Dutch Oven Turkey Chili
Smoky, spicy, rich, and hearty, this turkey chili has everything going for it!
Equipment
- Dutch oven
Ingredients
- 2 tablespoons oil
- 1 medium onion diced
- Salt and freshly ground black pepper
- 2 cloves garlic minced
- 1 pound ground turkey
- 1 to 2 tablespoons ancho chile powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 ½ to 3 cups chicken or turkey broth
- 1 (4-ounce) can diced green chiles
- 1 (15-ounce) can white kidney beans (cannellini beans) drained and rinsed
Instructions
- Prepare a campfire for cooking with hot coals or a low flame.
- Place the Dutch oven over direct heat and add the oil. Stir in the onion, season with salt and pepper, and sauté until softened, about 8 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Stir in the turkey, chili powder, cumin, and oregano, and season with salt and pepper. Cook until the turkey is browned and cooked through, about 5 minutes.
- Pour in the stock, then stir in the chiles and beans. Bring to a simmer.
- Cover and cook, stirring occasionally, until the chili is thick and the flavors have melded, 15 to 30 minutes. Season to taste with salt and pepper, and additional spices, if needed.
Notes
- Get ahead--Chop up your onion and drain and rinse your beans before heading out to camp.
- Storage and reheating--Store your leftover chili in a sealed container in your fridge or cooler for up to 4 days. Reheat it in a pot over low heat on your camp stove or over the fire until warmed through. Spoon it on top of hot dogs or smokies, pile it on campfire nachos, or mix it into pasta.
- Dietary--This recipe is suitable for gluten-free and dairy-free diets.
Nutrition
Serving: 1portionCalories: 364kcalCarbohydrates: 21gProtein: 32gFat: 18gCholesterol: 84mgFiber: 6gSugar: 3g
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