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Beanless Turkey Chili - Hearty, Cozy, and Ready Any Night

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Ground turkey: 2 pounds (93% lean is ideal for flavor and moisture)
  • Olive oil or avocado oil: 2 tablespoons
  • Yellow onion: 1 large, diced
  • Red or green bell pepper: 1 large, diced
  • Zucchini: 1 medium, diced (optional but great for body)
  • Garlic: 4 cloves, minced
  • Tomato paste: 2 tablespoons
  • Crushed tomatoes: 1 can (28 ounces)
  • Chicken or turkey broth: 1 to 1 1/2 cups
  • Chili powder: 2 tablespoons
  • Ground cumin: 2 teaspoons
  • Smoked paprika: 2 teaspoons
  • Oregano: 1 teaspoon (Mexican oregano if you have it)
  • Ground coriander: 1/2 teaspoon (optional, adds citrusy note)
  • Cayenne or chipotle powder: 1/4 to 1/2 teaspoon, to taste
  • Bay leaf: 1
  • Apple cider vinegar: 1 to 2 teaspoons
  • Salt and black pepper: to taste
  • Optional add-ins: diced green chiles, chopped jalapeño, a small can of fire-roasted diced tomatoes, cocoa powder (1/2 teaspoon), or a splash of hot sauce
  • Toppings: chopped cilantro, lime wedges, shredded cheese, sour cream or Greek yogurt, diced avocado, sliced scallions

Method
 

  1. Prep your vegetables. Dice the onion, pepper, and zucchini. Mince the garlic. Measure out your spices so they’re ready to go.
  2. Heat the pot. Set a large, heavy pot or Dutch oven over medium-high heat. Add the oil and let it shimmer.
  3. Brown the turkey well. Add the ground turkey, season with salt and pepper, and break it up. Let it sear until you see browning on the meat, about 6–8 minutes. Deep browning equals more flavor.
  4. Sauté the vegetables. Push the turkey to one side. Add the onion, pepper, and zucchini to the open space. Cook until softened and lightly golden, about 5–6 minutes. Stir everything together.
  5. Add garlic and tomato paste. Cook for 1–2 minutes until the garlic is fragrant and the tomato paste darkens slightly. This step adds sweetness and umami.
  6. Bloom the spices. Stir in chili powder, cumin, smoked paprika, oregano, coriander, and cayenne or chipotle. Cook 30–60 seconds to wake up the flavors.
  7. Build the base. Pour in crushed tomatoes and 1 cup broth. Add the bay leaf. Stir, scraping up any browned bits from the bottom. If you like a thinner chili, add more broth.
  8. Simmer gently. Bring to a low simmer, then reduce heat to medium-low. Cook uncovered 25–35 minutes, stirring now and then, until thick and rich. If it gets too thick, splash in more broth.
  9. Finish and balance. Remove the bay leaf. Stir in apple cider vinegar and taste. Adjust salt, pepper, and heat (more cayenne or hot sauce if you want).
  10. Serve with toppings. Ladle into bowls and finish with cilantro, a squeeze of lime, cheese, or a dollop of yogurt. Cornbread, rice, or a baked potato on the side works great.