Award Winning Turkey Chili
A delicious, hearty turkey chili that's healthier than traditional beef chili, packed with flavors and perfect for meals or gatherings.
Ingredients
Main Ingredients
- 1 pound ground turkey Lean ground turkey for a healthier option.
- 1 medium onion, chopped Provides flavor and aroma.
- 3 cloves garlic, minced Enhances the overall flavor.
- 1 tablespoon olive oil For sautéing the onion and garlic.
- 1 can (14.5 ounces) diced tomatoes Adds moisture and flavor.
- 1 can (8 ounces) tomato sauce Base for the chili.
- 1 can (15 ounces) kidney beans, drained and rinsed Provides protein and texture.
- 1 can (15 ounces) black beans, drained and rinsed Another source of protein and color.
- 1 tablespoon chili powder Gives the chili its characteristic flavor.
- 1 teaspoon ground cumin Adds depth of flavor.
- 1 teaspoon paprika For a hint of smokiness.
- ½ teaspoon dried oregano Traditional herb used in chili.
- ¼ teaspoon cayenne pepper Adjust to taste for spiciness.
- ½ cup chicken broth For adding depth and moisture.
- 1 tablespoon brown sugar Balances the acid in tomatoes.
- 1 tablespoon Worcestershire sauce Enhances overall flavor.
- 1 teaspoon salt For seasoning.
- ½ teaspoon black pepper To taste.
- ¼ cup fresh cilantro, chopped For garnish.
- ¼ cup sour cream (for topping) Adds creaminess.
- ¼ cup shredded cheddar cheese (for topping) For extra flavor.
Instructions
Preparation
- Heat a large pot or Dutch oven over medium heat.
- Add the tablespoon of olive oil to the pot and let it warm up.
- Add the chopped onion to the pot and cook, stirring occasionally, for about 5 minutes until the onion becomes soft and translucent.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently, until fragrant.
- Add the ground turkey to the pot and cook, breaking it up with a spoon, until the turkey is browned and cooked through, about 6-8 minutes.
Cooking
- Sprinkle the chili powder, ground cumin, paprika, dried oregano, cayenne pepper, salt, and black pepper over the cooked turkey and stir to combine.
- Pour in the diced tomatoes with their juice, tomato sauce, and chicken broth, and stir everything together.
- Add the drained and rinsed kidney beans and black beans to the pot, mixing them into the chili.
- Stir in the brown sugar and Worcestershire sauce, making sure it is evenly distributed throughout the chili.
- Bring the chili to a simmer over medium heat.
- Once simmering, reduce the heat to low and let the chili cook uncovered for 30 minutes, stirring occasionally.
- After 30 minutes, taste the chili and adjust the seasoning if needed.
- Stir in the chopped cilantro, mixing it well into the chili.
- Serve the chili in bowls and top with a dollop of sour cream and a sprinkle of shredded cheddar cheese.
Notes
This chili is best served hot. It can be garnished with sour cream and shredded cheddar cheese, and pairs well with cornbread or tortilla chips. Leftovers can be cooled and stored in an airtight container for up to 3-4 days in the fridge or frozen for up to 3 months.