Is it really winter if you don’t have a big ol’ bowl of turkey chili? Nope! Which is why I’m here today to show one of the ultimate chili recipes. Poultry lovers come close — this ain’t yo mamma’s chicken chili recipe!
Bringing in the deep, bold flavors of coffee, beer, and cocoa, my turkey chili recipe will send all your other chicken recipes scurrying for cover. Plus, with jalapenos and paprika, you can expect a good kick of heat in this spicy chicken recipe!
Grab your favorite chili toppings and pull up a chair — it’s chili cooking time!
Personally, I love turkey chili because it’s delicious. You saw above where I mentioned coffee and chocolate and beer in this recipe? Yeah. But beyond the yumminess, this recipe rocks because:
- Less than an hour start to finish
- One pot, minimal cleanup
- Variation possibilities
- Belly-filling magic!
Like many chili recipes, my turkey chili recipe can seem a bit daunting at first. Do all those ingredients go into one simple meal?? But trust me when I say that you totally got this, friend.
Delicious chili with a multifaceted flavor profile is yours for the making!
I’ve outlined some of the more complex ingredients to make sure your chili turns out contest-winning-levels of YUM!
Beer: This alcoholic beverage is not an uncommon ingredient in chili — but if you aren’t a beer person, you might feel a bit intimidated by the rows and rows of beer options at the store.
What type should you pick? Stout or lager? IPA or ale? There are lots of handy guides online, but I personally prefer using a stout beer, to give the chili a deeper, darker flavor.
Liquid Smoke: Liquid smoke might seem like an oxymoron, but it’s actually liquid taken from condensed smoke. Believe it or not, burning wood produces steam, which is then condensed and bottled up into delicious smokey droplets that bring a taste of campfire to your dinner table.
Paprika: Paprika is one of my all-time favorite spices. It, like beer, has a few varieties that may seem intimidating at first. Sweet, spicy, smoked? Your choice depends on your preferences.
I love using smoked paprika for this recipe — it pairs so nicely with the liquid smoke!
Coffee: Coffee is often used with cocoa in recipes to help round out the flavor. This turkey chili recipe calls for crystallized coffee — or the instant coffee that is just oh so handy on the go!
It’s important to use the crystals and not brewed coffee for this recipe so you don’t end up with too much liquid in your chili.
It is a truth universally acknowledged that if you make a pot of chili, you will have enough leftovers to last all of winter. But how should you store your turkey chili recipe leftovers? Read on!
Can You Freeze This?
Yes, you can! My turkey chili recipe is great in the freezer. Make sure to thoroughly cool it off first (no steam! Steam = condensation and condensation = freezer burn. Yuck!). Then transfer your leftovers to an airtight container and safely store in the freezer for up to six months.
I love making a huge batch of turkey chili and freezing it for later in the winter when the nights get dark way too early and I come home from work too tired to cook. Then I can just grab a serving and not have to worry!
Check out these thawing tips to help you get the best flavor out of your leftovers.
Make Ahead Tips
Aside from freezing it premade, the best time-saving tip for this turkey chili recipe is to follow through the beginning of Step Four, prepping everything you need for the chili base. Then, before you simmer it, pop your base in the fridge where it’ll be waiting for you for up to four days.
Since you cook the meat in Step One, it has a much longer shelf life! Though it still needs to be refrigerated.
How Long Can You Keep This In The Fridge?
This turkey chili recipe will last up to four days in the fridge in a sealed container. If you know you’ll need lunches throughout the week, dish out portions into pre-measured lunch containers and throw on different toppings for each.
Make it more Mexican with cilantro one day, then creamy dreamy with shredded cheddar the next. Chili variety is the best variety!
Chili is a great canvas for all your flavor experiments. Read on for some of my tried and true favorites!
Can I Cook This In A Crockpot?
Oh yes! Crockpot chicken chili is a staple once the weather gets cold. There’s something magical that happens to the flavors of chili in a crockpot! If you’re looking for a lighter meal, crockpot white chicken chili is a savory trip south of the border.
Or go all the way to India with slow cooker chicken tikka masala! Buy extra naan — you’ll need it!
Can I Cook This In An Instant Pot?
Yes, yes, yes! Instant Pots are wonders in the kitchen. Instant Pot white chicken chili is just as delicious as its crockpot counterpart. And converting this recipe over into Instant Pot turkey chili? Yummy to the last spoonful!
Can I Add Green Chile?
Chili is already packed full of zesty flavor profiles — so making green chicken chili is really easy! Green chile chicken enchiladas are one step beyond chili, throwing in some soft tortillas and a bit more spice!
What Other Spicy Chicken Recipes Can I Make?
When the weather gets chilly, it’s time to get spicy! White bean chicken chili can be tweaked for spice levels while chicken taco chili is the perfect base for some hot zest.
What Other Chili Recipes Can I Make With Beans?
If you’ve ever been to Cincinnati, you’ll know the locals swear by a restaurant favorite chili — and my skyline chili recipe brings that taste to your dinner table! Pioneer Woman chili is a guaranteed crowdpleaser, full of rich flavors.
Similarly, Paula Deen chili recipe slow cooker is a tried and true favorite made perfect by a seasoned chef!
What else do people eat for dinner during the winter other than chili beans recipes? I can’t think of anything, because all I can see are delicious, plump, hearty recipes like:
- Frito Chili Pie
- Skyline Chili Recipe
- Black Bean Chili
- Chili Cheese Fries
- Sweet Potato Chili
- 1 tablespoon vegetable oil
- 2 medium onions chopped
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried ground cumin
- 1 1/2 pound lean ground turkey
- 1/4 cup dried chili powder
- 1/4-1/2 teaspoon crushed red pepper flakes
- 2 dried bay leaves
- 1 tablespoon unsweetened cocoa powder
- 1 - 1 ½ teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon brown sugar
- 1/4 teaspoon ground cinnamon
- 1 (28-ounce) can whole tomatoes
- 3 cups beef stock or beef broth
- hot sauce to taste
- 1 (8-ounce) can tomato sauce
- 3 (15-ounce) can white beans
- red onion chopped
- fresh cilantro chopped
- sour cream
- Heat oil in a heavy large pot over medium heat. Add onions; saute until light brown and tender, about 10 minutes.
- Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with the back of a spoon.
- Stir in chili powder, red pepper flakes, bay leaves, cocoa powder, salt, black pepper, brown sugar, and cinnamon. Add tomatoes with their juices, breaking up with the back of a spoon. Mix in stock or beer, hot sauce, and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
- Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
- Ladle chili into bowls. Pass red onion, cilantro, sour cream and corn bread separately.
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Source: Slightly Adapted From Epicurious