Chili Con Quick-o
One-Pan Ground Turkey and Rotel Skillet Chili
25 minutes
Serves 4
DinnerMexican
Herb's take
This Southwestern-inspired skillet chili gets dinner on the table in under half an hour without sacrificing depth of flavor. You’ll learn how to build layers of savoriness (and a whisper of heat) with just a few key pantry spices and a single can of Rotel.
Ingredients
Yield
4
Instructions
- 01Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook until translucent, about 3 minutes.
- 02Stir in the garlic and cook for 30 seconds until fragrant.
- 03Add the ground turkey and sauté, breaking up with a spatula, until no longer pink, about 4 minutes.
- 04Sprinkle in chili powder, cumin, smoked paprika, and oregano; stir and cook 1 minute until the spices are aromatic.
- 05Pour in the entire can of Rotel (with juices), black beans, chicken broth, and corn. Stir well.
- 06Bring the mixture to a simmer, then reduce heat to medium-low and cook uncovered for 10 minutes, stirring occasionally.
- 07Taste and adjust salt and pepper as needed.
- 08Ladle the chili into bowls and serve hot. Optionally, garnish with chopped cilantro, sour cream, or shredded cheese.
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