Turkey Chili

Turkey Chili

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Last week was a chilly week, so I made a pot of chili.  Hee hee… get it? 😀 Incidentally, this was also the chili I was going to make for our Super Bowl shindig that never happened (*grumble* damn Chris’ flu!).  If you are not a fan of chili (I know —shocking isn’t it, but who doesn’t like chili? Kimi and Nelson, that’s who!), this chili will change your mind.  You can omit the beans or go easy on the jalapeno pepper but whatever you do, the corn is a must! It gives it such great texture and color! So the next time you are in the mood for a pot of chili, give this recipe a try.

Turkey Chili

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  • 1 1/2 pounds of ground turkey
  • 2 sweet Italian turkey sausage links (about 6 ounces), casings removed
  • olive oil for cooking
  • 1 red onion, chopped
  • 4 cloves of garlic, minced
  • 1 dried bay leaf
  • 1/4 teaspoon of dried oregano
  • 1 1/2 tablespoons of chili powder
  • 1 1/2 teaspoons of ground cumin
  • 1 large red bell pepper, diced
  • 2 jalapeno peppers, chopped (I kept a little bit of the ribs and seeds for heat)
  • salt and pepper to season
  • 3/4 cup of white wine (I used a Chardonnay)
  • 1 (15 ounce) can of pinto beans, rinsed
  • 1 (14.5 ounce) can of diced tomatoes
  • 1 (15 ounce) can of tomato sauce
  • 1 (14.5 ounce) can of chicken broth
  • 1 cup of frozen corn
  • Garnish (optional):
    shredded cheddar cheese
    sour cream
    fresh cilantro, finely chopped
    red onion, finely chopped

Turkey Chili


In a large Dutch oven over medium high heat add olive oil, ground turkey and turkey sausages.  Crumble and brown meat.  Once cooked, use a slotted spoon to transfer meat into a bowl.  Set aside.  Remove any grease left in the pot, if any.

Drizzle olive oil and add onions and garlic.  Cook until soften then add bay leaf, oregano, chili powder, cumin, red bell pepper, jalapeno peppers and cooked meat.  Season with salt and pepper.  Pour the white wine and scrape the bottom of the pot.  Let it bubble and reduce, about 2 minutes.  Add pinto beans, diced tomatoes, tomato sauce, chicken broth and corn.  Stir to combine.  Cover the pot and bring it to a boil then reduce the heat to medium low and leave the lid ajar.  Cook for 30-35 minutes or until chicken broth reduces.  Discard bay leaf and check for seasoning.  Ladle chili into a bowl and garnish with cheese, sour cream, cilantro and onion.

Turkey Chili


44 thoughts on “Turkey Chili

  1. Your chili looks fantastic, and the photos are great! I love the beautiful colors on your pictures, and the lovely combination of flavors (which are not something I am used to; I don’t even know whether I can find jalapeno peppers where I live).

    • Thank you Darya! So kind of you to say. 🙂 If you cannot find jalapeno peppers, pasilla peppers aka poblano peppers will work in here too. They are more milder but you can always add red pepper flakes to spice it up.

      • Ah well that is the whole problem: peppers are simply not a very French thing, and we just don’t have such a big variety of peppers, especially up North where I live. I don’t think I have ever seen a pasilla/poblano pepper either! But I will be on the lookout (or substitute for some other kind)!

  2. – Do like your last photo! I can never seem to get the spoon right.
    – It’s not unusual here to find chili with sweetcorn kernels. With beef I’m less keen and don’t use them. However, with turkey mince I think they would go really well. Especially with fennel seeds.

    • Thanks Johnny! Those shots I have to do so many times in order to get it right so I know what you mean.
      In the US, I rarely see beef or pork chili with corn. Usually in chicken (maybe) or in turkey chili. I added sweet Italian turkey sausage to this and it as some fennel seeds in it. The flavors were lovely.

  3. Looks delightful, so colourful and reminds me to ring the changes and use turkey for chilli a bit more often ( my default is venison). I have never added wine to my chilli recipes, but it makes complete sense, especially with turkey, thanks for the idea, Tracey

  4. This looks like a nice turkey chili. Lots of chicken/turkey chili recipes shy away from other substantial ingredients, but, in fact, I think these meats need a bit of kick – as you included.

    And nice photos…..

  5. Chilly and chili go so well together, though, truth be told, I definitely prefer one over the other. Some chilis devolve into this brown mass with beans hiding within. Yours is vibrantly colored and the ingredients all shine. Love the pop of flavor that corn brings to a dish, too. This is such a great dish, Anne.

    • Thanks John! One of my biggest fears about eating chili is when I’m eating a bowl of brown ‘mass’ with lumpy stuff in it. I try to add color & texture to my food so it’s more appetizing. I eat with my eyes first. 😉

  6. oh my! i love chili. and this looks so good! I love all the ingredients. have you tried bird chili from thailand before. those are little dynamites that can numb your tongue and wake you up 🙂 i often add it into aglio olio with the seeds removed.

    • I haven’t heard of bird chili or seen it at my market. The hottest pepper I can get my hands on here is habanero pepper. Although those are a bit much for me so I don’t use them as much. Thanks Danny for taking the time to stop over. 🙂

  7. I really need to eat chili. My children don’t really eat it, so I haven’t made it at home…but slowly I need to introduce new food to them. Gosh your turkey chili looks so comforting and inviting… perfect for a little cold night like today!

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