NYT Turkey Chili: Hearty, Healthy, and Delicious

The New York Times Turkey Chili Recipe: A Hearty and Warming Winter Meal

When the weather turns cold, there’s nothing like a warm bowl of chili to warm you up from the inside out. This New York Times turkey chili recipe is the perfect way to satisfy your craving for a hearty and flavorful meal.

This chili is made with ground turkey, beans, vegetables, and spices. It’s all cooked together in a slow cooker until the flavors are melded together and the meat is tender. The result is a delicious and satisfying chili that is sure to become a favorite wintertime dish.

This recipe is also very easy to make. Just throw all of the ingredients in a slow cooker and let it cook all day. You can’t beat that for a simple and delicious meal.

So next time you’re looking for a warm and comforting meal, give this New York Times turkey chili recipe a try. You won’t be disappointed.

Ingredient	Quantity	Instructions
1 pound ground turkey	1 pound	Brown the turkey in a large pot or Dutch oven over medium heat.
1 onion, chopped	1 large	Add the onion to the pot and cook until softened, about 5 minutes.
2 cloves garlic, minced	2	Add the garlic to the pot and cook for 1 minute more.
2 cans (15 ounces each) black beans, rinsed and drained	2	Add the beans to the pot.
1 can (15 ounces) kidney beans, rinsed and drained	1	Add the kidney beans to the pot.
1 can (10 ounces) diced tomatoes with green chilies, undrained	1	Add the tomatoes to the pot.
1 teaspoon chili powder	1	Add the chili powder to the pot.
1 teaspoon ground cumin	1	Add the cumin to the pot.
1/2 teaspoon dried oregano	1/2	Add the oregano to the pot.
1/2 teaspoon salt	1/2	Add the salt to the pot.
1/4 teaspoon black pepper	1/4	Add the pepper to the pot.
1 cup chicken broth	1	Add the chicken broth to the pot.
1/2 cup water	1/2	Add the water to the pot.
1/4 cup chopped fresh cilantro	1/4	Serve the chili topped with cilantro.

Ingredients

* 2 pounds ground turkey
* 1 large onion, chopped
* 3 cloves garlic, minced
* 2 cups low-sodium chicken broth
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can kidney beans, rinsed and drained
* 1 (15 ounce) can corn, drained
* 1 tablespoon chili powder
* 1 teaspoon ground cumin
* 1 teaspoon smoked paprika
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* Optional toppings: shredded cheese, sour cream, avocado, tortilla chips

Instructions

1. In a large pot or Dutch oven over medium heat, brown the ground turkey until no longer pink.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Stir in the chicken broth, crushed tomatoes, black beans, kidney beans, corn, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the beans are tender.
4. Serve immediately, topped with your favorite toppings.

Tips:

* To make this recipe ahead of time, cook the chili according to the directions and then let it cool completely. Store the chili in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you’re ready to serve, reheat the chili over low heat until warmed through.
* If you don’t have any low-sodium chicken broth on hand, you can use regular chicken broth. Just be aware that the chili will be saltier than if you use low-sodium broth.
* You can also use any type of beans you like in this chili. If you don’t have black beans or kidney beans, you can use pinto beans, great northern beans, or even white beans.
* Feel free to add your own favorite spices or herbs to this chili. Some good options include cayenne pepper, oregano, thyme, or basil.
* Serve this chili with your favorite toppings, such as shredded cheese, sour cream, avocado, or tortilla chips.

Ingredients

For the chili:

* 2 pounds ground turkey
* 1 large onion, chopped
* 2 bell peppers, chopped
* 2 cloves garlic, minced
* 2 teaspoons chili powder
* 1 teaspoon ground cumin
* 1 teaspoon dried oregano
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can kidney beans, rinsed and drained
* 1 cup vegetable broth
* 1/2 cup chopped fresh cilantro

For the toppings:

* Shredded cheddar cheese
* Sour cream
* Chopped onions
* Chopped tomatoes
* Chopped avocado
* Tortilla chips

Instructions

1. In a large pot or Dutch oven over medium heat, brown the ground turkey.
2. Add the onion, bell peppers, and garlic, and cook until softened, about 5 minutes.
3. Stir in the chili powder, cumin, oregano, salt, and pepper.
4. Add the crushed tomatoes, black beans, kidney beans, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the chili is thickened and the beans are tender.
5. Stir in the cilantro and serve immediately.

Tips

* For a spicier chili, add more chili powder or cayenne pepper.
* For a vegetarian chili, omit the ground turkey and use vegetable broth instead of beef broth.
* To make the chili ahead of time, cook it according to the directions and then let it cool completely. Store the chili in the refrigerator for up to 3 days or in the freezer for up to 2 months. When you’re ready to serve, reheat the chili over low heat until warmed through.
* Serve the chili with your favorite toppings, such as shredded cheddar cheese, sour cream, chopped onions, chopped tomatoes, chopped avocado, and tortilla chips.

Variations

* Add 1 cup of corn kernels to the chili for a corn chili.
* Add 1 cup of cooked rice to the chili for a chili-rice casserole.
* Top the chili with a fried egg for a huevos rancheros-style chili.
* Serve the chili with cornbread or tortillas for a hearty meal.

This turkey chili recipe is a delicious and hearty meal that is perfect for a cold winter day. It is easy to make and can be customized to your liking. So next time you’re looking for a warm and comforting meal, give this chili a try!

Q: What are the ingredients for the NYT turkey chili recipe?

A: The ingredients for the NYT turkey chili recipe are:

* 1 1/2 pounds ground turkey
* 1 large yellow onion, diced
* 2 cloves garlic, minced
* 2 teaspoons chili powder
* 1 teaspoon ground cumin
* 1 teaspoon smoked paprika
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can kidney beans, rinsed and drained
* 1 (15 ounce) can corn, drained
* 1 cup vegetable broth
* 1/2 cup chopped fresh cilantro

Q: How do I make the NYT turkey chili recipe?

A: To make the NYT turkey chili recipe, follow these steps:

1. In a large pot or Dutch oven over medium heat, brown the ground turkey.
2. Add the onion, garlic, chili powder, cumin, smoked paprika, salt, and pepper and cook for 5 minutes, or until the onion is softened.
3. Add the crushed tomatoes, black beans, kidney beans, corn, vegetable broth, and cilantro. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the chili is thickened and the flavors have melded.
4. Serve with your favorite toppings, such as sour cream, cheese, avocado, and tortilla chips.

Q: What are some tips for making the NYT turkey chili recipe?

A: Here are some tips for making the NYT turkey chili recipe:

* Use a high-quality ground turkey. This will make a big difference in the flavor of the chili.
* Brown the turkey well. This will help to create a rich, flavorful chili.
* Don’t overcook the chili. The chili should be cooked until it is thickened and the flavors have melded, but it should not be overcooked, or it will become dry.
* Serve with your favorite toppings. There are many different toppings that can be used with chili, such as sour cream, cheese, avocado, and tortilla chips. Experiment with different toppings to find your favorites.

Q: What are some variations on the NYT turkey chili recipe?

A: There are many different variations on the NYT turkey chili recipe. Here are a few ideas:

* Add vegetables such as carrots, celery, or bell peppers.
* Add beans other than black beans and kidney beans, such as pinto beans, garbanzo beans, or lentils.
* Use a different type of meat, such as chicken, beef, or pork.
* Add different spices or seasonings, such as cayenne pepper, oregano, or thyme.
* Serve with different toppings, such as guacamole, salsa, or hot sauce.

Q: What are some health benefits of eating turkey chili?

A: Turkey chili is a healthy and nutritious meal. It is a good source of protein, fiber, vitamins, and minerals. Here are some of the health benefits of eating turkey chili:

* Protein helps to build and repair muscles.
* Fiber helps to keep you feeling full and satisfied.
* Vitamins and minerals are essential for good health.
* Chili peppers contain capsaicin, which has been shown to have antioxidant and anti-inflammatory effects.

Q: Can I make the NYT turkey chili recipe ahead of time?

A: Yes, you can make the NYT turkey chili recipe ahead of time. To do this, follow the recipe until the chili is cooked. Then, let it cool completely and store it in an airtight container in the refrigerator. When you are ready to eat, reheat the chili over low heat until it is warmed through.

Q: How long will the NYT turkey chili recipe last in the refrigerator?

A: The NYT turkey chili recipe will last in the refrigerator for up to 3 days.

Q: How can I freeze the NYT turkey chili recipe?

A: To freeze the NYT turkey chili recipe, follow these steps:

1. Let the chili cool completely.
2. Divide the chili into individual portions and place them in freezer-safe containers.
3. Label the containers with the date and freeze.

When you are ready to eat, thaw the chili in the refrigerator overnight. Then, reheat it over low heat until it is warmed through.

the NYT turkey chili recipe is a hearty and flavorful dish that is perfect for a cold winter day. It is made with simple ingredients that are easy to find, and it can be made on the stovetop or in a slow cooker. The chili is packed with protein and fiber, making it a filling and satisfying meal. It is also versatile, and you can add your own favorite ingredients to customize it to your taste. Whether you are looking for a quick and easy weeknight meal or a hearty dish to warm you up on a cold day, the NYT turkey chili recipe is a great option.