A healthy chili recipe using ground turkey, fresh herbs, spices, vegetables and drained garbanzo beans.
![Turkey Chili with Garbanzo Beans](https://www.betterthanbouillon.com/wp-content/uploads/2018/06/Turkey-Chili-with-Garbanzo-Beans-575x350.jpg)
Turkey Chili with Garbanzo Beans
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Prep:
30 min. -
Cook:
35 min. -
Serves:
4-6
A healthy chili recipe using ground turkey, fresh herbs, spices, vegetables and drained garbanzo beans.
Recipe tags: chicken base, easy difficulty, main, poultry, stew
Quantity | Ingredient |
---|---|
2 Tbsp | olive oil |
1 lb | ground turkey, thawed (may substitute with ground chicken) |
½ cup | finely chopped yellow onion |
2 large cloves | garlic, peeled and minced |
4 cups | water |
1 Tbsp | Better Than Bouillon® Roasted Chicken Base |
1 tsp | Better Than Bouillon® Chili Base |
1 Tbsp | chocolate syrup |
¼ cup | salsa verde, thick and chunky |
1 can | (14.5-ounce) petite diced tomatoes, undrained |
1 can | (6-ounce) tomato paste |
1 tsp | ground cumin |
1 tsp | chili powder |
½ tsp | salt |
½ cup | frozen corn kernels |
1 can | (16-ounce) garbanzo beans (chickpeas), drained and rinsed |
In a soup pot, heat olive oil over medium-high heat, add turkey, onion and garlic. Cook and stir until bite-size crumbles are done, about 15-20 minutes.
Add water, stir in Chicken and Chili Bases until dissolved.
Add chocolate syrup, salsa verde, tomatoes, tomato paste, cumin, chili powder, salt and corn. Stir to combine and bring to a boil.
Reduce heat to medium-low, add garbanzo beans, stir to combine. Simmer uncovered, until done, about 10 minutes, stirring occasionally.
Serve with cornbread and tomato salad.