Turkey Chili
Updated Nov. 9, 2023
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1tablespoon olive oil
- 2pounds ground turkey, white and dark meat combined
- 2cups coarsely chopped onions
- 2tablespoons chopped garlic
- 1large sweet red pepper, cored, deveined and coarsely chopped
- 1cup chopped celery
- 1jalapeño, cored, deveined and finely chopped
- 1tablespoon fresh oregano, chopped, or 1 tablespoon dried
- 2bay leaves
- 3tablespoons chili powder
- 2teaspoons ground cumin
- 3cups canned diced tomatoes
- 2cups chicken broth, fresh or canned
- Salt and black pepper
- 2(15-ounce) cans red kidney beans, drained
- 2cups shredded Cheddar
- 1cup sour cream (optional)
- Sliced lime, for garnish (optional)
Preparation
- Step 1
Heat the oil over high in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
- Step 2
Add the onions, garlic, sweet pepper, celery, jalapeño, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
- Step 3
Add the tomatoes, chicken broth, salt and pepper to taste. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
- Step 4
Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with Cheddar, and sour cream and lime wedges, if desired.
Private Notes
Cooking Notes
Is this recipe referring to cooked turkey, as in thanksgiving leftovers? Or ground turkey?
I saute the onions, then garlic, then celery and pepper before adding the turkey, and use a bottle of beer instead of the stock.
Added my Chili Friends:
1/4 tsp. Espresso powder (or cocoa powder)
1/2 tsp: coriander, Chipotle powder, cinnamon
1 heaping Tbs. Brown sugar
I'm a fan of celery, provides wonderful flavor...include the small stalks with leaves.
To thicken, don't drain the beans. Delete 1 cup of stock. It not only thickens beautifully, but is also more nutritious! May I suggest that if you use RoTel instead of canned diced tomatoes, you can omit the jalapeño, seeding and chopping. (I didn't do that this time, but I don't always have jalapeños in the house). Loved this recipe...more importantly, my 22 year old grandson...who is trying to eat healthier...loved it too!
This tip from another reader (Irene) makes the chili work. It deepens the flavor of an otherwise bland chili. 1/4 tsp. cocoa powder 1/2 tsp: coriander, Ancho chili powder, cinnamon 1 heaping Tbs. Brown sugar I also added 1 carrot and only 1 cup of broth and Cannellini beans. Also, Sautéed veggies first.
This is a staple in our house. We add a sweet potato or carrot to lighten the acidity of the tomatoes, and sometimes I add a little cinnamon as well cumin to deepen the flavor.
Best of all, though, are the condiments we put on top: Avocados, fresh cilantro, red onion and of course lots of lime.
Delicious, just a few adjustments. Saute onion, garlic, fresh veggies and spices before adding to meat - really opens the flavor. I used ground beef and pork in lieu of turkey simply because I didn't have turkey - probably gave a more robust flavor. I cut the amount of broth in half - which turned out to be the right amount for serving the chili immediately but when serving as leftovers a little more broth is required.
Next time I would reverse the order a bit. I'd cook onions, celery, pepper until soft, then add spices and garlic for a minute, THEN add turkey, then continue on. Otherwise the onions don't cook get as much flavor and the texture is not as good, nor do the spices get a little pre-cook to bloom their flavors. I also used fire-roasted tomatoes and some tomato, paste, added a bit of coriander, cinnamon and cocoa powder.
If you find it too watery, add about 2-3 tablespoons of masa flour or cornmeal. The addition will thicken the entire pot in about 5 min
I should have read the comments about one cup of stock. Using two cups of stock made the chili too watery.
We like this chili recipe, but it definitely takes me longer than half an hour to make! One cup of broth (I use chicken) is all you need; otherwise it's too watery. I sauté the vegetables in olive oil before browning the turkey. As others suggested, I also add 1 or 2 chopped carrots, which adds sweetness naturally. We like cannellini or black beans better than kidney beans. This recipe makes a LOT of chili. For our family of 3, we can eat this for several nights the week I make it.
Loved this. Took many suggestions. Sautéed veggies and spices separately to bloom. Replaced red pepper with a poblano. Replaced a cup of Broth with a nice IPA. Added about 3tbs Tomato paste. Doubled garlic. Replaced half the cumin with Cinnamon. Used 1lb ground turkey and 1 lb hot turkey sausage. Will make again.
So, in effect, you did not follow this recipe!
Very good. I used all white meat turkey, which means it was pretty lean tasting. Next time I would use some dark meat turkey and I would cook the onions first until golden and caramelized in order to develop more flavor. I also might add a touch of tomato paste. I did halve the chicken broth and would do that again. I will make this regularly - healthy and easy!
Use 1 cup of stock, not 2.
Swap out all chili powder with own chili mix.
Did anyone make this in a crockpot? I guess just follow the first couple steps then chuck it all together in the crockpot for a couple hours on low? Any ideas would be helpful, I’m a novice :)
I had only 1/2 lb. of turkey so adjusted accordingly and altered based on what I had: cannellini beans, sweet orange pepper, beer instead of broth, full TBSP of chili powder because I had no jalapeno. Also added a spoon of cocoa powder and brown sugar. Very yummy.
Makes a brothy and chunky chili, I enjoyed this texture. Added the popular spice recommendations from the comments and did not drain the beans. I also salt at each step-- sauteing meat, sauteing veggies, and adding liquid-- to make sure all of the flavors shine. Great with a side of restaurant style tortilla chips.
Listened to other reviews and did the veggies first with the seasonings (and I added a bit of espresso powder and coriander) before adding the ground turkey so that the onions got a bit more flavor and the seasonings bloomed more. Turned out fantastic!
I just won a chili cookoff using this recipe! As is, but I think I will eliminate 1/2 cup of broth next time.
Made this with veggie “plant” meat (“Impossible Ground Beef”). No one knew the difference and it was a serious family crowd pleaser, with everyone going back for seconds.
Subbed Impossible Beef for turkey, swapped the chicken stock for beer. Added the suggested extra spices. Unintentionally vegan, unbelievably good.
For vegans or WFPB diet experimenters, crumbled tempeh or reconstituted TVP swap seamlessly for the turkey in this delicious, foolproof chili recipe.
Use one pound of meat instead of two. Fire roasted diced tomatoes instead of plain. Use all the bean water. Use a cup or so of beer instead of broth. Add a few tablespoons of tomato paste. Add whatever other veggies you have - carrots, mushrooms, corn, etc. Build flavors: start with onions then add garlic then veggies then meat then spices. Finally add wet ingredients once the rest has cooked down/browned. Add beer near the end so you can gauge how much liquid to add (drink the rest!).
I have made this turkey chili exactly as written dozens of times and it NEVER disappoints. I frequently have it for breakfast! My favorite modification is to use fire roasted tomatoes and about 1/2 t each of liquid smoke, smoked paprika, and ancho chili pepper. I also like adding diced carrots and red bell peppers. Sometimes I will add a scant cup of rice just before letting the pot gently simmer for 20-30 min. Even so, I frequently return to the base recipe. It’s that good!
Excellent!!!!! Cooked up Rancho Gordo Vaquero beans vs canned. Followed previous posters input and used 1 can RoTel plus crushed tomatoes, and upped garlic, added a bit of coco, corn during last 30 min when rewarming beans, and decreased stock to 1 cup. Also browned ground turkey first, then removed from pan, and sautéed all veg (happened to have a sweet potato on hand so threw that in!) makes A LOT
Use just 1 lb ground turkey, one small can of diced tomatoes, 1-2 cans cannellini beans, and broth of approx. one cup to your liking, Make a spice blend using everything listed in recipe, plus: 1 Heaping Tb of brown sugar 1/4 cocoa 1/8 espresso powder 1/2 tsp coriander 1/2 tsp cinnamon Sauté onions, then other veggies, add in garlic, tomato paste, and gochujang. Add large diced carrots, red pepper, and celery. Add garlic for a minute. Add a little tomato paste and gochujang
Less than 2 T of chili power 2 is too spicy
Quick and easy to make and very yummy! I removed the chicken stock but added all the (fire roasted) tomato juice and only half drained the beans. I also added the entire jalapeño and some Trader Joe’s bbq coffee rub. Def would be better with some sour cream and corn bread on the side and might try adding brown sugar next time to deepen the flavor a bit.
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