A lighter yet equally hearty twist on the classic, this turkey chili brims with rich, spicy flavor and is perfect for everything from game days to cozy nights in.
When it’s chilly outside, whether on a game day or just a cozy evening in, what could be more welcoming than a big, bubbling pot of chili simmering on the stove? This turkey chili recipe, a gem adapted from The Complete One Pot Cookbook from America’s Test Kitchen, is my go-to for those cozy nights in when I’m looking for something lighter than my classic chili recipe. It’s not only rich and spicy but also brimming with fiber-rich kidney beans.
The recipe smartly tackles the challenge of lean ground turkey, which has a tendency to dry out, by employing a clever technique: sautéing a portion of the turkey first to build a base of flavor and then adding the rest later on, ensuring every spoonful has tender, juicy chunks of turkey. Serve this comforting chili with a side of cornbread (or cornbread muffins) and all the fixins—I promise, no one will miss the beef!
WHAT YOU’LL NEED TO MAKE TURKEY CHILI
- ONIONS, RED BELL PEPPER, GARLIC: These form the aromatic base of the chili, providing a foundation flavor.
- SPICES (CHILI POWDER, GROUND CUMIN, GROUND CORIANDER, RED PEPPER FLAKES, DRIED OREGANO, CAYENNE PEPPER): A crucial component for any chili, these spices create a complex smoky, earthy, spicy, and herbal flavor profile.
- 93% LEAN GROUND TURKEY: A healthier alternative to beef, ground turkey makes the chili lighter while still providing a hearty texture. Remember, 93% lean ground turkey, which includes both light and dark meat, is your best bet here (the leaner stuff will dry out and taste a bit bland).
- CANNED KIDNEY BEANS: Add substance and texture to the chili, as well as fiber and protein, making the dish more filling and nutritious.
- DICED TOMATOES AND CRUSHED TOMATOES: The combination of these tomatoes adds moisture, acidity, and a rich tomato flavor that forms the base of the chili’s sauce.
- CHICKEN BROTH: Used to adjust the consistency of the chili and add an additional layer of savory flavor.
Roughly chop the onions, bell pepper, and garlic and place in the bowl of a food processor fitted with the steel blade.
Pulse, scraping down the sides as necessary, until the vegetables are finely chopped. Do not over-process; the vegetables should not be puréed. (Alternatively, finely chop the onions, bell pepper, and garlic by hand.)
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped vegetables, chili powder, cumin, coriander, red pepper flakes, oregano, and cayenne pepper.
Cook, stirring often, until the vegetables are softened, about 10 minutes.
Add about 1-1/4 pounds of the turkey to the pot.
Increase the heat to medium-high, and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes.
Stir in the beans, diced tomatoes and their juice, crushed tomatoes, broth, and salt and bring to a simmer.
Reduce the heat to medium-low and cook, uncovered, until the chili has begun to thicken, about 1 hour.
Pat the remaining 3/4 pound turkey together into a ball, then pinch off teaspoon-size pieces of meat and stir into the chili.
Continue to simmer, stirring occasionally, until turkey is tender and chili is slightly thickened, about 40 minutes. (If the chili begins to stick to the bottom of the pot or looks too thick, stir in extra broth as needed.)
Taste and adjust seasoning, if necessary, and serve with your favorite chili toppings.
INGREDIENTS
- 2 medium yellow onions
- 1 red bell pepper
- 6 garlic cloves
- 2 tablespoons vegetable oil
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon red pepper flakes (add up to 1 teaspoon for a spicier chili)
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 2 pounds 93% lean ground turkey, divided (see note)
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (28-ounce) can diced tomatoes
- 1 (28-ounce) can crushed tomatoes
- 2 cups chicken broth, plus extra as needed
- 1¾ teaspoons salt
INSTRUCTIONS
- Roughly chop the onions, bell pepper, and garlic and place in the bowl of a food processor fitted with the steel blade. Pulse, scraping down the sides as necessary, until the vegetables are finely chopped. Do not over-process; the vegetables should not be puréed. (Alternatively, finely chop the onions, bell pepper, and garlic by hand.)
- Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped vegetables, chili powder, cumin, coriander, red pepper flakes, oregano, and cayenne pepper and cook, stirring often, until the vegetables are softened, about 10 minutes.
- Add about 1¼ pounds of the turkey, increase the heat to medium-high, and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes. Stir in the beans, diced tomatoes and their juice, crushed tomatoes, broth, and salt and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until the chili has begun to thicken, about 1 hour.
- Pat the remaining ¾ pound turkey together into a ball, then pinch off teaspoon-size pieces of meat and stir into the chili. Continue to simmer, stirring occasionally, until turkey is tender and chili is slightly thickened, about 40 minutes. (If the chili begins to stick to the bottom of the pot or looks too thick, stir in extra broth as needed.) Taste and adjust seasoning, if necessary, and serve.
- Note: Be sure to use 93% lean ground turkey, which is a combination of light and dark meat, rather than 99% lean ground turkey breast. (The 99% lean ground turkey breast will have a dry texture.)
- Make Ahead: Cool slightly, and then refrigerate uncovered until cold. Cover and refrigerate for up to 3 days.
