This turkey chili is hearty and satisfying! It is filled with beans and uses a relatively small amount of extra lean ground turkey breast (with no skin or dark meat mixed in—check the package label) so it is not only luscious but heart-healthy as well. The hint of chipotle and balsamic vinegar give it a little “kick” that is just right! The addition of cornmeal at the very end makes it thick and creamy and gives it a nice Southwestern touch. I serve it with my deliciously moist Corn bread. It is perfect on a cold wintery night –just what the doctor ordered!
Hearty Turkey Chili
Cuisinicity Tip: Make sure the beans have no added sugar, as some sneaky ones do!
Author: Catherine Katz
Serves: 6-8
Ingredients
- 2 Tbsp olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 tsp chili powder
- 3 tsp cumin powder
- 1½ tsp ground thyme
- ½ tsp ground chipotle powder
- ⅛ tsp smoked paprika
- 2 bay leaves
- 1 lb extra lean ground turkey breast
- 1 tsp salt
- 1 (28oz) can ground tomatoes (no added oil or sugar)
- 1 Tbsp tomato paste
- 4 cups fat free chicken broth
- 1 bottle (12oz) of dark beer of your choice
- 2 Tbsp chopped green chilies (optional)
- 4 large (l lb -13 oz) cans small red beans, rinsed well and drained
- 3 Tbsp stone ground corn meal
- 1 Tbsp balsamic vinegar
Instructions
- Heat oil in a large cast iron dutch oven (I like Le Creuset but any heavy bottom deep pan will do) over high heat, add the garlic and onion and sautée for 4-5 minutes.
- Add the chili powder, ground cumin, thyme, chipotle, smoked paprika and bay leaves and continue to sautée over medium heat for another 5 minutes.
- Add the ground turkey & salt and brown for a few more minutes while stirring constantly so the turkey doesn’t clump.
- Add canned ground tomatoes, tomato paste, chicken broth, beer and green chilies (if using), and bring to a boil, reduce heat and continue to simmer for just a few minutes.
- Add the drained beans to the pot and stir gently.
- Continue to simmer covered for another 25-30 minutes.
- Add the stone ground corn meal, one tablespoon at a time, stirring in between each addition so it doesn't clump.
- Add the balsamic vinegar and stir.
- Turn off the heat and keep covered until ready to serve.
- If you'd like it a little creamier, you can take out some of the beans to grind them briefly in a food processor and put them back into the soup, or better yet, you can use a stick hand blender to blend the soup to desired creaminess right in the pot (see below).
- I like to let my chili “sit” before I serve it so that all the flavors blend even more together and the texture is nice and thick.
This is a great tool to make your soup creamier without any extra mess as you use right inside the pot–no transferring to the blender and no extra dishes!
Wendy B says
December 5, 2015 at 9:15 amI made this last night, perfect for a Friday night. Flavorful combo of spices. The right ratio of beans to turkey and the cornmeal is an interesting thickener.
Catherine Katz says
December 5, 2015 at 12:48 pmThank you Wendy! This is an old-time favorite at the Katz household! These days we also enjoy the vegetarian variation which is also so yummy and satisfying!
Lorrie DeNiro says
April 27, 2015 at 12:25 amHello, Catherine! I saw you on stage during the IIN conference today. I was an online attendee. I was very intrigued by your website and excited to hear about your healthful foodie recipes. I made this Turkey Chili tonight for my husband and I have to say it’s one of the best chili recipes I’ve tasted in a long time. I didn’t love the smell of the beer cooking and was a little worried I wasn’t going to like it. I was pleasantly surprised at just how good this chili was, no beer taste, and since it makes a large pot, we have leftovers for tomorrow and probably enough to freeze for another meal as well. Going to spend the rest of the evening looking up and printing some more recipes to try.
Thanks for the great info and website.
Lorrie D
Catherine Katz says
April 27, 2015 at 6:54 amThank you Lorrie! I love your comment about worrying about the smell of the beer when making the chili! I know exactly what you mean, but I am so glad you trusted me with it! It really does give that wonderful flavor to the chili, but it just blends in and of course the alcohol content has evaporated so it’s just a wonderful addition. Delighted to have you at our Cuisinicity table!!! ABIG Welcome to you and your family!
Catherine Katz says
October 14, 2014 at 8:51 pmHOME RUUUUUUUN!!!!! YES!!!!!!!
John Breeden says
October 14, 2014 at 7:05 pmBecause I had a lot of turkey left overs from Canadian Thanksgiving, I naturally picked this recipe. I substituted the dark turkey meat located on the legs for more flavour. And I added more balsamic vinegar instead of salt because the canned ground tomatoes I bought contained 10% sodium 230mg already. I also added a little more ground corn meal and tomato paste to work as thickening agents – to compensate for adding a little more chicken broth than the recipe indicates.
My daughter said, “Dad, this is good.” My son says, “very good.”
Another home run, Catherine! Thanks.