Turkey Chili
Discover the perfect balance of spice and comfort with this Turkey Chili. Packed with smoky adobo flavor and a rich tomato base, this dish transforms lean ground turkey into a hearty, satisfying meal ideal for any occasion.
Each spoonful boasts tender onions, perfectly seasoned turkey, and the subtle heat of chipotle peppers. Whether enjoyed on its own, poured over fries with melted cheese, or paired with spaghetti, this versatile chili promises bold, unforgettable flavor.
Top it with shredded cheddar, creamy sour cream, or fresh cilantro for an extra touch of indulgence. A dish this simple yet packed with flavor is sure to become a household favorite!
Turkey Chili Ingredients: The Flavorful Foundation
- Olive Oil: A silky base that enriches the sautéed onions, bringing a smooth, golden touch to every bite.
- White Onion: Sweet and savory, it sets the stage with depth and a hint of caramelized goodness.
- Whole Peeled Tomatoes: Juicy and robust, these tomatoes provide a rich, tangy backbone, perfectly balancing the dish.
- Ground Turkey: Lean and mild, it absorbs the bold spices, delivering a hearty and tender texture.
- Chipotle Peppers in Adobo Sauce: Smoky and spicy, this dynamic duo adds fiery complexity and a subtle smokiness that defines the chili’s character.
Recipe Tips
- Customize the Spice Level: The chipotle peppers in adobo sauce are key to this chili’s smoky, spicy depth. To adjust the heat, start with two peppers and taste as you go. For a milder version, use just the sauce without the peppers.
- Perfect the Texture: To achieve a thick, hearty chili, allow the liquid to reduce properly. If it’s too watery, simmer uncovered for an additional 5-10 minutes. The mixture should be thick enough to coat a spoon but still spoonable into a bowl.
- Maximize Flavor Layers: Don’t skip cooking the tomatoes until jammy. This step concentrates their natural sweetness and builds a rich base for the chili. Using a wooden spoon to break the tomatoes ensures their flavors integrate perfectly.
What to Serve with Turkey Chili
- Cheesy French Fries: Elevate your chili experience by spooning it over crispy French fries and topping with melted extra-sharp Cheddar. The contrast of crunchy fries with the hearty chili makes for an indulgent treat.
- Spaghetti Twist: Serve the turkey chili over cooked spaghetti for a unique spin on a classic dish. It’s a perfect way to turn your chili into a comforting, one-bowl meal reminiscent of Cincinnati-style chili.
- Classic Cornbread: Pair your chili with warm, buttery cornbread. The slightly sweet and crumbly bread balances the smoky, spicy flavors of the chili, making it an irresistible combination.
FAQ
- Can I use ground beef instead of turkey?
Absolutely! Ground beef is a great substitute for turkey and adds a richer flavor. Opt for lean beef to maintain a similar texture. - How can I store leftovers?
Store leftover chili in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months. Reheat gently on the stovetop or in the microwave. - What’s the best way to tone down the spice?
If your chili is too spicy, add a dollop of sour cream or plain Greek yogurt when serving. The dairy helps to neutralize the heat. Alternatively, stirring in a bit of sugar can balance out the spice. - Can I make this recipe in a slow cooker?
Yes! After sautéing the onions and cooking the tomatoes on the stovetop, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, stirring occasionally.
Turkey Chili
This turkey chili recipe avoids the usual step of browning the lean ground turkey, a method that can often result in a dry and tough texture. Instead, the focus is on sautéing vegetables first, creating a rich flavor base. Olive oil, onions, and canned tomatoes provide a savory foundation, while the adobo sauce from chipotle peppers adds depth and heat. For those who enjoy a creamy contrast, optional toppings such as shredded cheese and sour cream can help balance the spiciness. The chili is perfect when served over French fries with melted cheese or mixed with pasta, though it is equally satisfying on its own.
Ingredients
- 3 tablespoons olive oil
- 1 large white onion diced
- 1 28-ounce can whole peeled tomatoes
- Salt to taste
- 2 tablespoons chili powder
- 1 pound ground turkey
- 1 7-ounce can chipotle peppers in adobo sauce
- Shredded extra-sharp Cheddar sour cream, and whole cilantro leaves, for serving (optional)
Instructions
- Cook the Onions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and cook, stirring occasionally with a wooden spoon, until the onion becomes translucent and begins to brown at the edges, approximately 5 to 7 minutes.
- Add and Break Down the Tomatoes
- Using a fork, remove the whole tomatoes from the can and add them to the pot, leaving the juice behind. Season with salt and cook, stirring occasionally, until the tomatoes break down and their liquid reduces to a thick, jammy consistency, about 5 to 7 minutes.
- Season and Cook the Turkey
- Stir in the chili powder and cook for a few seconds until fragrant. Add the ground turkey, seasoning it with salt. Stir to combine, breaking up the meat with the spoon, but do not worry about fully cooking it yet. The turkey will continue to cook as the chili simmers. Add the reserved tomato juice to the pot.
- Incorporate the Chipotle Peppers
- Using a fork, add two or three chipotle peppers from the can to the pot, breaking them up with the spoon. Pour in all of the adobo sauce. Adjust the level of spice by adding more peppers if desired—the entire can can be used for a spicier chili. Fill the empty chipotle can with cold tap water, swirl it to collect any remaining sauce, and pour this into the pot. Stir the ingredients together.
- Simmer the Chili
- Bring the mixture to a simmer over medium-high heat, with small bubbles occasionally breaking the surface. Once simmering, reduce the heat to medium-low, cover the pot, and continue to cook, stirring occasionally, until the liquid has reduced and the tomatoes have broken down completely, about 20 minutes. The chili should be thick and glossy. If the chili appears too watery, uncover and simmer for an additional 5 minutes, stirring occasionally. Taste and adjust salt if necessary. Serve with shredded cheese, sour cream, and cilantro leaves, if desired.
