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Cozy Friendsgiving Turkey Chili for a Crowd

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A rich, hearty turkey chili perfect for feeding a crowd at Friendsgiving or any fall gathering. Made with lean ground turkey, three types of beans, and a deeply flavorful spice blend, this chili is easy to make ahead and even better the next day.

Ingredients

Scale
  • 3 pounds lean ground turkey (93/7 works great)
  • 2 tablespoons olive oil
  • 2 large yellow onions, diced (about 3 cups)
  • 6 cloves garlic, minced
  • 2 large bell peppers, diced (mix of red and green)
  • 2 jalapeño peppers, seeded and minced
  • ¼ cup chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • 2 teaspoons salt
  • 1½ teaspoons black pepper
  • 1 teaspoon cayenne pepper (optional)
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) diced tomatoes with green chiles
  • 4 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 2 cans (15 ounces each) pinto beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 tablespoon brown sugar
  • 2 bay leaves
  • Juice of 1 lime
  • For serving: shredded cheddar cheese, sour cream, fresh cilantro, diced red onion, pickled jalapeños, corn chips, cornbread

Instructions

  1. Prep your ingredients first: dice onions, bell peppers, and jalapeños; mince garlic; drain and rinse beans; open cans of tomatoes; measure spices into a small bowl.
  2. Brown the turkey in batches: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add half the ground turkey and cook, breaking it apart, until browned and no longer pink (6-8 minutes). Transfer to a bowl and repeat with remaining oil and turkey.
  3. Sauté the aromatics: In the same pot, add diced onions and bell peppers. Cook over medium heat, stirring occasionally, until onions are translucent (5-7 minutes). Add minced garlic and jalapeños, cook 1 minute until fragrant.
  4. Toast the spices: Add chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne (if using). Stir constantly for 1 minute until fragrant.
  5. Add tomato paste and liquids: Stir in tomato paste and cook 1 minute. Pour in crushed tomatoes, tomato sauce, diced tomatoes with green chiles, and chicken broth. Stir well, scraping up browned bits.
  6. Return turkey and add beans: Add browned turkey, all beans, brown sugar, and bay leaves. Stir gently. Bring to a boil, then reduce heat to low, cover, and simmer at least 1 hour (1½-2 hours is better).
  7. Finish and adjust: Remove bay leaves. Stir in lime juice and taste. Adjust seasoning as needed. Let chili rest off heat for 10 minutes before serving.
  8. Set up a topping bar: Arrange shredded cheese, sour cream, cilantro, diced onions, pickled jalapeños, and chips in small bowls for guests to customize their bowls.

Notes

Brown the turkey in batches to avoid steaming. Toast spices for deeper flavor. Don’t skip the lime juice—it brightens the chili. Let chili rest before serving to thicken naturally. Chili tastes even better the next day. For a vegetarian version, skip turkey and use extra beans and vegetable broth.

Nutrition

Keywords: turkey chili, Friendsgiving chili, crowd chili, fall chili, healthy chili, make-ahead chili, gluten-free chili

Find it online: https://zorbmeal.com/cozy-friendsgiving-turkey-chili-for-a-crowd/