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Turkey Chili

Bowl of turkey chili with beans, sour cream, cheddar and cilantro, spoon lifting a bite
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A thick, smoky one-pot chili made with well-browned lean ground turkey, two kinds of beans and toasted spices. A splash of lime at the end keeps it bright, and it tastes even better the next day.

Ingredients

Scale

For the Turkey

  • 2 lb ground turkey (93% lean)
  • 2 tbsp olive oil, divided
  • 1 tsp kosher salt, divided

Aromatics

  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 5 garlic cloves, minced
  • 2 tbsp tomato paste

Spice Blend

  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 1/2 tsp black pepper

For the Simmer

  • 1 (28-oz) can crushed tomatoes
  • 1 1/2 cups low-sodium chicken broth
  • 2 (15-oz) cans kidney beans, drained and rinsed
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 tsp brown sugar
  • 2 tbsp masa harina mixed with 1/4 cup water (optional)
  • 1 tbsp lime juice

For Serving

  • 1 cup shredded sharp cheddar
  • 1/2 cup sour cream
  • 1/2 cup chopped green onions and cilantro
  • 1 lime, cut into wedges

Instructions

  1. Heat 1 tablespoon olive oil in a 5.5- to 7-quart Dutch oven over medium-high heat until shimmering. Add the turkey, press into an even layer, season with 1/2 teaspoon salt and cook undisturbed for 4 to 5 minutes until deeply browned underneath. Break into chunks, cook 3 minutes more, then transfer to a plate.
  2. Reduce the heat to medium. Add the remaining 1 tablespoon oil, the onion, bell pepper and remaining 1/2 teaspoon salt. Cook for 6 minutes, scraping up the browned bits, until soft and golden at the edges. Stir in the jalapeño and garlic and cook 1 minute.
  3. Add the tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne and black pepper. Stir constantly for 90 seconds until the paste turns brick red and the spices smell toasted.
  4. Return the turkey and its juices to the pot. Add the crushed tomatoes, broth, kidney beans, black beans and brown sugar, stir well and bring to a boil.
  5. Reduce the heat to low, partially cover and simmer for 35 minutes, stirring every 10 minutes.
  6. Whisk the masa harina with 1/4 cup water, stir into the chili and simmer uncovered for 5 minutes until thickened. Check that the chili reads at least 165°F (74°C) on an instant-read thermometer.
  7. Turn off the heat, stir in the lime juice and adjust the salt. Rest for 5 minutes, then serve topped with cheddar, sour cream, green onions, cilantro and lime wedges. Make ahead: the chili can be cooled and refrigerated up to 4 days before serving.

Notes

Refrigerate leftovers in airtight containers for up to 4 days or freeze for up to 3 months. Reheat on the stovetop with a splash of broth, or in the microwave, until it reaches 165°F (74°C).

Nutrition

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Find it online: https://gordonramsayeats.com/turkey-chili/