Turkey Chili
Ground turkey brings a lighter texture than beef, but it needs help building depth — toast the chili powder and cumin in the pot before adding liquid, and don't skip the tomato paste, which adds the umami backbone that turkey lacks on its own. A long, slow simmer rewards you. Serve this with Skillet Cornbread and Creamy Mashed Potatoes.
Dinner • 45 min
Servings:6 servings
Ingredients
- 2 tablespoons neutral oil (canola or vegetable)
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 pound ground turkey (93% lean)
- Kosher salt and freshly ground black pepper
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups low-sodium chicken stock or beer
- 1 tablespoon tomato paste
- Shredded cheddar, sour cream, sliced jalapeños, and tortilla chips, for serving
Steps
- Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion and bell pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 30 seconds.
- Add ground turkey, 1 teaspoon salt, and several grinds of black pepper. Break up the meat with a wooden spoon and cook until no longer pink, about 5 minutes.
- Add chili powder, cumin, smoked paprika, and cayenne. Stir and cook until the spices are fragrant, about 1 minute.
- Add diced tomatoes with their juices, kidney beans, black beans, chicken stock, and tomato paste. Stir to combine. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, for 25–30 minutes until thickened to your liking.
- Taste and adjust salt. Serve with shredded cheddar, sour cream, jalapeños, and tortilla chips on the side.
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