With ground turkey and vegetables, this delectable red chili has the perfect amount of heat and will instantly warm you up! Perfect on top of a hot dog, with a beer, during a football game, on a chilly winter night. This dish is sure to delight! can be prepared in a slow cooker or on the stove. Serve with cornbread on the side and garnish with fresh cilantro, green onions, grated Cheddar cheese, and light sour cream.
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs 15 mins |
| Total Time: | 2 hrs 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 teaspoon paprika
- salt and ground black pepper to taste
- 4 jalapeno peppers with seeds, chopped
- 1 large white onion, chopped
- 3 cloves garlic, minced
- 4 stalks celery, chopped
- 1 green bell pepper, chopped
- 3 chipotle peppers in adobo sauce, chopped
- 1 (28 ounce) can diced tomatoes with juice
- 1 (28 ounce) can tomato sauce
- 2 (16 ounce) cans spicy chili beans
- 1 (12 fluid ounce) can or bottle dark beer, such as porter
- ¼ cup Worcestershire sauce
- 1 (1.25 ounce) package reduced-sodium chili seasoning (such as McCormick Chili Seasoning Mix 30% Less Sodium®)
- 1 dash liquid smoke flavoring, or to taste
Instructions
- In a large pot over medium heat, heat the olive oil, and cook the turkey until no longer pink; sprinkle the turkey meat with paprika, salt, and black pepper. Stir in the jalapeno peppers, onion, garlic, celery, green pepper, and chipotle peppers, then cook, stirring often, until the turkey meat is broken into crumbles and the onion is translucent, about 15 minutes.
- Stir in the diced tomatoes, tomato sauce, chili beans, dark beer, Worcestershire sauce, chili seasoning, and liquid smoke flavoring. Reduce heat and simmer for at least 2 hours, stirring occasionally.
- To make in the slow cooker, place the cooked turkey meat and veggies into a slow cooker, and stir in the remaining ingredients. Heat on Low for approximately 4 hours. Cooking times may vary based on appliance.
Nutrition Facts
| Calories | 298 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 9 g |
| Protein | 20 g |
| Saturated Fat | 1 g |
| Sodium | 1422 mg |
| Sugars | 12 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent. I think less onion would be better (maybe 25% to 33% less). It is very spicy and flavorful overall. It could also usemore meat (or veggies), since it was a bit soupy with these quantities. We used cauliflower instead of beans since not all of this family eats beans…that turned out to be an easy substitution and added some nice texture.
Super! I’m sure this recipe can be enjoyed exactly as presented, but I made a few changes. – Replaced taco season with New Mexico red chile powder. (4) TBsp – eliminated liquid smoke – cut the chipotle in 1/2 Awesome!
I made this chili tonight, and my husband and I really liked it! He loves spicy food and has complained that other chili recipes don’t have enough flavor, but he loved this. I just made 2 slight modifications to the recipe – I removed the seeds from the jalapeños, because I don’t like as much heat as he does, and I used medium chili beans instead of hot because that’s what I happened to have on hand. I precooked the turkey with the paprika and the onions and garlic on the stove, then dumped everything into the Crock-Pot on high for 4 hours. Since I was doing the slow cooker and we like our chili thick, I drained the juice from the diced tomatoes. It was still a little thin for our taste, so next time I’ll probably halve either the beans or the tomato sauce. Overall though, great recipe!
Turned out delicious! I used scallions instead of white onions and added mushrooms.
A well balanced chili with the perfect amount of heat. Perfect during football season.
Really excellent flavor – won “people’s choice” award at my office chili cookoff. Tweaks I made included: using Young’s Chocolate Stout for the beer, adding 3 chicken japaleno and cheddar sausages (removed from casing; crumbled), 3 jalapenos instead of 4, 1 can of beans instead of 2 (which I think would have been way too soupy), and a cinnamon stick for the first few hours in the slow cooker.
I made this according to the recipe. My husband loved it, but I think this recipe has made me decide that I do not like chipotle peppers in my chili. I love them in other recipes, just a personal preference to be aware of before diving in!
Good chili-I used the crockpot method and it turned it well.
good, i’ve had better
Excellent chili. It is easy to make and the amount of hot spices is easily adapted.
I only used 3 jalapeno peppers but it was plenty spicy! I also used a local Irish Red Ale, which was great. I look forward to trying a porter in this. I used Bush’s BBQ baked beans instead of chili beans. Overall this recipe is a winner, it really jazzed up ground turkey meat!
Great recipe. I like my chili somewhat spicy and hearty and using less peppers did the job for me. I followed the previous reviewer’s suggestions and it came out great! Thanks for the easy and tasty recipe!
My husband and I enjoy our chili on the spicy side. We had guests over who don’t enjoy spicy food, so I omitted the adobe peppers and only did two jalapenos. This was wonderful. I can’t wait to make it with all of the peppers the recipe calls for!