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Easy Ground Turkey Chili – Perfect for Cozy Kosher Dinners

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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)

Ground turkey chili is hearty and lean: turkey browned with onion, red pepper and garlic, simmered with chili powder, cumin, smoked paprika, oregano, crushed and diced tomatoes, chicken broth and kidney and black beans.

Why Turkey Works in Chili

Turkey is leaner than beef, so there’s no layer of grease on top, and its mild flavor lets the spices shine. Brown it well for flavor and toast the spices before adding the liquids. Simmer uncovered for a thicker chili, or add broth to thin it. A teaspoon of brown sugar balances the tomatoes’ acidity.

Kosher Notes

This is a meat (fleishig) recipe, so don’t top it with sour cream or cheese. Diced avocado, green onions and cilantro are great toppings; a pareve sour cream works if you want something creamy. Use kosher chicken broth.

Make-Ahead

Chili is better the next day. It keeps for 4 days or 3 months frozen.

Easy Ground Turkey Chili - Perfect for Cozy Kosher Dinners
This easy kosher ground turkey chili is packed with warm spices and hearty beans. It's lighter than beef chili but just as satisfying and flavorful.
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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
  • 1.5 pounds ground turkey 93% lean works best
  • 1 large yellow onion diced
  • 1 large red bell pepper diced
  • 3 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 0.5 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 1 can crushed tomatoes 28 oz can
  • 1 can diced tomatoes 14.5 oz can, with juices
  • 2 cups chicken broth low sodium
  • 1 can kidney beans 15 oz, drained and rinsed
  • 1 can black beans 15 oz, drained and rinsed
  • 1 tablespoon tomato paste
  • 1 teaspoon brown sugar optional, to balance acidity

What I use for this recipe

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Method
 

  1. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add ground turkey and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Transfer turkey to a plate and set aside.
  2. In the same pot, add diced onion and bell pepper. Cook for 5 minutes until softened, stirring occasionally. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Add chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper to the pot. Stir for about 30 seconds until the spices smell toasted and fragrant.
  4. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, diced tomatoes with their juices, and chicken broth. Return the cooked turkey to the pot and stir to combine.
  5. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally. The chili should thicken slightly during this time.
  6. Add the drained kidney beans and black beans to the pot. Continue simmering for another 10-15 minutes until the beans are heated through and the flavors have melded together.
  7. Taste and adjust seasoning as needed. Add brown sugar if the chili tastes too acidic. Serve hot with your favorite toppings.

Notes

This chili tastes even better the next day, so don't hesitate to make it ahead. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. For a thicker chili, simmer uncovered for an extra 10-15 minutes. If it gets too thick, add a bit more chicken broth. Great toppings include diced avocado, chopped green onions, or a dollop of pareve sour cream.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 890mg 39%
Dietary Fiber 9g 32%
Total Sugars 8g
Protein 24g 48%
*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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