Martha Stewart 30 Minute Chili Recipe

This rich, smoky Martha Stewart 30 Minute Chili Recipe combines tender ground turkey, kidney beans, and crushed tomatoes in a meal ready in exactly half an hour. As the pot bubbles on the stove, the sauce thickens rapidly, melding the cumin and chili powder into the meat for instant depth of flavor. I rely on this straightforward method whenever I need a satisfying, protein-packed bowl without the long wait.

Why This Classic Works

I used to believe that good chili required hours of low-and-slow simmering to develop any real character. However, this recipe proves that by using crushed tomatoes—which are already broken down—and blooming the spices directly in the turkey fat, you can achieve a complex flavor profile almost immediately. It is a brilliant shortcut that creates a dish that tastes like it has been cooking all afternoon.

One early mistake I made was using extremely lean turkey breast, which dried out quickly under high heat. I learned that using ground turkey with a bit of fat (often labeled as dark meat) keeps the texture moist and forgiving during the rapid cook time.

Martha Stewart 30 Minute Chili Recipe Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 1 pound ground turkey (preferably dark meat) or ground beef
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) kidney beans, rinsed and drained
• 1/2 cup water (optional, if you prefer a thinner consistency)

How To Make Martha Stewart 30 Minute Chili Recipe

1. Sauté Aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped onion and garlic, cooking for about 5 minutes until the onion is translucent and soft.
2. Brown the Meat: Add the ground turkey to the pot. Break it up with a wooden spoon and cook until it is no longer pink. Stir in the chili powder, cumin, salt, and pepper, letting the spices toast in the fat for 1 minute until fragrant.
3. Simmer the Chili: Pour in the crushed tomatoes and the drained kidney beans. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer uncovered for 15 to 20 minutes until the sauce has thickened and the flavors have melded. Add water only if the chili becomes too thick for your liking.

Recipe Tips

• Choose Dark Meat: If you can find it, use ground turkey made from thigh meat rather than just breast. The extra fat content prevents the meat from becoming rubbery during the quick simmer.
• Rinse the Beans: Always rinse canned kidney beans before adding them. The liquid in the can is starchy and salty, which can muddle the clean tomato flavor of this quick dish.
• Control the Heat: Martha’s recipes are generally family-friendly, but if you want more kick, add a pinch of cayenne pepper or a chopped jalapeño along with the onions.

What To Serve With Chili

A warm square of cornbread is the traditional partner for this dish, perfect for soaking up the thick tomato sauce. You can also serve it over white rice or with a side of tortilla chips for added crunch. A dollop of sour cream and some sliced scallions on top help cut through the richness of the spices.

How To Store

This chili stores beautifully in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months; just let it cool completely before transferring it to freezer-safe bags or containers. Reheat gently on the stove, adding a splash of water if it has thickened too much in the cold.

FAQs

Can I substitute beef for the turkey?
Yes, you can easily swap ground beef for the turkey. I recommend using 85% lean ground beef and draining any excess fat after browning it.

Is this recipe very spicy?
No, with standard chili powder, it has a mild warmth rather than intense heat. You can adjust the spice level by adding hot sauce or cayenne pepper to taste.

Can I make this in a slow cooker?
While this is designed for speed, you can brown the meat and onions first, then transfer everything to a slow cooker on low for 4-6 hours. However, the stovetop version is much faster and yields excellent results.

Nutrition

• Calories: 350
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 85mg
• Sodium: 950mg
• Total Carbohydrate: 30g
• Protein: 28g

Try More Recipes:

• Martha Stewart 3 Ingredient Alfredo Recipe
• Martha Stewart Key Lime Pie Recipe
• Martha Stewart Turkey In Parchment Paper Recipe