Turkey Chili

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

How To Make Turkey Chili

INGREDIENTS

• Red Onion: The more sharp, sweet flavor of red onion works best in a recipe like turkey chili where there are already many bold flavors. This will help the onion cut through a little bit more, not to mention, red onions tend to take on a nice jammy consistency when cooked which works perfectly in this recipe.
• Bell Pepper: Despite their different colors, green, yellow, orange, and red bell peppers are all actually the same pepper, just at different stages of ripeness and maturity. Green bell peppers are the youngest, least ripe of the bunch and as such are more vegetal and bitter, while red are the ripest and the sweetest. Really, it's your preference here, though I think red bell peppers, with their sweetness, pair the best.
• Jalapeño: If you are someone who doesn’t like spice, feel free to omit the jalapeño here, though as we’re removing the seeds and only using one, it really won’t make the whole chili spicy. There will just be that hint of spice that keeps you wanting to eat more.
• Tomato Paste: Cooking the tomato paste until it darkens to a brick red is vital to bring out the most of the flavor. This will give the paste a stronger tomato flavor and a bit more sweetness as well.
• Ground Turkey: It's turkey chili. That makes this the star. When you are looking for a nice, hearty chili, but want to keep it a little bit healthier, turkey is the perfect choice. Ground turkey is the healthiest ground meat option and has just as much flavor in this chili as a traditional beef chili. Don’t believe me? You will after trying it!
• Seasonings: I’m using a pretty traditional mix of chili seasonings here with salt, chili powder, cumin, oregano, cayenne pepper, and black pepper and adding in a kick of coriander and ground mustard for some extra depth that plays so well with the leaner, lighter flavor of turkey. I’m also adding in a bouillon of your choice to create even more flavor. Chili is one of those dishes that needs seasoning, and takes on most of its flavor from the seasoning.
• Lager: Adding beer to the sautéed veggies and seasoning helps to deglaze the pan which gets all of those delicious browned bits reincorporated into the chili. Otherwise, that extra, cooked in flavor, just gets lost. Most of the alcohol and bitterness of beer will get cooked out while making this chili, leaving behind just that sweet malty flavor.
• Black Beans & Kidney Beans: It is my personal opinion that no chili is complete without beans. Using a mix of black beans and kidney beans adds extra meaty flavor and bite to this chili, making it a perfectly hearty bowl to end the evening.
• Fire-Roasted Tomatoes: Canned tomatoes add to the tomato paste in bringing that classic tomato flavor to the chili. They also add in much needed moisture to keep the turkey juicy and flavorful.

STEP-BY-STEP INSTRUCTIONS

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.

Recipe Tips

• The key for the best turkey chili is to develop flavor slowly. Build the spices and let the chili simmer for a long time. Don’t be shy with tasting and adding more spices or salt throughout. As it simmers, the chili will thicken and become more and more flavorful. If it starts to get too thick, you can add just a little bit of water, about ½ cup, and cover it with a lid as it continues to simmer.

What To Serve With Turkey Chili

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.

Storage

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.