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–+ servings
turkey chili with sprouts

Cowboy Chili with Brussels Sprouts and Turkey

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Chef's knife

Ingredients
  

  • 1 pound ground turkey
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 2 clove garlic minced
  • 1 bell pepper diced
  • 1 cup Brussels sprouts quartered
  • 2 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 can diced tomatoes 15 ounces
  • 1 can kidney beans 15 ounces, drained
  • 1 can black beans 15 ounces, drained
  • 1 cup chicken broth
  • Salt and pepper to taste
  • Optional toppings shredded cheese, sour cream, chopped cilantro

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the diced onion and garlic, and sauté until the onion is translucent.
  • Add the ground turkey to the pot and cook until browned.
  • Stir in the bell pepper and Brussels sprouts, and cook for another 5 minutes.
  • Add the chili powder, cumin, smoked paprika, and cayenne pepper, stirring to combine.
  • Pour in the diced tomatoes, kidney beans, black beans, and chicken broth, mixing well.
  • Season with salt and pepper to taste.
  • Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
  • Remove from heat and let the chili rest for 5 minutes before serving.
  • Serve hot with optional toppings like shredded cheese, sour cream, and chopped cilantro.

Notes

For extra flavor, consider roasting the Brussels sprouts before adding them to the chili for a caramelized texture. Adjust the level of spiciness by varying the amount of cayenne pepper or adding jalapeños. This dish pairs well with a side of cornbread or over a bed of rice for a hearty meal.
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