Award Winning Chili Recipe
User Reviews
4.2
Award Winning Chili Recipe
Description
The Award Winning Chili Recipe features equal parts ground turkey thighs and breasts cooked separately to brown, joined by sautéed onion, garlic, jalapeño, and green bell pepper. The combination of two types of kidney and white beans adds hearty texture, while diced tomatoes and tomato paste contribute a rich base. A rich aromatic mix of chili powder, cayenne, smoked paprika, cumin, oregano, brown sugar, and an unexpected teaspoon of cocoa powder rounds out the flavors with smoky, subtle sweetness and warmth.
Simmered low and slow for an hour, this chili thickens and melds the ingredients into a balanced dish that offers a satisfying texture and warmth without overwhelming spice. The final dish can be served with toppings such as shredded sharp cheddar cheese and sour cream, which add creaminess and help temper heat.
The recipe allows substitutions for ground beef or other meats and includes tips for adjusting spice levels and storing leftovers. It reheats well and is freezer-friendly, making it practical for batch cooking and enjoying over days.
Ingredients
- 1 lb ground turkey chicken thighs can be used instead, thighs
- 1 lb ground turkey chicken breast can be used instead, breast
- 2 cans (14 oz each can) diced tomatoes
- 1 can (14 oz) Kidney Beans
- 1 can (14 oz) White beans
- 6 oz tomato paste
- 32 oz chicken broth
- 1 large onion finely minced
- 1 jalapeno pepper chopped
- 1 green bell pepper chopped
- 8 cloves garlic finely minced
- 4 tablespoon chili powder
- 1 ½ teaspoon cayenne pepper
- 2 teaspoon smoked paprika
- 1 teaspoon cumin ground
- 2 teaspoon oregano dried
- 2 teaspoon brown sugar
- 2 teaspoon cocoa powder
- ½ teaspoon salt
- 4 tablespoon olive oil
- 2 cups sharp cheddar cheese shredded, for serving
- 8 tablespoon sour cream for serving
Instructions
- In a large Dutch Oven heat 2 tablespoon of olive oil. Add onion and sauté on a medium-high heat for 5 minutes. Stir in garlic and both types of peppers and cook over medium heat stirring occasionally for 10 minutes.
- In a medium sauté pan heat the remaining 2 tablespoons of olive oil and add ground turkey thighs and breast. Cook, stirring constantly and breaking up the big chunks with a fork until the liquid evaporates and meat is thoroughly cooked and slightly brown, about 7-10 minutes.
- Add cooked meat into a pot with an onion and pepper mixture.
- Pour in diced tomatoes and beans.
- Dilute tomato paste with 1 cup of chicken broth and add into a pot.
- Add chili powder, cayenne pepper, smoked paprika, oregano, cumin, brown sugar, cocoa powder, the remaining chicken broth and ½ teaspoon of salt.
- Give everything a good stir and bring Chili to a boil. Cover with a lid and reduce the heat to low. If the soup becomes too thick, add ½ cup of chicken broth.
- Simmer for 1 hour.
- Adjust the seasoning and serve immediately with shredded Cheddar cheese and a dollop of sour cream.
Notes
- Ground turkey can be replaced with ground beef, pork, venison, bison, or Italian sausage to vary flavor and texture.
- Beans may be swapped with black beans or navy beans if kidney or white beans are unavailable.
- Tomato paste can be substituted with tomato sauce (about 1½ cups) as an alternative base.
- Use any bell pepper variety, such as red or orange, according to preference.
- Adjust the cayenne pepper quantity to control chili heat; sour cream or creme fraiche can tone down spiciness when served.
- Cocoa powder adds a subtle depth and richness to the chili's flavor profile, enhancing the overall dish.
- Store leftovers in airtight containers in the refrigerator for 2-3 days or freeze for up to 2-3 months.
- Thaw frozen chili in the refrigerator overnight and reheat on the stovetop until simmering before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 13g | 4% |
| Protein | 34g | 68% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 104mg | 35% |
| Sodium | 1268mg | 53% |
| Potassium | 761mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 2373IU | 47% |
| Vitamin C | 21mg | 23% |
| Calcium | 268mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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