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.