Award Winning Chili Recipe

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4.2 from 345 votes

This Award Winning Chili Recipe uses a combination of ground turkey, tomatoes, kidney and white beans, and a blend of spices including chili powder, smoked paprika, and cocoa powder to create a hearty, savory stew. The texture is thick with tender chunks of meat and beans, balanced with a smoky and mildly spicy flavor profile. It simmers for an hour to develop depth and complexity.

Prep Time

15 mins

Cook Time

1 hr 20 mins

Total Time

1 hr 35 mins

Servings: 8

Calories: 414 kcal

Course: Soup

Cuisine: Tex-Mex

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 414

% 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.