Turkey Chili with Brown Rice
Description
Wholesome ground turkey and brown rice combine in this easy, flavorful chili for a hearty meal that's satisfying for cold nights.
Ingredients
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2 tablespoons olive oil, divided
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1 medium onion, chopped
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1 medium carrot, finely chopped
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1 stalk celery, finely chopped
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1 tablespoon chopped garlic
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1 1/4 pounds lean ground turkey
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1 (28 ounce) can crushed tomatoes
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2 cups low-sodium vegetable broth, divided
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1/4 cup uncooked brown rice
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2 tablespoons chili powder
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1 teaspoon Worcestershire sauce
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1 teaspoon dried oregano
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1 teaspoon garlic-pepper seasoning
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1/2 teaspoon smoked paprika
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1/2 teaspoon ground cumin
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1/2 teaspoon ground black pepper
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1 (15 ounce) can low-sodium white beans, rinsed
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1 teaspoon hot pepper sauce (such as Cholula®)
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1/4 cup tomato paste
Directions
1
Heat 1 tablespoon olive oil in a large pot over medium heat. Saute onion, carrot, and celery for 10 minutes. Add garlic and cook for an additional 2 minutes. Remove with a slotted spoon and set aside.
2
Heat remaining olive oil in the pan and add ground turkey. Cook and stir until browned and crumbly, 5 to 7 minutes. Add the vegetables back in. Add brushed tomatoes, broth, and uncooked rice. Season with chili powder, Worcestershire, oregano, garlic-pepper seasoning, paprika, cumin, and pepper; bring to a boil. Cover and lower heat to a simmer. Let simmer for 1 hour.
3
Uncover, taste, and adjust spices. Add white beans and hot sauce. If chili is too thin, add 1/4 cup tomato paste. Cover and cook over medium-low heat for 15 minutes more.