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Turkey Chili


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  • 1/4 C extra-virgin olive oil
  • 2 large fresh poblano chiles, seeded and diced
  • 1 large onion, chopped
  • 1 stalk celery, chopped
  • 4 large cloves garlic, smashed and chopped
  • 1 1/2 lb ground dark turkey meat
  • 1 TBS flour
  • 1/4 C tomato paste
  • 3 TBS chili powder
  • 1 TBS ground cumin
  • 1 tsp dried oregano, crushed
  • 1/2 tsp cinnamon
  • 1/8 tsp ground cloves
  • 2 packed tsp dark brown sugar
  • Kosher salt and freshly ground pepper
  • 3 C low-sodium chicken broth
  • 1 (15 oz) can cannellini beans, drained and rinsed.



Step 1

Heat oil over medium-high heat in a large, heavy pot or Dutch oven. Add poblanos, onion, celery, and garlic. Saute until vegetables soften, 5-6 min.
Add turkey and saute, breaking up the meat with back of a spoon, until no longer pink, about 7 min. Sprinkle flour over meat and stir to blend. Add tomato paste, chili powder, cumin, oregano, cinnamon, cloves, brown sugar, 1 tsp salt, and 1/2 tsp pepper. Cook, stirring, 1-2 min.
Add broth and beans. Bring to a simmer; reduce heat to medium-low and simmer, stirring often, until flavors blend and chili thickens, 20 - 30 min. Spoon chili into bowls and serve.


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