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Spicy Turkey Chili

Food.Wishes's picture
Feel free to make this same recipe using beef (ground chuck being the best choice). But, I’ve been using ground turkey in my chili for a while now, and enjoy it almost as much as the higher fat beef version. I’ve heard Chefs on TV say, “This turkey chili tastes just like one made with beef!” No it doesn’t. Why? Because a turkey isn’t a cow. I know, a shocking revelation! Ground turkey just doesn’t have the same fat content and texture of a nice ground chuck, so we have to do a few tricks to counter this. We’re going to cook it for a long time so that the turkey is as soft and succulent as possible. I also served mine with some beautifully ripe slices of avocado that gives the final bowl another layer of silky richness. By the way, don’t let the cocoa powder in our chili spice mixture throw you off! It’s only a small amount and it really works. Enjoy!
Ingredients
  Ground turkey/Null 2 1⁄2 Pound (Null)
  Canned pinto beans/Null 24 Ounce (Null)
  Tomato puree/Null 1 Cup (16 tbs) (Null)
  Water/Null 2 Cup (32 tbs) (Null)
  Garlic/Null 3 Clove (15 gm) (Null)
  Onion/Null 1 (Null)
  Anchovy chili powder/Null 1⁄4 Cup (4 tbs) (Null)
  Cumin/Null 1 Tablespoon (Null)
  Chipotle/Null 1 1⁄2 Teaspoon (Null)
  Black pepper/Null 1 Teaspoon (Null)
  Dried oregano/Null 1 Teaspoon (Null)
  Salt/Null 2 1⁄2 Teaspoon (Null)
  Paprika/Null 1 Tablespoon (Null)
  Unsweetened cocoa/Null 1 Teaspoon (Null)
  Cinnamon/Null 1⁄8 Teaspoon (Null)
  Cayenne/Null 1⁄4 Teaspoon (Null)
Directions

For recipe directions, please refer to the video.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Tex Mex
Course: 
Main Dish
Taste: 
Spicy
Method: 
Simmering
Ingredient: 
Meat, Turkey
Preparation Time: 
10 Minutes
Cook Time: 
90 Minutes
Ready In: 
100 Minutes
Servings: 
6
Looking for a healthier version of beef chili? What how Chef John uses ground turkey to make this much loved spicy stew. He cooks it for a long time so that the turkey is as soft and succulent as possible and resembles the chuck beef version. Serving the chili with beautifully ripe slices of avocado gives it another layer of silky richness. It is almost as delicious as the higher fat beef version

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