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Smoky Turkey Chili with Chipotles

A weeknight-friendly turkey chili built by browning ground turkey, then aromatics and chipotles wake the pot. Canned tomatoes, broth, beans, and corn simmer into a thick, glossy chili with smoky depth. The result is a comforting, hearty bowl with a glossy finish and bright, peppery notes.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American Southwestern
Ingredients Equipment Method

Ingredients
  

  • 1 lb ground turkey lean preferred
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 2 tbsp chili powder adjust to heat
  • 1-2 pieces chipotles in adobo minced (to taste)
  • 1 can (28 oz) diced tomatoes
  • 1 cup broth vegetable or chicken
  • 1 can (15 oz) red beans drained and rinsed
  • 1 cup corn fresh or frozen
  • 1-2 tbsp olive oil for browning
  • to taste salt
  • to taste black pepper

Equipment

  • Heavy pot or Dutch oven
  • Wood spoon or silicone spatula
  • Measuring spoons
  • Knife and cutting board
  • Measuring cups

Method
 

  1. Heat olive oil in a heavy pot over medium-high heat until shimmering.
  2. Brown the ground turkey, breaking into chunks, until edges turn mahogany and fond forms.
  3. Add the diced onion and minced garlic; cook until translucent and fragrant.
  4. Stir in chili powder and minced chipotles; cook for 1 minute to bloom the spices.
  5. Pour in diced tomatoes with their juice and the broth; bring to a gentle simmer.
  6. Simmer for 25–30 minutes, until the sauce thickens and flavors meld.
  7. Stir in the drained beans and corn; cook 5 minutes until heated through.
  8. Taste and adjust salt and pepper as needed.
  9. Rest 5 minutes off heat to let the flavors settle.
  10. Spoon into bowls, finish with your favorite toppings, and enjoy the smoky, comforting chili.