Turkey Chili

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This crowd-pleasing turkey chili strikes the perfect balance between lean and luxurious, featuring a symphony of fresh chilis that create an irresistible depth of flavor and a satisfyingly chunky texture that'll make you forget all about and crave turkey.

Course Main

Cuisine American

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings servings

Calories 289kcal

Author Justin McChesney-Wachs

Ingredients

1 3/4 lbs ground turkey
2 tbsp butter or olive oil
5 to 7 fresh chili peppers (a variety such as Habanero, serrano, Anaheim and jalapeno peppers. Seeds removed and chopped into ½" pieces)
2 red bell peppers
1 medium yellow onion (diced)
6 oz can tomato paste
14.5 oz can of diced tomatoes
15 oz can kidney or pinto beans (drained)
1 cup chicken stock
3 tablespoons Worcestershire sauce
2 tablespoons dark chili powder
1 tablespoon ground cumin
½ teaspoon cayenne pepper (optional for extra heat)
2 tsp sugar
1 tbsp kosher salt
1 tsp black pepper

Instructions

In a 4 quart or larger dutch oven or pot, heat 2 tablespoons of butter or olive oil over medium-high heat. Add the diced onion and a pinch of salt. Stir and cook until they just start to soften, 3 to 4 minutes.
Add the ground turkey. Season with salt and stir to break it apart, stirring frequently until just cooked through, about 5 minutes.
Add the diced peppers and cook for about 1 minute.
Stir in the tomato paste and cook for 1 minute, then add the canned tomatoes, beans, chicken stock and Worcestershire sauce, along with the remaining spices and sugar. Stir to combine completely.
Bring to a simmer, then cover and continue to simmer over low heat for a minimum 1 hour and up to 3 hours, stirring occasionally.
Taste test and adjust seasoning as needed. Just remember that the flavor will change once toppings are added, which will help balance out the heat. Add some acid (lemon or lime juice) if you need to tone down the heat.
Serve with your favorite toppings.

Notes

Adjust varieties and quantities of fresh chilis based on heat preference. *Use gloves when handling peppers.
Adjustable heat - use less hot peppers and less chili powder to keep the heat level down. If your chili is too spicy, add some acid such as lime or lemon juice to help tone it down.
Adjust consistency - If the chili is too thick, add some chicken stock 1/4 cup at a time. If the consistency is too loose, continue to simmer with the lid off until the desired consistency is reached.
Since the ground turkey is so lean, be careful not to overcook it when searing since it will be simmering for a long time.

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