More Chili Variations
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Wintertime means chili-time, and there is absolutely no reason why a turkey chili needs to be second to a more classic beef chili. This easy chili is full of warm spices and double the amount of beans for a thick, meaty chili that’s every bit as filling. Plus it’s more heart healthy, and a nice way to switch up the chili routine. Don’t worry though, this turkey chili still has all the classic tomato, spice, and heat that you expect from a nice warm bowl of chili, just with a little added freshness. Check it out!
What People Are Saying:
"Best chili I've ever had! I'm going to make it over and over again." - ale6276
Start off your chili by cooking the red onion and bell pepper in a large pot. This is a classic one pot dish, so we’re keeping all the flavor inside! Once both the onion and pepper have softened, add in the jalapeno and the garlic and continue to cook this mixture for another minute, until the dish becomes fragrant. At this point, add in the tomato paste and stir it in until it is mixed through the vegetables. It is very important to allow the tomato paste to cook for a few minutes until it darkens in color and you get that sweet smell, so you can be sure to get the most of the tomato flavor as possible from the paste.
It’s turkey time! Add in your turkey and be sure to break it up into small pieces so that it all cooks evenly, for about 7 minutes, until it is cooked through and no longer pink. At this point it is time to give the chili some flavor. Add in all of your seasonings and stir the turkey mixture to spread the seasonings evenly. Then add in the lager of your choice, making sure to scrape up all of the cooked-on brown bits on the bottom of the pan. While they may not look particularly appetizing, those browned bits are just extra flavor from all of the aromatics and seasonings. Deglazing them with the beer will mix them in and give your chili more flavor. Allow the mixture to simmer for a few minutes until the liquid is reduced about in half.
Then add in the canned tomatoes, both beans, and whichever bouillon you prefer. Mix them all in to combine all ingredients and let the chili come up to a boil. Once it reaches a boil, drop the heat so it comes down to a simmer and let the chili continue to cook for about 45 minutes, stirring occasionally, until you have reached your desired, thicker, chili consistency. Give your chili a taste and adjust the seasoning as desired.
Serve in individual bowls, add on your desired toppings, and enjoy.
The full list of ingredients and instructions can be found in the recipe below.
I honestly think the toppings are the best part of any chili. I like this one topped with lots of shredded cheddar and crushed saltines. Fritos or tortilla chips are always a good choice too. Avocado and sour cream add a nice creaminess that will tame the spice levels for those that don’t like things too spicy. Or take a note from Cincinnati chili and serve your chili over spaghetti.
Turkey chili is great for making ahead of time and having leftovers. If you aren’t planning on feeding a crowd, this chili can be stored in an airtight container for up to 1 week in the refrigerator. Most of the time, chili is often better a day or two after making it.
You can also freeze turkey chili in a freezer safe container for up to 1 month. Let it thaw in the refrigerator overnight and reheat on the stove or microwave.
extra-virgin olive oil
large red onion, finely chopped
bell pepper, seeds and ribs removed, finely chopped
jalapeño, seeded, finely chopped
cloves garlic, finely chopped
tomato paste
ground turkey
chili powder
kosher salt
ground cumin
ground coriander
dried oregano
ground mustard
cayenne pepper
Freshly ground black pepper
lager
(15-oz.) can fire-roasted tomatoes
(15-oz.) can black beans, drained
(15-oz.) can kidney beans, drained
chicken or beef bouillon
Shredded cheddar, sour cream, fresh cilantro, and/or saltines or Fritos, for serving
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