125 minutes
Transform everyday ingredients into a comforting and savory chili that's perfect for a satisfying family meal.
tablespoons
Medium Onions, finely chopped
cups
Bell Pepper, cut into 1/2-inch cubes
cups
Garlic, minced
tablespoons
tablespoons
tablespoons
teaspoons
Red Pepper Flakes, adjusted to heat preference
teaspoons
teaspoons
Cayenne Pepper, adjusted to heat preference
teaspoons
Lean Ground Turkey, 93% lean
0 lb
Dark Red Kidney Beans, drained and rinsed
0 cans
Diced Tomatoes, with juice
0 cans
0 cans
Low-Sodium Chicken Broth
cups
teaspoons
Limes, cut into wedges for serving
each
1. Cook the Base
Heat oil in a large heavy-bottomed nonreactive pot over medium heat until it shimmers but does not smoke, about 3-4 minutes. Add in onions, bell pepper, garlic, chili powder, cumin, coriander, red pepper flakes, oregano, and cayenne; stir occasionally. Cook until vegetables soften and start to brown, roughly 10 minutes. Increase heat to medium-high. Add half of the ground turkey, breaking the meat into pieces with a wooden spoon. Cook until it's no longer pink and begins to brown, about 3-4 minutes.
2. Simmer the Chili
Stir in kidney beans, diced tomatoes with their juice, crushed tomatoes, chicken broth, and 1 teaspoon of salt. Bring to a boil. Reduce heat to low and continue to simmer uncovered. Stir the chili occasionally and cook for 1 hour. Form the remaining pound of ground turkey into a ball and pinch off teaspoon-sized pieces, stirring them into the chili. Keep simmering for another 40 minutes, stirring from time to time. If the chili starts sticking to the pot, add 1/2 cup of water and continue to simmer until the turkey pieces are tender and the chili has thickened slightly. Taste and adjust the seasoning with additional salt if necessary.
3. Serve and Enjoy
Serve hot with lime wedges on the side for squeezing over the top.
Opt for higher-fat ground turkey (like 85/15) for more flavor and moisture. If you can get freshly ground turkey from a butcher, even better. Use a combination of beans for texture and taste variety. Consider mixing kidney beans, black beans, and pinto beans. Fire-roasted diced tomatoes can add a smoky depth to your chili. Using fresh tomatoes in addition to canned can also enhance the flavor profile.
Allow your chili to simmer gently for at least an hour or two. The slow cooking process helps meld the flavors and tenderize all the ingredients. A low and slow approach is often the secret to a great chili.
Toasting spices like cumin, chili powder, and paprika in a dry pan or in the oil before you add the turkey can intensify their flavors. This is a key step not to be overlooked.
Don't just cook the turkey until it's no longer pink; brown it well to develop a deep, savory flavor. This Maillard reaction is crucial for a rich-tasting chili.
Incorporate ingredients that add umami, such as Worcestershire sauce, soy sauce, or a bit of fish sauce. These deepen the overall flavor without overwhelming the dish.
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