The Perfect Turkey Chili Recipe
Introduction
This perfect turkey chili is a flavorful and hearty meal that’s quick to prepare, making it ideal for busy weeknights. Packed with spices and fresh ingredients, it offers a satisfying twist on a classic favorite.
Ingredients
- 1 tablespoon olive oil
- 3 cups shredded cooked turkey
- 2 cups chopped onions
- 1 tablespoon garlic, minced
- 1 red bell pepper, deseeded and chopped
- 1 jalapeño, deseeded and chopped
- 1 teaspoon dried oregano
- 2 bay leaves
- 3 tablespoons chili powder
- 1 heaping tablespoon light brown sugar
- 2 teaspoons cumin
- 3 cups canned diced tomatoes
- 1 cup chicken broth
- Salt and pepper to taste
- 1 can kidney beans, rinsed and drained
- Sour cream and shredded cheese for serving (optional)
Instructions
- Step 1: Heat the olive oil over medium-high heat in a large pot. Add the onions, garlic, red bell pepper, jalapeño, dried oregano, bay leaves, light brown sugar, chili powder, and cumin. Cook for about five minutes, stirring occasionally, until the vegetables soften and the spices become fragrant.
- Step 2: Stir in the shredded cooked turkey, canned diced tomatoes, chicken broth, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for five minutes, allowing the flavors to meld together.
- Step 3: Add the rinsed and drained kidney beans to the pot. Continue cooking for another 10 minutes, stirring occasionally, until the chili thickens slightly and the beans are heated through.
- Step 4: Remove the bay leaves before serving. Serve the chili hot with a dollop of sour cream and a sprinkle of shredded cheese if desired.
Tips & Variations
- For a milder chili, remove the seeds from the jalapeño or substitute with a mild green pepper.
- Add a splash of lime juice or chopped fresh cilantro just before serving for a fresh burst of flavor.
- Use ground turkey instead of shredded for a different texture.
- Add corn or black beans for extra color and variety.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chili without cooked turkey?
Yes, you can use raw ground turkey instead. Brown it in the pot before adding the vegetables, then continue with the recipe as directed.
Is this recipe spicy?
The recipe has a moderate level of heat from the jalapeño and chili powder. You can adjust the spiciness by removing the seeds from the jalapeño or reducing the chili powder according to your preference.
PrintThe Perfect Turkey Chili Recipe
This Perfect Turkey Chili recipe is a hearty and flavorful dish made with shredded turkey, a medley of fresh vegetables, and a blend of aromatic spices. It’s a comforting and nutritious meal perfect for any day, with a balanced mix of protein and fiber-rich beans, simmered to meld all the delicious flavors together.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 3 cups shredded cooked turkey
- 2 cups chopped onions
- 1 tablespoon garlic, minced
- 1 red bell pepper, deseeded and chopped
- 1 jalapeño, deseeded and chopped
Spices and Seasonings
- 1 teaspoon dried oregano
- 2 bay leaves
- 3 tablespoons chili powder
- 1 heaping tablespoon light brown sugar
- 2 teaspoons cumin
Additional Ingredients
- 3 cups canned diced tomatoes
- 1 1/2 cups chicken broth
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 can (15 oz) kidney beans, drained and rinsed
Optional Garnishes
- Dollop of sour cream
- Shredded cheese
Instructions
- Sauté Vegetables and Spices: Heat the olive oil in a large pot over medium-high heat. Add the chopped onions, minced garlic, chopped celery (note: celery is mentioned in the instructions though not listed in ingredients, assume 1/2 cup), red bell pepper, jalapeño pepper, dried oregano, bay leaves, light brown sugar, chili powder, and cumin. Cook for five minutes, stirring frequently, until the vegetables are softened and the spices are fragrant.
- Add Turkey and Liquids: Stir in the shredded cooked turkey, canned diced tomatoes, chicken broth, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently.
- Simmer Chili: Allow the chili to simmer for five minutes, stirring occasionally. This helps the flavors to meld and the turkey to fully absorb the spices.
- Add Kidney Beans and Continue Cooking: Mix in the drained and rinsed kidney beans, then continue to cook the chili for another 10 minutes, stirring occasionally to prevent sticking and to ensure even cooking.
- Serve: Remove the bay leaves and serve the chili hot. Optionally, garnish with a dollop of sour cream and sprinkle with shredded cheese for added richness and creaminess.
Notes
- If you prefer a spicier chili, leave some seeds in the jalapeño or add a dash of cayenne pepper.
- You can substitute turkey with ground chicken or lean ground beef if desired.
- For a thicker chili, simmer longer uncovered or add a small amount of tomato paste.
- This chili is excellent when made a day ahead as flavors deepen overnight.
- Serve with cornbread or over rice for a complete meal.
Keywords: turkey chili, healthy turkey chili, easy chili recipe, stovetop chili, ground turkey chili, chili with beans
