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Mary Berry Turkey Chili

Mary Berry Turkey Chili - recipe card
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A hearty, deeply flavored turkey chili that is both comforting and wholesome. Lean ground turkey is simmered with kidney beans, bell peppers, and a robust blend of chili spices until thick and fragrant, finished with a touch of tomato paste for richness. This one-pot meal is perfect for a cozy weeknight dinner and can be easily customized with your favorite toppings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, seeds and ribs removed, diced into 1/2-inch pieces
  • 1 pound lean ground turkey (93% lean, 7% fat)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons tomato paste
  • 1 can (15 ounces) diced tomatoes, with their juices
  • 1 can (15 ounces) dark red kidney beans, drained and rinsed
  • 1 cup low-sodium chicken broth

Instructions

  1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until the oil shimmers and flows like water. Add the diced onion and cook for 3-4 minutes, stirring frequently, until the onion is translucent and fragrant but not browned.
  2. Reduce the heat to medium and add the minced garlic and diced bell pepper. Cook for another 2 minutes, stirring constantly, until the garlic is aromatic and the peppers begin to soften. Take care not to let the garlic burn, as it will turn bitter.
  3. Add the ground turkey to the pot, breaking it into large chunks with a wooden spoon. Let it sear undisturbed for 2 minutes to develop browning, then stir and continue cooking for 4-5 minutes, breaking the meat into smaller pieces, until no pink remains and the turkey is lightly browned in spots.
  4. Sprinkle the chili powder, ground cumin, smoked paprika (if using), kosher salt, and black pepper over the cooked turkey. Stir vigorously for 30 seconds to toast the spices, releasing their oils and intensifying their aroma.
  5. Push the turkey mixture to one side of the pot and add the tomato paste to the cleared space. Cook the tomato paste for 1 minute, stirring constantly, until it darkens and becomes fragrant. This caramelization deepens the overall flavor of the chili.
  6. Pour in the diced tomatoes with their juices, the drained kidney beans, and the chicken broth. Stir everything together, scraping the bottom of the pot to release any browned bits (fond) — those bits carry concentrated flavor.
  7. Bring the chili to a boil over high heat, then immediately reduce the heat to low so that it simmers gently with small, lazy bubbles breaking the surface. Cover the pot partially with a lid, leaving a small gap for steam to escape.
  8. Simmer for 30 minutes, stirring every 10 minutes to prevent sticking. The chili should thicken slightly, and the flavors will meld together. If it becomes too thick, add an extra 1/4 cup of broth or water.
  9. After 30 minutes, taste the chili and adjust seasoning with additional salt, pepper, or a pinch of cayenne for heat. The flavors should be bold and well-balanced, not one-dimensional.
  10. For best results, let the chili rest off the heat, covered, for 5 minutes before serving. This resting allows the starches from the beans to further thicken the liquid. Serve hot with optional toppings such as shredded cheddar cheese, sour cream, sliced jalapeños, fresh cilantro, or diced avocado.

Notes

Storage: Cool leftover chili completely, then transfer to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then warm in a saucepan over medium-low heat, stirring occasionally, until bubbling (about 10 minutes). Alternatively, microwave individual portions in 1-minute intervals, stirring between each, until piping hot (165°F / 74°C internal temperature). The chili thickens upon standing; thin with a splash of broth or water when reheating if desired.

Nutrition

Keywords: turkey chili, Mary Berry turkey chili, ground turkey chili, easy turkey chili recipe, American chili, weeknight dinner, hearty chili, one-pot meal, bean chili, spicy turkey chili, comfort food, chili with kidney beans

Find it online: https://maryberrycooks.co.uk/mary-berry-turkey-chili-recipe/