Turkey Chili
Turkey Chili, image @janehugentober
The recipes I’ve been sharing come from my life—dishes I’m making and enjoying today as part of my current meal rotation. I'm not saving the best for last; I’m sharing them as I prepare them in real-time. These are the meals I cook, the foods I love, and the flavors that fill my home right now. Next up, Turkey Chili!
This is my beloved Turkey Chili recipe, one I created decades ago in the kitchen of my NYC apartment, long before I had children. And, it's been a cherished staple in our family dinner rotation for over 12 years now, and I still enjoy making it just as much today. Comforting yet light enough to enjoy year-round, this dish is packed with hearty vegetables, nutritious legumes, and lean ground turkey for a perfect balance of comfort and health. It’s the kind of meal that always hits the spot.
Turkey Chili, image @janehugentober
Turkey Chili
by Jane Hugentober
Prep Time: 10 minutes for preparation of ingredients, 30-45 minutes cooking time.
This recipe calls for Ground Turkey but you can easily substitute the quantity for another meat or plant-based option. Trader Joe’s and Whole Foods stock high-quality organic Ground Turkey meats and I stick to the Ground Turkey that includes both white and dark meat. All white meat turkey tends to taste dry. Turkey is already a super lean meat.
My time-saving tip is to use a pre-diced Mirepoix mix - onions/carrots/celery - from your local market. Mirepoix is a diced veggie mix that is cooked together to create an aromatic rich base for many dishes, including this chili. Most groceries sell this pre-diced Mirepoix option in the produce area by the pre-diced onions and herbs. I tend to use this time saver option and it saves me from chopping veggies on nights when time is especially limited. Trader Joe’s and Whole Foods both sell containers of pre-diced mirepoix.
Yield: 6-8 servings, pending serving size. If you want leftovers for freezing or another dinner, double the recipe. It freezes beautifully.
INGREDIENTS
4- 6 tbsp extra virgin olive oil
1 peeled yellow onion, diced
2 peeled carrots, diced
2 stalks celery, diced
2 lbs. organic ground turkey 90ish percent lean - Get Ground Turkey that includes dark meat and white meat, and avoid all breast white meat which will end up drier tasting. Turkey is already super lean.
2 small/medium zucchinis, sliced or diced
1 package of white or crimini mushrooms, sliced or diced - Any mushroom of your choice is fine.
1/2 tsp chipotle chili powder
1 tsp smoked paprika
1/2 tsp chili powder
1 1/2 tbsp ground cumin
1/2 tsp kosher salt - Add more salt to taste once all ingredients are combined, there could be up to another 1/2 tsp of salt or so.
Healthy grind of black or rainbow peppercorns
1 32 oz box chicken broth/stock - Having more on hand is helpful as you might end up wanting more in case you need to thin out the chili.
1 28oz can crushed San Marzano tomatoes - Any crushed tomatoes are fine but I prefer the less acidic sweetness of a San Marzano style
1 28oz can hominy, rinsed and drained - You can substitute any canned bean here if you don’t have hominy on hand, but the hominy makes it extra special. When I made this batch earlier today, I didn’t have hominy and substituted Great Northern Beans. I encourage using what you have available.
1 16oz can garbanzo/chickpeas, rinsed and drained
10 springs of fresh thyme
1 dried bay leaf
Toppings: Grated Cheddar Cheese, Sour Cream, or Creme Fraiche, Garnish with fresh oregano or whatever fresh herb is available, like parsley or cilantro.
Serve over an optional pasta of your choice. Spaghetti is fun. The Midwesterner in me!
PREPARATION
Step 1
In a large Dutch oven pot, heat the olive oil over medium heat until it just begins to get activated. Add the mirepoix: onion, carrots, celery. Cook for 3-5 minutes, stirring often until softened.
Step 2
Add the ground turkey or ground beef, stirring and breaking it apart until it’s cooked through and crumbly, about 7-9 minutes.
Step 3
Add the zucchini and mushrooms, cooking down with the meat and vegetable mixture for about 7 minutes.
Step 4
Add the spices: chipotle chili powder, smoked paprika, chili powder, ground cumin, salt, and pepper. Stir to combine with the cooked meat and veggie mixture and turn the pot to medium-low while adding the rest of the ingredients.
Step 5
Add the chicken broth/stock and crushed tomatoes, hominy, and garbanzo beans. Add the fresh thyme sprigs and bay leaf. Turn the pot back up to medium. Bring to a simmer and then reduce heat while simmering to medium-low, cook for 30-45 minutes.
Step 4
Taste and then add the necessary salt. Add extra chipotle chili powder or a dash of ground cayenne pepper if you like it to have more heat. Remove pot from heat. Serve chili with or without the toppings or over pasta.
NOTES
I like to make a festive “toppings bar” on our kitchen island when serving any chili. It’s a fun way for my children or guests to customize their chili bowls, making them feel more invested in eating and enjoying it, making the whole experience a little cozier and fun. When I have time, I’ll serve this with cornbread or over pasta.