Description
This 30 Minute Spicy Ancho Turkey Chili is a hearty, flavorful dish combining ground turkey, black beans, farro, and a blend of smoky spices like ancho chili powder and cumin. Perfectly balanced with fresh jalapeños and fire-roasted tomatoes, this chili is both comforting and packed with bold, spicy flavors. Topped with sour cream, cheese, green onions, and crunchy tortilla chips, it’s a satisfying meal that comes together quickly for a delicious weeknight dinner.
Ingredients
Scale
Grains and Broth
- 1 cup farro (or substitute brown rice or quinoa)
- 2 cups chicken broth
- 3 cups water, divided
Vegetables and Aromatics
- 1/2 red onion, minced
- 2-3 cloves garlic, minced
- 2-3 jalapeños, minced (remove ribs and seeds for less heat)
Protein
- 1 lb. ground turkey
- one 14-ounce can black beans, rinsed and drained
Spices and Seasonings
- 2 teaspoons ancho chili powder
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
Additional Ingredients
- 1 tablespoon olive oil
- 1 cup salsa (preferably fresh salsa like Salsa Lisa)
- two 14-ounce cans crushed fire roasted tomatoes
Toppings
- Sour cream
- Cheese
- Green onions
- Tortilla chips
Instructions
- Cook the Farro: In a small saucepan, bring 2 cups chicken broth and 1 cup water to a boil. Add the farro, cover the pot, and reduce the heat to simmer. Cook for about 30 minutes until the liquid is fully absorbed and the farro is tender.
- Sauté Aromatics and Veggies: While the farro cooks, heat olive oil in a large skillet or pot over medium-high heat. Add the minced red onion, garlic, and jalapeños. Sauté for 1-2 minutes, stirring frequently to prevent the garlic from burning and to soften the onions and peppers.
- Cook the Turkey: Add the ground turkey to the skillet. Stir and cook until the meat is fully browned and broken up into small crumbles, ensuring even cooking through.
- Add Beans and Spices: Stir in the rinsed black beans, ancho chili powder, chili powder, cumin, and salt. Mix well to evenly coat the meat and beans with the spices.
- Add Salsa and Tomatoes: Pour in the salsa and the two cans of crushed fire roasted tomatoes. Add some or all of the remaining 2 cups of water depending on your desired chili consistency. Bring to a simmer and cook for several minutes to blend the flavors while the farro finishes.
- Combine Farro and Chili: Once the farro is cooked, add it directly into the chili pot. Stir thoroughly to combine all ingredients evenly.
- Serve: Ladle the chili into bowls and top with your choice of sour cream, shredded cheese, sliced green onions, and crunchy tortilla chips for added texture and flavor.
Notes
- This spicy ancho turkey chili is packed with bold flavors from smoky chili powders and fire-roasted tomatoes, complemented by hearty farro and black beans.
- Farro adds a wonderful chew and nutrition but can be substituted with quinoa or brown rice if preferred.
- Adjust the heat level by removing jalapeño seeds and ribs before mincing.
- Cooking the farro separately allows for perfect grain texture and avoids mushiness in the chili.
- Leftovers store well in the fridge for up to 4 days and can be frozen for longer preservation.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 65mg
