Ground Turkey Chili
Submitted by kundan shah
Hearty ground turkey chili simmers with black beans, cumin, chili powder, paprika, and fresh tomatoes for a lighter take on classic chili. Top with scallions and grated cheese for a warming, protein-packed bowl.
YIELD
1 batchPREP
15 minCOOK
1 hrsREADY
1 hrsThis ground turkey chili delivers all the deep, smoky warmth of a classic bowl of red but with leaner ground turkey standing in for beef. Browned turkey gets hit with a splash of soy sauce for savory depth, then meets a pot of beans, tomatoes, and a generous hand of cumin, chili powder, paprika, and cayenne.
The recipe gives you two paths: dried beans soaked overnight for that old-school texture, or canned beans for a weeknight version that simmers in just 20 minutes. Either way, the chili finishes thick and fragrant, ready for a pile of chopped scallions and grated cheese on top.
Pro Tips
- Brown the turkey in batches if your skillet is crowded. Steamed turkey will not develop the fond you need for flavor.
- The soy sauce is the secret weapon here. It adds umami depth that keeps the turkey from tasting flat.
- Add the vegetables in two stages as directed. The first batch melts into the chili base while the second batch keeps its bite.
- Start with a quarter teaspoon of cayenne and taste before adding more. You can always add heat, but you cannot take it away.
- Let the chili rest off the heat for 10 minutes before serving so the flavors settle.
Variations
- Use ground chicken instead of turkey for an even lighter ground poultry chili.
- Swap black beans for pinto or kidney beans depending on what you have on hand.
- Stir in a tablespoon of cocoa powder with the spices for a mole-inspired turkey chili.
Ingredients
pinto beans,, or red kidney beans and 2 quarts water, or 8 cups canned black beans, pinto beans or red kidney beans, plus liquid
Directions
For dried beans: Soak them overnight, use soaking water and add to it to equal the appropriate measure of water.
Brown the turkey in half the oil and stir in the soy sauce.
Saut? the onion, peppers and celery in the other half of the oil.
Add half of the vegetable mixture to the beans, water, turkey, spices and half of the tomatoes then cook for about an hour and a half.
Add the rest of the onion, peppers and celery, adjust seasoning to taste and heat preference and serv e. For canned beans: Brown the turkey in half of the oil and stir in soy sauce. Saut? onion, peppers and celery in the other half of the oil, stir in beans, tomat oes and spices.
Let simmer for 20 minutes, adjust seasoning to taste and heat p reference and serve.
Top with chopped scallions, chopped raw onion and/or grated cheese.
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