Ingredients

• 3 tbsp olive oil
• 2 yellow onions, diced
• 2 red bell peppers, diced
• 2 jalapeños, de-seeded and diced
• 4 cloves garlic, minced
• 2 lbs ground turkey
• 3 tbsp tomato paste
• 3 tbsp chili powder
• 1.5 tbsp ground cumin
• 2.5 tsp paprika
• 1.5 tsp dried oregano
• 2 tsp Diamond Crystal kosher salt
• 1 (28-ounce) can fire-roasted diced tomatoes
• 2 (15-ounce) cans red kidney beans, drained and rinsed
• 3 cups chicken broth

Build the Chili Base

Get a large pot or Dutch oven over medium-high heat. Add the olive oil.

Once it’s shimmering, add the onion, bell pepper, and jalapeño. Sauté for ~4-5 minutes, until the onion starts to soften and turn translucent.

Add the garlic and cook for another 30 seconds, just until you can smell it.

Add the ground turkey to the pot. Break it up with a spatula and cook until it’s browned all over.

Add the tomato paste, chili powder, cumin, paprika, oregano, and salt.

Stir everything together and let it cook for another minute. The spices will smell fragrant.

Simmer the Chili

Add the fire-roasted tomatoes with their juices, the drained and rinsed kidney beans, and the chicken broth.

Stir everything together.

Turn the heat up to high and bring the chili to a boil. Once it’s boiling, reduce the heat to medium-low and let it simmer, uncovered, for at least ~30 minutes.

Stir it occasionally to make sure nothing is sticking to the bottom.

Print Pin

Hearty Turkey Chili

Blooming the spices by cooking them with the meat and aromatics transforms them from dusty powder to deep flavor. Ground turkey can taste bland but browning it properly and using enough spices fixes that problem.

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Ingredients

• ▢ 3 tbsp olive oil
• ▢ 2 yellow onions diced
• ▢ 2 red bell peppers diced
• ▢ 2 jalapeños de-seeded and diced
• ▢ 4 cloves garlic minced
• ▢ 2 lbs ground turkey
• ▢ 3 tbsp tomato paste
• ▢ 3 tbsp chili powder
• ▢ 1.5 tbsp ground cumin
• ▢ 2.5 tsp paprika
• ▢ 1.5 tsp dried oregano
• ▢ 2 tsp Diamond Crystal kosher salt
• ▢ 1 can fire-roasted diced tomatoes 28-ounce
• ▢ 2 cans red kidney beans 15-ounce, drained and rinsed
• ▢ 3 cups chicken broth

Instructions

• Heat olive oil in large Dutch oven over medium-high heat.
• Add onion, bell pepper, jalapeño and sauté 4-5 minutes until onion is translucent.
• Add garlic and cook 30 seconds until fragrant.
• Add ground turkey, break up with spatula and cook until browned.
• Stir in tomato paste, chili powder, cumin, paprika, oregano, and salt; cook 1 minute.
• Add fire-roasted tomatoes, kidney beans, and chicken broth.
• Bring to boil, reduce heat to medium-low and simmer uncovered 30 minutes, stirring occasionally.

Notes

Chili will thicken as it simmers. For thicker consistency, simmer longer.