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Spicy Turkey Chili

This turkey chili is prepared using sautéing and simmering methods, utilizing lean ground turkey as the main protein. The dish features a hearty, thick texture with a reddish-brown appearance, enriched by smoky chipotle and bold spices that create a complex, flavorful stew.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground turkey preferably 93% lean
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz can, with juice
  • 1 can kidney beans 15 oz can, drained and rinsed
  • 2 tbsp chili powder adjust to taste
  • 1 tsp smoked paprika adds depth
  • 1/2 tsp chipotle powder for smoky heat
  • 1 cup chicken broth or beef broth
  • 2 tbsp olive oil for sautéing
  • to taste Salt and pepper for seasoning

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon
  • Chef's knife
  • Cutting board

Method
 

  1. Heat the olive oil in a large skillet or Dutch oven over medium heat until shimmering.
  2. Add the chopped onion and sauté for about 3-4 minutes, stirring frequently, until it becomes translucent and fragrant.
  3. Add the minced garlic to the pan and cook for an additional 30 seconds, until it releases a rich aroma, being careful not to burn it.
  4. Increase the heat to medium-high and add the ground turkey, breaking it apart with the spoon as it browns and loses its pink color, about 5-7 minutes.
  5. Sprinkle in the chili powder, smoked paprika, and chipotle powder, stirring well to coat the meat evenly with the spices, letting the mixture toast slightly for about 1 minute.
  6. Pour in the diced tomatoes along with their juice and the chicken broth, stirring to combine all ingredients and scraping up any browned bits from the bottom.
  7. Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pot. Let it simmer for 20-25 minutes to allow flavors to meld and the chili to thicken.
  8. Add the drained kidney beans to the chili, stirring to incorporate evenly, and cook uncovered for another 5 minutes until heated through.
  9. Taste the chili and season with salt and pepper as needed, adjusting spice levels if desired.
  10. Serve the chili hot, garnished with your favorite toppings like shredded cheese, sour cream, or chopped cilantro if desired.

Notes

For extra smoky flavor, add a dash of liquid smoke or smoked salt. This chili can be refrigerated for up to 3 days or frozen for longer storage.