Oprah’s Soulful Turkey Chili
This hearty turkey chili is built on slow simmering, combining lean ground turkey, fragrant onions, garlic, and a blend of spices for a comforting, rustic dish. The final texture is thick and rich, with tender meat, flavorful beans, and a deep, warming aroma that fills the kitchen.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Sharp chef’s knife and cutting board
- Wooden spoon or spatula
- can opener
- Measuring spoons and cups
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 pound ground turkey lean preferred
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 can (14 oz) diced tomatoes fire-roasted optional
- 1 cup chicken broth
- 1 can (15 oz) kidney beans drained and rinsed
- 1 teaspoon apple cider vinegar optional, for brightness
- to taste salt and pepper
Instructions
- Heat a tablespoon of olive oil in your large pot over medium heat until shimmering and fragrant.
- Add the diced onion and cook, stirring occasionally, until it becomes translucent and soft, about 5 minutes. The kitchen will fill with a gentle sweetness and aroma.
- Stir in the minced garlic and cook for another minute until fragrant, listening for a slight sizzle and smelling the warm, pungent aroma.
- Increase the heat to medium-high and add the ground turkey, breaking it apart with your spoon. Cook until no longer pink and it develops a light browning, about 8 minutes. You'll hear it sizzle and see the meat change color.
- Sprinkle in chili powder and cumin, then stir to coat the meat and veggies evenly. Toast the spices for about 30 seconds until fragrant, filling the air with smoky, earthy notes.
- Add the diced tomatoes and chicken broth, stirring everything together. Bring the mixture to a gentle boil, then reduce the heat to low and partially cover. Let it simmer slowly for at least 30 minutes, stirring every now and then to keep it from sticking.
- Halfway through, stir in the drained and rinsed kidney beans. If the chili looks too thick, splash in a little more broth or water to keep it moist and bubbling gently.
- After simmering, taste and adjust the seasoning with salt, pepper, and a splash of vinegar for brightness. The chili should smell rich, with a deep aroma that invites you in.
- Once the chili has thickened slightly, the meat is tender, and flavors meld, it’s ready to serve. Let it sit off the heat for 5 minutes to deepen the flavors before ladling into bowls.
Notes
For an extra layer of depth, add a dash of cocoa powder or hot sauce during simmering. This chili tastes even better the next day—perfect for leftovers.