- Brown the Turkey
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey. Break it up with a wooden spoon and cook for 5–7 minutes until browned and no longer pink. Drain any excess fat if necessary (though with lean turkey, there shouldn't be much).
- Sauté Veggies
Add the diced onion and red bell pepper to the pot with the turkey. Cook for another 5 minutes until the onion is translucent and soft. Add the minced garlic and cook for just 1 minute until fragrant.
- Bloom the Spices
This is the most important step for flavor! Add the chili powder, cumin, smoked paprika, oregano, and salt. Stir constantly for 1 minute to coat the meat and veggies. This "blooms" the spices and prevents the chili from tasting flat.
- Simmer
Pour in the crushed tomatoes, chicken broth, kidney beans, and black beans. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low.
- Thicken & Serve
Let the chili simmer uncovered for at least 20 minutes to allow the flavors to meld and the liquid to reduce slightly. If you like it thicker, simmer for 10 minutes longer. Taste and add more salt or cayenne if needed. Serve hot!
- Calories:320 kcal
- Protein:28 g
- Carbohydrates:30 g
- Fat:8 g
- Fiber:10 g
- Sugar:6 g
Comfort Food Without the Guilt
Ingredient Substitutions (US & Europe)
- Ground Turkey: You can swap this for Ground Chicken or lean Ground Beef (5% fat). For a vegetarian version, use a meat substitute or add an extra can of beans and some diced sweet potato.
- Red Bell Pepper: Any color pepper works, but red adds a nice sweetness. In the UK, swap “Bell Pepper” for just “Red Pepper” or “Capsicum”.
- Broth: Beef broth will give the turkey a darker, richer flavor that mimics beef chili, while chicken broth keeps it lighter.
- Beans: feel free to use Pinto beans or White beans (Cannellini) if that is what you have in your pantry.
Storage, Freezing & Reheating
- To Store: Store leftovers in an airtight container in the fridge for up to 4 days. In fact, chili often tastes better the next day!
- To Freeze: Let the chili cool completely. Portion it into freezer bags (lay them flat to save space) or containers. Freeze for up to 3 months.
- To Reheat: Thaw overnight in the fridge. Reheat on the stove over medium heat or in the microwave. You may need a splash of water if it has become too thick.
FAQs
How can I make my chili thicker?
The easiest way is to let it simmer uncovered for longer to evaporate the liquid. Alternatively, take a potato masher and mash some of the beans directly in the pot—this releases starch that naturally thickens the sauce.
Is this recipe spicy?
As written, this is a mild-to-medium chili suitable for families. The “Chili Powder” sold in the US is a blend of spices, not pure hot pepper. If you want heat, increase the cayenne pepper or add diced jalapeños.
Can I make this in a Slow Cooker?
Yes. Brown the turkey and onions in a pan first (for best flavor), then dump everything into the slow cooker. Cook on LOW for 6–8 hours or HIGH for 3 – 4 hours.
