This Ancho Turkey Chili is a quick, hearty, and healthy turkey chili that brings bold flavors to your table in just 30 minutes. Packed with lean ground turkey, black beans, and the smoky depth of ancho chili powder, it’s a spicy bean chili that’s both satisfying and nutritious. The addition of farro adds a delightful chewiness, making it a wholesome meal perfect for busy weeknights or cozy weekends.
Ingredients
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1 cup farro
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2 cups chicken broth
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3 cups water, divided
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1 tablespoon olive oil
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½ red onion, minced
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2–3 cloves garlic, minced
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2–3 jalapeños, minced (adjust heat by removing ribs/seeds)
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1 pound ground turkey
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1 (14-ounce) can black beans, rinsed and drained
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2 teaspoons ancho chili powder
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2 teaspoons chili powder
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1 teaspoon cumin
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1 teaspoon salt
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1 cup fresh salsa
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2 (14-ounce) cans crushed fire-roasted tomatoes
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Optional toppings: sour cream, shredded cheese, green onions, tortilla chips
Instructions
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Cook the Farro: In a small saucepan, bring chicken broth and 1 cup of water to a boil. Add farro, cover, reduce heat, and simmer for about 30 minutes or until liquid is absorbed.
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Sauté Aromatics: While farro cooks, heat olive oil in a large pot over medium-high heat. Sauté onion, garlic, and jalapeños for 1–2 minutes until fragrant.
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Brown the Turkey: Add ground turkey to the pot and cook, breaking it into crumbles, until fully browned.
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Add Spices and Beans: Stir in black beans, ancho chili powder, chili powder, cumin, salt, and salsa. Simmer for 5 minutes to blend flavors.
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Incorporate Tomatoes and Adjust Consistency: Add crushed tomatoes and 1–2 cups of remaining water to reach desired consistency. Simmer gently while farro finishes cooking.
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Combine Farro and Serve: Once farro is done, add it to the chili pot and stir thoroughly. Serve hot with your favorite toppings like sour cream, cheese, green onions, or tortilla chips.
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Cooking Tips
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Adjusting Heat: For a milder chili, remove the seeds and ribs from the jalapeños.
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Grain Alternatives: If farro isn’t available, substitute with brown rice or quinoa for a similar texture.
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Enhancing Flavor: Letting the chili simmer longer can deepen the flavors, making it even more delicious the next day.feedyoursoul2.com+5Pinch of Yum+5Reddit+5
Personal Anecdote
The first time I made this Ancho Turkey Chili, I was seeking a quick yet hearty meal after a long day. The smoky aroma of the ancho chili powder combined with the nuttiness of farro created a comforting dish that felt like a warm hug. It’s become a staple in my kitchen, especially when I need a satisfying meal without spending hours cooking.
What to Serve
This chili pairs wonderfully with a side of cornbread or a fresh green salad. For a fun twist, serve it over baked sweet potatoes or with a dollop of guacamole on top. A cold glass of iced tea or a light beer complements the spicy flavors beautifully.
How to Store
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Refrigerator: Store leftovers in an airtight container for up to 4 days.
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Freezer: Freeze in portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
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Reheating: Warm on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if needed to adjust consistency.
FAQs
Can I make this chili vegetarian?
Absolutely! Omit the ground turkey and use vegetable broth instead of chicken broth. Add extra beans or vegetables like zucchini or bell peppers for added substance.
Is this chili spicy?
The heat level is moderate. Adjust the number of jalapeños and the amount of chili powder to suit your taste.
Can I use a different type of bean?
Yes, kidney beans or pinto beans work well in place of black beans.
This Ancho Turkey Chili is a delightful blend of smoky spices, lean protein, and hearty grains, making it a perfect 30-minute chili for any day of the week. Whether you’re looking for a healthy turkey chili or a spicy bean chili to warm you up, this recipe delivers on flavor and comfort.
Print
Smoky Ancho Turkey Chili: A 30-Minute Healthy Comfort Food Favorite
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
Smoky Ancho Turkey Chili is a quick and hearty 30-minute meal packed with lean ground turkey, black beans, farro, and bold spices. With a smoky kick from ancho chili powder and a satisfying chew from farro, this spicy bean chili is perfect for busy weeknights or relaxing weekends.
Ingredients
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1 cup farro
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2 cups chicken broth
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3 cups water, divided
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1 tablespoon olive oil
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½ red onion, minced
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2–3 cloves garlic, minced
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2–3 jalapeños, minced (adjust for heat)
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1 pound ground turkey
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1 (14-ounce) can black beans, rinsed and drained
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2 teaspoons ancho chili powder
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2 teaspoons chili powder
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1 teaspoon cumin
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1 teaspoon salt
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1 cup fresh salsa
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2 (14-ounce) cans crushed fire-roasted tomatoes
Optional Toppings:
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Sour cream
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Shredded cheese
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Green onions
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Tortilla chips
Instructions
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Cook Farro:
In a saucepan, bring chicken broth and 1 cup of water to a boil. Add farro, cover, and simmer for about 30 minutes or until the liquid is absorbed. -
Sauté Aromatics:
In a large pot, heat olive oil over medium-high heat. Sauté onion, garlic, and jalapeños for 1–2 minutes. -
Brown Turkey:
Add ground turkey and cook until fully browned, breaking it into crumbles. -
Add Beans and Spices:
Stir in black beans, ancho chili powder, chili powder, cumin, salt, and salsa. Simmer for 5 minutes. -
Add Tomatoes:
Pour in crushed tomatoes and 1–2 cups of remaining water to adjust thickness. Simmer gently. -
Combine and Serve:
Add cooked farro to the chili. Stir to combine. Serve hot with desired toppings.
Notes
Heat Control: Remove jalapeño seeds and ribs for a milder chili.
Farro Alternatives: Substitute with brown rice or quinoa.
Flavor Boost: Let chili simmer longer for deeper flavor.
Vegetarian Option: Omit turkey and use veggie broth with extra beans or veggies.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American / Southwestern