There’s nothing quite like a comforting bowl of chili to warm you up from the inside out. This recipe swaps traditional beef for lean ground turkey, creating a lighter yet incredibly satisfying meal. By letting it simmer slowly on the stove, you’ll unlock a deep, rich flavor that tastes like it’s been cooking all day. It’s the perfect one-pot wonder for a cozy weeknight dinner or a weekend gathering, packed with wholesome ingredients and bold, smoky spices.
Ingredients
• 2 tbsp olive oil
• 1 small yellow onion, chopped
• 1 green bell pepper, seeded and chopped
• 4 garlic cloves, minced
• 1 jalapeño pepper, chopped
• 1 tsp dried thyme, crushed
• 2 tbsp red chili powder
• 1 tbsp ground cumin
• 2 pounds / 907 g lean ground turkey
• 2 cups fresh tomatoes, chopped finely
• 2 ounces / 57 g sugar-free tomato paste
• 2 cups homemade chicken broth
• 1 cup water
• Salt and ground black pepper, to taste
• 1 cup cheddar cheese, shredded
Instructions
1. Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and bell pepper, sautéing until they begin to soften, about 5–7 minutes.
2. Stir in the minced garlic, jalapeño, crushed thyme, chili powder, and cumin. Cook for about 1 minute more, until fragrant.
3. Add the ground turkey to the pot. Break it up with a spoon and cook until browned, about 4–5 minutes.
4. Stir in the finely chopped tomatoes and tomato paste, cooking for another 2 minutes to meld the flavors.
5. Pour in the chicken broth and water. Stir everything together and bring the mixture to a boil.
6. Once boiling, reduce the heat to low, cover the Dutch oven, and let it simmer for at least 2 hours. This slow simmer is key to developing a deep, rich flavor.
7. Season with salt and black pepper to your liking, then remove from the heat.
8. Serve hot, generously topped with shredded cheddar cheese.
Nutritional Information
• Nutrition
• (per serving)
• Calories: 234
• Net Carbs: 4.8 g
• Total Fat: 12.6 g
• Saturated Fat: 3.2 g
• Cholesterol: 81 mg
• Sodium: 328 mg
• Total Carbs: 6.9 g
• Fiber: 2.1 g
• Sugar: 3.2 g
• Protein: 24.9 g
Pro Tips
• For a richer flavor, ensure the turkey is well-browned before adding liquids. Don’t be afraid to let it get some color in the pot.
• Don’t rush the simmer! The 2-hour cooking time is essential for tenderizing the turkey and allowing the spices to fully bloom and deepen.
• This chili is even better the next day! Make it a day in advance to let the flavors meld together in the refrigerator overnight.
• Elevate your chili bowl with extra toppings like a dollop of sour cream, fresh cilantro, or sliced avocado for a creamy contrast.
FAQ
Q: Can I add beans to this turkey chili
A: Yes, absolutely. To add beans, stir in one 15-ounce can of rinsed and drained kidney, pinto, or black beans during the last 30 minutes of the simmering time.
Q: How can I make this chili in a slow cooker
A: To adapt this for a slow cooker, first brown the turkey, onion, and peppers on the stovetop as directed. Then, transfer everything to the slow cooker, add the liquids, and cook on low for 6-8 hours or on high for 3-4 hours.
Q: Is this turkey chili spicy
A: This chili has a mild to medium spice level from the jalapeño and chili powder. For less heat, remove the seeds from the jalapeño or omit it entirely. For more spice, add a pinch of cayenne pepper or an extra jalapeño.
Q: How long can I store leftover chili
A: You can store leftover turkey chili in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, and it often tastes even better the next day.
