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Easy Kosher Turkey Chili Recipe - Hearty One-Pot Comfort - American recipe
I've been making this turkey chili for years, and it's become one of those recipes I turn to when I need something hearty but don't want to spend hours in the kitchen. Turkey makes an excellent base for chili because it's leaner than beef but still gives you that rich, satisfying flavor. Plus it keeps things kosher without any fuss. The key to great turkey chili is building flavor in layers. I start by browning the turkey really well, which creates those little caramelized bits that make all the difference. Then I add my aromatics and let them cook until fragrant. The spice blend here isn't too aggressive but has enough warmth to keep things interesting without overwhelming anyone at the table. What I love most about this recipe is how forgiving it is. You can adjust the heat level by adding more or less chili powder, throw in whatever beans you have on hand, or bulk it up with extra vegetables. It freezes beautifully too, so I often make a double batch and stash some away for busy weeknights. This chili works perfectly for Shabbat lunch or any time you're feeding a crowd. Serve it with some crusty bread, a simple green salad, or over baked potatoes. The leftovers actually taste better the next day once all the flavors have had time to meld together.
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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

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.