A lighter version of the traditional beef chili - this easy turkey chili recipe is perfect for a cozy weeknight dinner.
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Although not my best turkey chili picture, this one made the blog because I can't resist those chubby little fingers.
Although my heart belongs to beef (namely burgers), we go through an obscene amount of ground turkey in our household. It's cheap in bulk, leaner than beef, and easier to deal with than chicken. Turkey chili is a go-to for me. You can double it and stick the leftover turkey chili in the freezer for an easy weeknight meal. It's great for leftovers, if not better. And it's a one pot meal (plus delicious). Feelin' the love!
While carrots don't have the delightfully cram-able quality of say tortilla chips, they taste great in chili. Not only does it make the recipe better but it beats walking around the house eating carrots like Bugs Bunny (which I've been known to do).
Make sure you let your chili simmer. It allows all the ingredients to really marry. Stir occasionally to make sure the heat isn't too high to prevent the bottom from burning. Otherwise this recipe is fairly simple. Score. I like my chili rather thick. If you prefer a more soupy chili just add more chicken stock a little bit at a time until you reach your desired consistency.
What you will need:
- Ground turkey - Of course!
- Sweet onion
- Extra Virgin Olive Oil
- Kosher Salt
- Chipotles in Adobo - I LOVE chipotles. Check out this amazing chipotle mayo that goes good on nearly everything.
- Green Chilies
- Diced Tomatoes
- Chicken Stock
- Tomato paste
- Brown Sugar
This chili is not kick you in the pants spicy. It's more subtle than that with a bit of sweetness from the brown sugar. As if chili needs a reason to add sour cream the spiciness really complements the creaminess of the sour cream so well.
How to make this turkey chili recipe
This is a one pot meal which is awesome since dishes seem to pile up out of thin air while I cook.
I always do any prep work called for in the recipe first. Dice up the onion. Peel and dice the carrots. Open all the cans and have everything ready to go.
This way the actual cooking portion is a breeze and enjoyable. It took me years to realize a little prep work and some good music make cooking quite relaxing.
First saute the onion and carrots together then add salt, cumin, garlic, green chilies and lime then saute for another minute or so. Add the turkey and stir occasionally until it's fully cooked. Add chipotles, brown sugar, diced tomatoes, chickpeas, corn and chicken stock then let simmer. If there is an important part of this recipe simmering is it! It's what really brings all these flavors together and thickens up the chili so nicely.
Add the tomato paste and simmer some more!
Finally serve this healthy turkey chili recipe with delicious toppings like cheese, sour cream, crushed up tortilla chips or one of my favorites - avocado!
Spicy Turkey Chili
- 1 sweet onion small dice
- 3 carrots peeled and small dice
- 1 T. extra virgin olive oil
- 1 t. kosher salt
- ½ Lime
- 1 t. cumin
- 2 garlic cloves, minced
- 4 oz. Canned Green Chilies
- 2 chipotles in adobo chopped
- 28 oz. can diced tomatoes
- 15 oz. can chickpeas drained
- 15 oz can corn drained
- 22 oz. chicken stock
- 6 oz. can tomato paste
- 1 T. chopped cilantro
- 1.5 T. brown sugar
- 1 lb Ground Turkey
- Heat olive oil in dutch oven or large pot on medium high heat. Saute onion and carrots around 4 minutes.
- Add juice of half of a lime, salt, cumin, garlic and green chilies. Continue to cook 1 more minute, Add one pound of ground turkey stirring occasionally until fully cooked.
- Add chipotles, brown sugar, diced tomatoes, chickpeas, corn and chicken stock. Stir and let simmer 10 minutes. Stir in tomato paste and let simmer 20 more minutes. Stir in chopped cilantro.
- Serve with sour cream and shredded cheese.