When you smell the fiery aroma of hot chili simmering on the stove top, you immediately imagine football eats and cold-weather comfort food. This fire-roasted chipotle turkey chili can be served either way, and no one will ever believe it starts out with lean ground turkey. The richness of the broth is achieved by adding smoky chipotle peppers in adobo sauce and hint of cocoa which gives this turkey chili more depth of flavor. You can top it with a sprinkle of cheddar cheese and green onion tops or any of your favorite toppings before serving. It’s guaranteed to warm you up on a chilly day. For a slow-cooked version, check out my Southern-style chili with beans.
Fire-Roasted Chipotle Turkey Chili
- 1 medium sweet onion, diced
- 1 medium poblano pepper, diced
- 1 medium red bell pepper, diced
- 4 Tbsp olive oil
- 4 clove garlic, minced
- 1½ lb lean ground turkey
- 2 (14.5-oz) can fire-roasted tomatoes
- 2 (15-oz) can light red kidney beans
- 2 chipotle peppers in adobo sauce, minced
- 3 Tbsp Worcestershire sauce
- 3 Tbsp dark chili powder
- 1 Tbsp ground cumin
- 2 tsp cocoa powder
- 1 tsp Mexican oregano
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp ground cinnamon
- 3 Tbsp chopped fresh cilantro
Over medium-high heat saute the diced onion, poblano pepper and red bell pepper in 4 Tbsp of olive oil in a large pot or dutch oven. Saute for 3-5 minutes until the vegetables are beginning to soften and brown. Season with salt and black pepper to your taste.
Add the minced garlic and saute for 1 minute.
Add the ground turkey and cook until browned and no pink remains.
Add the remaining ingredients reserving the chopped cilantro to add at the end of cooking. Stir until fully combined. Bring the chili to a boil, then cover, lower the heat, and simmer for 40 minutes. Stir occasionally.
At the end of cooking, stir the chopped cilantro into the chili. Serve topped with shredded cheddar cheese and garnished with chopped green onion or any of your favorite toppings.
Suggested toppings: Shredded cheddar cheese, sour cream, chopped green onions, black olives, pickled jalapenos, crushed tortilla chips.
About the Author
Melissa Sperka is the creator of Melissa’s Southern Style Kitchen. After winning the National Just a Pinch Flour Power! baking contest, she also gained national attention with her blue ribbon Nested Potato Skins, featured in Southern Living Magazine. To Melissa, “Southern style” isn’t just about regional food, but about serving homemade dishes with grace, charm, and a healthy dose of Southern hospitality.