Easy Turkey Eggplant Chili
Serves 4 ● 35 minutes
Don’t know what to cook during the busy days before Thanksgiving? This one-pot weekday wonder has you covered! Just as rich and flavorful as its daunting 40-ingredient counterparts, this incredibly easy (not to mention quick!) turkey chili is sure to satisfy.
When simmered with the tomato juices, the eggplant takes on a delightfully meaty texture and shines as this recipe’s star ingredient. Too much turkey for one week? It’s just as good with ground beef or chicken, trust us. From our family to yours…Happy Thanksgiving!
- 1 lb ground turkey
- 1 medium eggplant
- 1 can (15 oz) fire roasted diced tomatoes with chilies
- 1 can (15 oz) black beans
- ½ yellow onion or large shallot
- 2 cloves garlic
- 1 tbsp olive oil
- Spices: Chili powder, garlic powder, cumin, oregano, black pepper, salt, red pepper flakes
About 10 minutes
- Remove skin from eggplant and dice into half inch cubes.
- Roughly chop onion or shallot.
- Press or finely chop garlic cloves.
- Drain black beans.
About 25 minutes
- Coat bottom of large pot with oil and warm over medium heat. Add ground turkey and season generously with and chili powder, garlic powder, black pepper, and a pinch of salt. Cook until just browned, about 5-10 minutes, stirring frequently to crumble the meat.
- Remove from heat and carefully drain oil from pot. Return pot to stovetop.
- Add pressed garlic and chopped onion or shallot to drained turkey. Heat on medium-high until fragrant, about 1 minute.
- Add diced tomatoes and drained black beans. Rinse and fill bean can about half full with water and add to pot, stirring well to incorporate. Season generously with chili powder, cumin, oregano, and black pepper. Sprinkle with salt and red pepper flakes sparingly.
- Simmer, stirring occasionally, until most of the water has evaporated and chili thickens to desired consistency, about 15 minutes.
- Serve hot over brown rice, if desired. Enjoy!