Turkey Chili RecipeThis easy recipe for turkey chili features four different kinds of beans. Canned beans will work perfectly well for this chili, so don't worry about soaking dried beans overnight or any of that. It's really not necessary.
The seasoning mix given here will yield a moderately spicy chili, but feel free to fine-tune it to your own individual taste — mainly by adjusting how much cayenne pepper you use.
Although the recipe calls for ground turkey, you can use the meat from your leftover holiday turkey, too. Just chop up the meat and prepare the recipe as described.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 15 minutes
- 1 lb ground turkey (or leftover turkey meat, chopped)
- 1 large onion, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 1 15-oz. can diced tomatoes (with liquid)
- 2 cups beef stock
- 1 15-oz. can white beans, drained and rinsed
- 1 15-oz. can kidney beans, drained and rinsed
- 1 15-oz. can pinto beans, drained and rinsed
- 1 8-oz. can black beans, drained and rinsed
- 1 Tbsp ground cumin
- 1½ tsp cayenne pepper
- 1½ tsp paprika
- 1 tsp garlic powder
- 1 tsp oregano, crumbled
- ½ tsp ground white pepper
- Kosher salt, to taste
- In a large Dutch oven or heavy soup pot, brown the turkey over medium heat in a small amount of oil. Drain excess fat, remove turkey from pot and set aside.
- Add the onion and garlic and to the pot and sauté until slightly browned.
- Add about ½ cup of turkey or chicken stock and use a wooden spoon or heat-proof spatula to loosen all the flavory bits from the bottom of the pot.
- Add the tomatoes and the browned turkey. Cook for a minute, then add the beans, seasonings (but not the salt) and the remaining stock.
- Simmer for 20-30 minutes or until the chili has thickened, stirring occasionally. If the chili thickens too much, adjust the consistency with a bit more stock.
- Season to taste with Kosher salt. Serve hot.