Go Back
- 1 pound ground turkey - 1 medium onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (28 oz) crushed tomatoes - 2 cups vegetable broth I use ground turkey for this chili because it cooks quickly and tastes great. The turkey gives the chili a nice, meaty flavor without being too heavy. I love adding onion and garlic for their rich taste and aroma. The bell peppers bring color and sweetness, making the dish even better. Black beans and kidney beans add protein and fiber, making this meal filling and healthy. - 2 tablespoons chipotle in adobo sauce, chopped - 1 tablespoon smoked paprika - 1 tablespoon ground cumin - 1 teaspoon dried oregano - 1 teaspoon salt - ½ teaspoon black pepper - 1 tablespoon olive oil Chipotle in adobo sauce gives the chili its smoky kick. I love how it adds depth and warmth. Smoked paprika and ground cumin also contribute to the rich flavor. Dried oregano adds a hint of earthiness, while salt and pepper enhance all the tastes. Olive oil is perfect for sautéing the onions and garlic, adding a bit of healthy fat to the mix. - Fresh cilantro, for garnish - Sour cream or Greek yogurt, for serving (optional) - Lime wedges, for serving (optional) I enjoy topping my chili with fresh cilantro. It brings a bright, fresh taste that balances the rich flavors. A dollop of sour cream or Greek yogurt adds creaminess and coolness, perfect for spicy chili. Lime wedges add a zesty finish that brings everything together. Together, these toppings make the chili even more delightful! To start, heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 medium diced onion and sauté for about 5 minutes. The onion should turn soft and clear. Next, add 3 minced garlic cloves. Cook for another minute until it smells great. Now, stir in 1 pound of ground turkey. Break it apart with a spoon. Cook until it turns brown, about 6-7 minutes. Once the turkey is browned, it's time to add some color and nutrition. Toss in 1 diced red bell pepper and 1 diced green bell pepper. Cook these for another 5 minutes until they begin to soften. Now, mix in 1 can of black beans and 1 can of kidney beans, both rinsed and drained. This adds protein and fiber to your chili. Now comes the exciting part! Pour in 1 can of crushed tomatoes and add 2 tablespoons of chipotle in adobo sauce. This gives the chili its smoky flavor. Stir in 1 tablespoon of smoked paprika, 1 tablespoon of ground cumin, 1 teaspoon of dried oregano, 1 teaspoon of salt, and ½ teaspoon of black pepper. Finally, add 2 cups of vegetable broth and stir everything together. Bring the mixture to a boil, then lower the heat. Let it simmer uncovered for 25-30 minutes. Stir it every so often until it thickens to your liking. If you want more heat, feel free to add extra chipotle sauce. After cooking, let it sit for a few minutes before serving. To make your Smoky Chipotle Turkey Chili shine, adjust the spice levels. Start with the recipe’s measurements. If you like heat, add more chipotle in adobo. For a milder taste, reduce the amount. Always taste as you go. This way, you can find the right balance for your taste buds. When sautéing your onions and garlic, heat the olive oil over medium heat. Add the onions first. Cook them until they are soft and clear. This usually takes about five minutes. Then, add the garlic. Cook it for one more minute to release its rich aroma. This step builds a great base for your chili. Serve Smoky Chipotle Turkey Chili with cornbread for a comforting meal. The sweet cornbread complements the chili’s heat. You can also serve it with tortilla chips for a fun crunch. For presentation, use deep bowls. Ladle the chili into them and top with a dollop of sour cream or Greek yogurt. Sprinkle fresh cilantro on top for a pop of color. Add lime wedges on the side for a zesty finish that brightens each bite. You can cook this chili in different ways. A slow cooker works well. After browning the turkey and sautéing the veggies, transfer everything to the slow cooker. Let it cook on low for 6-8 hours. This makes the flavors deepen nicely. To achieve your desired thickness, let the chili simmer uncovered. If it’s too thin, let it cook longer. If you want it thicker, mash some beans against the pot’s side. This will help create a creamy texture while keeping the chili hearty. {{image_2}} You can easily swap proteins in this chili. Ground turkey is great, but you can use chicken or beef. For a lighter option, try ground chicken. If you want a plant-based meal, swap in lentils or mushrooms. Both give a hearty bite. For vegetarian or vegan versions, use beans as the main protein. You can add more black beans, kidney beans, or chickpeas. They soak up flavors well and keep the dish filling. To boost the taste, add extra veggies. Try corn, zucchini, or carrots for a sweet twist. Each veggie adds new textures and colors. You can also mix in different beans. White beans or pinto beans work great in the chili. If you like heat, toss in fresh jalapeños or more chipotle. These changes make every bowl unique and fun. This chili is perfect for meal prep. Make a big batch and store it in containers. You can easily reheat it during the week for quick meals. Pair it with rice or cornbread for a complete feast. When serving, add tasty toppings. Fresh cilantro gives a nice pop of flavor. A dollop of sour cream or Greek yogurt adds creaminess. Serve with lime wedges for a zesty touch. These small additions make each bowl special. After enjoying your Smoky Chipotle Turkey Chili, store any leftovers in a safe way. Use an airtight container for the best results. Place the chili in the fridge for up to four days. Make sure it cools down before sealing. If you want to keep it longer, freeze it. Chili can freeze well for about three months. Just portion it out in freezer-safe containers. Label them with the date to keep track. When you're ready to enjoy the chili again, there are a few easy ways to reheat it. You can use the microwave, stove, or even an oven. If using the microwave, heat in short intervals, stirring in between. On the stove, warm it over low heat, stirring often. If you use the oven, place it in a covered dish at a low temperature. After reheating, taste the chili. You might need to adjust the seasoning. Add a pinch of salt or more chipotle for extra flavor. In the fridge, your chili lasts about four days. Keep an eye on it after that. Signs that it has gone bad include an off smell or mold. If it looks or smells strange, it is best to toss it. Always trust your senses; they help you stay safe! The Smoky Chipotle Turkey Chili has a nice kick. The chipotle in adobo sauce gives it a smoky heat. If you are sensitive to spice, you can adjust the heat by using less chipotle. Start with one tablespoon and taste. If you want more heat, you can add more later. This way, you control how spicy your chili will be. Yes, you can use different meats in this chili. Ground chicken, beef, or pork all work well. If you prefer, you can even use plant-based meat. Just make sure to brown it well before adding the other ingredients. Each meat will add its own flavor, making the chili unique. This chili is perfect for meal prep. It stores well in the fridge for about four days. You can also freeze it for up to three months. To make a large batch, just double the ingredients. When you are ready to eat, simply reheat on the stove. Add a splash of broth if it gets too thick. This blog post guides you through making Smoky Chipotle Turkey Chili. We discussed the main ingredients, like ground turkey, bell peppers, and beans. I shared tips on spices and optional toppings. You learned step-by-step instructions for a flavorful dish, plus storage tips for leftovers. In the end, cooking should be fun and easy. Feel free to tweak the recipe to match your taste. Enjoy the process and dig into a bowl of chili that warms your heart!

Smoky Chipotle Turkey Chili One Pot

Warm up with this delicious smoky chipotle turkey chili, packed with flavor and perfect for any occasion. This hearty dish features ground turkey, colorful bell peppers, and a blend of spices that create the ultimate comfort food experience. In just 45 minutes, you can whip up a batch that serves 6. Don't miss out on trying this easy and tasty recipe—click through now to explore how to make this chili that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

1 pound ground turkey

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (28 oz) crushed tomatoes

2 tablespoons chipotle in adobo sauce, chopped

1 tablespoon smoked paprika

1 tablespoon ground cumin

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

2 cups vegetable broth

1 tablespoon olive oil

Fresh cilantro, for garnish

Sour cream or Greek yogurt, for serving (optional)

Lime wedges, for serving (optional)

Instructions
 

Heat the olive oil in a large pot over medium heat. Add the diced onions and sauté for about 5 minutes until they are soft and translucent.

    Add the minced garlic to the pot and cook for an additional minute until fragrant.

      Stir in the ground turkey, breaking it apart with a spoon. Cook until browned and fully cooked, about 6-7 minutes.

        Add the diced red and green bell peppers, cooking for another 5 minutes until they start to soften.

          Incorporate the black beans, kidney beans, crushed tomatoes, chipotle in adobo sauce, smoked paprika, cumin, oregano, salt, and pepper into the pot.

            Pour in the vegetable broth and stir well to combine all the ingredients.

              Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 25-30 minutes, stirring occasionally, until the chili thickens to your desired consistency.

                Taste and adjust seasoning if necessary. If you want extra heat, you can add more chipotle sauce.

                  Remove from heat and let it sit for a few minutes before serving.

                    Prep Time: 15 mins | Total Time: 45 mins | Servings: 6

                      - Presentation Tips: Serve the chili in bowls, topped with a dollop of sour cream or Greek yogurt, and sprinkle fresh cilantro on top. Add lime wedges on the side for a zesty finish.