Hearty Turkey Chili
This turkey chili is a comforting one-pot dish made with lean ground turkey, aromatic onions, garlic, and a rich tomato base, seasoned with chili powder and cumin. It features a thick, flavorful texture with tender beans and a smoky, savory depth, perfect for cozy weeknights or make-ahead meals.
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Calories: 350kcal
Servings: 4
Equipment
- Large, heavy-bottomed pot
- Measuring spoons & cups
- Knife Cutting board
Ingredients
- 1 tablespoon oil for sautéing
- 1 large onion diced
- 3 cloves garlic crushed or minced
- 1 pound ground turkey lean or mix for more flavor
- 1 can crushed tomatoes 14 oz can
- 2 tablespoons chili powder adjust to taste
- 1 teaspoon cumin ground
- 1 can kidney beans rinsed, 15 oz can
- 1/2 cup broth or water chicken broth for richer flavor
- to taste salt and pepper adjust at the end
Instructions
- Heat a tablespoon of oil in a large heavy-bottomed pot over medium heat until it shimmers and begins to gently crackle. Add the diced onions and cook, stirring occasionally, until they become translucent and sweet-smelling, about 5 minutes.
- Add the crushed garlic to the pot and cook for an additional minute, stirring constantly until fragrant—be careful not to let it burn, which can make it bitter.
- Push the veggies aside and crumble the ground turkey into the empty space. Increase the heat slightly and cook, breaking it apart with your spoon, until no pink remains and it starts to brown, about 7-8 minutes.
- Stir in the chili powder, cumin, and a pinch of salt and pepper. Cook for 1-2 minutes, allowing the spices to bloom and release their aroma, turning the mixture a deep reddish hue.
- Add the crushed tomatoes and broth, stirring to combine everything evenly. Bring the mixture to a gentle simmer, with small bubbles forming around the edges, at about 85°C (185°F).
- Reduce the heat to low, partially cover the pot, and let it simmer gently for 30-40 minutes, stirring occasionally. Your kitchen will fill with warm, smoky, tomato-rich aromas as the flavors meld.
- About 10 minutes before serving, stir in the rinsed kidney beans. Let them heat through and absorb the flavors, adding more broth if needed to loosen the chili if it thickens too much.
- Taste the chili and adjust seasoning with additional salt, pepper, or spices as needed. If it’s too watery, uncover and simmer until thickened; if too thick, stir in a splash of broth.
- Once the chili has thickened slightly and the flavors are well combined, ladle it into bowls. Garnish with your favorite toppings like cilantro, sour cream, or shredded cheese if desired. Serve hot and enjoy the comforting warmth of this flavorful dish.
Notes
For an extra smoky flavor, add a pinch of smoked paprika or chipotle powder. Leftover chili tastes even better the next day as flavors deepen. Feel free to customize with additional veggies or heat levels.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 28g | Fat: 8g | Saturated Fat: 1.5g | Cholesterol: 70mg | Sodium: 900mg | Potassium: 800mg | Sugar: 10g | Vitamin C: 20mg | Calcium: 50mg | Iron: 3mg