Do you have to cover chili when simmering on the stovetop?

No, you do not need to cover chili when simmering it on the stovetop. You should leave it uncovered and simmer for at least 25-30 minutes. This will help the liquid reduce and thicken.

What beans are best for chili?

The best beans for chili will hold their shape while simmered. These include kidney beans, cannellini beans, pinto beans, and black beans.

Stovetop Turkey and Vegetable Chili

Name: Stovetop Turkey and Vegetable Chili
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound 94% lean ground turkey; 1/2 yellow onion, diced; 2 cloves garlic, minced; 2 celery stalks, sliced; 1 red bell pepper, diced; 2 cups low sodium chicken broth; 1 tablespoon tomato paste; 1 tablespoon chili powder; 1 teaspoon cumin; 1 cup diced tomatoes (cherry tomatoes or canned diced tomatoes); 1 small zucchini, diced; 1 jalapeno, minced; 1/2 cup fresh or frozen corn; 1 can cannellini beans, rinsed and drained; salt and pepper, to taste; 1 tablespoon corn starch + 1 tablespoon cold water (optional)

Description

Stovetop Turkey and Vegetable Chili is an easy chili recipe you can make right on the stovetop! It takes just 45 minutes, and is packed with fresh veggies and lean ground turkey.

Ingredients

Scale

1 tablespoon olive oil
1 pound 94% lean ground turkey
1/2 yellow onion, diced
2 cloves garlic, minced
2 celery stalks, sliced
1 red bell pepper, diced
2 cups low sodium chicken broth
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon cumin
1 cup diced tomatoes (cherry tomatoes or canned diced tomatoes)
1 small zucchini, diced
1 jalapeno, minced
1/2 cup fresh or frozen corn
1 can cannellini beans, rinsed and drained
salt and pepper, to taste
1 tablespoon corn starch + 1 tablespoon cold water (optional)

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Instructions

Heat oil in a large pot or dutch oven over medium heat. Add the turkey, onion, garlic, celery, and bell pepper. Lightly season with salt and pepper. Cook, breaking up the meat, until cooked through about 5 minutes.
Add the chicken broth, tomato paste, chili powder, and cumin to the pot. Stir to combine. Bring to a simmer, lower heat as needed, stirring occasionally. Simmer for 15 minutes.
Stir in the tomatoes, zucchini, jalapeño, corn, and beans. Simmer for an additional 10-15 minutes. Season with salt and pepper, to taste.
For a thicker juice, stir together the corn starch with cold water. Add into the chili during the last 2-3 minutes of cooking, stirring frequently, until thickened.
Serve warm with your favorite chili toppings and enjoy!