Turkey Chili

When the weather gets chilly, make some chili! Chili is the ultimate comfort food! Picture this - it’s a cold, gloomy and rainy day, you want a meal that doesn’t require much time or effort and satisfies your craving for something warm and comforting. Dreams really do come true with my Turkey Chili recipe! This chili is full of big flavours, hearty, meaty, smoky and spicy and couldn’t be more delicious. Enjoy a bowlful (or two) whilst curled up on the couch, watching your favourite TV show or movie!

My Turkey Chili recipe consists of ground turkey, a variety of vegetables, beans and chilis. Ground turkey is milder in flavour, meaty in texture and provides the perfect base for this delicious chili. It’s also a lighter and healthier alternative to your classic beef chili. Black beans are added to the mix to give this chili more substance and a heartier feel. A chili wouldn’t be a chili without copious amounts of vegetables. Here you’ll find the holy trinity, including diced yellow onions, green peppers and celery, as well as a few cloves of fresh garlic. What differentiates this chili from all others is the addition of pumpkin puree (not pumpkin pie filling)! A generous portion of fibre-rich pumpkin puree thickens the chili while also adding savoury and sweet tasting notes. A chili wouldn’t be complete without the addition of spicy chilis. Chipotle chilis in adobo sauce, combine with fire-roasted tomatoes and an aromatic spice blend to give this chili rich layers of heat and smoke. If you’ve never had chipotle chilis in adobo sauce, you’re missing out! Chipotle chilis in adobo sauce are jalapẽno chilis that have been dried, smoked and packed in an earthy, salty, smoky and slightly sweet tomato sauce. All the ingredients combine to create a savoury, smoky, spicy, sweet and satisfying spoonful!

Sign me up for a heaping bowlful of chili! This Turkey Chili recipe couldn’t be easier to make, uses a handful (or two) of simple and everyday ingredients and comes together in about one hour! Top the chili with sliced avocado, green onions, sour cream and grated cheddar cheese for maximum flavour and fun! Serve it alongside some tortilla chips, crusty bread, beer bread or cornbread and you’ve got yourself a fiery meal to devour! So, let me show you how it’s done. Grab a spoon and come and cook with me!

For more spicy food ideas, try my Spicy Penne Pasta, Shishito Peppers with Chili Lime, Buffalo Chicken Wings and Eggs in Purgatory recipes!

Prep Time: 5 minutes

Cook Time: 60 minutes

Total Time: 65 minutes

Servings: 4 – 6

Ingredients:

• 1 lb ground turkey

• 3 Tbsp avocado oil, divided

• 1 tsp kosher salt

• 1 large yellow onion, peeled and diced

• 1 large green pepper, seeded and diced

• 2 stalks celery, diced

• 3 cloves of garlic, peeled and finely chopped

• 2 Tbsp chili powder

• 1 Tbsp ground cumin

• ½ Tbsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 796mL can fire roasted, diced tomatoes

• ¾ cup pumpkin puree (See Notes below)

• 1/2 cup chicken stock

• 1 540 mL can black beans, drained and rinsed

• 1 ½ - 2 Tbsp chipotle chilis in adobo sauce, finely chopped (approx. 3 chilis)(See Notes below)

• Sliced avocado, chopped scallions, sour cream and grated cheddar cheese, as toppings

• Tortilla chips, crusty bread, beer bread or cornbread, as an accompaniment 

  
  

Instructions:

1. To a medium-sized Dutch oven, set over medium heat, add 2 Tbsp of avocado oil. Once hot, carefully add the ground turkey and salt and cook for 8 minutes or until slightly caramelized or browned. Transfer the cooked turkey to a bowl and set aside.

2. Add the remaining 1 Tbsp avocado oil, onions, green peppers and celery to the pot and cook for 8 minutes or until soft and translucent, stirring throughout.

3. Toss in the garlic, chili powder, cumin, smoked paprika, garlic powder and onion powder and cook for an additional minute or until fragrant.

4. Add the diced tomatoes, pumpkin puree, chicken stock, black beans, chipotle chilis and cooked turkey to the pot. Mix until combined and bring the chili to a boil.

5. Once boiling, reduce the heat to low, cover and simmer for 40 minutes, stirring every 10 - 15 minutes. You know your chili is done when the mixture has slightly thickened.

6. Transfer the Turkey Chili into serving bowls and garnish with sliced avocados, green onions, sour cream and grated cheddar cheese. Serve alongside some tortilla chips, cornbread, beer bread or crusty bread and enjoy!

Notes:

1. Not all Pumpkin Purees are alike: At the grocery store, you will see Pumpkin Puree and Pumpkin Pie Filling on the shelves. The latter is full of spices and sugar and using it in this recipe would result in an overly spiced and sweet chili. So, stick with 100% pure Pumpkin Puree and you won’t be disappointed.

2. Leftover Pumpkin Puree?: If you find yourself with leftover, canned pumpkin puree, I have a solution for you! Make my Pumpkin Pie Overnight Oats, No-Churn Pumpkin Pie Ice Cream and Chocolate Pumpkin Loaf recipes! These easy recipes are so delicious!

3. Some Like it Hot: If you like your Turkey Chili smoky and spicy, use 2 Tbsp of chipotle chilis in this recipe. Prefer a milder heat level? Simply stick with a 1 1/2 Tbsp of chipotle chilis in adobo sauce.