Chef notes

Turkey chili is a delicious, healthier alternative to traditional beef chili, offering plenty of flavor without the added fat. Many think that using turkey instead of beef means sacrificing richness, but with the right ingredients and cooking technique, turkey chili can be just as flavorful and hearty. Ground turkey has a naturally mild flavor that absorbs seasonings beautifully, making it a perfect base for a well-seasoned chili. Adding a bevy of spices such as chili powder, cumin, garlic and smoked paprika helps create a bold flavor profile that enhances the turkey’s flavor.

One key step to an incredible turkey chili is allowing it to simmer on low heat for hours. Simmering brings out the depth in each ingredient, allowing the spices to meld together, creating a robust and layered flavor. Cooking everything low and slow also helps tenderize the turkey. To deepen the flavor even further, a hint of cocoa powder and a splash of dark beer are added, which gives a subtle richness that balances the spices. This long, slow simmer results in a chili that’s hearty, comforting and packed with flavor. Garnish with shredded cheese, fresh cilantro and diced avocado for an extra touch, and you have a nutritious, flavor-filled dish that doesn’t compromise on taste.

Swap Option: Swap the serrano pepper for a jalapeño for an easier to find pepper and a spicier kick!

Technique Tip: For soups and stews, it’s important to taste and season with salt and pepper as you go — not just at the very end of the cooking process.

Ingredients

3 tablespoons extra-virgin olive oil, divided
2 pounds ground turkey
1 yellow onion, finely diced
1 serrano chili, de-seeded and finely diced
6 cloves garlic, minced
2 tablespoons tomato paste
2 teaspoons ground white pepper
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoon dried oregano
2 teaspoon dried parsley
1 teaspoon smoked paprika
1 teaspoon onion powder

1 teaspoon ground coriander
1 (12-ounce) can beer, preferably dark lager
1 cup brewed coffee
1/4 cup brown sugar
2 tablespoons cocoa powder
1 tablespoon Worcestershire sauce
1 (28-ounce) can crushed tomatoes
1 dry bay leaf
2 (15-ounce) can dark kidney beans, drained and rinsed
limes, for serving
shredded cheddar cheese, for serving
tortilla or corn chips, for serving

Fulfilled by

Preparation

Heat a large Dutch oven over medium-high heat and add 1 tablespoon olive oil. Once shimmering, add the turkey. Generously salt and pepper the meat and break it up with a wooden spoon. Allow to cook, untouched, allowing the meat to brown, for about 3 minutes. Stir and continue cooking for 2 minutes. Using a slotted spoon, transfer the turkey to a paper towel lined plate.

Reduce the heat to medium and add the onions and remaining 2 tablespoons of olive oil to the pan. Sauté until soft and translucent, about 5 minutes. Add the chili pepper and garlic and cook until fragrant, about 2 minutes, stirring occasionally.

Add the turkey back into the pot and add the tomato paste, white pepper, chili powder, cumin, oregano, parsley, paprika, onion powder and coriander. Stir to coat the meat and vegetables and allow to cook for 1 minute.

Add the beer, coffee, brown sugar, cocoa powder, chili sauce, Worcestershire, tomatoes, bay leaf, and beans and stir to combine. Reduce the heat to low and simmer partially covered for at least two hours and up to six hours, adding beef broth as needed if the chili gets too thick.