In the winter we make this dish A LOT; especially on the weekends. It’s so hearty, filling AND DELICIOUS. I sometimes make it with rice but it really doesn’t even need it.
You can definitely sub in any ground meat for the turkey, like beef or chicken. If you do get turkey, I would definitely recommend getting the one with the higher fat percentage.
The most important part of this recipe are the spices. DON’T BE AFRAID. OR, you can adjust as you go. Add some flavor and then taste. The flour and tomato paste are also very important with this recipe because they thicken up the dish.
Also paramount in this endeavor are the toppings. You don’t want to skip or forget about them. Personally, I’d say I CANNOT eat this chili without a little cheese and avocado. But the sour cream and chives are also a necessity here too.
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California Turkey Chili
- 1/4 cup olive oil
- 4 jalapeños, diced
- 1 onion, diced
- 1 orange bell pepper, diced
- 4 cloves garlic, minced
- 2 lbs ground turkey*
- 1 heaping tbs flour
- 4 tbs tomato paste
- 2-3 tbs brown sugar
- 3 tbs chili powder
- 1 tbs ground cumin
- 1 tsp dried oregano
- 1/2 tsp cinnamon
- 1/8 tsp ground cloves
- 1.5 tsp salt
- 1/2 tsp black pepper
- 32 oz low sodium chicken broth
- 15 oz cannellini (white) beans, drained + rinsed
- 15 oz red kidney beans, drained + rinsed
- avocado, sliced
- shredded cheddar cheese
- sour cream
- fresh chives, chopped
- In a large pot, heat your oil over medium. Add in the jalapeños, onion, pepper and garlic and sauté until vegetables soften, about 4 minutes.
- Add in the ground turkey and with a wooden spoon, break up the meat until browned and no longer pink – about 5 minutes.
- Sprinkle everything with flour and stir for 1 minute to coat. Add in the tomato paste and stir until all are coated.
- Add in all of the seasonings and brown sugar and mix to coat.
- Pour in the broth and the beans and bring to a simmer. Cook on low for 25-30 minutes or until chili thickens. Taste the sauce and adjust seasonings if necessary.