Mediterranean turkey chili combines ground turkey with kidney beans, bell pepper, sliced olives, and a tomato base. Corn and parsley go in near the end, while the longer simmer softens the pepper and brings the pot together. This version makes six modest bowls; plan an accompaniment if you want a larger dinner portion.
The useful checks are fully cooked meat and a sauce that lightly coats the beans. Keep the simmer gentle enough to avoid catching on the bottom, and taste before adding more salt because the olives and broth already contribute seasoning.
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Why This Recipe Works
Browning the turkey before adding liquid develops flavor and separates the meat into small pieces. Mediterranean turkey chili uses olive oil to help the lean ground meat cook without sticking immediately. A roomy pot lets moisture escape during browning; a tightly packed small saucepan makes the turkey steam instead.
Kidney beans are already cooked when they come from a can. Their job here is to warm through and absorb the sauce, rather than undergo a separate raw-bean cooking stage. Adding the parsley late keeps its flavor clearer than simmering it for the entire hour.
Ingredients for Mediterranean Turkey Chili with Olives
Use one pound of ground turkey, one medium onion, two garlic cloves, and one diced bell pepper. The liquids are one cup each chicken broth and plain pureed tomatoes. Choose tomato puree without a heavily flavored prepared pasta sauce, which would change the seasoning.
Mediterranean turkey chili includes a defined 15-ounce can of kidney beans, drained and rinsed, half a cup of pitted sliced olives, and a cup of sweet corn. The two teaspoons chili powder mean a seasoning blend rather than two teaspoons pure cayenne. The listed tablespoon range of cornstarch is optional; most pots can thicken through uncovered simmering alone.
Main Ingredients
- 2 tablespoons olive oil (for cooking)
- 1 pound ground turkey (use breast for a leaner option)
- 2 teaspoons chili powder (mild chili seasoning blend, not pure cayenne)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup pureed tomatoes (plain tomato puree)
- 1 medium bell pepper, diced
- 1/2 cup olives, sliced (pitted)
- 1 15-ounce can red kidney beans (cooked, drained and rinsed)
- 1 teaspoon salt (adjust to taste)
- 1 cup canned sweet corn (drained; prepare other corn products as their labels require)
- 1/4 cup fresh parsley, chopped
- 1-2 tablespoons corn starch (optional; begin with 1 tablespoon)
- 1–2 tablespoons cold water (only for optional starch slurry; equal amount to starch used)
How to Make Mediterranean Turkey Chili with Olives
Set a heavy pot over medium-high heat and add the olive oil. Spread the turkey across the base and let the underside color briefly, then break it into small crumbles. Continue until no large raw clumps remain. Ground turkey must reach 165°F; check a substantial portion with a thermometer rather than relying solely on its color.
Stir in the onion and cook until it begins to soften. Add the chili blend and garlic, stirring briefly so the powders do not burn on the hot base. Pour in the broth and tomatoes, scraping up the browned bits. Add pepper, olives, beans, and the measured salt, then bring to a gentle bubbling simmer.
Cover for thirty minutes, stirring occasionally. Uncover Mediterranean turkey chili and simmer about fifteen minutes more, checking that the bottom stays moist. Add corn and parsley for the final two to three minutes. If you want a thicker finish, first try a few extra uncovered minutes. Alternatively, mix one tablespoon cornstarch with one tablespoon cold water, stir it in, and simmer until it takes effect before considering another small addition.
How to Serve
Spoon Mediterranean turkey chili into six bowls and distribute the beans and meat evenly. Rice, bread, or a simple salad can round out the meal; their quantities are outside this chili batch. If adding a dairy topping, put it on individual bowls after cooking so the saucepan remains straightforward to reheat. Reserve optional extra parsley separately rather than changing the measured quarter cup in the pot.
Storage
Refrigerate Mediterranean turkey chili promptly in shallow covered containers and use within three to four days. Reheat a portion with a small splash of water if it has thickened, stirring until it reaches 165°F throughout. Keep toppings separate. Freeze cooled portions if you need longer storage; the beans may become somewhat softer after thawing. Defrost in the refrigerator rather than leaving the pot on the counter.
This version is adapted from The Hungry Bites. Follow FoodSafety.gov cooking temperatures.
Tips and Variations
Use pitted olives and check slices before stirring them into the pot. Rinse particularly salty olives if needed, then taste the finished sauce before adding more seasoning. A mild chili blend makes the base easier to adjust than a large initial dose of hot pepper.
For Mediterranean turkey chili, a gentle simmer and occasional scraping along the base are more helpful than a hard rolling boil. Thickening starch should never be scattered dry over the surface. Add a cold-water slurry gradually, allowing it to cook before deciding whether the next tablespoon is necessary.
Frequently Asked Questions
Can Mediterranean turkey chili use raw dried beans?
This timing is for canned cooked beans. Dried beans require a separate fully cooked preparation before they enter this pot.
What size can of beans is used?
This batch specifies one standard 15-ounce can before draining and rinsing.
Is chili powder the same as cayenne?
No. Use a mild chili seasoning blend here; pure cayenne would make the measured quantity much hotter.
Does Mediterranean turkey chili need all the cornstarch?
No. It is optional. Reduce the sauce first, then start with a small slurry only if the texture still needs adjustment.
Can I omit the olives?
You can make that variation, but it changes the distinctive salty flavor. Taste the new mixture before adding salt.
More Recipes to Try
- Sweet Potato Turkey Chili
- Easy Skillet Turkey Burgers
- Greek Chickpea Salad
- Pressure Cooker Chicken Chili with Black Beans
Mediterranean Turkey Chili with Olives
Ingredients
Main Ingredients
- 2 tablespoons olive oil for cooking
- 1 pound ground turkey use breast for a leaner option
- 2 teaspoons chili powder mild chili seasoning blend, not pure cayenne
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup pureed tomatoes plain tomato puree
- 1 medium bell pepper, diced
- 1/2 cup olives, sliced pitted
- 1 15-ounce can red kidney beans cooked, drained and rinsed
- 1 teaspoon salt adjust to taste
- 1 cup canned sweet corn drained; prepare other corn products as their labels require
- 1/4 cup fresh parsley, chopped
- 1-2 tablespoons corn starch optional; begin with 1 tablespoon
- 1–2 tablespoons cold water only for optional starch slurry; equal amount to starch used
Instructions
- Brown the pound of turkey in olive oil in a roomy pot, breaking up the meat. Confirm the cooked ground poultry reaches 165°F.
- Soften the chopped onion, then briefly stir in the chili blend and minced garlic.
- Combine with broth, pureed tomatoes, diced pepper, drained kidney beans, pitted olive slices, and salt. Maintain a low simmer under a lid for 30 minutes.
- Remove the lid for about 15 minutes to reduce, stirring as needed. Heat the corn and parsley in the mixture for a final 2–3 minutes.
- For an optional thicker sauce, combine 1 tablespoon starch with 1 tablespoon cold water. Add gradually and simmer; repeat only if needed within the listed range. Portion into six modest bowls.
