ReVillage Recipe Book

Turkey Chili

4 min read

This chili recipe is designed to be a crowd-pleaser, using all the flavor-building tricks to create a deeply savory and satisfying pot of chili that’s mildly spicy, with a hint of smoky sweetness. It’s hearty enough to stand on its own and perfect for a potluck, where everyone can add their favorite toppings. Potluck-Worthy Mildly Hot Turkey Chili Yields: 8-10 servings Prep time: 15 minutes Cook time: 1 hour 30 minutes

Ingredients

  • For the Flavor Base:
    • 2 tbsp olive oil or canola oil
    • 2 lbs 93% lean ground turkey
    • 1 large yellow onion, finely chopped
    • 1 large red bell pepper, finely chopped
    • 4 cloves garlic, minced
    • 1 tbsp unsweetened cocoa powder (the secret ingredient for depth!)
    • 1 tbsp tomato paste
    • 1/2 cup dark beer (stout or porter works best, or substitute with more chicken broth)
  • Spices:
    • 3 tbsp chili powder (American-style blend)
    • 1 tbsp ancho chili powder (for smoky, rich flavor)
    • 2 tsp ground cumin
    • 1 tsp smoked paprika
    • 1 tsp dried oregano
    • 1/2 tsp cayenne pepper (adjust to your preferred heat level)
    • 1 tsp salt, plus more to taste
    • 1/2 tsp black pepper
  • The Rest of the Chili:
    • 1 (28 oz) can fire-roasted crushed tomatoes
    • 1 (15 oz) can fire-roasted diced tomatoes
    • 1 (15 oz) can kidney beans, rinsed and drained
    • 1 (15 oz) can black beans, rinsed and drained
    • 1 (15 oz) can corn (frozen or canned), rinsed and drained
    • 2 cups low-sodium chicken or beef broth
    • 1 tbsp brown sugar (optional, for balance)
  • Toppings (for a potluck bar!):
    • Shredded sharp cheddar cheese
    • Sour cream or plain Greek yogurt
    • Chopped fresh cilantro
    • Diced red onion or green onions
    • Sliced jalapeños (fresh or pickled)
    • Avocado, diced
    • Lime wedges
    • Tortilla chips or cornbread

Instructions

  • Brown the Turkey: Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground turkey and a good pinch of salt and pepper. Cook, breaking up the meat with a wooden spoon, until it’s completely browned.
  • Sauté Aromatics: Add the chopped onion and red bell pepper to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant.
  • Toast the Spices: Push the meat and vegetables to one side of the pot. Add the tomato paste and cocoa powder to the empty space and cook for a minute, stirring to toast them. Then, add all the dry spices (chili powder, ancho chili powder, cumin, smoked paprika, oregano, and cayenne). Cook for 1-2 minutes, stirring constantly, until the spices are very fragrant. Stir everything together to coat the meat and vegetables.
  • Deglaze and Add Liquids: Pour in the beer to deglaze the bottom of the pot, scraping up any browned bits. Let it bubble and reduce slightly. Then, stir in the fire-roasted crushed tomatoes, diced tomatoes, and chicken broth. Add the brown sugar, if using.
  • Simmer and Thicken: Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for at least 1 hour, or up to 2 hours, stirring occasionally. This long, slow simmer is key to developing a rich flavor.
  • Add Beans and Corn: After the chili has simmered for at least an hour, stir in the rinsed beans and corn. Continue to simmer for another 15-20 minutes to heat them through.
  • Final Touches: Taste the chili and adjust the seasoning as needed. You may want to add more salt, pepper, or a pinch more cayenne if you want to increase the heat. A squeeze of fresh lime juice at the end can also brighten up all the flavors. Potluck Serving Tip: To make it easy for a potluck, keep the chili warm in a slow cooker. Arrange all the toppings in separate bowls around the slow cooker so guests can customize their own bowl of chili. This is a simple and effective way to make your dish a huge hit!

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