Turkey Chili Recipe
This flavorful turkey chili recipe has juicy ground turkey, hearty beans, and veggies simmered with cozy herbs and spices. It's perfect for weeknights or game days!
Servings: 6 to 8 servings
Equipment
Ingredients
- 2 teaspoons olive oil
- 1 cup yellow onion chopped
- 1½ pounds ground turkey
- 3 cloves garlic minced
- 1 tablespoon Worcestershire Sauce
- 1½ tablespoons chili powder
- ¼ teaspoon cayenne pepper
- 1½ teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 2 tablespoons tomato paste
- 2 cups low sodium chicken broth
- 28 ounce can of diced tomatoes or crushed tomatoes
- 15 ounce can of kidney beans rinsed and drained
- 15 ounce can of pinto beans rinsed and drained
- 15 ounce can of sweet corn rinsed and drained
- For topping: shredded cheddar cheese, sliced avocado, tortilla chips, fresh jalapeños, sour cream or plain Greek yogurt, spring onion, fresh cilantro, etc.
Instructions
- In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat.
- Add the chopped onion to the pot. Sauté, stirring occasionally, until the onion turns translucent and becomes tender, about 5 minutes, developing an aromatic sweetness base for the chili.
- Add the ground turkey to the pot. Cook, breaking up the meat with a wooden spoon, until it is evenly browned. Ensure the turkey is fully cooked through, with no pink remaining. This process should take around 7-8 minutes.
- Stir in the minced garlic and cook for 20 seconds or until fragrant.
- Add Worcestershire sauce, chili powder, cayenne pepper, ground cumin, dried oregano, salt, and black pepper. Mix thoroughly to ensure the spices are evenly distributed and the meat is well-coated. Cook for an additional 1-2 minutes to allow the spices to intensify.
- Stir in the tomato paste, ensuring it blends well with the meat and spices. Cook the mixture for 1-2 minutes. This step adds depth of flavor and a slight caramelization to the chili.
- Pour in the chicken broth and add the diced or crushed tomatoes. Stir the mixture to combine all ingredients. The liquid will deglaze the pot, lifting any flavorful bits stuck to the bottom.
- Add the rinsed and drained kidney beans, pinto beans, and sweet corn. Stir gently to distribute these ingredients evenly throughout the chili.
- Bring the chili to a boil. Once boiling, reduce the heat to a low simmer. Cover the pot and allow the chili to cook slowly for 30-40 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Taste the chili and adjust the seasoning as necessary. Add more salt, pepper, or chili powder to suit your preference.
- Ladle the chili into bowls. Garnish with an assortment of toppings such as shredded cheddar cheese, sliced avocado, tortilla chips, fresh jalapeños, sour cream or plain Greek yogurt, sliced spring onion, and fresh cilantro. These additions will complement the chili, adding layers of flavor.
Notes
- If you prefer a thicker chili, you can let the chili simmer uncovered for the last 10-15 minutes of cooking to reduce the liquid. If you prefer it thinner, add a bit more chicken broth or water during cooking.
- Using ground turkey keeps this chili lighter than traditional beef chili, while still providing a great source of lean protein. You can also substitute ground chicken for a similar result.
- This turkey chili tastes even better the next day as the flavors have more time to meld together. It stores well in the refrigerator for up to 3 days, or you can freeze it for up to 3 months.
- To make this recipe vegetarian, simply omit the turkey and add more beans or meat substitutes like plant-based ground meat.
Nutrition
Calories: 386kcal | Carbohydrates: 49g | Protein: 40g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 951mg | Potassium: 1363mg | Fiber: 12g | Sugar: 11g | Vitamin A: 1094IU | Vitamin C: 21mg | Calcium: 135mg | Iron: 6mg
