Quick and Easy Turkey Chili Recipe
This quick and easy turkey chili recipe combines lean ground turkey, tender beans, tomatoes, and warm spices in a rich, savory sauce. Chili powder, cumin, garlic, and smoked paprika give the dish a smoky, mildly spicy flavor. Everything cooks in one pot on the stovetop, making it a practical dinner
Ingredients
For the Turkey Chili
- 1 tablespoon olive oil
- 1 pound lean ground turkey thawed if previously frozen
- 1 medium yellow onion diced, approximately 1 cup (150 g)
- 1 medium red bell pepper seeded and diced, approximately 1 cup (150 g)
- 3 garlic cloves minced, approximately 1 tablespoon (9 g)
- 2 tablespoons chili powder mild American-style blend
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 can diced tomatoes undrained
- 1 can kidney beans drained and rinsed
- 1 can black beans drained and rinsed
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
Instructions
Method
- Dice the onion and red bell pepper into approximately ½-inch (1.3 cm) pieces. Mince the garlic, drain and rinse both cans of beans, and measure the seasonings. Keep the diced tomatoes and their juices together. Preparation takes approximately 10 minutes; evenly sized vegetables cook at a consistent rate.
- Heat the olive oil in a 5-quart (4.7 L) Dutch oven over medium heat. Add the diced onion and bell pepper. Cook for 5 minutes, stirring occasionally, until the onion looks translucent and the pepper begins to soften. Gentle heat draws out moisture without burning the vegetables.
- Increase the heat to medium-high and add the ground turkey. Break it into small pieces with a wooden spoon and cook for approximately 6 minutes, stirring occasionally. Allow brief contact with the hot pot to develop light golden-brown spots. Check that the turkey reaches 165°F (74°C) with an instant-read thermometer before proceeding.
- Reduce the heat to medium: Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant. The garlic should become aromatic without turning dark brown, which can make the chili taste bitter.
- Add the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Stir for 30 seconds, then add the tomato paste and cook for another 30 seconds. The mixture should become fragrant and turn a deeper red as the spices warm and the tomato paste develops flavor.
- Pour in the diced tomatoes with their juices and the chicken broth. Stir thoroughly, scraping the bottom of the pot to release the browned bits. Add the kidney beans and black beans. Increase the heat to medium-high and cook for approximately 2 minutes, or until the mixture begins bubbling. Stir to distribute the ingredients evenly.
- Reduce the heat to medium-low and simmer uncovered for 15 minutes, stirring every few minutes. Maintain small, steady bubbles rather than a vigorous boil. The chili is ready when the sauce looks thicker, the beans are heated through, and a spoon leaves a brief trail across the bottom of the pot before the sauce flows back.
- Remove the pot from the heat: Stir the chili and check its consistency. The sauce should coat the turkey and beans without appearing watery. Ladle into six serving bowls while hot.
Notes
Refrigerator: Transfer the cooked turkey chili into shallow, airtight containers and refrigerate promptly, within 2 hours of cooking. Store at 40°F (4°C) or below for 3 to 4 days. Cooling in shallow portions helps heat escape quickly and reduces the time food spends in the temperature danger zone. Freezer: Portion the cooled chili into freezer-safe containers or heavy-duty freezer bags, leaving space for expansion. Freeze at 0°F (-18°C) for up to 3 months for best flavor and texture. Thaw overnight in the refrigerator before reheating. Beans may soften slightly after freezing, but the sauce should retain its consistency.
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