Turkey Chili
A wholesome and hearty dish, this turkey chili is brimming with lean ground meat, vibrant vegetables, and robust seasoning. Ideal for cozy evenings, it reheats beautifully and is excellent for meal prep or freezing for later use.
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Servings: 6
Ingredients
- 1 medium-sized yellow onion finely chopped
- 2 tablespoons of olive oil plus 1 additional tablespoon reserved
- 1 medium carrot coarsely grated
- 3 cloves of garlic crushed or minced
- ½ of a poblano pepper mild, seeds removed and chopped finely
- 3 stalks of celery diced into small pieces
- 1 pound of extra-lean ground turkey
- ½ cup of masa harina corn flour
- 1 tablespoon of garlic granules
- 1 tablespoon of ground cumin
- 1 tablespoon of coarse kosher salt
- 2 teaspoons of chili powder
- 2 teaspoons of ancho chili powder or standard chili powder as a substitute
- 1½ teaspoons of sweet paprika
- ½ teaspoon of ground coriander
- ½ teaspoon of ground cinnamon
- 2 cans each with diced tomatoes and green chilies
- 2 cups of reduced-sodium chicken stock
- 1 can 15 oz of kidney beans, rinsed and drained
- 1 can 15 oz of black beans, drained thoroughly
- 1 can 15 oz of creamed-style corn
Instructions
- Warm 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the ground turkey, breaking it apart with a utensil as it cooks. Sauté until browned and cooked through. Remove from the pot and set aside.
- Pour the remaining 2 tablespoons of olive oil into the same pot. Once heated, incorporate the onion, celery, poblano pepper, shredded carrot, and garlic. Sauté for about 5 minutes, stirring now and then until the vegetables begin to soften and release their aromas.
- In a separate bowl, thoroughly blend together the masa harina, cumin, garlic powder, kosher salt, chili powders, paprika, cinnamon, and coriander.
- Return the cooked turkey to the pot. Evenly sprinkle the prepared seasoning mixture over the contents and stir until the spices are well integrated.
- Pour in the chicken broth, then add the diced tomatoes with green chilies, kidney beans, black beans, and creamed corn. Stir thoroughly to combine.
- Bring the chili to a gentle boil, then reduce the heat and allow it to simmer uncovered for 20 to 30 minutes, stirring occasionally to prevent sticking on the bottom.
- Serve warm with optional garnishes such as sour cream, shredded cheddar, chopped scallions, or a dash of hot sauce.
Notes
Leftover Turkey Option: Substitute cooked turkey by chopping it into bite-sized pieces and adding it during the final minutes of cooking.
Poblano Substitution: A bell pepper may be used in place of poblano if a milder flavor is desired.
Advance Preparation: The flavor deepens over time, making it an ideal make-ahead dish. Store in the refrigerator in an airtight container for several days and reheat on the stovetop or in a slow cooker.
Freezer-Friendly: Freeze in airtight bags or containers for up to two months. Thaw overnight in the refrigerator before reheating.
Slow Cooker Method: Brown turkey and sauté vegetables as directed. Combine all ingredients in a slow cooker and cook on low for 6 hours or on high for 3 hours.