Description
This hearty and spicy turkey chili recipe delivers all the deep comfort food flavors in a lighter package, featuring layers of spice and a smoky chipotle lime crema swirl.
Ingredients
- 1 tbsp olive oil
- 1.5 lb lean ground turkey (93/7 or 90/10)
- 1 large yellow onion, finely diced
- 1 large red bell pepper, finely diced
- 4 cloves garlic, minced
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 0.5 tsp cayenne pepper (adjust to desired heat)
- 2 tbsp tomato paste
- 28 oz can crushed tomatoes
- 2 cups vegetable broth
- 15 oz can kidney beans, rinsed and drained
- 15 oz can black beans, rinsed and drained
- 1 tsp unsweetened cocoa powder
- 0.5 tsp granulated sugar
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- For the Chipotle Lime Crema:
- 1 cup plain full-fat Greek yogurt (or sour cream)
- 1–2 chipotle peppers in adobo, stemmed and seeded
- 1 tbsp adobo sauce (from chipotle can)
- 1 tbsp fresh lime juice
- 0.5 tsp salt (for crema), or to taste
- For Garnish (optional):
- 0.25 cup fresh cilantro, chopped
- 0.75 cup frozen corn kernels, thawed and lightly toasted
Instructions
- Brown Ground Turkey: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned (about 7-9 minutes). Drain excess fat and set turkey aside.
- Sauté Aromatics: Reduce heat to medium. Add diced onion and bell pepper to the pot and sauté until softened (about 5-7 minutes). Add minced garlic and cook for another minute until fragrant, being careful not to let the garlic burn.
- Bloom Spices: Stir in chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Cook for 1 minute, stirring constantly, until aromatic.
- Build Chili Base: Add tomato paste to the pot and cook for 2 minutes, stirring frequently. Return cooked turkey to the pot. Stir in crushed tomatoes, vegetable broth, rinsed beans, cocoa powder, granulated sugar, and bay leaf. Bring mixture to a simmer.
- Simmer Chili: Reduce heat to low, cover, and cook for at least 30 minutes (up to 1.5 hours), stirring occasionally, to allow flavors to meld and chili to thicken. Remove bay leaf before serving.
- Prepare Chipotle Lime Crema: While chili simmers, combine Greek yogurt, chipotle peppers, adobo sauce, fresh lime juice, and salt in a blender or food processor. Blend until completely smooth.
- Toast Corn Garnish (Optional): If using, heat a dry non-stick pan over medium-high heat. Add thawed corn kernels and cook until lightly browned and charred (about 5-7 minutes).
- Serve Chili: Ladle hot chili into bowls. Drizzle with Chipotle Lime Crema, and garnish with fresh cilantro and toasted corn kernels.
Notes
To achieve a richer flavor, simmer the chili for longer than the minimum 30 minutes (up to 1.5 hours). If the chili becomes too thick during simmering, add a splash of extra broth or water to reach desired consistency. Remember to remove the bay leaf before serving. Adjust the cayenne pepper for preferred heat level. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (360g)
- Calories: 300 calories
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 50 mg