Turkey Chili from The Chef Next Door by Amanda Freitag

It’s finally starting to feel like fall, and naturally this means that we’re beginning to crave warm and hearty soup. The Turkey Chili from The Chef Next Door by Amanda Freitag is just what we’re looking for. It’s flavorful and hearty with ground turkey and will definitely be on our recipe rotation this fall. The Chef Next Door teaches home cooks a wide range of confidence-instilling skills, tricks, and tips that Amanda has picked up working in professional kitchens and cooking competitively on television. In her bright, lively voice, she helps you master the basic techniques that are the foundation of good, flavorful cooking. Purchase a copy today from your favorite retailer.

Turkey Chili

Turkey ChiliI can’t remember ever enjoying a turkey burger—they’re so not memorable. The lack of fat leaves them dry and unappetizing. Ground turkey is perfect in chili, though, because the spices and simmering braise infuse the turkey with flavor over time and make up for the lack of fat. You’ll never miss it!

  • 1 tablespoon canola oil
  • 1 yellow onion, diced
  • Kosher salt
  • 4 garlic cloves, thinly sliced
  • 1 red bell pepper, diced
  • ¼ cup chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons tomato paste
  • 1 pound ground turkey
  • 1 (28-ounce) can plum tomatoes
  • 3 cups Chicken Stock (page 27) or low-sodium store-bought chicken stock, plus more as needed
  • 1 tablespoon unsweetened cocoa powder
  • 1½ cups cooked white beans, or 1 (12-ounce) can, drained and rinsed
  • 1½ cups cooked kidney beans, or 1 (12-ounce) can, drained and rinsed
  • Optional garnishes: sour cream or plain Greek yogurt, sliced scallions, and grated Cheddar cheese

Prep: peel and dice the onion • peel and slice the garlic • seed and dice the bell pepper • drain and rinse the canned beans

  1. Heat the canola oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of kosher salt and sauté, stirring with a wooden spoon, for about 2 minutes, or until translucent. Add the garlic and bell pepper and sauté for 1 minute. Add the chili powder, cumin, and cayenne and cook for at least 1 minute so that they bloom.
  2. Add the tomato paste and cook for 1 or 2 minutes to deepen its flavor.
  3. Add the turkey and switch tools from a wooden spoon to a whisk. Cook the turkey, breaking up any large chunks with the whisk as you cook, for 5 minutes, or until browned.
  4. Add the tomatoes, 3 cups of the stock, and the cocoa powder and bring to a simmer, whisking to make sure the cocoa powder is thoroughly dissolved and combined. Add the beans and bring the chili to a simmer.
  5. Cover the pot with a lid or foil and cook the chili for 1 hour. Taste the chili after 1 hour and adjust the seasoning. If the chili is too thick for your liking, add a bit more chicken stock.
  6. Serve in deep bowls topped with sour cream, sliced scallions, and grated Cheddar, if desired



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