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- 1 pound ground turkey - 2 tablespoons chipotle peppers in adobo sauce, finely minced - 1 can (14.5 oz) diced tomatoes with their juices - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed The main ingredients give this chili its bold flavor. Ground turkey is lean yet hearty. Chipotle peppers in adobo sauce bring a smoky heat. The diced tomatoes add sweetness and juiciness. Black and kidney beans provide texture and protein. - Toppings: sour cream, grated cheese, cilantro - Serving suggestions: crusty bread, tortilla chips You can add toppings for extra flavor. Sour cream adds creaminess. Grated cheese brings richness. Fresh cilantro adds a bright touch. Serve the chili with crusty bread or tortilla chips for a satisfying meal. - Large pot or Dutch oven - Cooking utensils A large pot or Dutch oven works best. You need it to cook the chili evenly. Use basic cooking utensils like a spoon and knife. These tools help you chop and stir with ease. {{ingredient_image_2}} First, gather all your ingredients. Dice one medium onion and one red bell pepper into small pieces. Mince two garlic cloves finely. This helps release their flavors. Next, measure out your spices: one tablespoon of ground cumin, one tablespoon of chili powder, and one teaspoon of smoked paprika. Also, get one teaspoon of salt and half a teaspoon of black pepper ready. Finally, open and rinse the black and kidney beans, making sure they are clean. Grab a large pot or Dutch oven and heat two tablespoons of olive oil over medium heat. Add the diced onion and red bell pepper. Sauté them for about five to seven minutes. Stir often until the onion turns translucent and the veggies soften. Once they are ready, add the minced garlic and cook for one more minute. You want the garlic fragrant but not burnt. Now, raise the heat to medium-high. Add one pound of ground turkey. Use a spoon to break it apart as it cooks. Brown the turkey for about five to six minutes until it is no longer pink. Next, stir in one can of diced tomatoes, chicken broth, the rinsed black beans, the rinsed kidney beans, the minced chipotle peppers, and all your measured spices. Mix everything together well. Bring your chili to a gentle boil. Once it starts bubbling, reduce the heat to low. Let it simmer uncovered for 30 to 40 minutes. Stir it occasionally to stop it from sticking. This time allows the flavors to meld beautifully. Before you serve, taste your chili. Adjust the seasoning if needed. If you want more kick, add more chipotle or spices. Enjoy the rich, smoky flavor! To make your chili extra smoky, add more chipotle peppers. You can also try smoked salt. This brings a rich depth to the dish. If you want more heat, increase the chili powder. A touch more cumin can boost its earthiness too. Sautéing the onion and bell pepper is key. This step builds flavor right at the start. Cook them until soft and sweet. Then, browning the ground turkey adds a nice crust. This locks in juices and flavor. Simmering is just as important. Let your chili bubble gently for 30 to 40 minutes. This helps all the flavors mix well. Stir it often to keep it from sticking to the pot. Taste it before serving. Adjust spices if needed for your perfect bowl. You can serve chili in bowls or even in bread bowls. Both are fun and tasty! Top with fresh cilantro for color. Sour cream and cheese add creaminess and flavor. For sides, try crusty bread or tortilla chips. They add a nice crunch. A simple green salad also works well to balance the meal. Enjoy your chili adventure! Pro Tips Quality Matters: Use fresh ingredients for the best flavor. Fresh spices and ripe vegetables can significantly enhance the taste of your chili. Customize the Heat: Adjust the amount of chipotle peppers according to your heat preference. Start with less if you're unsure, as you can always add more later! Let It Rest: Allowing your chili to sit for a little while after cooking can help the flavors meld together even more, making it taste even better the next day. Garnish Creatively: Elevate your presentation with different garnishes like avocado slices, chopped green onions, or a squeeze of lime for a fresh twist. {{image_4}} To make a vegetarian chili, swap the ground turkey for plant-based protein. You can use: - 1 pound of lentils - 1 pound of textured vegetable protein (TVP) - 1 pound of mushrooms, finely diced For beans, try these options: - Pinto beans - Garbanzo beans - White beans Add veggies like: - Zucchini - Carrots - Corn These swaps create a hearty dish while keeping the flavors bold and rich. Want more heat? You can boost the spice by adding more chipotle peppers or fresh hot peppers. Try: - Jalapeños - Serrano peppers You can also use hotter chili powders, like: - Ancho chili powder - Cayenne pepper Adjust the amount to fit your taste buds. Just remember, it’s easier to add heat than to take it away. Different styles of chili bring unique flavors. Explore these regional influences: - Texas-style often has no beans and focuses on meat and spices. - Mexican-style uses more spices and fresh ingredients like cilantro and lime. You can also incorporate local ingredients. Try adding: - Local beans - Seasonal vegetables These changes can make your chili a true reflection of your region and its flavors. To store leftover chili, let it cool to room temperature first. Then, transfer it to an airtight container. This keeps it fresh and tasty. In the fridge, your chili can last up to 4 days. Always check for any off smells before eating leftovers. For freezing, portion the chili into freezer-safe bags or containers. Squeeze out as much air as you can before sealing. This helps prevent freezer burn. You can freeze it for up to 3 months. When you’re ready to eat, thaw the chili in the fridge overnight. Reheat it on the stove or in the microwave until hot. Making chili ahead is a smart way to save time. You can cook a big batch on the weekend and enjoy it all week. Portion it out into meal containers for easy lunches or dinners. This way, you always have a hearty meal ready to go. Chipotle in adobo sauce is a mix of smoked jalapeño peppers and a rich, tangy sauce. The sauce includes tomatoes, garlic, and spices, adding depth to dishes. You can use it to spice up stews, sauces, and marinades. In this chili, it adds a smoky heat that makes each bite special. Yes, you can use leaner turkey or chicken. However, lean meat may lead to a drier chili. The fat in regular ground turkey helps keep the chili moist and flavorful. If you choose lean meat, consider adding a bit more broth or some olive oil to keep it juicy. There are several ways to thicken your chili. You can let it simmer longer, which helps reduce excess liquid. Adding more beans or vegetables also works well. Another method is to mix in a little cornstarch or flour mixed with water. This adds thickness without changing the flavor. If you prefer, you can mash some beans and stir them in for a creamy texture. This blog post covered everything you need to make a tasty chili. We talked about key ingredients like ground turkey, chipotle peppers, beans, and tomatoes. I shared tips for cooking, enhancing flavor, and serving options. You can even switch things up with vegetarian or spicier variations. Remember to store leftovers properly for future meals. With these pointers, you can create a satisfying dish. Enjoy your chili-making journey and make it your own!

Smoky Chipotle Turkey Chili

A hearty and spicy turkey chili with smoky chipotle flavors, perfect for warming up on a chilly day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 pound ground turkey
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, finely diced
  • 1 can (14.5 oz) diced tomatoes with their juices
  • 2 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 tablespoons chipotle peppers in adobo sauce, finely minced
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • to taste fresh cilantro leaves, for garnish
  • to taste sour cream, for serving (optional)
  • to taste grated cheese, for serving (optional)

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the finely diced onion and red bell pepper. Sauté for about 5-7 minutes, stirring frequently, until the vegetables have softened and the onion is translucent.
  • Add the minced garlic to the pot and continue cooking for an additional minute, stirring until the garlic is aromatic but not burnt.
  • Raise the heat to medium-high and add the ground turkey to the pot. Use a spoon to break the turkey into smaller pieces as it cooks. Brown the turkey thoroughly for 5-6 minutes, ensuring it's no longer pink.
  • Stir in the can of diced tomatoes (including juices), chicken broth, black beans, kidney beans, minced chipotle peppers, ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix well to combine all ingredients thoroughly.
  • Bring the chili to a gentle boil, then reduce the heat to low. Allow it to simmer uncovered for 30-40 minutes. Stir occasionally to ensure it doesn't stick to the bottom of the pot and to help the flavors meld together beautifully.
  • Before serving, taste the chili and adjust the seasoning as needed, adding more chipotle or spices for an extra kick if desired.
  • Serve the chili hot, garnished with fresh cilantro leaves. For an extra touch of creaminess and flavor, top with a dollop of sour cream and a sprinkle of grated cheese, if desired.

Notes

Serve with crusty bread or tortilla chips for a delightful pairing.
Keyword chili, chipotle, spicy, turkey