Sarra This Ina Garten Turkey Chili Recipe is a hearty and flavorful recipe, which is made with lean ground turkey and black beans. It’s a healthy twist on the classic, ready in about 1 hour.
Jump to RecipeIna Garten Turkey Chili Ingredients
- 3 tablespoons olive oil
- 2 large yellow onions, chopped
- 4 cloves garlic, minced
- 2 red bell peppers, chopped
- 2 ½ pounds ground turkey (preferably lean)
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- ¼ teaspoon cayenne pepper (optional, for heat)
- 3 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 2 cups chicken stock
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- Lime wedges, for serving (optional)
How To Make Ina Garten Turkey Chili
- Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and red bell peppers and cook for 8-10 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for 1 more minute until fragrant.
- Brown the Turkey: Add the ground turkey to the pot. Use a wooden spoon to break it up and cook for 5-7 minutes, until the turkey is no longer pink.
- Add Spices and Tomato Base: Sprinkle the salt, black pepper, chili powder, cumin, oregano, and optional cayenne pepper over the turkey. Stir well to coat everything evenly. Stir in the tomato paste and cook for another 2 minutes to deepen its flavor.
- Simmer the Chili: Add the crushed tomatoes and chicken stock to the pot, stirring to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the chili simmer for at least 30 minutes, stirring occasionally.
- Add Beans and Finish: Stir in the drained and rinsed kidney beans and black beans. Continue to simmer, uncovered, for an additional 10-15 minutes to allow the flavors to meld and the chili to thicken slightly. Taste and adjust seasoning if needed.
- Serve with Toppings: Ladle the hot chili into bowls. Garnish with chopped cilantro and serve with lime wedges, shredded cheese, sour cream, or tortilla chips if desired.
Recipe Tips
- How to get the most flavor? Don’t skip the step of cooking the tomato paste for a couple of minutes before adding the other liquids. This caramelizes the paste slightly and removes any raw, metallic taste, adding a deep, rich flavor to the chili.
- How can I adjust the spice level? The cayenne pepper controls the heat. For a milder chili, omit it entirely. For a spicier version, increase the amount to ½ teaspoon or more, according to your preference.
- Why should I use lean turkey? Using lean ground turkey makes this a healthier, lower-fat version of classic chili without sacrificing flavor. There will also be less grease to drain off after browning the meat.
- Why let the chili rest? Like many stews and braises, chili tastes even better the next day. If you have the time, let it cool and refrigerate it overnight. This allows all the spices and flavors to fully meld together.
What To Serve With Turkey Chili
This hearty chili is a meal in itself, but it’s even better with some classic accompaniments.
- Warm cornbread or corn muffins
- Fluffy white or brown rice
- Tortilla chips for dipping
- A crisp green salad with a simple vinaigrette
How To Store Turkey Chili
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: Turkey chili freezes beautifully. Let it cool completely, then portion it into freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Turkey Chili Nutrition Facts
- Calories: ~300 per serving
- Protein: 28g
- Carbohydrates: 25g
- Fats: 10g
- Fiber: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Absolutely. In fact, it’s recommended! The flavors will be even better the next day. Simply reheat it gently on the stovetop before serving.
If your chili is thinner than you’d like, you can let it simmer uncovered for a bit longer to allow some of the liquid to evaporate. You can also mash some of the beans against the side of the pot to release their starches, which will naturally thicken the chili.
Yes, feel free to substitute with your favorite beans. Pinto beans or white beans like cannellini or Great Northern would also be delicious in this recipe.
Try More Recipes:
Ina Garten Turkey Chili Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings45
minutes15
minutes300
kcalA hearty, healthy, and flavorful one-pot chili made with lean ground turkey, a medley of beans, and bold spices.
Ingredients
-
3 tbsp olive oil
-
2 large yellow onions, chopped
-
4 cloves garlic, minced
-
2 red bell peppers, chopped
-
2 ½ lbs ground turkey
-
1 tbsp kosher salt
-
2 tsp black pepper
-
2 tbsp chili powder
-
1 tbsp ground cumin
-
2 tsp dried oregano
-
¼ tsp cayenne pepper (optional)
-
3 tbsp tomato paste
-
1 (28-oz) can crushed tomatoes
-
2 cups chicken stock
-
2 (15-oz) cans kidney beans, drained & rinsed
-
1 (15-oz) can black beans, drained & rinsed
Directions
- In a large pot, sauté onions and peppers in olive oil until soft. Add garlic and cook for 1 minute.
- Add ground turkey and cook until browned.
- Stir in all spices and tomato paste, and cook for 2 minutes.
- Add crushed tomatoes and chicken stock. Bring to a simmer, then cover and cook on low for 30 minutes.
- Stir in the drained and rinsed beans and simmer uncovered for another 10-15 minutes.
- Serve hot with toppings like cheese, sour cream, and cilantro.
Notes
- For a richer flavor, cook the tomato paste for a couple of minutes before adding liquids.
- This chili tastes even better when made a day ahead, allowing the flavors to meld.
- Adjust the amount of cayenne pepper to control the spice level.
- Use lean ground turkey for a healthier, less greasy chili.
