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Turkey Chili

A hearty and flavorful turkey chili that's perfect for chilly nights or busy weeknights, easily adaptable to suit various tastes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1-1.25 pounds Lean ground turkey Use 93% lean for best flavor and moisture.
  • 1 tablespoon Olive oil or avocado oil
  • 1 medium Yellow onion, chopped
  • 1 medium Red bell pepper, chopped
  • 3 cloves Garlic, minced
  • 2 tablespoons Tomato paste
  • 28 ounces Crushed or diced tomatoes, 1 large can
  • 2 cups Chicken or vegetable broth
  • 15 ounces Beans: kidney, black, or pinto, drained and rinsed
  • 1 tablespoon Chili powder
  • 1 teaspoon Ground cumin
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Oregano
  • 1 teaspoon Salt
  • 0.5 teaspoon Pepper
  • 1 teaspoon Sugar or maple syrup (optional) To balance acidity.
  • 2 tablespoons Fresh lime juice For brightness.
  • 1 medium Jalapeño (optional) For added heat.
Toppings
  • 1 cup Shredded cheddar
  • 0.5 cup Sour cream or Greek yogurt
  • 0.5 cup Chopped cilantro
  • 0.5 cup Chopped green onion
  • 1 medium Avocado, diced

Method
 

Cooking
  1. Warm a large pot over medium heat and add a drizzle of oil.
  2. Sauté the onion and bell pepper with a pinch of salt until softened, about 5 minutes.
  3. Stir in the garlic and tomato paste. Cook for 1 minute to bloom the flavors.
  4. Add the ground turkey. Break it up with a spoon and cook until no longer pink. Season with chili powder, cumin, smoked paprika, oregano, salt, and pepper.
  5. Pour in the tomatoes, broth, and beans. If it looks thick, add a splash more broth. If it looks too brothy, let it simmer uncovered later to reduce.
  6. Bring to a gentle boil, then reduce to low heat. Simmer for 20 to 30 minutes, stirring here and there.
  7. Taste and balance with a tiny pinch of sugar or maple syrup if the tomatoes are sharp.
  8. Finish with a squeeze of lime and adjust salt. Ladle into bowls and top with cheddar, cilantro, and a dollop of creamy yogurt or sour cream.

Notes

Let the chili rest for 10 minutes before serving to allow flavors to settle and thicken. Adapt the recipe by adding veggies or using meatless options as desired.