Turkey Chili Bowl with Crackers (Printable)
Hearty turkey chili with beans, tomatoes, and warming spices served alongside crisp crackers for a satisfying meal.
# What You'll Need:
→ Protein
01 - 1 pound ground turkey
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño pepper, seeded and finely chopped
06 - 1 can (14.5 ounces) diced tomatoes
07 - 1 can (15 ounces) kidney beans, drained and rinsed
08 - 1 can (15 ounces) black beans, drained and rinsed
09 - 1 cup low-sodium chicken broth
→ Spices and Seasonings
10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 1/4 teaspoon cayenne pepper
→ Toppings and Sides
17 - 1/2 cup shredded cheddar cheese
18 - 1/4 cup chopped cilantro
19 - 1/4 cup sour cream
20 - 16 to 20 whole wheat or plain crackers
# How to Make It:
01 - Heat a large pot or Dutch oven over medium heat. Add ground turkey and cook, breaking it up with a spoon, until browned and cooked through, approximately 5 to 6 minutes. Drain excess fat if necessary.
02 - Add the diced onion, bell pepper, jalapeño pepper, and minced garlic to the pot. Cook, stirring occasionally, until vegetables are softened, approximately 4 to 5 minutes.
03 - Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper. Cook for 1 minute to release and bloom the spice flavors.
04 - Add diced tomatoes, kidney beans, black beans, and chicken broth to the pot. Stir well to combine all ingredients thoroughly.
05 - Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until thickened and flavors meld together.
06 - Taste the chili and adjust seasoning as needed with additional salt, pepper, or spices.
07 - Ladle the chili into bowls. Top each serving with shredded cheddar cheese, chopped cilantro, and sour cream if desired.
08 - Serve the chili hot, accompanied by crackers for dipping and eating alongside.
# Expert Advice:
01 -
- The turkey absorbs all those warming spices while keeping things lighter than traditional beef chili, perfect for when you want comfort without the heaviness.
- Everything comes together in one pot, which means less cleanup and more time to actually enjoy your evening.
02 -
- Letting the spices toast in the pot before adding liquids completely transforms their flavor, something I learned after years of dumping everything in at once and wondering why restaurant chili tasted better.
- The chili actually tastes better the next day, so dont hesitate to make it ahead and gently reheat when youre ready to serve.
03 -
- If you have an extra five minutes, slightly charring your bell pepper on the stove or under the broiler before dicing adds an incredible smoky depth that complements the spices.
- Reserve some of the bean liquid instead of draining completely, then use it to thin your chili if it gets too thick during simmering, adding layers of flavor instead of just liquid.