Go Back Email Link
–+ servings
Smoky Chipotle Turkey Chili topped with shredded cheese in a square bowl.
Print Recipe
No ratings yet

Smoky Chipotle Turkey Chili

This Smoky Chipotle Turkey Chili is loaded with delicious savory flavor, and easy enough to make on a weeknight.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Entree
Cuisine: Universal
Keyword: baked beans, chili, dairy free, family dinner, gluten free, ground turkey, leftover turkey
Servings: 8
Calories: 339kcal
Author: Carissa Serink

Equipment

  • Dutch Oven or large saucepan

Ingredients

  • 2 Tablespoons canola oil or another neutral-flavored cooking oil
  • 2 medium yellow onions minced
  • 2 pounds ground turkey
  • 2 Tablespoons tomato paste
  • 6 cloves garlic minced
  • 2 Tablespoons minced chipotle in adobo
  • 1 Tablespoon chili powder
  • 1 Tablespoon cumin
  • 1 Tablespoon smoked paprika
  • 1 Tablespoon MSG-salt or kosher salt
  • 1/2 teaspoon chipotle pepper powder
  • 28 ounce canned diced tomatoes
  • 3 cups chicken broth
  • 24 ounce canned tomato sauce
  • 19 ounce canned white kidney beans drained and rinsed
  • 19 ounce canned red kidney beans drained and rinsed
  • shredded cheddar cheese optional, to serve
US Customary - Metric

Instructions

  • Heat 2 Tablespoons canola oil in a Dutch oven over medium heat. Add the minced onions and cook until softened, about 5 minutes.
  • Increase the heat to medium-high and add 2 pounds ground turkey breaking up any large pieces with your spoon. Cook until the turkey has lost its pink color, stirring often, about 5 minutes.
  • Stir in 2 Tablespoons tomato paste, the minced garlic, 2 Tablespoons minced chipotle in adobo, 1 Tablespoon chili powder, 1 Tablespoon cumin, 1 Tablespoon smoked paprika, 1 Tablespoon MSG-salt, and 1/2 teaspoon chipotle pepper powder. Continue cooking, stirring often, until any excess moisture has been cooked off, about 10 minutes.
  • Add 28 ounce canned diced tomatoes, 3 cups chicken broth, 24 ounce canned tomato sauce, and the drained, rinsed kidney beans. Increase the heat to high to bring to a boil, then reduce the heat to simmer. Continue to simmer, uncovered, stirring occasionally until the chili has reduced slightly and is thickened, about 30 minutes. Serve topped with shredded cheddar cheese, if desired.

Nutrition

Calories: 339kcal | Carbohydrates: 35g | Protein: 37g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 64mg | Sodium: 2203mg | Potassium: 1288mg | Fiber: 11g | Sugar: 10g | Vitamin A: 1405IU | Vitamin C: 20mg | Calcium: 114mg | Iron: 6mg
QR Code linking back to recipe