Turkey Chili
Cozy, one-pot turkey chili loaded with beans, sweet peppers, and a touch of heat — perfect over rice with cheddar.
Fork N’ Flavor
Ingredients
Meat & Veg
- 2 lbs ground turkey (93/7 or 85/15)
- 1 large yellow onion, diced
- 2 sweet peppers, diced (red, yellow, or orange)
- 1–2 tbsp jarred sliced jalapeños (adjust to heat preference)
- 2–3 cloves garlic, minced
- ½–1 tsp garlic powder
Tomato & Broth
- 1 (28 oz) can whole San Marzano tomatoes, crushed or lightly blended
- 1–1½ cups chicken broth (start with 1 cup, add more for desired thickness)
Beans & Seasoning
- 2 cans dark red kidney beans, drained & rinsed
- 2 tbsp chili powder
- 1 tsp dried oregano
- ½ tsp dried basil (optional)
- Salt & black pepper, to taste
- 3–5 drops Louisiana hot sauce, plus more for serving
For Serving
- Cooked white rice
- Shredded cheddar cheese
- Extra jalapeños & hot sauce (optional)
Instructions
- Heat a drizzle of oil in a large pot over medium heat. Add the diced onion and sweet peppers. Sauté for 5–7 minutes, until softened and lightly fragrant. Stir in the minced garlic and cook 30 seconds more.
- Add the ground turkey. Season with a pinch of salt, black pepper, and the garlic powder. Cook, breaking the meat apart with a spatula, until no longer pink, about 6–8 minutes.
- Stir in the chili powder, dried oregano, dried basil (if using), and jarred jalapeño slices. Let the spices toast in the pan for about 1 minute to bloom their flavor.
- Pour in the crushed or blended tomatoes and 1 cup of chicken broth. Stir to combine and bring the mixture up to a gentle simmer.
- Add the drained and rinsed kidney beans. Reduce the heat to low and let the chili simmer for 30–45 minutes. For thicker chili, leave the pot uncovered; for a looser texture, partially cover and add more broth as needed.
- Taste and adjust with additional salt, pepper, chili powder, or jalapeños as desired. Stir in a few drops of Louisiana hot sauce to finish.
- Serve the turkey chili spooned over warm white rice, topped with shredded cheddar cheese and extra hot sauce or jalapeños if you like a kick.
Notes
Start with 1 cup of broth and add more gradually until you reach your perfect chili thickness. For meal prep, this chili thickens as it chills — loosen leftovers with a splash of broth or water when reheating.
