Smoky Roasted Pepper Turkey Chili
This turkey chili features a slow-simmered, deeply smoky flavor with a hint of sweetness from roasted peppers. Made with ground turkey, crushed tomatoes, and kidney beans, it develops a hearty, thick texture with a vibrant final appearance, garnished with fresh herbs and citrus for brightness.
Equipment
- Large heavy-bottomed pot
- Wooden spoon
- Measuring spoons and cups
- Knife and cutting board
- can opener
Ingredients
- 1 lb ground turkey lean
- 1 large onion diced
- 2 bell peppers bell peppers roasted and chopped
- 3 cloves garlic minced
- 28 oz crushed tomatoes no-salt-added preferred
- 15 oz kidney beans drained and rinsed
- 1 cup broth chicken, beef, or vegetable
- 2 tsp chili powder adjust for heat
- 1 tsp cumin smoky flavor
- to taste salt and pepper
- for garnish cilantro and lime chopped and squeezed
Instructions
- Preheat your oven and roast the bell peppers until their skins are charred and blistered, about 20 minutes. Once cool, peel off the skins and chop the peppers into bite-sized pieces.
- Heat the large heavy-bottomed pot over medium heat. Add a splash of oil, then sauté the diced onion and minced garlic until fragrant and translucent, about 5 minutes. The mixture should smell sweet and look slightly golden.
- Add the ground turkey to the pot, breaking it apart with your spoon. Cook until browned and cooked through, about 8 minutes. As it cooks, it will start to brown and release a savory aroma.
- Stir in the chili powder and cumin, cooking for another minute until the spices become fragrant and darken slightly, coating the meat evenly.
- Pour in the crushed tomatoes, add the roasted peppers, kidney beans, and broth. Stir well to combine all the ingredients and bring the mixture to a gentle simmer.
- Reduce the heat to low, cover the pot, and let the chili simmer gently for about 30 minutes. Stir occasionally, and listen for a bubbling sound that indicates a slow simmer. The chili will thicken and deepen in aroma.
- Uncover the pot and taste the chili. Adjust seasoning with salt and pepper as needed. If it’s too thick, stir in a little more broth; if too thin, continue simmering uncovered for 10 more minutes until it reaches your desired consistency.
- Once the chili is flavorful and thickened, turn off the heat and let it rest for 10 minutes to allow the flavors to meld further. Meanwhile, prepare your garnishes: chop fresh cilantro and squeeze lime wedges.
- Ladle the chili into bowls and garnish generously with cilantro and a squeeze of lime. Serve hot, and enjoy the smoky, hearty flavors in every spoonful.
Notes
Roast the peppers ahead of time for extra smoky flavor. Feel free to add chopped jalapeños for heat or a dash of cocoa powder for depth.