Name: Simple Turkey Chili
Cook time: 30 minutes
Total time: 1 hour 15 minutes
Yield: 6 servings
Ingredients: ¼ cup extra-virgin olive oil; 2 medium onions, finely chopped; 1 medium red bell pepper, ribs and seeds removed, finely chopped; 2 medium jalapeños, ribs and seeds removed, finely chopped; 8 garlic cloves, finely chopped; 3 Tbsp. tomato paste; 2 Tbsp. chili powder; 1 Tbsp. smoked paprika; 1 Tbsp. light brown sugar; 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, plus more; 1½ tsp. freshly ground pepper; 1½ tsp. dried oregano; 1½ tsp. ground coriander; 1½ tsp. ground cumin; 1 lb. ground turkey; 2 15.5-oz. cans red kidney beans, rinsed; 1 14.5-oz. can diced tomatoes, preferably fire-roasted; 2 cups low-sodium chicken broth; 2 Tbsp. fresh lime juice; Sliced avocado, sour cream, cilantro leaves with tender stems, sliced jalapeños, crushed tortilla chips, and/or lime wedges (for serving; optional)

Active Time
30 minutes
Total Time
1 hour 15 minutes

Having a dependable turkey chili recipe in your culinary repertoire means that a hearty, crowd-pleasing weeknight dinner is never far from reach. This one-pot dish is filling and satisfying, yet not as rich as many other chili recipes can be. By swapping out beef for turkey, the chili develops a lighter, more mild flavor that allows the spices to shine. Any variety of ground turkey can work here, whether you prefer ground dark meat with a higher fat content or the leaner white meat more commonly found in grocery stores. While many turkey chili recipes call for slow cookers, this version comes together on the stovetop in one large pot. This speeds up the cooking process and gives the vegetables the opportunity to take on some color for added depth of flavor.

While you can certainly serve the chili as is, the true fun comes in garnishing your bowl with an array of toppings. Creamy avocado and sour cream provide a nice foil to the heat while fresh cilantro, lime wedges, and jalapeños brighten it up. And for an added pop of texture, crush some tortilla chips on top too.

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What you’ll need

5.5 Quart Dutch Oven
$420 At Amazon
Tomato Paste
$5 At Amazon
Chili Powder
$5 $4 At Amazon
Smoked Paprika
$8 At Hive
Ground Coriander
$6 $4 At Amazon

Ingredients

6 servings

¼ cup extra-virgin olive oil

2 medium onions, finely chopped

1 medium red bell pepper, ribs and seeds removed, finely chopped

2 medium jalapeños, ribs and seeds removed, finely chopped

8 garlic cloves, finely chopped

3 Tbsp. tomato paste

2 Tbsp. chili powder

1 Tbsp. smoked paprika

1 Tbsp. light brown sugar

2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, plus more

1½ tsp. freshly ground pepper

1½ tsp. dried oregano

1½ tsp. ground coriander

1½ tsp. ground cumin

1 lb. ground turkey

2 15.5-oz. cans red kidney beans, rinsed

1 14.5-oz. can diced tomatoes, preferably fire-roasted

2 cups low-sodium chicken broth

2 Tbsp. fresh lime juice

Sliced avocado, sour cream, cilantro leaves with tender stems, sliced jalapeños, crushed tortilla chips, and/or lime wedges (for serving; optional)

Step 1
Heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Cook 2 medium onions, finely chopped, 1 medium red bell pepper, ribs and seeds removed, finely chopped, and 2 medium jalapeños, ribs and seeds removed, finely chopped, stirring often with a heatproof rubber spatula or wooden spoon, until very soft and deep golden and bottom of pot is starting to brown in spots, 10–15 minutes.
Step 2
Add 8 garlic cloves, finely chopped, 3 Tbsp. tomato paste, 2 Tbsp. chili powder, 1 Tbsp. smoked paprika, 1 Tbsp. light brown sugar, 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, 1½ tsp. freshly ground pepper, 1½ tsp. dried oregano, 1½ tsp. ground coriander, and 1½ tsp. ground cumin and cook, stirring constantly, until tomato paste darkens in color and starts to stick to bottom of pot, about 4 minutes. (It’s okay if the bottom of the pot starts to darken slightly.) Add 1 lb. ground turkey and cook, breaking up turkey into smaller pieces and stirring often, until combined and turkey is no longer pink, 2–3 minutes.
Step 3
Add two 15.5-oz. cans red kidney beans, rinsed, one 14.5-oz. can diced tomatoes, preferably fire-roasted, 2 cups low-sodium chicken broth, and 2 Tbsp. fresh lime juice. Reduce heat to medium-low and cook, stirring occasionally and mashing some of the beans, until flavors are melded and chili is thickened, 34–45 minutes. Taste and season with more salt if needed.
Step 4
Divide chili among bowls and top with sliced avocado, sour cream, cilantro leaves with tender stems, sliced jalapeños, crushed tortilla chips, and/or lime wedges as desired.
Do ahead: Chili (without toppings) can be made 3 days ahead. Let cool. Transfer to an airtight container; cover and chill.