Try this Turkey Chili recipe, or contribute your own.
- 1 tsp garlic powder
- 1 tbsp brown sugar
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 1/2 tsp sea salt
- 3 cloves of garlic minced
- 2 lbs lean ground turkey
- 1 (28oz) can black beans drained
- 1 (15oz) can kidney or pinto beans
- 1 (28oz) can crushed tomatoes
- 1 (15oz) can petite diced tomatoes
- 1 yellow bell pepper chopped into small pieces
- 1 green bell pepper chopped into small pieces
- 2 cups chicken or vegetable broth
- 1 sweet onion finely chopped
- 2 tsp hot sauce (i use tabasco)
- 1/2 tsp cayenne pepper (optional)
- sour cream shredded cheddar cheese and green onion
- Carbohydrate 56.8995522344085 g
- Cholesterol 716.6759446 mg
- Fat 84.3837297614061 g
- Fiber 9.5793024035478 g
- Protein 168.108717956013 g
- Saturated Fat 21.9000475535147 g
- Serving Size 1 1 (1723g)
- Sodium 4273.58001279866 mg
- Sugar 47.3202498308607 g
- Trans Fat 9.13071913299033 g
- Calories 1676 calories
Step-by-step
- In a large heavy bottomed pot, heat the olive oil over medium high heat.
- Add the onions and the garlic and sauté until translucent. Make sure you stir constantly so you don’t burn the garlic!
- Add the bell peppers and cook for a couple of minutes, until tender.
- Add the turkey and cook until browned, breaking it up with a wooden spoon (or even a potato masher).
- Add the black beans, the kidney (or pinto) beans, the crushed tomatoes, the diced tomatoes, the chicken (or vegetable) stock, the chili powder, brown sugar, hot sauce, oregano, basil, garlic powder, sea salt and cayenne pepper (if using) and stir until everything is combined.
- Once the chili boils, lower the heat to low and let it simmer uncovered for 30 to 45 minutes or until it thickens.
- Top it off with the green onions, a handful of shredded cheese and a dollop of sour cream and serve!
Rich chili carries a deep crimson hue punctuated by tender pieces of pepper and a thick, clinging sauce that coats the back of a spoon rather than pooling in the bowl. Achieving this consistency relies on managing moisture release during the initial meat-browning phase and allowing sufficient evaporation while simmering uncovered. When moisture escapes efficiently, the natural starches from the beans and the concentrated tomato solids bind the liquid into a cohesive whole.
Judging Doneness Visually
Measuring internal temperature is unnecessary for this dish because doneness is entirely a matter of visual and textural indicators. Watch for the oil to separate slightly around the edges of the pot and for the vegetables to surrender their structural integrity entirely into the sauce. Simmering uncovered for at least thirty minutes allows excess water from the canned tomatoes and broth to reduce until the mixture achieves a glossy, dense appearance.
Texture and Moisture Control
Destroying the ideal mouthfeel usually happens by crowding the pot or failing to break down the ground meat adequately. Using a potato masher helps disperse the turkey into uniform fine granules that integrate smoothly with the beans. Constant stirring during the initial sauté prevents the minced garlic from scorching and introducing bitter notes into the flavor profile.
