Chili has a way of being a high-ranking, satisfying, one pot meal, in the history of one pot meals. And when it’s a delicious turkey chili it’s that much more appreciated amongst the masses. There’s nothing like a good homemade chili period!
As a one pot dish, I can certainly make this a couple of times a year. The perfect time is always around the busy seasons of the year. When fall comes in to view, my mind is on a lot of one pot decisions. But instead of taking a complete short cut, going after a nice flavor profile was the ultimate key in forming this outstanding turkey chili recipe.
And that started with making a homemade stock. If you’ve never made a homemade stock treat yourself and do so, you’ll never buy stock from the store again… At least I like to think that. But it’s non-intimidating and a 4 yr old could whip it up (my 4 yr old totally made the stock for this chili) with my supervision of course! It’s truly that simple.
What’s all that in that pot? I’ll answer that for you, this is a big stock pot full of pixie dust, love, joy and sunshine to say the least… In layman’s term, it’s everything you already may have on hand including two types of mild chili’s.
(Tinker bell was not involved in this production btw) but, you can catch my drift as to how delicious this will be. And not to mention the left over stock can be used in just about anything your heart so desires to put it in… Except ice-cream, it might taste funny in ice-cream think beans and rice, that’s doable on a high level.
I call these ingredients the foundational truths to the chili:
- Orange Bell Pepper
Because, they start at the bottom of building up the flavor, Get it? foundation, started from the bottom? My puns are lame but, the turkey chili won’t be.
As I state in most, if not all my recipes, good cooking starts here.
With a sharp knife, and fresh ingredients you’re always on the way to kitchen success. I mean, there is a show called chopped after all.
Your going to cut these ingredients very small in case there is that one person who doesn’t like the site of onions. It’s only the site they don’t like after all. My kids in particular don’t like the ‘sight’ of onions so, their claim is, “it’s yuck!” (In their words). I found out that cutting my ingredients smaller goes much more undetected by those who prefer not to see onions. Ok, problem solved! mincing is the answer.
Once the ingredients saute they will soften and that’s when the flavor starts to erupt. Your family or guest will taste pure OMG-ness they won’t be a bit concerned about a lil ole onion.
A good chili always have tomato somewhere in there, and the beauty is, when cooked right, you’ll never notice it. I used three canned plum tomato’s and crushed them like in the picture above to release their flavor. They will crush easily with hardly any effort, now the flavors are in pure elevation mode.
Beef works, but turkey has a lighter texture and being that turkey is so universal among many eaters it is favorable. The three seasonings used to flavor the ground turkey are:
- Kosher salt
Remember that the theme is layering flavor.
Turkey chili wouldn’t be right without beans, beans add hardiness and much substance to this turkey chili. Cannellini were the beans of choice and although that particular bean is used in a white chili (I’m working on a recipe for that) I loved the taste it brought to this more classic turkey chili. I added the beans in before the ground turkey, this way it can cook with the tomato mixture for a bit.
What’s chili without actual chili’s? Guajillo chili pepper and Ancho chili pepper were my two go-to chili’s for this turkey chili recipe. I used the word chili six times… It must be serious lol! And if you’re wondering if the chili will be hot, because what is a guajillo chili pepper anyway? and a anch-who chili? No worries, these particular chili peppers are mild on the chili richter scale.
Ancho chili being more of a medium heat has a beautiful flavor that renders depth to the chili, and guajillo chili adds subtle sweetness rounding off the flavor perfectly!
I used the chili’s in the stock and added the chili’s from the stock to the last cooking process of the chili for more flavor. Remember the theme is layering flavors and these chili’s can be found in any local grocery store or market. They are dried chili’s so look for them in packaging.
Can I say that this turkey chili is a game changer without sounding boastful? Ok, without further ado, let’s gather ingredients from the local market and get the big pot ready. Turkey chili is ready to be made!
Like and share this recipe on Facebook with all your foodie friends.
Leave a comment below I would love to hear from you. Use the hashtag #bonitaapplecrumb on Instagram and show me what recipes you’ve cooked from this site I want to shout you out!
Bonita's Homemade Turkey ChiliPrint Recipe
- FOR THE STOCK
- 3 Tablespoons of oil
- 4-5 crushed garlic cloves with peelings on
- 1 small onion cut in half with peeling on
- 4 stalk of green onion
- 3 celery stalks cut into halves
- 1 dried guajillo chili pepper
- 1 dried ancho chili pepper
- 1 backbone of a chicken or any chicken part with bones
- 2 tablespoons of cumin
- 2 tablespoons of paprika
- 2 tablespoons of cumin
- 1 whole allspice
- 2 coriander seeds
- Kosher salt to taste
- 5 quarts of water
- FOR THE CHILI
- 2 lbs of ground turkey
- 1 tablespoon of paprika
- 1/2 tablespoon of cumin
- 1 teaspoon of kosher salt
- 2 tablespoons of oil
- 1 orange bell pepper diced
- 1 small yellow onion diced
- 4 cloves of garlic minced
- 3 plum tomato's from a can
- 1/2 kosher salt
- 1 can of cannellini beans, rinsed and drained
- 1 tablespoon of white wine vinegar
- 1/2 tablespoon of kitchen bouquet
- 3 tablespoon of Wondra all purpose flour (to thicken)
FOR THE STOCK
To a large stock pot add 3 tablespoons of oil over medium heat
Once oil is hot add all ingredients to oil and sauté for 7 mins, stirring occasionally
Slowly add the water to the pot. Allow water to come to a boil for about 5 mins, turn down heat to simmer for an hour
Adjust salt to taste as needed
Discard all ingredients, save the two chili peppers for the chili
FOR THE CHILI
In a large pot with 2 tablespoons of oil bring to medium heat
Add diced peppers, onions and sauté for 7 mins until soften
In a separate pan in medium heat add ground turkey, 1 tablespoon of paprika, 1/2 tablespoon of cumin and teaspoon of salt and let meat brown stirring occasionally
When the onions and bell pepper have sautéed for about 5 mins add in garlic and sauté 2 minutes more
Add 3 plum tomato's, crush them until they make a sauce with the back of a wooden spoon
Add cannellini beans into the pot with the mixture
Once meat has browned transfer it to the tomato mixture draining any excess liquid first
Mix to incorporate
Add white wine vinegar stir
Add kitchen bouquet and Wondra at this time stirring to incorporate
Add about 5 cups of the homemade hot stock to the meat mixture enough to cover the ingredients
Add the reserved chili peppers and cook for 45- 55 mins on medium-low heat
Half way through taste chili adjust seasonings if need be to taste
Serve in a bowl hot, garnished with shredded cheddar cheese and sour cream