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Easy Kosher Turkey Chili Recipe – Hearty One-Pot Comfort

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✓ Pesach-friendly if your family eats kitniyot. Look for a Pesach hechsher on: paprika, broth. Pesach recipes and menu planner

Meat (Fleishig)

Turkey chili is hearty, lean and easy: ground turkey browned well, then simmered with onion, bell pepper, garlic, chili powder, cumin, smoked paprika, crushed and diced tomatoes, chicken broth, kidney and black beans and a little brown sugar.

Build Flavor in Layers

Brown the turkey thoroughly so it develops caramelized bits; lean turkey needs that extra flavor. Cook the onion, pepper and garlic, toast the spices, then add the tomatoes, broth and beans and simmer until thick. Adjust the cayenne to your taste and add broth for a thinner chili.

Kosher Notes

This is a meat (fleishig) recipe, so skip the cheese and sour cream. Avocado, cilantro and scallions make great toppings. Use kosher chicken broth.

Make-Ahead

It tastes better the next day and keeps for 4 days or 3 months frozen.

Easy Kosher Turkey Chili Recipe – Hearty One-Pot Comfort
This easy turkey chili delivers big flavor with simple ingredients. Perfect for weeknight dinners and freezes beautifully for future meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 1 large bell pepper diced, any color
  • 3 cloves garlic minced
  • 1.5 pounds ground turkey 93% lean
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano dried
  • 1/2 teaspoon cayenne pepper optional, for heat
  • 1 can crushed tomatoes 28 oz can
  • 1 can diced tomatoes 14.5 oz can, undrained
  • 2 cups chicken broth kosher certified
  • 1 can kidney beans 15 oz, drained and rinsed
  • 1 can black beans 15 oz, drained and rinsed
  • 1 tablespoon tomato paste
  • 2 teaspoons kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1 tablespoon brown sugar
  • 2 tablespoons fresh cilantro chopped, for serving

What I use for this recipe

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Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced onion and bell pepper, cooking for 5-6 minutes until softened.
  2. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Add ground turkey to the pot, breaking it up with a wooden spoon. Cook for 6-8 minutes until browned and no pink remains, stirring occasionally.
  4. Stir in chili powder, cumin, smoked paprika, oregano, and cayenne (if using). Cook for 1 minute until spices are fragrant.
  5. Add tomato paste and stir for 30 seconds, then pour in crushed tomatoes, diced tomatoes with their juice, and chicken broth.
  6. Add drained beans, salt, pepper, and brown sugar. Stir everything together and bring to a boil.
  7. Reduce heat to low, cover partially, and simmer for 30-35 minutes, stirring occasionally. The chili should thicken slightly.
  8. Taste and adjust seasoning with salt, pepper, or additional spices as needed.
  9. Serve hot, garnished with fresh cilantro. Can be served over rice, with crusty bread, or topped on baked potatoes.

Notes

This chili tastes even better the next day, so it's perfect for meal prep. Store in refrigerator for up to 4 days or freeze for up to 3 months. You can substitute ground chicken for turkey if preferred. For a milder version, reduce or omit the cayenne pepper. Add more broth if you prefer a thinner consistency.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 890mg 39%
Dietary Fiber 12g 43%
Total Sugars 8g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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