Save to Pinterest The first time I made turkey chili, it was snowing so hard you could barely see across the street. My roommate had requested something warming but lighter than our usual beef version, and I was experimenting with smoked paprika for the first time. The way that spice hit the hot oil in the pot filled the entire apartment with this incredible earthy aroma that made snow days feel cozy rather than isolating.
Last winter, I brought a batch to a neighborhood potluck when everyone was recovering from holiday indulgence. Three people asked for the recipe before they even finished their bowls, and my neighbor admitted it was the first time her kids had voluntarily eaten beans without complaint. Something about that combination of sweet bell pepper and gentle heat just works.
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Ingredients
- Lean ground turkey: Choose 93% lean or higher so you dont end up with excess grease to skim
- Yellow onion and red bell pepper: These create the foundation, so take time to dice them evenly
- Garlic and jalapeño: Fresh aromatics make all the difference here
- Black and kidney beans: The duo gives texture variety and visual appeal
- Diced tomatoes with juices: Do not drain the liquid, it becomes part of your flavorful base
- Tomato paste: This concentrates the tomato flavor and adds body
- Low sodium chicken broth: Using low sodium lets you control the salt level precisely
- Chili powder, cumin, and smoked paprika: This trio creates that classic chili depth
- Dried oregano, cayenne, salt, and pepper: Balance these carefully and taste as you go
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Instructions
- Build your aromatic foundation:
- Heat olive oil in a large pot or Dutch oven over medium heat, then add diced onion and red bell pepper, sautéing for 4 to 5 minutes until they soften and smell sweet.
- Wake up the garlic and heat:
- Stir in minced garlic and chopped jalapeño, cooking just 1 minute until fragrant but not browned.
- Brown the turkey:
- Add ground turkey and break it apart with your spoon, cooking 5 to 7 minutes until fully browned and no pink remains.
- Toast the spices:
- Sprinkle in chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper, stirring constantly for 30 seconds to release their oils.
- Deepen the tomato flavor:
- Add tomato paste and cook 1 minute, stirring until it darkens slightly and smells rich.
- Bring everything together:
- Pour in diced tomatoes with juices, both kinds of beans, and chicken broth, stirring well to combine.
- Let it simmer:
- Bring to a simmer, reduce heat to low, cover partially, and cook 30 minutes, stirring occasionally to prevent sticking.
- Final seasoning check:
- Taste and add more salt, cayenne, or chili powder if needed before serving.
Save to Pinterest My grandmother always said chili was a forgiving dish, but I learned the hard way that underspiced turkey chili just tastes like watery meat sauce. Once I started measuring spices instead of eyeballing, the difference was night and day.
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Making It Your Own
The beauty of this recipe is how easily it adapts. Sometimes I swap in butternut squash for half the beans when I want more sweetness, or add a shot of espresso powder for extra depth without bitterness.
Perfect Pairings
Cornbread is the classic choice, but a simple green salad with sharp vinaigrette cuts through the richness beautifully. Over brown rice, it becomes a complete meal that keeps you full for hours.
Storage and Meal Prep
This chili keeps beautifully in the refrigerator for up to five days and freezes well for three months. I always portion it into glass containers before freezing so I can grab exactly what I need.
- Let the chili cool completely before refrigerating or freezing
- Leave about an inch of headspace in freezer containers for expansion
- Reheat gently over low heat, adding a splash of broth if needed
Save to Pinterest There is something profoundly satisfying about a pot of chili bubbling away on the stove while snow falls outside. This recipe has become my go-to for feeding a crowd or just meal prepping for the week ahead.
Recipe FAQs
- → How long does this chili take to make?
The total time is about one hour, including 15 minutes of prep and 45 minutes of cooking. Most of that is hands-off simmering time.
- → Can I make this chili spicier?
Absolutely. Add more jalapeño, increase the cayenne pepper, or incorporate some hot sauce during the simmering stage to amp up the heat.
- → What can I serve with this chili?
Classic sides include cornbread, crusty bread, or serve it over rice. Toppings like cilantro, green onions, cheese, or lime wedges add fresh contrast.
- → How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. The flavors often develop even more after a day.
- → Can I use ground chicken instead of turkey?
Yes, ground chicken works beautifully as a substitute and will give you similar results with a slightly milder flavor profile.
- → How can I make the chili thicker?
Simmer uncovered for the last 10-15 minutes to reduce the liquid, or mash a portion of the beans against the side of the pot to create a thicker base.
