Mediterranean Turkey Chili with Olives
A stovetop turkey chili with kidney beans, sliced olives, tomatoes, bell pepper, corn, and parsley.
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.
Notes
Cook turkey to 165°F. Use canned cooked beans. Optional starch must be blended with cold water before adding; start small and simmer before reassessing.