Easy Turkey Chili
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
10
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Calories
211 kcal
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Course
Main Course
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Cuisine
American
Easy Turkey Chili
Description
Easy Turkey Chili starts by browning a lean combination of ground turkey with chicken bouillon to build savory depth. A blend of spices such as chipotle, ancho, pasilla chili powders, cumin, coriander, oregano, smoked paprika, and garlic powder layers smoky and earthy heat. Tomato paste and fresh vegetables including onions, poblano peppers, and Roma tomatoes add sweetness and texture while simmering with crushed tomatoes and either dark beer, red wine, or water creates a rich sauce.
After simmering uncovered to meld the flavors and thicken the chili, kidney beans are added and cooked to heat through and soft consistency. The chili’s texture is thick and hearty but can be thinned with water if desired. Brown sugar enhances the natural sweetness balancing the spices.
This chili is substantial enough for a main dish and can be served with toppings like cheese, sour cream, or fresh herbs. It also stores well and can be made ahead for convenience.
To store, cool to room temperature and refrigerate in airtight containers for 3-4 days, or freeze up to 3 months. Reheat gently on the stovetop or microwave, adding water if it thickens further. Making it ahead and portioning simplifies meal planning and maintains flavor integrity.
Ingredients
- 2 pounds ground turkey preferably a combination of light and dark meat, lean
- 1 red kidney beans 40.5-oz can, drained and rinsed
- 2 tablespoons chicken bouillon adjust to taste, Knorr brand or 1¾ to 2 tsp kosher salt
- 2 tablespoons olive oil
- 1 yellow onion minced, large, or 2 small
- 1 poblano pepper minced, or bell pepper
- 5 Roma tomatoes chopped, optional
- 6 cloves garlic , minced
- crushed tomatoes 28 oz can
- ¼ cup tomato paste
- 1 tablespoon ancho chili powder (use less if you prefer a milder chili)
- 1 tablespoon pasilla chili powder or ground ancho chili
- 1 tablespoon chipotle chili powder (use less if you prefer a milder chili)
- 1 tablespoon cumin ground
- 1 tablespoon ground coriander
- 1 teaspoon oregano dried
- 1 teaspoon paprika smoked or regular
- 1 tablespoon brown sugar or substitute with molasses or honey
- ¼ teaspoon black pepper ground
- ¼ teaspoon chile de arbol or ½ teaspoon red pepper flakes
- ¼ teaspoon granulated garlic
- beer 12 oz dark Mexican beer such as Dos Equis, or 1 cup red wine Malbec, or substitute 1 cup water
- 2 tablespoons masa harina optional, such as Maseca brand
- 1 tablespoon lime juice fresh
- kosher salt , to taste
Instructions
- Place a large pot on the stovetop and add the olive oil. Preheat the oil over medium-high heat. Add in the ground turkey and chicken bouillon and cook the turkey until it’s well browned, stirring and breaking up until no longer pink, about 5 to 7 minutes.
- Lower the heat to medium, add chipotle powder, oregano, coriander, cinnamon, ancho chili powder, smoked paprika, ground cumin, and garlic powder, and cook frequently stirring for 2 minutes. Stir in the tomato paste and cook, stirring for 2 minutes.
- Add the yellow onion, poblano, and fresh tomatoes to the pot and cook them until they’re tender about 10 minutes. Next, add the crushed tomatoes, beer, and brown sugar and bring to a boil, then reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally. Add the beans and bring back to a simmer, stirring constantly, and cook for 20 minutes.
- If your mixture becomes thicker than you prefer, you can add the water gradually until the chili reaches your desired consistency. If it’s too thin, continue simmering until it reaches your desired thickness. While the chili is simmering, prepare your toppings and anything you are serving alongside your chili.
- Once your chili has reached the desired consistency, add the lime juice, taste the chili, and adjust the seasonings as needed. Add kosher salt and pepper to your preference. Ladle the chili into bowls and enjoy.
Notes
- Cool turkey chili completely before storing it in airtight containers to preserve freshness.
- Reheat smaller portions in the microwave, stirring frequently; use the stovetop for larger quantities and add water if consistency is too thick.
- Freeze portions in airtight containers for up to 3 months; defrost overnight in the refrigerator before reheating.
- Making chili in advance enhances flavor and simplifies meal preparation.
User Reviews
Overall Rating
5
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