Turkey Chili Recipe

Overview

This turkey chili is hearty without being heavy, with browned ground turkey, kidney and black beans, tomatoes, peppers, and a warm mix of chili powder, cumin, and smoked paprika. Browning the turkey before adding the liquid gives the chili a deeper savory flavor and keeps the meat pleasantly crumbly.

Let the pot simmer uncovered so the tomatoes and stock reduce into a thick, spoonable texture. Serve it with shredded cheese, sour cream, sliced green onions, avocado, or cornbread, depending on what you have available.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 1 medium red bell pepper, diced
• 1 medium jalapeño, seeded and finely chopped; leave some seeds for more heat if desired
• 4 garlic cloves, minced
• 1 1/2 pounds ground turkey, preferably 93% lean
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons tomato paste
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) diced tomatoes, with their juices
• 1 1/2 cups low-sodium chicken or turkey stock
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 tablespoon lime juice, plus more for serving
• Optional toppings: shredded cheddar, sour cream, sliced green onions, chopped cilantro, diced avocado, or crushed tortilla chips

How to make it

1. Soften the vegetables. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, bell pepper, and jalapeño. Cook for 6 to 8 minutes, stirring occasionally, until the onion is translucent and the pepper has softened. Add the garlic and cook for 30 seconds, just until fragrant.

2. Brown the turkey. Add the ground turkey and use a wooden spoon to break it into small pieces. Cook for 7 to 9 minutes, stirring and scraping the bottom of the pot, until no pink remains and some pieces have developed brown edges. If the turkey releases a lot of liquid, continue cooking until most of it evaporates; the meat should look crumbly rather than wet.

3. Toast the spices and tomato paste. Stir in the chili powder, cumin, smoked paprika, oregano, salt, pepper, and tomato paste. Cook for 1 to 2 minutes, stirring constantly. The tomato paste should darken slightly and the spices should smell warm and fragrant, but they should not scorch.

4. Add the tomatoes and stock. Pour in the crushed tomatoes, diced tomatoes with their juices, and stock. Stir well, scraping up any browned bits from the bottom. Bring the mixture to a gentle boil, then reduce the heat to low.

5. Simmer the chili. Simmer uncovered for 25 minutes, stirring every few minutes so the bottom does not catch. The chili should thicken enough that a spoon briefly leaves a trail across the surface. If it looks dry before the beans are added, stir in 1/4 cup of water or stock.

6. Add the beans. Stir in the kidney beans and black beans. Simmer uncovered for 15 to 20 minutes more, until the beans are hot, the vegetables are tender, and the chili is thick but still easy to ladle. For a thicker texture, mash about 1/2 cup of the beans against the side of the pot and stir them back in.

7. Finish and adjust. Remove the pot from the heat and stir in the lime juice. Taste before adding more salt. If the chili tastes flat, add another small squeeze of lime; if it tastes too sharp, simmer it for 5 more minutes. Let it rest for 5 minutes before serving so the texture settles.

8. Serve. Ladle the chili into bowls and add toppings such as cheddar, sour cream, green onions, cilantro, avocado, or tortilla chips. A side of cornbread or rice makes the meal more substantial.

Expert tips

• Use 93% lean ground turkey if possible. Very lean turkey can become dry, while higher-fat turkey may need a little more draining after browning.
• Do not rush the browning step. If the pot is crowded or the turkey is stirred constantly, it will steam instead of developing flavorful brown edges.
• Chili powder blends vary in heat and salt. Start with the listed amount, then adjust after simmering rather than adding extra at the beginning.
• For a milder chili, omit the jalapeño and use a mild chili powder. For more heat, add 1/4 teaspoon cayenne or a finely chopped chipotle pepper in adobo.
• If the chili is too thin, simmer it uncovered for 10 to 15 minutes longer. If it is too thick, add stock 2 tablespoons at a time.
• Ground chicken can replace the turkey, and pinto beans can replace either the kidney or black beans without changing the method.

Serving and storage

Serve the chili hot, with toppings added just before eating. Cool leftovers in shallow containers and refrigerate them within 2 hours. Store in the refrigerator for up to 4 days, or freeze in airtight containers for up to 3 months. Thaw frozen chili in the refrigerator, then reheat it in a saucepan over medium-low heat until steaming hot throughout, adding a splash of stock or water if needed.

Frequently asked questions

Can I make turkey chili ahead of time?

Yes. The flavor becomes more rounded after resting overnight. Cool it promptly, refrigerate it in a covered container for up to 4 days, and reheat gently on the stovetop with a splash of stock if it has thickened too much.

How can I thicken turkey chili?

Simmer it uncovered for 10 to 15 minutes to reduce excess liquid. You can also mash about 1/2 cup of the beans against the side of the pot and stir them back in for a thicker, slightly creamier texture.

Why is my turkey chili watery?

Extra liquid from the tomatoes, stock, or vegetables can make the chili thin, especially if the lid is left on. Simmer uncovered until a spoon leaves a brief trail across the surface, and avoid adding more stock until the chili has reduced.

Can I use ground chicken instead of ground turkey?

Yes. Substitute ground chicken in the same quantity and cook it until no pink remains before adding the spices and tomatoes. The flavor will be a little milder, so taste and adjust the seasoning at the end.

What can I serve with turkey chili?

Shredded cheese, sour cream, green onions, cilantro, avocado, and tortilla chips are easy toppings. Cornbread, rice, or a simple green salad also work well alongside it.

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