Hearty & Healthy Turkey Chili with Bush’s Pinto Beans and Mushrooms: Your Go-To Weeknight Meal
Have you ever experienced an undeniable craving that just wouldn’t quit? Many believe that our bodies communicate their needs through these desires, signaling a lack of specific nutrients found in the foods we yearn for. While some might dismiss this as mere hunger or an obsession with food, there’s often a kernel of truth in listening to what your body truly wants. For me, these cravings frequently guide my kitchen adventures, leading to truly satisfying and often surprisingly simple meals.
As someone who has reduced their red meat consumption, a strong craving for something hearty and meaty usually means it’s time to indulge. Just recently, such a craving struck, and the only thing on my mind was a steaming bowl of chili. This wasn’t just a random thought; it was a reinforced desire. A weekend conversation with my husband about preparing a big pot of chili for our next game day gathering, followed by a friend mentioning chili in passing, cemented the idea. Then, as if on cue, the sky darkened, and a cool crispness filled the air, solidifying my decision: chili was destined for dinner tonight.
While my usual chili recipe might involve a complex blend of dried chiles, multiple types of beans, and even a splash of beer or a few squares of dark chocolate for depth, this particular weeknight called for simplicity without sacrificing flavor or health. The goal was to create a satisfying yet light meal that could be on the table in under an hour. This meant focusing on lean protein, plenty of vegetables, and readily available pantry staples.
To achieve this, I opted for lean ground turkey as the base, a fantastic choice for a healthier chili. To add bulk, texture, and an extra layer of umami flavor without increasing the fat content, I incorporated plenty of sliced mushrooms. This combination proved to be a stroke of genius, creating a chili that felt substantial and incredibly flavorful. The earthy notes of the mushrooms beautifully complemented the mildness of the ground turkey, ensuring every spoonful was packed with taste.
Key to any good chili, especially a quick and easy one, are reliable pantry ingredients. Bush’s Pinto Beans are a constant in my pantry, offering consistent quality and a hearty texture that stands up beautifully in chili. Coupled with canned diced tomatoes and a robust blend of chili spices – including chili powder, smoked paprika, cumin, garlic powder, onion powder, and dried oregano – these staples formed the backbone of this delicious and convenient meal. With a few fresh ingredients like onion and bell peppers, this healthy turkey chili came together effortlessly, making it an ideal choice for a busy school night. And the best part? Plenty of leftovers, which is always a bonus for future quick meals or lunches!
One of the magical aspects of chili is its ability to deepen in flavor and thicken over time. I snapped these photos immediately after the chili finished simmering. However, after letting it rest at room temperature for a while longer, awaiting my husband’s arrival home from work, it developed an even more wonderful consistency. This is a common characteristic of most chili recipes: the longer it sits, whether for an hour or overnight, the more the flavors meld, and the texture becomes richer and more satisfying. This makes it an excellent candidate for meal prepping or enjoying throughout the week.
Creating this lean ground turkey chili is not only quick but also incredibly rewarding. The process begins with sautéing chopped sweet onion, vibrant bell peppers, and sliced mushrooms in a large pot until they soften and release their aromatic goodness. This step builds a foundational layer of flavor. Next, the lean ground turkey is added, broken apart with a wooden spoon, and seasoned generously with our carefully selected blend of chili powder, smoked paprika, cumin, garlic powder, onion powder, and dried oregano, along with a pinch of salt and pepper. Browning the turkey thoroughly ensures a rich, savory taste throughout the chili.
Once the turkey is fully cooked, the star of the show, Bush’s Pinto Beans – drained and rinsed for optimal freshness – are gently stirred into the mixture. The beans not only add robust texture and heartiness but also a significant amount of fiber and plant-based protein, making this a truly balanced meal. After a few minutes of simmering to allow the flavors to combine, diced tomatoes and an equal amount of water (conveniently measured using one of the tomato cans) are added. The pot is then brought to a boil before the heat is reduced, the pot covered, and allowed to simmer for about 25-30 minutes. This simmering period is crucial for the ingredients to fully integrate and for the chili to develop its signature comforting flavor profile. Towards the end of the cooking time, removing the cover helps the chili to thicken to your desired consistency. Remember to taste and adjust the salt and pepper as needed, especially when using canned ingredients, as their sodium levels can vary.
This Turkey Chili with Bush’s Pinto Beans and Mushrooms is wonderfully versatile. While it’s delicious served simply on its own, you can elevate the experience with your favorite toppings. Consider a dollop of sour cream or Greek yogurt, a sprinkle of freshly grated cheddar cheese, a handful of chopped fresh cilantro, diced avocado, or even a dash of hot sauce for an extra kick. Serving it alongside warm cornbread or with a side of tortilla chips for dipping makes for an even more satisfying meal.
Beyond its delightful taste, this healthy chili offers significant nutritional benefits. Lean ground turkey provides a excellent source of high-quality protein with less saturated fat than traditional ground beef, supporting muscle growth and satiety. Bush’s Pinto Beans are packed with dietary fiber, which aids digestion, helps regulate blood sugar, and contributes to a feeling of fullness. The medley of vegetables—onions, bell peppers, and mushrooms—adds essential vitamins, minerals, and antioxidants, further boosting the meal’s nutritional value. It’s a complete, wholesome dish that nourishes the body while satisfying the soul.
Whether you’re looking for a quick weeknight dinner, a comforting meal on a chilly evening, or a healthy alternative to traditional chili, this recipe for Turkey Chili with Bush’s Pinto Beans and Mushrooms is an absolute winner. Its ease of preparation, combined with its rich flavor and nutritional benefits, makes it a staple in any home cook’s repertoire.
Turkey Chili with Bush’s Pinto Beans and Mushrooms
- Author: Aggie’s Kitchen
- Category: Ground Turkey
- Method: Stove
Ingredients
- 1 teaspoon oil
- 1 sweet onion, chopped
- 1 large bell pepper of choice, chopped (I used a bunch of mini yellow and orange peppers, but use whatever you prefer)
- 1 8 oz container of sliced mushrooms
- 1 lb lean ground turkey
- 2 15 oz cans diced tomatoes
- 2 15 oz cans Bush’s Pinto Beans, drained and rinsed
- 1 15 oz can of water
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried oregano
- salt and pepper to taste
Instructions
- Heat 1 teaspoon oil in a large heavy-bottomed pot over medium-high heat. Add the chopped onion, bell peppers, and sliced mushrooms. Sauté for about 5 minutes until they begin to soften and become fragrant. Add the lean ground turkey to the pot and break it up into small pieces using a wooden spoon. Season the turkey and vegetable mixture with the chili powder, smoked paprika, cumin, garlic powder, onion powder, dried oregano, and a small pinch of salt and pepper. Continue to cook, stirring occasionally, until the ground turkey is completely browned and cooked through, which typically takes about 10 minutes.
- Once the turkey is fully cooked, add the drained and rinsed Bush’s Pinto Beans to the pot and gently stir to combine. Cook for about 3-4 minutes, allowing the flavors to meld. Next, add the two 15-ounce cans of diced tomatoes along with one 15-ounce can of water (you can use one of the empty tomato cans to measure the water for convenience). Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 25-30 minutes. Towards the end of the cooking time, remove the cover to allow the chili to thicken to your preferred consistency. Taste the chili and adjust for salt and pepper as needed.
- Serve the chili as is for a comforting meal, or enhance it with your favorite fixings such as shredded cheese, sour cream or Greek yogurt, fresh cilantro, or diced avocado.
- Note: When preparing chili, it’s always best to go easy on the salt initially. Taste as you go and adjust the seasoning along the way. This is particularly important when using pantry items like canned tomatoes or beans, as their inherent sodium content can vary, making it difficult to gauge the exact amount of salt needed until you’ve had a chance to taste the finished dish.
Disclosure: I am in a working relationship with Bush’s Beans. All my opinions are my own.