Turkey Chili (Lean, Hearty & Freezer-Friendly)

What Makes This Recipe Work

Ground turkey is lean, so it dries out if you crumble it hard and overcook it. Cooking it briefly with oil, leaving some larger pieces, and then simmering it in tomato and broth keeps it tender while the cumin, paprika, and chili powder build real depth.

Ingredients for Turkey Chili (Lean, Hearty & Freezer

• 2 tbsp (30 ml) olive oil
• 2 lb (900 g) ground turkey, preferably 93 percent lean
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 (28 oz / 794 g) can crushed tomatoes
• 2 (15 oz / 425 g) cans kidney beans, drained and rinsed
• 1 1/2 cups (355 ml) low-sodium chicken broth, plus more as needed
• 1 tsp fine salt, plus more to taste

How to Make Turkey Chili (Lean, Hearty & Freezer

1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the turkey and a pinch of salt and cook, breaking it into chunks but leaving some larger pieces, until no longer pink, about 6 minutes. Transfer to a bowl.
2. Add the onion and bell pepper to the pot and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
3. Add the chili powder, cumin, smoked paprika, and oregano and stir for 30 seconds to toast the spices.
4. Return the turkey to the pot with the crushed tomatoes, beans, broth, and salt. Stir to combine.
5. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 20 to 25 minutes, stirring now and then, until the chili thickens and the flavors meld.
6. If the pot gets too thick, add broth a splash at a time. Taste and adjust the salt.
7. Ladle into bowls and serve with your favorite toppings.

Tips for the Best Turkey Chili (Lean, Hearty & Freezer

• Use 93 percent lean turkey; 99 percent lean gets dry and needs more oil.
• Leave some larger pieces of turkey so they stay juicy instead of turning to crumbs.
• Toasting the spices with the vegetables wakes up their flavor before the liquid goes in.
• A teaspoon of brown sugar balances the tomatoes if the pot tastes sharp.

Variations and Substitutions

• For a hands-off dinner, make this as a slow cooker turkey chili and cook on low for 5 to 6 hours.
• Swap the kidney beans for black beans and add a can of corn for a Tex-Mex feel.
• Use ground chicken in the same quantities for a similar lean pot, as in White Chicken Chili.
• Add a diced chipotle in adobo for a smoky, moderate heat.

How to Store and Reheat

• Refrigerate leftovers in a sealed container for up to 4 days; the chili thickens as it chills and loosens when reheated.
• Freeze in single portions for up to 3 months, then thaw overnight in the fridge and reheat with a splash of broth.

Turkey Chili (Lean, Hearty & Freezer FAQ