Simple Turkey Chili
This hearty turkey chili combines ground turkey, onions, garlic, and smoky spices cooked in a tomato base, resulting in a thick, flavorful stew with a comforting aroma. The dish is rustic and inviting, with tender meat, soft beans, and a vibrant, slightly smoky appearance, perfect for cozy nights.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Measuring spoons and cups
- can opener
Ingredients
- 1 tablespoon oil for sautéing
- 1 medium onion diced
- 3 cloves garlic minced
- 1 pound ground turkey lean preferred
- 2 tablespoons chili powder adjust to taste
- 1 teaspoon smoked paprika for smoky depth
- 1 can (14 oz) diced tomatoes preferably canned
- 1 can (15 oz) kidney beans rinsed and drained
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper freshly ground
Instructions
- Heat the oil in a large heavy-bottomed pot over medium heat until it shimmers and starts to gently ripple.
- Add the diced onions and minced garlic to the pot. Sauté for about 3-4 minutes, stirring occasionally, until they become translucent and fragrant, filling your kitchen with a sweet and sharp aroma.
- Push the vegetables to the side of the pot and add the ground turkey. Break it apart with your spoon and cook for 6-8 minutes until it’s no longer pink and starts to brown at the edges, releasing a savory aroma.
- Stir in the chili powder, smoked paprika, salt, and black pepper. Cook everything together for another minute, allowing the spices to release their smoky scent and coat the meat and vegetables evenly.
- Pour in the canned diced tomatoes, stirring well to combine. Bring the mixture to a gentle simmer, watching the vibrant red sauce bubble steadily and fill your kitchen with a rich, smoky smell.
- Lower the heat and stir in the rinsed kidney beans. Cover the pot loosely and let everything simmer gently for 30-40 minutes, stirring occasionally, until the chili thickens and the flavors meld beautifully.
- Taste the chili and adjust the seasoning with more salt or spices if needed. It should be thick, with tender meat, soft beans, and a smoky, inviting aroma.
- Turn off the heat and let the chili sit for 5-10 minutes to allow flavors to settle and deepen. Serve hot, garnished with your favorite toppings or a dollop of sour cream for added comfort.
Notes
This chili tastes even better the next day as flavors meld. Feel free to add diced peppers or a splash of hot sauce for extra heat.