Martha Stewart Turkey Chili​

This delicious turkey chili recipe, inspired by Martha Stewart, is a hearty, smoky, and nutritious meal perfect for busy weeknights. It’s quick to make and uses simple, everyday ingredients like ground turkey, kidney beans, and diced tomatoes. Customize it with your favorite garnishes like creamy avocado, sharp cheddar, or fresh cilantro for a comforting dinner everyone will love!

Recipe Ingredients:

• 2 tbsp / 30 ml extra-virgin olive oil
• 1 medium onion, finely diced
• 1 green bell pepper (green pepper), seeded and diced
• 2 chipotle peppers in adobo, minced, plus 2 tsp / 10 ml sauce
• 1 lb / 450 g dark ground turkey meat
• 1 (28 oz / 800 g) can diced tomatoes
• 1 (15 oz / 400 g) can kidney beans, drained and rinsed
• Coarse salt to taste

Garnish

• 1 avocado, peeled and sliced
• 1 lime, cut into wedges
• 1 small red onion, diced
• ½ cup / 50 g grated sharp cheddar cheese
• Fresh cilantro (coriander) sprigs

How To Make Turkey Chili​?

1. Heat the oil: Warm the olive oil in a medium pot over medium heat.
2. Sauté the vegetables: Add the onion and bell pepper, cooking for 6–8 minutes until tender.
3. Add chipotle and adobo sauce: Stir in the minced chipotle peppers and sauce; cook for 1 minute.
4. Cook the turkey: Add the ground turkey, breaking it apart with a spoon, and cook for about 3 minutes until no longer pink.
5. Add tomatoes and beans: Pour in the diced tomatoes (with juices) and kidney beans. Stir to combine.
6. Simmer the chili: Bring the mixture to a boil, then reduce heat to low. Simmer for 30 minutes, stirring occasionally. Add water if needed to adjust the consistency.
7. Season and serve: Season with coarse salt to taste. Serve with garnishes like avocado slices, lime wedges, red onion, grated cheddar, and fresh cilantro.

Recipe Tips:

• Choose the right turkey: Use dark ground turkey for a richer, more flavorful chili. White meat can make it drier.
• Adjust the spice: If you prefer less heat, use only one chipotle pepper or skip the adobo sauce. For more spice, add extra peppers or chili powder.
• Don’t skip the simmer: Letting the chili simmer for 30 minutes helps blend the flavors and thicken the sauce. Be patient for the best results!
• Balance the consistency: If your chili is too thick, add a splash of water or chicken broth. If it’s too thin, simmer it uncovered for a few extra minutes.
• Prep the garnishes: Slice the avocado, dice the onion, and grate the cheddar before serving to make the plating easier and the meal look more appealing.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover turkey chili cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 4 days.
• Freeze: Once cooled, place the chili in a freezer-safe container or bag, leaving some space for expansion. Freeze for up to 3 months. To thaw, transfer it to the fridge overnight, then reheat on the stove or in the microwave until hot.
• Reheat: Preheat the oven to 180°C (350°F). Place the chili in an oven-safe dish, cover with foil, and heat for 20–25 minutes, stirring halfway through.

Nutrition Facts

Serving Size: 1 serving (about 2 cups)

• Calories: 211
• Total Fat: 2 g
• Saturated Fat: 0.5 g
• Cholesterol: 31 mg
• Sodium: 841 mg
• Potassium: 817 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 6 g
• Sugars: 5 g
• Protein: 21 g

Check out More Recipes:

• Martha Stewart Turkey Meatballs​
• Martha Stewart Turkey Burger​
• Martha Stewart Turkey Meatloaf​
• Martha Stewart Roasted Turkey Breast​
• Martha Stewart​ Stuffed Turkey