Turkey Chili

How to Make Turkey Chili

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1. Heat the oil in a large heavy pot over medium-high heat and brown the turkey for 8 minutes, breaking it up, until it has some colour.

   Mark done Start 8 min timer

2. Add the onion and pepper and cook for 6 minutes, until soft.

   Mark done Start 6 min timer

3. Stir in the garlic, chilli powder, cumin, oregano and paprika and cook for 1 minute.

   Mark done Start 1 min timer

4. Add the tomatoes, beans, stock and salt and bring to a simmer.

   Mark done

5. Cook uncovered over medium-low heat for 40 minutes, stirring now and then, until thick and the flavours have come together.

   Mark done Start 40 min timer

6. Taste and adjust the salt, then ladle into bowls and top with the spring onions and coriander.

   Mark done

Tips for Making Turkey Chili

• Brown the turkey until it is coloured and no longer pale. It has little fat to brown in, so it needs a good stretch of time in the pan.
• Cook the spices in the pan before adding liquid. A minute in the hot oil takes away their raw, dusty taste.
• Use dark-meat turkey mince if you can find it. It has more fat and flavour and keeps the chilli from tasting dry.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

What to Serve with Turkey Chili

• Steamed rice
• Skillet cornbread
• Sliced avocado

Storing & Reheating Turkey Chili

Keeps in the fridge for up to 5 days and tastes better on the second day. Freeze for up to 3 months.

Turkey Chili FAQ: Common Questions

Turkey Chili Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.