Easy Turkey Chili
The turkey chili recipe is a delicious and healthy alternative to traditional chili. Using lean ground turkey instead of ground beef makes this dish much lower in fat and calories while adding beans and vegetables provides filling fiber and essential nutrients. Make it your own by adjusting the spice level to your liking, adding your favorite vegetables, or customizing the toppings. This chili is also easy to make ahead of time and can be frozen for quick and easy meals later on.
Ingredients
- 2 pounds lean ground turkey preferably a combination of light and dark meat
- 1 (40.5-oz) can red kidney beans, drained and rinsed
- 2 tablespoons Knorr Chicken Flavor Bouillon or 1-¾ to 2 teaspoons of kosher salt , adjust to taste
- 2 tablespoons olive oil
- 1 large yellow onion or 2 small , minced
- 1 poblano pepper or bell pepper , minced
- 5 Roma Tomatoes , chopped
- 6 cloves garlic , minced
- (1) 28 oz Crushed Tomatoes
- ¼ cup tomato paste
- 1 tablespoon ancho chili powder (use less if you prefer a milder chili)
- 1 tablespoon pasilla chili powder or ground ancho chili
- 1 tablespoon chipotle chili powder (use less if you prefer a milder chili)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon smoked or regular paprika
- 1 tablespoon brown sugar or sub with molasses or honey
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground chile de Arbol or ½ teaspoon red peppers flakes
- ¼ teaspoon granulated garlic
- (1) 12 oz Dark Mexican beer such as Dos Equis, or 1 cup of red wine Malbec or sub with 1 cup of water
- 2 tablespoons Masa Harina such as Maseca Brand , optional
- 1 tablespoon fresh lime juice
- Kosher salt , to taste
Instructions
- Place a large pot on the stovetop and add the olive oil. Preheat the oil over medium-high heat. Add in the ground turkey and chicken bouillon and cook the turkey until it’s well browned, stirring and breaking up until no longer pink, about 5 to 7 minutes.
- Lower the heat to medium, add chipotle powder, oregano, coriander, cinnamon, ancho chili powder, smoked paprika, ground cumin, and garlic powder, and cook frequently stirring for 2 minutes. Stir in the tomato paste and cook, stirring for 2 minutes.
- Add the yellow onion, poblano, and fresh tomatoes to the pot and cook them until they’re tender about 10 minutes. Next, add the crushed tomatoes, beer, and brown sugar and bring to a boil, then reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally. Add the beans and bring back to a simmer, stirring constantly, and cook for 20 minutes.
- If your mixture becomes thicker than you prefer, you can add the water gradually until the chili reaches your desired consistency. If it’s too thin, continue simmering until it reaches your desired thickness. While the chili is simmering, prepare your toppings and anything you are serving alongside your chili.
- Once your chili has reached the desired consistency, add the lime juice, taste the chili, and adjust the seasonings as needed. Add kosher salt and pepper to your preference. Ladle the chili into bowls and enjoy.
Notes
How to Store & Reheat
To store: Allow the turkey chili to cool to room temperature after cooking. Once cooled, transfer any leftover chili into airtight containers. You can portion it into individual servings or store larger quantities, depending on your preference. Seal the containers tightly to prevent air exposure. Store the chili in the refrigerator for up to 3-4 days. If you have larger quantities and don't plan to consume it all within that time frame, consider freezing some portions for later.
To reheat: When you're ready to enjoy your leftover turkey chili, there are a few ways to reheat it. If you're reheating a smaller portion, you can use the microwave. Place the chili in a microwave-safe bowl, cover it loosely to prevent splattering, and heat in 1-minute increments, stirring in between, until heated. For larger quantities, using the stovetop might be more practical.
Place the chili in a pot over medium heat, stirring occasionally, until it's heated evenly. If the chili seems too thick after reheating, add a splash of water or broth to adjust the consistency. Once heated to your desired temperature, it's ready to be served and savored!
Make Ahead
Making your turkey chili ahead of time can be a time-saving and convenient option. After cooking and simmering the chili according to the recipe, allow it to cool to room temperature. Once cooled, transfer the chili into airtight containers or resealable plastic bags in portion sizes that suit your needs. You can refrigerate the containers if you consume the chili within 3-4 days.
How to Freeze
Let the ground turkey chili cool completely, then transfer to an airtight freezer container; store in the freezer for up to 3 months. Before serving the turkey chili, defrost it in the fridge for up to 12 hours and then reheat it on the stovetop over medium heat until hot.
Nutrition Facts
Easy Turkey Chili
Amount per Serving
Calories
211
% Daily Value*
Fat
11
g
17
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
5
g
Cholesterol
67
mg
22
%
Sodium
407
mg
18
%
Potassium
486
mg
14
%
Carbohydrates
10
g
3
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
19
g
38
%
Vitamin A
1930
IU
39
%
Vitamin C
23
mg
28
%
Calcium
56
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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