📝 About This Recipe
This hearty, kid-friendly chili swaps the fiery heat of traditional recipes for a rich, savory depth that even the pickiest eaters will love. Lean ground turkey is simmered with sweet bell peppers and tender beans in a velvety tomato base seasoned with smoky cumin and mild paprika. It’s a nutrient-packed powerhouse that feels like a warm hug in a bowl, perfect for busy weeknights or cozy family gatherings.
🥗 Ingredients
The Protein & Aromatics
- 1.5 pounds Ground Turkey (93% lean preferred for best flavor)
- 2 tablespoons Olive Oil (extra virgin)
- 1 Yellow Onion (finely diced so it 'disappears' for picky eaters)
- 3 cloves Garlic (minced)
- 1 Red Bell Pepper (finely chopped)
The Mild Spice Blend
- 1 tablespoon Chili Powder (ensure it is a 'mild' blend)
- 2 teaspoons Ground Cumin (for earthy warmth)
- 1 teaspoon Smoked Paprika (adds a 'fire-roasted' flavor without heat)
- 1 teaspoon Dried Oregano
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1 tablespoon Brown Sugar (balances the acidity of the tomatoes)
The Base & Beans
- 2 tablespoons Tomato Paste
- 28 ounces Crushed Tomatoes (1 large can)
- 1.5 cups Chicken Broth (low sodium)
- 15 ounces Kidney Beans (1 can, rinsed and drained)
- 15 ounces Pinto Beans (1 can, rinsed and drained)
Optional Garnish
- 1/2 cup Shredded Cheddar Cheese (mild or medium)
- 1/4 cup Sour Cream (for dolloping)
- 1 handful Corn Chips (for crunch)
👨🍳 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. Use a wooden spoon to break the meat into small crumbles. Cook for 5-7 minutes until browned and no longer pink.
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3
Add the diced onion and red bell pepper to the turkey. Sauté for about 5 minutes until the vegetables are soft and translucent.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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5
Clear a small space in the center of the pot and add the tomato paste. Cook the paste for 2 minutes, stirring constantly, until it turns a deep brick red.
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6
Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and brown sugar over the meat mixture. Stir well to coat everything in the spices for 1 minute.
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7
Pour in the crushed tomatoes and chicken broth. Scrape the bottom of the pot with your spoon to release any flavorful browned bits (fond).
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8
Add the drained kidney beans and pinto beans. Stir gently to combine all ingredients.
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9
Bring the chili to a gentle boil, then immediately reduce the heat to low. Cover the pot partially with a lid.
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10
Simmer for 25-30 minutes. This allows the flavors to marry and the sauce to thicken into a rich consistency.
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11
Taste the chili. If it's too acidic, add another teaspoon of brown sugar; if it needs more depth, add a pinch more salt.
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12
Ladle the warm chili into bowls and top with plenty of shredded cheese, a dollop of sour cream, and corn chips for the kids to enjoy!
💡 Chef's Tips
For extra 'hidden' nutrition, grate a zucchini or carrot and sauté it along with the onions; it will melt into the sauce. If the chili becomes too thick during simmering, add an extra splash of chicken broth or water to reach your desired consistency. Always rinse your canned beans thoroughly to remove excess sodium and the metallic taste from the canning liquid. Make a double batch! This chili tastes even better the next day and freezes beautifully for up to 3 months. If your kids are sensitive to texture, use 'petite diced' tomatoes or pulse the crushed tomatoes in a blender for a smoother base.
🍽️ Serving Suggestions
Serve with warm, honey-glazed cornbread muffins for the ultimate sweet-and-savory pairing. Offer 'dippers' like toasted flour tortilla strips or soft pretzel bites. Set up a 'Chili Bar' with small bowls of toppings so kids can customize their own bowls. Pair with a side of crisp apple slices or a simple cucumber salad to provide a refreshing crunch. A cold glass of milk or a fruit-infused water makes for a perfect kid-friendly beverage pairing.