Pin
Nothing is better than a bubbling pot of thick and hearty turkey chili when you want a stick-to-your-ribs dinner that still feels nourishing and bold. This is the kind of recipe that fills the house with an irresistible aroma and pulls everyone to the table. It is perfect for busy weeknights, potlucks, or those afternoons when you want to fill the fridge for easy meals. Rich with spices, fragrant vegetables, tender ground turkey, beans, and a comforting masa finish, this chili is a crowd-pleaser packed with protein and flavor.
I remember the first chilly night I made this after moving into our new house. The comforting smell made the place feel like home and my husband asked for seconds before his bowl was half empty. Now it is our go to meal for lazy Sundays and football nights.
Ingredients
- Olive oil: adds richness and helps bloom the spices. Go for extra virgin for the best flavor.
- Onion: diced for sweetness and aromatics. Yellow is classic but white also works.
- Garlic: brings pungent warmth. Use fresh and mince it yourself for the fullest pop.
- Chili powder: the main spice for warmth. Try to find a fresh batch for the best taste.
- Cumin: earthy and smoky for that classic chili background.
- Ground turkey: choose 93 percent lean for the perfect balance of juiciness without too much fat.
- Kosher salt: seasons everything evenly and brings out every flavor.
- Black pepper: for a subtle bite and extra aroma.
- Low sodium chicken broth: moistens and simmers everything together. Use homemade or store-bought but look for a simple ingredient list.
- Canned crushed tomatoes: add body and a rich tangy finish. Go for good quality brands with only tomatoes and salt.
- Black beans and kidney beans: hearty and satisfying. Use canned for ease but rinse very well.
- Masa flour: this is a secret weapon for body and corn sweetness. It makes every bite slightly creamy. Look for Maseca in the Latin foods aisle.
- Fresh cilantro: brightens up the rich chili when sprinkled on top. Use flat leaf and choose crisp vibrant bunches.
Step by Step Instructions
- Sauté the Aromatics:
- Heat olive oil in a Dutch oven or heavy pot over medium heat. Add onion and cook slowly for five minutes until starting to soften and become translucent. Add garlic and stir for one minute until just fragrant. Stir in chili powder and cumin and let spices toast for one minute to bring out every bit of flavor.
- Brown the Turkey:
- Turn heat up to medium high and add the ground turkey. Use a wooden spoon to break it up as it cooks. Stir and crumble until it loses its pink color and browns in spots. Season everything with salt and black pepper to build the base flavors.
- Simmer Everything Together:
- Pour in one cup chicken broth canned tomatoes black beans and kidney beans. Stir everything together until combined. Cover and bring the chili to a very gentle simmer over low heat. Let it cook for about twenty minutes. Make sure to stir a couple times so nothing sticks.
- Thicken with Masa:
- In a small bowl blend the masa flour with the remaining half cup of broth until totally smooth no lumps. Pour this mixture into your chili and stir well. Let the pot simmer for another two to five minutes. The chili will thicken up with a beautiful rich texture and slight corn flavor.
- Finish and Serve:
- Taste the chili and adjust seasonings if needed. Serve hot topped with fresh chopped cilantro and any of your favorite chili toppings like shredded cheese avocado or a dollop of sour cream.
Pin
Black beans are my favorite ingredient in this chili. They give every spoonful a creamy bite and remind me of family taco nights growing up. Every time I scoop a big bowl I remember my little one’s first taste and her messy smile.
Storage Tips
Let the chili cool completely before transferring to airtight containers. It will last up to four days in the refrigerator. For longer storage portion it into freezer safe bags and freeze for up to three months. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of broth if needed to loosen.
Ingredient Substitutions
If you cannot find masa flour you can use fine cornmeal in a pinch but the unique flavor from Masa flour is worth seeking out. To make this chili vegetarian swap ground turkey for a plant based crumble or add extra beans and some diced sweet potato. Use fire roasted canned tomatoes for an added smoky note.
Serving Suggestions
Serve with warm cornbread tortilla chips or a simple green salad. I love to pile on toppings so try shredded cheese diced avocado thinly sliced jalapeno or even a drizzle of hot sauce for extra zing. This chili is also a delicious filling for baked potatoes or as a chunky dip with sturdy chips.
Pin
Cultural Context
Chili has deep roots as a comfort food in American home kitchens and community gatherings. The masa flour shows influences from Mexican cuisine and Southwestern flavors. Swapping in turkey is a modern twist that makes it lighter while still keeping the spirit and coziness of a slow cooked chili.
Frequently Asked Questions About the Recipe
- → What does masa flour add to the chili?
Masa flour thickens the chili, giving it a rich, velvety consistency and subtle corn flavor reminiscent of classic Southwest dishes.
- → Can I use ground beef instead of turkey?
Yes, ground beef works as a substitute. Cook in the same way, but you may want to drain extra fat before adding liquids.
- → How spicy is this dish?
It has a mild heat from chili powder. Adjust the amount or add jalapeños to make it spicier to your preference.
- → What toppings go well with this chili?
Top with chopped cilantro, sliced jalapeños, shredded cheese, sour cream, or diced avocado for extra flavor and texture.
- → Can this be made ahead of time?
Absolutely. The chili tastes even better the next day as flavors deepen. Store covered in the fridge and reheat gently before serving.
- → Is this dish freezer-friendly?
Yes, let it cool completely before transferring to freezer-safe containers. Thaw and warm through on the stovetop when ready to enjoy.