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Here's How To Make An Easy One-Pot Chili

The ultimate comfort food.

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Chili = the ultimate winter comfort food.

It tastes good, is good FOR you, and is incredibly easy to make. If you can cut vegetables, turn on a stove, and toss things in a pot, you can make this.

Our recipe starts with a protein-packed base of lean turkey, kidney beans, and vegetables — that's kicked up with chili powder, salt, and pepper. It's hearty and delicious on its own, but you can also top it with extra cheddar, sour cream, or anything else you'd like.


Slice the pepper into strips, then into chunks:

It doesn't have to be perfect, but try to make the chunks roughly the same size as the carrots if you can — so that everything cooks evenly. (And with that, your veggie prep is done.)


And last, more salt and pepper. Then bring the whole thing to a boil.

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More salt and pepper? Yep! Remember: You want to season in layers. Every time you add a new batch of ingredients to the pot (in this case: the veggies, beans, and broth), you'll want to season it again. This way, you're building flavor as you go.

Once the chili is boiling, reduce the heat to a simmer and let it cook uncovered for an hour.

The hardest part of this whole recipe? Waiting an hour before you can feast. But it's worth it — because in that slow-simmering hour, the excess liquid evaporates, the chili thickens, and the flavors amp up. (That said, if you're starving and legit ~cannot bear~ the full hour wait, it'll still taste good after 30 minutes. But seriously, wait if you can.)


Classic One-Pot Turkey Chili

Recipe by Christine Byrne

Makes 6 servings


1 Tbsp. olive oil or canola oil

Medium yellow onion, chopped

Kosher salt and freshly ground pepper

4 cloves garlic, peeled and thinly sliced

1 lb ground turkey (90% lean is best)

1 Tbsp. chili powder

Medium carrot (about ¼ pound), peeled and chopped

Medium red bell pepper (about ¼ pound), cored and chopped

15-oz can kidney beans, drained and rinsed

28-oz can chopped tomatoes

1 cup low-sodium chicken broth

TO GARNISH (optional)

Bag shredded cheddar cheese

Baguette, for dipping

Container sour cream


Heat the oil in a large pot over medium heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until the onion is just starting to soften, about 2 minutes. Add the garlic and cook, stirring often, just until the garlic is fragrant, about a minute.

Add the ground turkey, chili seasoning, and more salt and pepper. Use a spoon to break up the turkey and coat it evenly with the chili seasoning. Cook, stirring occasionally, until the turkey is lightly browned, about 4 minutes.

Add the carrot and red bell pepper, stir everything together, and cook just until the red pepper is starting to soften, about 2 minutes. Add the kidney beans, chopped tomatoes, and chicken broth, season with more salt and pepper, stir, and turn the heat up to bring the mixture to a boil. Reduce the heat to a simmer and cook, uncovered, for 50 to 60 minutes, until the chili has thickened and all the vegetables are soft.

Serve with cheddar, crusty bread, and sour cream, if you want. Let the leftovers cool completely before storing in an airtight container in the fridge or freezer.