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- 1 pound ground turkey - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (red or green), chopped - 2 cans (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (28 oz) crushed tomatoes - 1 cup corn kernels (fresh or frozen) Ground turkey forms the base of this chili. It’s lean and cooks quickly. The vegetables add color and crunch. Diced onion and chopped bell pepper are my favorites. They bring out great flavors. The beans add protein and fiber. Black beans and kidney beans make this chili hearty. Crushed tomatoes give it a rich, saucy texture. Corn adds a sweet note, making the chili even more delicious. - 2 tablespoons chipotle in adobo sauce, chopped - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 tablespoon olive oil Spices bring life to this dish. Chipotle in adobo sauce adds heat and smokiness. I love using chili powder for its warm flavor. Ground cumin gives a nice earthy taste. Smoked paprika enhances the chili's depth. You can adjust salt and pepper to your taste. Olive oil helps cook the vegetables and turkey evenly. - Fresh cilantro - Sour cream or Greek yogurt Garnishes make each bowl special. Fresh cilantro adds a burst of freshness. It brightens the dish while balancing the heat. I often serve it with a dollop of sour cream or Greek yogurt. This adds creaminess and mellows the spice. These garnishes make your chili look great too! {{ingredient_image_1}} Start by heating 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the diced onion and chopped bell pepper. Sauté these for about 5 to 7 minutes, until they soften. This step builds a great flavor base for your chili. Next, add 2 cloves of minced garlic to the pot. Cook it for about 1 minute. You want to smell that nice garlic aroma. It adds a nice kick to the dish. Now, stir in 1 pound of ground turkey. Use a spatula to break it up as it cooks. Brown the turkey for about 5 to 6 minutes. You want it cooked through and no longer pink. Once the turkey is browned, it’s time to spice things up. Add 2 tablespoons of chopped chipotle in adobo sauce, 1 tablespoon of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Don’t forget to sprinkle in salt and pepper to taste. Stir well to coat the turkey with those spices. Now, pour in 1 can of crushed tomatoes and stir in 2 cans of drained and rinsed black beans and 1 can of drained kidney beans. Mix everything well. Bring the mixture to a simmer, then reduce the heat to low. Let it simmer for at least 30 minutes. If you have time, let it simmer for up to 1 hour. This extra time deepens the flavors. Stir occasionally to prevent sticking. In the last 10 minutes of cooking, add 1 cup of corn kernels. Stir until heated through. Taste and adjust the seasoning if needed. Serve hot, and enjoy! To make your chili taste even better, let it simmer longer. A full hour brings out rich flavors. You want to stir it every so often. This helps all the spices blend well. If you find the flavor a bit weak, add more chipotle sauce or chili powder. Start with a small amount, taste, and adjust. Using a Dutch oven is best for this chili. It holds heat well and cooks evenly. However, a regular pot works too. Just watch the heat. You want a gentle simmer, not a fast boil. This helps keep the chili thick and rich. Stir occasionally to avoid sticking. Serving chili can be fun! You can use bowls or even bread bowls for a twist. Top it with fresh cilantro for color. A dollop of sour cream or Greek yogurt adds creaminess and balances heat. Serve with tortilla chips for a crunchy side. Pro Tips Use Fresh Ingredients: Fresh vegetables can enhance the flavor and texture of your chili. Opt for in-season produce whenever possible for the best results. Adjust the Spice Level: If you prefer a milder chili, reduce the amount of chipotle in adobo sauce. Conversely, if you like it extra spicy, add more or include some diced jalapeños. Let it Simmer: For the best flavor, allow your chili to simmer longer than the minimum time suggested. The flavors meld beautifully with extended cooking. Garnish for Flavor: Fresh cilantro and a dollop of sour cream or Greek yogurt not only look great but also add a refreshing contrast to the spiciness of the chili. {{image_2}} You can change the protein in this chili. Try ground beef or chicken. For a meat-free option, use lentils or mushrooms. They add a nice texture and flavor. You can also swap the beans. Use pinto beans or chickpeas if you prefer. Adding more veggies works too! Try zucchini, carrots, or spinach. These swaps can give your chili a new twist. To adjust the heat, change the chipotle amount. Start with one tablespoon and taste. You can add more if you like it spicier. For kids or those who dislike heat, use less chipotle. You can also add a pinch of sugar to balance the heat. Another option is to add more tomatoes to tone it down. Toppings make chili fun! Add shredded cheese, diced onions, or avocado on top. Fresh cilantro adds a nice touch too. You can serve this chili with cornbread or rice. The bread helps soak up the flavors. Rice adds a nice base and makes it filling. Get creative with your toppings and find your favorite combo! To keep your chili fresh, store leftovers in an airtight container. This method helps lock in flavors. Place the container in the fridge as soon as the chili cools down. Properly stored, your chili lasts about 3 to 4 days. Always check for signs of spoilage before eating. If you want to save chili for later, freezing is a great option. Use freezer-safe containers or bags for storage. Leave some space for expansion as the chili freezes. For best quality, eat frozen chili within 3 months. When ready to eat, thaw it in the fridge overnight. Reheat on the stove or in the microwave until hot. Leftover chili can inspire new meals. Try using it as a topping for baked potatoes or nachos. You can also mix it into pasta for a quick meal. Another idea is to make chili-stuffed peppers. These options give your leftovers a new life and keep meals exciting. Yes, you can make this chili ahead of time. It actually tastes better the next day. The flavors blend well if you let it sit. Here are some tips for batch cooking and flavor development: - Cook in bulk: Make a large batch and store leftovers. - Cool before storing: Let the chili cool down. This helps keep it fresh. - Use airtight containers: Store in the fridge for up to three days. - Freeze extras: Chili freezes well for up to three months. Just thaw before reheating. You can pair this chili with a variety of sides. Here are some common choices: - Cornbread: Soft, warm cornbread is a classic. - Rice: White or brown rice complements the chili well. - Tortilla chips: Crunchy chips add a nice texture. - Salad: A fresh salad balances the spiciness. - Sour cream: A dollop on top cools it down. Absolutely! You can adjust the spice to your liking. Here are some suggestions for changing the heat level: - Add more chipotle: Increase the chipotle in adobo for more spice. - Use fresh peppers: Add diced jalapeños or serranos. - Reduce chipotle: Cut back on chipotle for a milder taste. - Add sweet flavors: Mix in a bit of honey or brown sugar to balance heat. Feel free to customize it until it suits your taste! This blog post covered making Spicy Chipotle Turkey Chili. We looked at key ingredients, like ground turkey, beans, and spices. You learned step-by-step instructions for cooking and tips for enhancing flavor. We also explored variations and storage tips to save leftovers. In closing, chili is versatile and easy to adapt to your taste. Whether you prefer it spicy or mild, homemade chili brings comfort and joy. Get creative with garnishes and sides, and enjoy every bite.

Spicy Chipotle Turkey Chili

A hearty and flavorful chili made with ground turkey, beans, and spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 1 pound ground turkey
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper chopped
  • 2 cans (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons chipotle in adobo sauce, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 1 cup corn kernels, fresh or frozen
  • for garnish fresh cilantro
  • for serving sour cream or Greek yogurt, optional

Instructions
 

  • In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and bell pepper, sautéing until the vegetables are softened, about 5-7 minutes.
  • Add minced garlic and cook for an additional minute until fragrant.
  • Stir in the ground turkey, breaking it up with a spatula, and cook until browned, approximately 5-6 minutes.
  • Season the turkey mixture with chipotle in adobo sauce, chili powder, ground cumin, smoked paprika, salt, and pepper. Stir well to coat all ingredients in the spices.
  • Pour in the crushed tomatoes and stir in the black beans and kidney beans. Bring the mixture to a simmer, then reduce the heat to low.
  • Allow the chili to simmer for at least 30 minutes, stirring occasionally. If you have more time, let it simmer for up to an hour for deeper flavors.
  • In the last 10 minutes of cooking, add the corn and stir until heated through. Adjust seasoning as needed.
  • Serve the chili hot, garnished with fresh cilantro and a dollop of sour cream or Greek yogurt if desired.

Notes

For deeper flavors, let the chili simmer longer.
Keyword beans, chili, spicy, turkey