Turkey chili is all too often only a gesture toward a healthier meal. But, like turkey burgers, a poultry-themed chili can be a delicious dinner. It simply requires a little bit of strategizing.
Like those burgers, the most flavorful turkey chili is made from dark meat, also known as 85% lean ground turkey. Those extra few percentages of fat will help to bolster the flavor of the chili and prevent the turkey meat from becoming dry.
Since turkey is inherently a mild protein, it pairs well with smoky, spicy flavors, which I like to bring to the dish via smoked paprika and roasted tomato salsa. The paprika is added to a hot, oil-slicked saucepan at the same time as the turkey so that it gets a chance to bloom and become aromatic as the turkey browns. Salsa not only adds heat and more smoky flavor, but also the crucial tomato component. I start with 1/2 cup salsa (I like to use Frontera brand here) and add more to taste. Depending on your salsa’s heat (and your spice tolerance), you may want to add as much as a full cup to the chili. To accommodate various spice preferences, just bring the jar to the table and let everyone spoon as much heat as they’d like.
Last, I like to use a couple of cans of black beans — with their canning liquid — as much for color as for flavor and body. Black beans and turkey are a classic pairing for a reason; flavor-wise, neither competes with the other, and the pop of black against the pale meat makes for a more colorful bowl of chili.
All of these ingredients should simmer together for as much time as you can spare. A 10-minute cook time will give you a good chili, but an extra five or 10 minutes will make it even better. Just prior to serving, stir in a handful of chopped fresh cilantro. This final addition of herbs will bring vibrancy and flavor, and will make it possible to serve the chili without any additional toppings — but that’s not to say that a scoop of sour cream or a lime wedge wouldn’t be a fine finishing touch.
Smoky Turkey Black Bean Chili
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