📝 About This Recipe
This isn't your average weeknight chili; it’s a deeply flavorful, protein-packed masterpiece that swaps heavy beef for lean, savory ground turkey. By blooming aromatic spices in a rich base of fire-roasted tomatoes and dark cocoa, we create a complex profile that balances heat, smoke, and a hint of earthy sweetness. It’s the ultimate comfort food—lighter than the original but every bit as satisfying and soul-warming.
🥗 Ingredients
The Protein and Aromatics
- 2 pounds Ground Turkey (93% lean preferred for better flavor)
- 1 large Yellow Onion (finely diced)
- 1 Red Bell Pepper (seeded and chopped into 1/2-inch pieces)
- 1 Poblano Pepper (seeded and diced for a mild, smoky heat)
- 4 cloves Garlic (minced)
- 2 tablespoons Olive Oil
The Spice Bloom
- 3 tablespoons Chili Powder (use a high-quality blend)
- 1 tablespoon Ground Cumin
- 2 teaspoons Smoked Paprika
- 1 teaspoon Dried Oregano (Mexican oregano if available)
- 1 teaspoon Unsweetened Cocoa Powder (the secret ingredient for depth)
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
The Simmer Base
- 28 ounces Fire-Roasted Diced Tomatoes (canned, with juices)
- 2 tablespoons Tomato Paste
- 2 cups Chicken Broth (low sodium)
- 15 ounces Kidney Beans (rinsed and drained)
- 15 ounces Black Beans (rinsed and drained)
- 1 tablespoon Worcestershire Sauce
For Garnish
- 1/2 cup Sour Cream (for dolloping)
- 1/4 cup Fresh Cilantro (chopped)
- 1 cup Sharp Cheddar Cheese (shredded)
- 1/4 cup Pickled Jalapeños (optional)
👨🍳 Instructions
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1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
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2
Add the ground turkey to the pot. Cook, breaking it up with a wooden spoon, until browned and no longer pink (about 6-8 minutes).
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3
Add the diced onion, red bell pepper, and poblano pepper to the turkey. Sauté for 5-6 minutes until the vegetables have softened and the onions are translucent.
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4
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells fragrant.
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5
Create a small well in the center of the mixture and add the chili powder, cumin, smoked paprika, oregano, cocoa powder, and cayenne. Toast the spices for 1 minute to release their essential oils.
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6
Pour in the chicken broth and use your spoon to scrape up any browned bits (fond) from the bottom of the pot—this is where the flavor lives!
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7
Add the fire-roasted tomatoes (with their juices), the rinsed kidney beans, and the black beans.
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8
Stir in the Worcestershire sauce and a generous pinch of salt and black pepper.
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9
Bring the chili to a gentle boil, then immediately reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
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10
Remove the lid and simmer for an additional 10 minutes if you prefer a thicker consistency. Taste and adjust seasoning with more salt or heat as desired.
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11
Ladle the hot chili into deep bowls and finish with your desired toppings.
💡 Chef's Tips
Don't skip the cocoa powder; it doesn't make the chili taste like chocolate, but it adds a professional-level depth and richness. Always rinse your canned beans thoroughly to remove excess sodium and starchy liquid for a cleaner-tasting chili. If the chili feels too thick, splash in a little more broth; if it's too thin, mash a handful of the beans against the side of the pot to release their natural thickeners. For the best flavor, make this a day in advance; the spices mellow and harmonize beautifully overnight in the fridge.
🍽️ Serving Suggestions
Warm honey-buttered cornbread is the classic and essential side dish. A crisp, cold Mexican Lager or a hoppy IPA balances the smoky heat perfectly. Serve over a bed of fluffy white rice or even a baked sweet potato for a hearty twist. A side of lime wedges provides a bright acidity that cuts through the richness of the turkey.