Description
This 30 Minute Spicy Ancho Turkey Chili is a hearty and flavorful dish featuring ground turkey, smoky ancho chili powder, black beans, and fire-roasted tomatoes. Paired with nutty farro and fresh salsa, it offers a perfect balance of spice and comfort. Ready in just 30 minutes, it’s an ideal weeknight meal that’s both nutritious and satisfying.
Ingredients
Scale
Grain
- 1 cup farro (or brown rice/quinoa as alternatives)
- 2 cups chicken broth
- 3 cups water, divided
Chili
- 1 tablespoon olive oil
- 1/2 red onion, minced
- 2–3 cloves garlic, minced
- 2–3 jalapeños, minced (optional: remove ribs and seeds for less heat)
- 1 lb. ground turkey
- 1 (14-ounce) can black beans, rinsed and drained
- 2 teaspoons ancho chili powder
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 cup fresh salsa (recommended: Salsa Lisa)
- 2 (14-ounce) cans crushed fire roasted tomatoes
Toppings (optional)
- Sour cream
- Shredded cheese
- Chopped 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, reduce heat to a simmer, and cook for about 30 minutes or until the liquid is absorbed and the farro is tender.
- Sauté aromatics and turkey: While farro is cooking, heat olive oil over medium-high heat in a large pot. Add minced red onion, garlic, and jalapeños. Sauté for 1-2 minutes, stirring frequently to prevent burning the garlic. Add ground turkey and cook until browned and crumbled.
- Add spices and beans: Stir in black beans, ancho chili powder, chili powder, cumin, salt, and salsa. Allow the mixture to simmer for a few minutes to let the flavors meld.
- Add tomatoes and adjust consistency: Pour in the crushed fire roasted tomatoes and add as much of the remaining 2 cups water as needed to reach your desired chili consistency. Simmer this mixture for several more minutes while the farro finishes cooking.
- Combine farro and chili: Once the farro is cooked, add it directly into the chili pot and stir to combine everything evenly.
- Serve: Ladle chili into bowls and garnish with optional toppings like sour cream, shredded cheese, chopped green onions, and tortilla chips for added texture and flavor.
Notes
- You can substitute farro with brown rice or quinoa if preferred.
- Remove jalapeño seeds and ribs to reduce spiciness.
- Using fresh-style salsa enhances flavor and texture.
- Leftover chili keeps well in the fridge for up to 3 days, and also freezes nicely.
- Adjust water quantity for thicker or thinner chili consistency.
- For a vegetarian version, substitute ground turkey with plant-based protein and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering, Sautéing
- Cuisine: American Southwestern
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 65 mg
Keywords: spicy turkey chili, ancho chili powder, ground turkey recipe, quick chili recipe, healthy chili, weeknight dinner, farro chili
