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