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Martha Stewart-Inspired Turkey Chili

Close-up of Martha Stewart-Inspired Turkey Chili showing its texture
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A rich, smoky turkey chili inspired by Martha Stewart’s home-cooking style, with tender ground turkey, sweet bell peppers, and a warm blend of chili powders. It’s thick, hearty, and just spicy enough, finished with a bright squeeze of lime and a sprinkle of fresh cilantro.

Ingredients

Scale
  • 2 tablespoons (30ml) olive oil
  • 1 large yellow onion (about 10 ounces/280g), finely chopped
  • 1 large red bell pepper (about 8 ounces/225g), stemmed, seeded, and finely chopped
  • 1 large poblano pepper (about 6 ounces/170g), stemmed, seeded, and finely chopped
  • 4 garlic cloves, minced
  • 2 pounds (910g) lean ground turkey (93% lean)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons tomato paste
  • 1 can (28 ounces/795g) crushed tomatoes
  • 1 can (15 ounces/425g) diced tomatoes, with their juices
  • 1 cup (240ml) low-sodium chicken broth
  • 2 cans (15 ounces/425g each) kidney beans, drained and rinsed
  • 1 tablespoon fresh lime juice (from 1 lime)
  • 1/4 cup (15g) fresh cilantro leaves, chopped, for serving
  • Sour cream, shredded cheddar cheese, and sliced scallions, for serving (optional)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers. Add the onion, red bell pepper, and poblano and cook, stirring occasionally, until softened and lightly golden at the edges, 6 to 8 minutes. Stir in the garlic and cook until fragrant, about 1 minute; do not let the garlic brown or it will turn bitter.
  2. Push the vegetables to the side of the pot and add the ground turkey. Cook, breaking it into small pieces with a wooden spoon, until no longer pink, 6 to 8 minutes. The turkey should reach 165°F (74°C) on an instant-read thermometer; avoid stirring constantly so it browns in spots.
  3. Stir in the chili powder, cumin, smoked paprika, oregano, cinnamon, cayenne (if using), salt, and black pepper. Cook, stirring, until the spices are toasted and fragrant, about 1 minute; this blooms the spices and deepens the flavor.
  4. Add the tomato paste and cook, stirring, until it darkens slightly, about 1 minute. Pour in the crushed tomatoes, diced tomatoes with their juices, and chicken broth, scraping up any browned bits from the bottom of the pot.
  5. Bring the chili to a gentle simmer, then reduce the heat to low and cook, partially covered, stirring occasionally, for 25 minutes to let the flavors meld. If it looks dry, add a splash more broth; it should be thick but spoonable.
  6. Stir in the kidney beans and simmer, uncovered, until heated through and the chili has thickened slightly, about 10 minutes. Taste and adjust the seasoning with more salt and cayenne if needed.
  7. Remove from the heat and stir in the lime juice. Ladle into bowls and top with cilantro and, if desired, sour cream, shredded cheddar, and scallions.

Notes

Storage: Cool leftovers completely, then store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating. Make-ahead: The chili tastes even better the next day; prepare through step 6, cool, and refrigerate for up to 2 days, then reheat and add the lime and toppings. Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally, until steaming hot, about 10 minutes, or microwave individual portions on high for 2 to 3 minutes, stirring halfway. Add a splash of broth or water if it has thickened too much.

Nutrition

Keywords: Martha Stewart turkey chili, turkey chili recipe, healthy turkey chili, ground turkey chili, easy chili recipe, stovetop chili, weeknight dinner, one-pot meal, American chili, chili with beans, homemade chili, Martha Stewart recipes

Find it online: https://marthadishes.com/martha-stewart-turkey-chili-recipe/