Turkey Chili
I made my first pot of turkey chili on a very grey Sunday afternoon when I had decided to be practical about dinner: ground turkey instead of beef, I told myself, as I stood in the supermarket being responsible. And then I came home and spent the next hour building something so deeply spiced and satisfying that the turkey felt like the least important decision I had made all day. The red bell pepper is non-negotiable, in my opinion: it gives the chili a sweetness that balances the heat in a way the green pepper alone cannot quite manage, and the smoked paprika gives the whole pot a depth that makes people ask what the secret is, and I am always happy to tell them. Chili is almost always better the next day once the flavors have had time to settle and get to know each other, and I rarely manage to save any for the next day, but I admire anyone who does.
Turkey Chili
Turkey chili is what I make when I want a big pot of something comforting and have told myself I am being sensible about it. The turkey is the sensible part. Everything that goes on top, the sour cream, the cheese, the extra handful of tortilla chips, that part I leave out of the conversation. This is a deep, slow-cooked chili with proper smoky heat, and it is very good.
Ingredients
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 lb ground turkey
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper, or more to taste
1 can (14 oz) diced tomatoes
1 can (14 oz) crushed tomatoes
1 can (14 oz) kidney beans, drained and rinsed
1 can (14 oz) black beans, drained and rinsed
1 cup chicken stock
Salt and black pepper to taste
To serve
Sour cream
Shredded cheddar cheese
Sliced spring onions
Tortilla chips
Fresh cilantro
Instructions
Heat the olive oil in a large heavy pot over medium heat. Add the onion and cook, stirring occasionally, for about 6 minutes until softened and beginning to turn golden at the edges. Add the garlic and both bell peppers and cook for another 3 minutes.
Add the ground turkey, breaking it up with a wooden spoon, and cook until no pink remains, about 6 minutes. Do not rush this step. Let it get some color.
Add the chili powder, cumin, smoked paprika, oregano, and cayenne. Stir to coat everything and let the spices cook for 1 minute, this wakes them up and the kitchen will smell wonderful.
Pour in the diced tomatoes, crushed tomatoes, both cans of beans, and the chicken stock. Stir well, bring to a simmer, then reduce the heat to low. Cover partially and cook for 35 to 40 minutes, stirring every so often, until the chili has thickened and the flavors have come together properly.
Taste and adjust the seasoning, more salt, more cayenne, whatever it needs. Ladle into bowls and add the toppings. I recommend all of them.
Hi, I'm Sarina!
I'm passionate about food, photography, and food styling. I want to share my unique perspective with you. Have a look around at my recipes and blog
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