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Smoky Turkey Chili

This smoky turkey chili is a hearty, comforting dish made by simmering ground turkey with aromatic spices, crushed tomatoes, and beans until thick and flavorful. The addition of smoked paprika gives it a deep, smoky aroma, while the slow simmer develops rich, vibrant flavors and a thick, stew-like texture. Topped with fresh cilantro and a squeeze of lime, it’s perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon oil vegetable or olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 pound ground turkey lean or mixed dark and white meat
  • 1 teaspoon smoked paprika for smoky aroma
  • 1 teaspoon cumin ground
  • 2 tablespoons chili powder
  • 1 can (14 oz) crushed tomatoes
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 cup chicken broth optional, for thinning
  • to taste salt and pepper
  • for serving cilantro chopped
  • 1 lime lime cut into wedges

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Chopping board and knife
  • Can opener
  • Ladle or spoon

Method
 

  1. Heat a large heavy-bottomed pot over medium heat and add a tablespoon of oil. Once shimmering, add chopped onions and cook until translucent and fragrant, about 5 minutes.
  2. Add minced garlic and sauté for another minute until fragrant, making sure it doesn’t burn.
  3. Crumble in the ground turkey and cook, stirring frequently, until it turns golden brown and is cooked through, about 8 minutes.
  4. Stir in smoked paprika, cumin, chili powder, and a pinch of cayenne if using. Let the spices toast for about a minute until fragrant, enhancing their flavor.
  5. Pour in the crushed tomatoes and add a splash of chicken broth if you want a thinner chili. Stir everything together and bring to a gentle simmer.
  6. Add drained kidney beans and stir to combine. Reduce heat to low and let the chili simmer uncovered for 30-40 minutes, stirring occasionally, until it thickens and flavors meld.
  7. Taste the chili and adjust seasoning with salt and pepper as needed.
  8. Once the chili is thick and bubbling with rich aroma, remove from heat. Serve hot, garnished with chopped cilantro and a squeeze of fresh lime wedges for brightness.

Notes

For extra smoky flavor, add a few drops of liquid smoke or charred peppers. Leftovers taste even better the next day as flavors deepen.