Description
A lighter twist on classic beef chili, this hearty turkey chili brims with rich, spicy flavor—perfect for cozy nights or game day gatherings.
Ingredients
- 2 medium yellow onions
- 1 red bell pepper
- 6 garlic cloves
- 2 tablespoons vegetable oil
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 2 pounds 93% lean ground turkey, divided
- 1 (15-oz) can kidney beans, drained and rinsed
- 1 (28-oz) can diced tomatoes
- 1 (28-oz) can crushed tomatoes
- 2 cups chicken broth, plus extra as needed
- 1¾ teaspoons salt
- Optional for serving:
- Cilantro
- Lime wedges
- Sour cream
- Cheese
- Scallions
Instructions
1. Roughly chop the onions, bell pepper, and garlic and place in the bowl of a food processor. Pulse until the vegetables are finely chopped, scraping down the sides as needed. Alternatively, chop by hand.
2. Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped vegetables, chili powder, cumin, coriander, red pepper flakes, oregano, and cayenne. Cook, stirring often, until vegetables are softened, about 10 minutes.
3. Add about 1¼ pounds of the turkey, increase the heat to medium-high, and cook until no longer pink, breaking up the meat with a spoon, about 4 minutes.
4. Stir in the beans, diced tomatoes, crushed tomatoes, broth, and salt. Bring to a simmer.
5. Reduce the heat to medium-low and cook uncovered for about 1 hour, until the chili begins to thicken.
6. Form the remaining ¾ pound of turkey into a ball, then pinch off teaspoon-sized pieces and stir into the chili.
7. Simmer for an additional 40 minutes, stirring occasionally, until the chili is slightly thickened and the turkey is tender. Add extra broth if the chili becomes too thick.
8. Taste and adjust seasoning if necessary. Serve with your favorite toppings.
Notes
Use American-style chili powder, which includes a mild blend of paprika, cumin, and garlic.
Choose 93% lean ground turkey for the best texture and flavor. Avoid 99% lean turkey breast, which can be dry.
The chili can be made up to 3 days ahead. Cool, refrigerate uncovered until cold, then cover. Freeze for up to 3 months and defrost in the fridge before reheating.