Heat the canola oil
in a large skillet, preferably cast iron, on high heat. Add the ground turkey
and saute until browned, about 3 minutes. Add the onion and garlic and continue cooking until the turkey is cooked through. Add the chili powder
, cumin, salt, and pepper and stir until evenly coated.
Reduce the heat to medium low and add the canned tomatoes
with juices (or sauce) and kidney beans and stir. Add the ketchup, salsa
, tomato paste
, and Sriracha stirring until well combined. Let simmer
for at least 20 minutes. The longer it cooks, the spicier it will be.
Serve over brown rice
topped with Greek yogurt and shredded Monterey Jack cheese
Cook's Note: This is a low-cal, low-fat, full-flavor turkey chili that is as filling as it is delicious! The addition of flavorful thickening agents instead of cornstarch
or flour adds flavor and shortens cooking time!