The Best Turkey Chili
User Reviews
5
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Prep Time
30 mins
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Cook Time
8 hrs
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Total Time
8 hrs 30 mins
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Servings
14 servings
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Course
Main Course, Dinner
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Cuisine
American, International
The Best Turkey Chili
Description
This turkey chili starts by cooking ground turkey until browned, then sautéing vegetables including celery, carrots, onion, and bell peppers. Spices such as chili powder, cumin, and cayenne add heat and complexity. Tomato paste is incorporated into the meat mixture to deepen flavor before the combination is transferred to a slow cooker along with tomatoes, kidney, pinto, and black beans, vegetable broth, and corn.
Slow cooking for eight hours melds the flavors and softens the vegetables thoroughly. Adding fresh lime juice just before serving lifts the dish with citrus brightness. The chili balances the hearty texture of beans and turkey with the freshness of lime and slight heat from jalapeño and spices.
This chili can also be prepared on the stovetop in a Dutch oven by following the same early steps and simmering the mixture slowly. Garnishing with sour cream, cheese, or cilantro adds creaminess and herbaceous notes to the dish.
Ingredients
- 1 pound ground turkey lean
- 2 tablespoons olive oil
- 1/2 cup celery finely chopped
- 2 carrot diced
- 1 large yellow onion diced
- 1 red bell pepper seeds and ribs removed, diced
- 1 jalapeno pepper seeds and ribs removed, minced
- 3 to 4 cloves garlic minced
- 2 tablespoons chili powder
- 2 teaspoons light brown sugar optional but recommend
- 1 and 1/2 teaspoons cumin ground
- 1 teaspoon Italian seasoning
- 1/2 to 3/4 teaspoon salt
- 1/2 teaspoon black pepper fresh ground
- 1/2 teaspoon cayenne pepper
- 4 Tablespoons tomato paste
- 1 ounce can crushed tomatoes if using diced tomatoes, don't drain, or diced tomatoes in tomato juice
- 3 ounce cans Kidney Beans rinsed and drained
- 3 ounce cans pinto beans
- 3 ounce cans black beans
- 1 and 1/4 cups vegetable broth
- 1 cup corn frozen
- 1/4 cup lime juice fresh
Instructions
- Heat a large skillet over medium-high heat. Add in the ground turkey and cook for 8 to 10 minutes, or until no longer pink, breaking the meat up into large chunks as it cooks.
- Add in the olive oil, celery, carrot, onion, bell pepper, and jalapeño pepper; cook for another 5 minutes, or until softened.
- Add in the garlic, chili powder, cumin, Italian seasoning, salt, black pepper, cayenne pepper, and tomato paste and cook for 2 more minutes, stirring the tomato paste into the meat mixture.
- Transfer mixture into a 5-qt (or larger) slow cooker. Stir in the tomatoes, kidney beans, pinto beans, vegetable broth, and corn mixing well to combine.
- Cover and cook on low for 8 hours. Stir in the lime juice right before serving! Garnish with cilantro, sour cream, and cheese, if desired. Serve warm, with extra lime wedges.
To Make in a Dutch-Oven (Stovetop)
- Cook as directed above, up to step 4. Instead of transferring to a slow cooker, keep the dutch-oven or soup pot on the stove.
- Add the tomatoes, beans, and broth and bring to a boil over medium-high heat. Then reduce to a simmer and cook for an hour, stirring occasionally.
- Stir in the corn and lime juice, and simmer for another 20 minutes. If the chili appears to be getting too thick, add a little more broth or water as needed.
User Reviews
Overall Rating
5
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