Description
A hearty turkey chili featuring a deep, savory flavor from simple ingredients, enhanced by a smoky, bright Smoked Chipotle-Lime Crema for a family-friendly meal.
Ingredients
- 30 ml (2 tablespoons) olive oil
- 1 large yellow onion, finely chopped
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 680 g (1.5 lb) lean ground turkey
- 30 g (2 tablespoons) chili powder
- 7.5 g (1.5 tablespoons) smoked paprika
- 7.5 g (1.5 tablespoons) ground cumin
- 5 g (1 teaspoon) dried oregano
- 2.5 g (0.5 teaspoon) cayenne pepper (optional)
- 794 g (28-ounce can) crushed tomatoes
- 425 g (15-ounce can) kidney beans, drained and rinsed
- 425 g (15-ounce can) pinto beans, drained and rinsed
- 475 ml (2 cups) vegetable broth (low-sodium)
- 5 g (1 teaspoon) salt
- 2.5 g (0.5 teaspoon) black pepper
- 240 g (1 cup) sour cream
- 1–2 chipotle peppers in adobo, deseeded and minced
- 15 ml (1 tablespoon) adobo sauce
- 30 ml (2 tablespoons) fresh lime juice
- 0.25 g (pinch) salt (for crema)
- 60 ml (0.25 cup) fresh cilantro, chopped (for garnish)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and red bell pepper; cook for 5-7 minutes until soft. Add minced garlic and cook for 1 minute until fragrant.
- Brown the Turkey: Add ground turkey to the pot and break it up with a spoon. Continue cooking until the turkey is fully browned, about 8-10 minutes. Drain any excess fat if necessary.
- Bloom the Spices: Stir in chili powder, smoked paprika, cumin, dried oregano, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly until the spices are fragrant.
- Add Liquids and Simmer: Pour in crushed tomatoes, drained beans, and vegetable broth. Add salt and black pepper; stir to combine all ingredients. Bring to a gentle simmer.
- Meld Flavors: Reduce heat to low, cover the pot, and cook for 30-40 minutes, stirring occasionally until the chili thickens to a hearty consistency.
- Prepare the Crema: While chili simmers, combine sour cream, minced chipotle peppers, adobo sauce, fresh lime juice, and a pinch of salt in a small bowl. Stir until smooth.
- Serve and Garnish: Ladle hot turkey chili into serving bowls. Drizzle with 2-3 tablespoons of the prepared crema and garnish with fresh cilantro.
Notes
To control the spice level for children, omit the cayenne pepper in the chili and serve the chipotle crema on the side. For a thicker consistency, simmer uncovered longer or mash a few spoonfuls of the beans against the pot side and stir them back in. Store the crema separately for up to 3 days. Leftover chili can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 45 mg