Ingredients

• 5 tablespoons water, divided
• 2 teaspoons table salt
• 1/2 teaspoon baking soda
• 2 pounds 93% lean ground turkey
• 2.5 ounces dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
• 0.5 ounce dried guajillo chiles, stemmed, seeded, and torn into 1-inch pieces
• 3 (6-inch) corn tortillas, torn into 1-inch pieces
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• 1 teaspoon ground coriander
• 1 teaspoon black pepper
• 1/4 cup vegetable oil
• 3 cups finely chopped onions (about 3 onions)
• 1 tablespoon minced garlic
• 1 tablespoon tomato paste
• 2 (15-ounce) cans red kidney beans, undrained
• 2 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1 tablespoon packed brown sugar

Stuff to Know Before Cooking

Use 93% lean ground turkey for the best texture and flavor—avoid 99% fat-free ground turkey breast.

Corn tortillas add depth and help thicken the chili.

Suggested garnishes include shredded cheese, sour cream, avocado, chopped onion, cilantro, and pickled or raw chopped jalapeños.

This chili pairs well with white rice.

Prep the Turkey First

In a small bowl, mix 3 tablespoons water, 1 teaspoon salt, and the baking soda. Place the ground turkey in a large bowl and break it into rough 1/2-inch pieces. Drizzle the mixture over the turkey and toss gently to combine. Set aside.

Toast and Prep the Chiles

In a Dutch oven over medium-high heat, toast the ancho and guajillo chiles, stirring frequently, until fragrant for 2 to 6 minutes. Transfer them to a food processor and let them cool.

Make the Chile Seasoning Blend

Add the tortillas, cumin, paprika, garlic powder, oregano, coriander, and black pepper to the food processor with the cooled chiles. Process until everything is finely ground, about 1 to 2 minutes. Transfer the mixture to a bowl.

Cook the Aromatics and Turkey

Heat the vegetable oil in the now-empty pot over medium heat until shimmering. Add the onions and the remaining 1 teaspoon of salt, cooking until softened and lightly browned, for 6 to 8 minutes.

Stir in the minced garlic and cook until fragrant, about 30 to 60 seconds. Add the tomato paste and cook for 1 minute, stirring occasionally.

Introduce the turkey, breaking it into 1/4-inch pieces with a wooden spoon, and cook until no longer pink, about 6 to 8 minutes. Stir in the chile seasoning blend, ensuring the turkey is well coated and fragrant, about 1 minute.

Simmer and Serve

Add the kidney beans with their liquid, chicken broth, diced tomatoes, brown sugar, and the remaining 1/2 cup water. Stir well and bring to a simmer. Cover and cook, stirring occasionally, for about 10 minutes to meld flavors. Season with additional salt to taste before serving.

Print Pin

Turkey Chili

Turkey chili with rich, smoky flavors from ancho and guajillo chiles, accented by cumin and paprika. A hearty texture complemented by kidney beans, diced tomatoes, and corn tortillas.

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Ingredients

• ▢ 5 tablespoons water divided
• ▢ 2 teaspoons table salt
• ▢ 1/2 teaspoon baking soda
• ▢ 2 pounds 93% lean ground turkey
• ▢ 2.5 ounces dried ancho chiles stemmed, seeded, and torn into 1-inch pieces
• ▢ 0.5 ounce dried guajillo chiles stemmed, seeded, and torn into 1-inch pieces
• ▢ 3 6-inch corn tortillas, torn into 1-inch pieces
• ▢ 1 tablespoon ground cumin
• ▢ 1 tablespoon paprika
• ▢ 2 teaspoons garlic powder
• ▢ 2 teaspoons dried oregano
• ▢ 1 teaspoon ground coriander
• ▢ 1 teaspoon black pepper
• ▢ 1/4 cup vegetable oil
• ▢ 3 cups finely chopped onions about 3 onions
• ▢ 1 tablespoon minced garlic
• ▢ 1 tablespoon tomato paste
• ▢ 2 15-ounce cans red kidney beans, undrained
• ▢ 2 cups chicken broth
• ▢ 1 14.5-ounce can diced tomatoes
• ▢ 1 tablespoon packed brown sugar

Instructions

• Mix 2 tbsp water, 1 tsp salt, and baking soda in a small bowl.
• Break turkey into ½-inch pieces, drizzle with the mixture, and set aside.
• Toast anchos and guajillos in a Dutch oven over medium-high heat for 2-6 mins.
• Transfer to a food processor and cool.
• Add tortillas, cumin, paprika, garlic powder, oregano, coriander, and pepper to the food processor.
• Process until finely ground, 1-2 mins.
• Heat oil in the pot over medium heat.
• Add onions and 1 tsp salt, cooking until softened and browned, 6-8 mins.
• Add garlic and cook until fragrant, 30-60 seconds.
• Add tomato paste and cook for 1 min.
• Add turkey, breaking into ¼-inch pieces, and cook until no longer pink, 6-8 mins.
• Stir in chile mixture until fragrant, about 1 min.
• Add beans with liquid, broth, tomatoes, sugar, and remaining ½ cup water.
• Stir and bring to a simmer.
• Cover, cook for 10 mins, stirring occasionally.
• Season with salt to taste and serve.