Smoky Turkey Chili
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Built by the community using turkey chili
A hearty, warming chili packed with ground turkey, kidney beans, and smoky spices. Thick, rich, and deeply satisfying — this is weeknight comfort food at its best.
Cooking Ability Level
Prep
10 mins
Cook
45 mins
Serves
4
Difficulty
Easy
Budget
Reasonable
Calories
370
Ingredients
- 500g (1.1lb) ground turkey (turkey mince)
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 x 400g (14oz) tins chopped tomatoes
- 2 tbsp tomato paste
- 1 x 400g (14oz) tin kidney beans, drained and rinsed
- 300ml (1¼ cups) chicken or vegetable stock
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp hot sauce (optional)
- 1 tsp Worcestershire sauce
- 1 tsp sugar
- 2 tbsp olive oil
- Salt and black pepper to taste
1. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the diced onion and a pinch of salt. Cook for 5–6 minutes, stirring occasionally, until softened and beginning to turn golden.
2. Add the minced garlic and cook for 1 minute until fragrant.
3. Add the ground turkey, breaking it up with a spoon. Cook for 6–8 minutes, stirring frequently, until browned all over with no pink remaining.
4. Stir in the smoked paprika, cumin, and tomato paste. Cook for 2 minutes, stirring constantly, to toast the spices and caramelise the paste.
5. Pour in the chopped tomatoes and stock. Add the Worcestershire sauce, hot sauce, and sugar. Stir everything together and bring to a gentle boil.
6. Add the drained kidney beans, reduce the heat to low, and simmer uncovered for 25–30 minutes, stirring occasionally, until the chili has thickened to a rich, scoopable consistency.
7. Taste and adjust seasoning with salt, black pepper, and more hot sauce if you like it spicier. Serve with rice, warm bread, or tortilla chips.
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Nutrition per Serving
370
Calories
34g
Protein
28g
Carbs
12g
Fat