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Smoky Turkey Chili

This hearty turkey chili features lean ground turkey simmered with diced tomatoes, black beans, and a smoky blend of spices, resulting in a thick, flavorful dish with a warm, inviting aroma. The final dish is tender, vibrant, and perfect for cozy nights, finished with a bright squeeze of lime and fresh herbs.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil for sautéing
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 pound ground turkey lean
  • 1 can (14.5 oz) diced tomatoes preferably fire-roasted
  • 1 can (15 oz) black beans drained and rinsed
  • 2 tablespoons chili powder adjust to taste
  • 1 teaspoon smoked paprika for smoky depth
  • 1 cup vegetable broth or water
  • 1 lime lime juiced, for finishing
  • a handful fresh cilantro chopped, for garnish

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon or spatula
  • Chopping board and knife
  • Measuring spoons and cups
  • Ladle

Method
 

  1. Heat a large heavy-bottomed pot over medium heat and add a splash of olive oil until shimmering.
  2. Sauté the chopped onion until it becomes translucent and fragrant, about 5 minutes, stirring occasionally.
  3. Add the minced garlic and cook for another minute until it releases a warm aroma, being careful not to burn it.
  4. Push the aromatics to the side of the pot and add the ground turkey, breaking it apart with your spatula.
  5. Cook the turkey until it is evenly browned and no pink remains, about 8 minutes, stirring frequently.
  6. Sprinkle in the chili powder and smoked paprika, stirring to coat the turkey evenly, and cook until fragrant, about 2 minutes.
  7. Pour in the diced tomatoes with their juice, add the drained black beans, and a splash of vegetable broth.
  8. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally to develop flavors.
  9. Uncover the pot, taste the chili, and adjust seasoning as needed—adding more salt, a squeeze of lime, or hot sauce for extra kick.
  10. Ladle the hot chili into bowls, garnish with chopped cilantro, and finish with a squeeze of fresh lime for brightness.

Notes

For an extra smoky flavor, char some diced peppers or add a dash of chipotle powder. This chili tastes even better the next day, so leftovers are a winner.