Turkey Chili

Name: Turkey Chili
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 2 tbsp (30 ml) olive oil; 1 large (about 2 cups) (300 g) large yellow onion, cut into ½-inch (1 cm) dice; 1 large (about 1½ cups) (200 g) large red bell pepper, seeded and cut into ½-inch (1 cm) dice; 4 cloves (12 g) garlic cloves, minced; 1½ lb (680 g) 93% lean ground turkey, raw, broken into chunks; 3 tbsp (24 g) chili powder; 2 tsp (4 g) ground cumin; 2 tsp (5 g) smoked paprika; 1 tsp (1 g) dried oregano; 1½ tsp (6 g) kosher salt, plus more to taste; ½ tsp (1 g) black pepper, freshly ground; 2 tbsp (32 g) tomato paste; 28 oz can (794 g) crushed tomatoes, one 28-oz can, undrained; 14½ oz can (411 g) diced tomatoes, one 14.5-oz can, undrained; 1 cup (240 ml) low-sodium chicken broth; 2 cans (15 oz / 425 g each) (500 g) black beans, drained and rinsed (about 3 cups drained); 1 tbsp (15 g) chipotle peppers in adobo sauce, finely minced with some sauce (optional); 1 tbsp (15 ml) fresh lime juice, from about 1 lime; ¼ cup (10 g) fresh cilantro, roughly chopped (optional); 1 cup (100 g) sharp cheddar cheese, shredded (optional)

From the MyKitchenBank Kitchen

A hearty, smoky weeknight turkey chili with black beans, tomatoes, and a deep chili-powder backbone. Browning the turkey well and toasting the spices in the pot builds big flavor in about 80 minutes.

Prep: 20 min
Cook: 55 min
Wait: 5 min
Total: 1 hr 20 min
Makes: About 9 cups (6 generous bowls)

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Ingredients

6 servings

2 tbsp (30 ml) olive oil
1 large (about 2 cups) (300 g) large yellow onion, cut into ½-inch (1 cm) dice
1 large (about 1½ cups) (200 g) large red bell pepper, seeded and cut into ½-inch (1 cm) dice
4 cloves (12 g) garlic cloves, minced
1½ lb (680 g) 93% lean ground turkey, raw, broken into chunks
Spices
3 tbsp (24 g) chili powder
2 tsp (4 g) ground cumin
2 tsp (5 g) smoked paprika
1 tsp (1 g) dried oregano
1½ tsp (6 g) kosher salt, plus more to taste
½ tsp (1 g) black pepper, freshly ground
2 tbsp (32 g) tomato paste
28 oz can (794 g) crushed tomatoes, one 28-oz can, undrained
14½ oz can (411 g) diced tomatoes, one 14.5-oz can, undrained
1 cup (240 ml) low-sodium chicken broth
2 cans (15 oz / 425 g each) (500 g) black beans, drained and rinsed (about 3 cups drained)
1 tbsp (15 g) chipotle peppers in adobo sauce, finely minced with some sauce (optional)
1 tbsp (15 ml) fresh lime juice, from about 1 lime
For serving
¼ cup (10 g) fresh cilantro, roughly chopped (optional)
1 cup (100 g) sharp cheddar cheese, shredded (optional)

Equipment (5)

5- to 6-quart (4.7–5.7 L) heavy-bottomed pot or Dutch-style pot with lid
Wooden spoon or sturdy spatula for breaking up the turkey
Chef's knife and cutting board
Colander
Measuring spoons and cups

Steps

Before you start

Chop all vegetables and open the cans before you turn on the heat; the aromatics and spices go in quickly once cooking starts.
Use 93% lean ground turkey. Fully lean (99%) turkey turns dry and crumbly in chili.
Drain and rinse the black beans in a colander so the chili isn't gluey or salty from the canning liquid.
Chipotle in adobo adds heat. Start with 1 teaspoon if you are sensitive to spice, or skip it. This recipe is entirely stovetop, so no oven is needed.

1
Sauté the vegetables
- Set a 5- to 6-quart heavy-bottomed pot over medium heat and add the olive oil.
- When the oil shimmers, add the diced onion and bell pepper with ½ teaspoon of the salt.
- Cook, stirring every minute or so, for 7 to 8 minutes.
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Ready when: Onion is soft and translucent with lightly golden edges, and the pepper has softened.
Tip: Don't rush with higher heat; browned-not-burnt vegetables add sweetness to the base.
2
Brown the turkey
- Increase the heat to medium-high.
- Push the vegetables to the sides and add the ground turkey in the center.
- Break it into small pieces with a wooden spoon and sprinkle with the remaining 1 teaspoon salt and the black pepper.
- Cook for 8 to 10 minutes, stirring occasionally, until no pink remains.
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Ready when: Turkey is opaque, with no pink, and some bits are lightly browned on the bottom of the pot.
Tip: Let the turkey sit undisturbed for 1 to 2 minutes at a time so it browns rather than steams.
3
Toast aromatics and spices
- Reduce the heat to medium.
- Add the garlic, chili powder, cumin, smoked paprika, oregano, and chipotle if using.
- Stir constantly for 1 minute, then add the tomato paste and stir for another 1 to 2 minutes, scraping the bottom of the pot.
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Ready when: The mixture smells intensely fragrant, and the tomato paste darkens to a brick red.
Tip: If the spices begin to stick or smell scorched, add a splash of the broth right away.
4
Add the liquids
- Pour in the crushed tomatoes, diced tomatoes with their juice, and chicken broth.
- Stir well, scraping up any browned bits from the bottom of the pot.
- Raise the heat to high and bring to a bubbling simmer, about 3 minutes.
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Ready when: Small bubbles break steadily across the surface of the chili.
5
Simmer the chili
- Stir in the drained black beans.
- Reduce the heat to low so the chili barely bubbles, and partially cover the pot with the lid slightly ajar.
- Simmer for 30 minutes, stirring every 8 to 10 minutes and scraping the bottom.
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Ready when: The chili is thick enough that a spoon dragged across the bottom leaves a trail that closes slowly, and the oil on top is deep red.
Tip: If it's getting too thick, stir in ¼ cup (60 ml) water or broth at a time.
6
Finish and season
- Turn off the heat.
- Stir in the lime juice, then taste and add more salt, a pinch at a time, if needed.
- If you like, confirm with an instant-read thermometer that the chili is at least 165°F (74°C).
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Ready when: The flavor tastes bright and balanced, not flat; the chili is piping hot throughout.
Tip: Add lime juice off the heat so its brightness is not cooked away.
7
Rest and serve
- Let the chili rest, covered, for 5 minutes so it thickens slightly.
- Ladle into bowls and top with shredded cheddar and chopped cilantro if you like.
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Ready when: The chili holds its shape on a spoon and has stopped bubbling.

Good to know

Tips

Brown the turkey well; this is where much of the chili's savory depth comes from.
Toasting the spices in the pot for a minute before adding liquid makes them taste fuller and less raw.
Chili thickens as it cools, so loosen it with a splash of broth when reheating.
Taste for salt at the end; canned tomatoes and broth vary a lot in sodium.

Make ahead

Chili tastes better the next day. Make it up to 3 days ahead, cool completely, and refrigerate in an airtight container. Reheat gently on the stove and add a splash of broth or water to loosen if needed.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in freezer-safe containers; thaw overnight in the fridge. Reheat on the stovetop over medium-low heat, stirring often, until steaming hot (165°F / 74°C), adding a splash of broth if thick.

Substitutions

93% lean ground turkey → ground chicken or lean ground beef. Use the same weight; beef may release more fat, so drain excess if more than 2 tablespoons pools.
black beans → kidney or pinto beans. Use the same amount, drained and rinsed.
low-sodium chicken broth → vegetable broth or water. If using water, add an extra ¼ teaspoon salt at the end.
fresh lime juice → apple cider vinegar. Use 1 teaspoon in place of the lime juice.