Description
Ina Garten’s hearty turkey chili brings robust southwestern flavors to comfort seekers. Simmered with tender ground turkey, rich spices, and colorful vegetables, this dish promises a satisfying meal you’ll crave on chilly evenings.
Ingredients
Scale
Protein:
- 450 grams (16 ounces) ground turkey
Beans:
- 425 grams (15 ounces) kidney beans, rinsed and drained
- 425 grams (15 ounces) black beans, rinsed and drained
- 425 grams (15 ounces) pinto beans, rinsed and drained
Vegetables and Spices:
- 15 milliliters (1 tablespoon) olive oil
- 1 cup chopped yellow onion (1 medium onion)
- 4 cloves garlic, minced
- 30 grams (1 tablespoon) chili powder
- 15 grams (1 tablespoon) ground cumin
- 2.5 grams (1 teaspoon) dried oregano
- 2.5 grams (½ teaspoon) salt
- 1.25 grams (¼ teaspoon) black pepper
- 45 grams (3 tablespoons) tomato paste
- 1 tablespoon brown sugar
Liquids:
- 420 milliliters (14 fluid ounces) low-sodium chicken broth
- 800 grams (28 ounces) fire-roasted crushed tomatoes
Optional Toppings:
- Shredded cheese
- Sour cream or plain Greek yogurt
- Fresh coriander
- Chopped onions
Instructions
- Transform a large pot or Dutch oven into a flavor foundation by drizzling olive oil and heating over medium-high temperature. Introduce finely diced onions, allowing them to become translucent and fragrant for approximately 2 minutes.
- Incorporate ground turkey into the aromatic base, methodically fragmenting the meat with a wooden spoon until it achieves a rich, golden-brown complexion, which typically requires about 5 minutes of continuous stirring.
- Infuse the mixture with minced garlic, sautéing briefly for 30 seconds to release its robust essence and enhance the overall depth of flavor.
- Elevate the dish’s complexity by incorporating brown sugar, chili powder, cumin, oregano, salt, black pepper, and tomato paste. Thoroughly integrate these seasonings, ensuring an even distribution throughout the protein and vegetable mixture.
- Deglaze the pot with chicken broth, carefully scraping the caramelized bits from the bottom to capture maximum flavor intensity. Introduce crushed tomatoes and three varieties of beans, stirring gently to create a harmonious blend.
- Propel the mixture to a vigorous boil, then immediately reduce heat to a gentle simmer. Allow the chili to develop its rich character uncovered for 1 to 2 hours, occasionally stirring to prevent scorching and promote even cooking.
- During the final 30 minutes, uncover the pot to facilitate liquid reduction and concentrate the flavors, creating a robust and hearty texture.
- Plate the chili and embellish with an array of complementary garnishes such as shredded cheddar cheese, dollops of sour cream, Greek yogurt, freshly chopped cilantro, or finely diced red onions.
Notes
- Choose lean ground turkey to keep the dish light and prevent excess grease from taking over.
- Fire-roasted tomatoes pack a smoky punch that elevates the entire chili’s flavor profile, making regular tomatoes seem bland in comparison.
- Slow-cooking transforms this recipe, allowing ingredients to meld together and develop a rich, deep taste that gets better with each passing hour.
- Customize the heat level by starting with a conservative amount of chili powder, then gradually increasing to match your spice tolerance.
- Dress up your bowl with vibrant toppings like sharp cheddar, cool sour cream, or fresh chopped cilantro to create a restaurant-worthy experience at home.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 300 kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g