dinner · lunch · Filipino-inspired
20 Minute No-Bean Turkey Chili Recipe
A stew or chili centered on olive oil, s turkey, red onion, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 1 tablespoon 2-3 tbsp. olive oil, organic
- 1½ pound 1.5 lbs turkey
- 1 item 1 medium red onion
- 4 clove 4 cloves garlic
- 1 item 5-6 celery stalks, organic
- 3 item 3 large carrots, organic
- 1 ounce 1 15 oz. can tomato sauce, no salt added
- 1½ cup 1.5 cups chicken broth, organic low sodium
- 1 can 1 can chili peppers in adobo sauce
Equipment
Large pot
How to make it
- 1
Prepare olive oil, s turkey, red onion, garlic, celery stalks, carrots, tomato sauce, chicken broth, and chili peppers in adobo sauce as listed.
- 2
Heat a large pot and cook red onion, garlic, celery stalks, carrots, and chili peppers in adobo sauce until softened.
- 3
Add s turkey, tomato sauce, and chicken broth, followed by the prepared ingredients and olive oil; bring to a gentle simmer.
- 4
Cook until the vegetables and proteins are tender and the flavors have blended, stirring as needed.
- 5
Cook poultry until the thickest portion reaches 165°F.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.
