Description
This hearty Turkey Chili recipe features lean ground turkey simmered with a blend of beans, tomatoes, and bold spices in a rich, flavorful tomato sauce. Perfect for a filling family meal or batch cooking for the week, this chili combines savory notes of chili powder, cumin, and aromatic herbs with a hint of red wine to deepen the flavor profile. Garnish with cheese, sour cream, fresh cilantro, bell peppers, or tomatoes for added texture and freshness.
Ingredients
Scale
Protein & Beans
- 2 pounds 93% lean ground turkey
- 15 ounce can kidney beans, rinsed and drained
- 15 ounce can pinto beans, rinsed and drained
- 15 ounce can black beans, rinsed and drained
Tomatoes & Liquids
- 28 ounce can crushed tomatoes
- 15 ounce can tomato sauce
- ¼ cup red wine (such as cabernet sauvignon or pinot noir)
Vegetables & Aromatics
- ½ cup diced yellow onion
- 1 tablespoon minced garlic
Spices & Herbs
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- ½ teaspoon crushed red pepper flakes (optional, adjust to taste)
- 2 dried bay leaves
Optional Garnishes
- Cheese
- Sour cream
- Cilantro
- Bell pepper
- Tomato
Instructions
- Prepare the Ingredients: Begin by dicing the yellow onion and mincing the garlic. Rinse and drain all the canned beans thoroughly to remove excess sodium and canning liquid. Open the crushed tomatoes and tomato sauce cans. Having all ingredients prepped will streamline the cooking process.
- Cook the Ground Turkey: In a large pot or Dutch oven over medium-high heat, add the ground turkey. Cook, stirring and breaking it apart until it is browned and cooked through with no pink remaining, about 6-8 minutes.
- Sauté Onion and Garlic: Add the diced yellow onion and minced garlic to the pot with the turkey. Stir and cook until the onion is translucent and fragrant, about 3-4 minutes.
- Add Liquids and Beans: Pour in the crushed tomatoes, tomato sauce, and red wine. Stir to combine. Add all the rinsed and drained beans to the pot as well.
- Season the Chili: Stir in the chili powder, ground cumin, dried parsley, dried oregano, freshly ground black pepper, crushed red pepper flakes (if using), and bay leaves. Mix well to evenly distribute the spices and herbs throughout the chili.
- Simmer the Chili: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot partially with a lid and let the chili simmer for about 2 hours, stirring occasionally. This slow simmer allows the flavors to meld and the chili to thicken.
- Final Adjustments: After simmering, taste the chili and adjust seasoning with additional salt, pepper, or chili powder if desired. Remove the bay leaves before serving.
- Serve and Garnish: Ladle the turkey chili into bowls and garnish with your choice of shredded cheese, sour cream, fresh cilantro, diced bell peppers, or chopped tomatoes for extra freshness and flavor.
Notes
- You can substitute ground turkey with ground chicken or lean ground beef if preferred.
- For a spicier chili, increase the crushed red pepper flakes or add a diced jalapeño during the sauté step.
- If you want a thicker chili, simmer uncovered for the last 30 minutes to reduce excess liquid.
- Leftovers store well in the refrigerator for up to 5 days and freeze perfectly for up to 3 months.
- Use low-sodium canned beans and tomatoes to better control salt content.
