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Smoky Chipotle Turkey Chili

This turkey chili is made by simmering ground turkey with a blend of spices, vegetables, and smoky chipotle peppers to develop rich flavors and a hearty texture. The dish features a thick, slightly chunky consistency with a deep smoky warmth from roasted spices and slow simmering.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground turkey preferably lean
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 can (14 oz) diced tomatoes with juices
  • 1 can (15 oz) kidney beans drained and rinsed
  • 2 tablespoons chipotle peppers in adobo sauce finely chopped
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cocoa powder unsweetened
  • 1 cup chicken or vegetable broth
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1/4 cup toasted pumpkin seeds for garnish

Equipment

  • Heavy-bottomed pot or Dutch oven
  • Wooden spoon or spatula

Method
 

  1. Heat olive oil in a heavy-bottomed pot over medium heat until shimmering. Add diced onion and sauté, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes.
  2. Add the minced garlic to the pot, cooking for about 30 seconds until it releases a fragrant aroma. Stir frequently to prevent burning.
  3. Increase the heat to medium-high and add the ground turkey, breaking it apart with a spoon. Cook until browned evenly, about 7-8 minutes. The turkey should develop a slight crust and no longer be pink.
  4. Stir in the chopped chipotle peppers and smoked paprika, cooking for another minute to toast the spices and release their smoky aroma. The mixture will turn a rich, fragrant red-brown.
  5. Pour in the diced tomatoes with their juices, stirring to combine evenly. Allow this to cook for 5 minutes, letting the flavors meld and the mixture slightly thicken.
  6. Add the drained kidney beans and pour in the broth, stirring to incorporate all ingredients. Bring the mixture to a gentle simmer, then lower the heat and cover partially. Let it simmer gently for 20-25 minutes, stirring occasionally and adjusting the salt and pepper to taste.
  7. Uncover the pot, check the seasoning, and stir the chili to ensure even distribution of flavors. It should be thick and chunky, with the meat and beans well combined.
  8. Garnish the chili with toasted pumpkin seeds for crunch and a nutty flavor right before serving. Ladle into bowls and enjoy the smoky, layered flavors of this hearty dish.

Notes

For extra heat, add more chipotle or a dash of hot sauce. You can also serve with tortilla chips or cornbread for a complete meal.