalapeños and sauté for 1-2 minutes, until fragrant.
- Brown the Turkey: Add the ground turkey to the skillet and cook, breaking it apart with a spoon, until browned.
- Add Spices and Flavor: Stir in the black beans, ancho chili powder, chili powder, cumin, salt, and salsa. Simmer for a few minutes.
- Add Tomatoes and Simmer: Stir in the crushed fire-roasted tomatoes and add the remaining 2 cups of water, adding enough to get the desired consistency. Simmer for a few more minutes.
- Combine and Serve: Add the cooked farro to the chili and stir to combine. Serve hot with your favorite toppings.
Tips for the Best Chili:
- Spice Level: Adjust the amount of jalapeño or add a pinch of cayenne pepper to increase the spice level.
- Slow Cooker Option: For a richer flavor, you can transfer all the ingredients to a slow cooker and cook on low for 4-6 hours.
- Make Ahead: This chili tastes even better the next day, making it a great option for meal prepping.
- Topping Ideas: Get creative with your toppings! Try avocado, cilantro, lime wedges, or a dollop of Greek yogurt.
This Ancho Turkey Chili is a guaranteed crowd-pleaser, perfect for a cozy night in or a casual get-together. Give it a try and let me know what you think!