Comforting lean turkey and bean chili that has reached the ultimate balance of spiciness and depth of flavor, meatiness and hearty veggie goodness, versatility and convenience. Slow-cook it, stove-top it, or pressure-cook it, but just don’t forget the melty cheddar and side of cornbread. 
I’ve seen a number of “ultimate,” “best ever,” “greatest” chili recipes floating around the Internet, and while I don’t doubt the excellence of each one, it’s not going to stop me from offering up my own. I should clarify what about this chili makes it as or more “ultimate” to me than the 12,873 other published chili recipes…plus the 67.3 million or so secret family recipes, like the one your Uncle Jim swears by on his life. (Again, tell your Uncle Jim that his chili is magnificent in its own right and I’d love to try it sometime.)
But here in my opinion we have the optimal balance of…
- Tantalizing spice and comforting flavor: The spice profile is rich and complex with your traditional chili blend plus cacao, Worcestershire, and cumin. The heat you can adjust with hotter peppers like jalapeños, milder green chiles, or my personal favorite–sweet and piquant pappadews.
- Comfort-food heartiness and veggie-filled wholesomeness: The ground turkey and bean combo provides the satisfying protein and meatiness that everyone craves, and melty sharp cheddar delivers on richness. All the while, the bright red peppers, fresh sweet corn, onions, and saucy tomatoes still keep it on the lighter side.
- Quality and convenience: Canned beans are an easy way to cheat without much sacrifice in taste or nutrition. However, if you’re making this for a high-stakes chili competition or for a distinguished guest with a background in judging professional home-cooking events, you should probably start soaking your dry beans now. Similarly, use the cooking method that works with your schedule and appliances. Stovetop in your favorite cast iron about 2 hours. Instant Pot 25 minutes. Or slow cooker…all the livelong day.
So basically, OWN IT. Make your ultimate version. Seize the chili. Then save some for later so you can remind yourself and everyone else just how skilled you are.
And if you really want to do it right…
While the chili is cooking, whip up a batch of this super quick, buttery yet light, whole grain buttermilk skillet cornbread—literally one bowl and 12 minutes in the oven. It also freezes beautifully and only needs 10 minutes from frozen to toast to perfection. It’s essentially the common dinner roll’s secret superhero cousin…made from scratch.
The Ultimate Turkey and Bean Chili
Notes
*Choose your chile peppers based on the desired level of heat. Any combo of fresh (diced and sautéed with the other veggies) and/or canned/jarred (diced and stirred in with the spices).
Fresh (which I personally omit): pimiento<anaheim<poblano<jalapeño
Jarred or canned (my fav is sweet piquant/peppadew): More variability depending on the source, but generally green chiles<peppadew<poblano<jalapeño
**Slow cooker method: Perform step 1 in a stovetop-safe pan before transferring to the slow cooker and adding the remaining ingredients. Cook on low 6-8 hours.
**Instant Pot method: Use the sauté setting for step 1. Stir in remaining ingredients. Pressure cook on high 16-18 minutes. Natural release about 15 minutes, then quick release.
Adapted from Cafe Delites' Slow Cooker Chili and MAK and Her Cheese's BBQ Chicken Chili.
Ingredients
- 1 tsp olive oil
- 8 oz meat 93% lean ground turkey (may sub chicken, beef, bison, etc.)
- 1/3 cup chopped red onion
- 1-2 red bell pepper(s), chopped
- 2 cloves garlic, minced
- 1/2 - 1 diced fresh jalapeño (for extra heat, if desired)*
- 1.75 cups (1-14.5 oz can) fire-roasted crushed tomatoes
- 1/2 cup canned tomato sauce
- 1.5 cups chicken broth
- 2-3 jarred sweet piquant/peppadew peppers, diced*
- 1/2 Tbsp Worcestershire sauce
- 1 Tbsp chili powder (the seasoning, not pure ground chiles)
- 1.5 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp pure cocoa powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1/2 tsp brown sugar
- 2/3 cup red kidney beans (canned, drained)
- 2/3 cup black beans (canned, drained)
- 1/2 cup fresh corn
For serving:
- 2 oz sharp cheddar, freshly shredded
- chopped fresh chives or green onion
Instructions
- Stovetop method**: In a heavy Dutch oven or large saucepan, heat olive oil over medium-low heat. Add meat and cook about 2 minutes, or until just beginning to brown, while breaking up into small pieces. Stir in chopped onion, bell pepper, garlic, peppers* (if using), and cook a couple minutes longer.
- Add remaining ingredients and stir. Increase heat to bring it to a light bubble, then cover and turn heat to very low. Cook about 2 hours.
- Divide chili into 4 bowls and top with freshly shredded sharp cheddar.
not including cheese:
