Al's Turkey Chili

6 servings Prep: 15 m Cook: 2 h 15 m Total: 2 h 30 m Beginner
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Al's Turkey Chili
Al’s hearty turkey chili with a secret ingredient—peanut butter gives it a rich, deep flavor. Made with ground turkey, kidney beans, diced tomatoes, and a warm blend of chili powder, cinnamon, and cumin. This healthier take on classic chili simmers low and slow for 2.5 hours.

Ingredients

6 servings
  • 2 pounds ground turkey meat
  • 2 (16 oz) cans diced tomatoes, undrained
  • 2 (15 oz) cans kidney beans, undrained
  • 2 (8 oz) cans tomato sauce
  • 1 large onion, diced
  • 6 tbsp Chili Powder
  • 1/4 tsp garlic or 2 cloves, minced
  • 1/4 cup cooking sherry
  • 1 large bell pepper, diced
  • 1 tbsp dried parsley
  • 1/2 tsp black pepper
  • 1 can beef bouillon
  • 1/2 tsp ground cinnamon
  • 2 whole bay leaves
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 2 tbsp peanut butter

Step-by-Step Instructions

  1. On a stovetop in a medium pan, add a tablespoon of oil and brown the ground turkey meat over medium-high heat, breaking it up as it cooks, about 8-10 minutes. Drain excess oil.
  2. Add the diced onion and bell pepper to the browned turkey and sauté for 3-4 minutes until softened.
  3. Add all remaining ingredients except the peanut butter to the turkey meat mixture. Stir well to combine.
  4. Bring to a boil, then reduce heat to very low. Cover and simmer for 1 1/2 hours, stirring occasionally to prevent sticking.
  5. Add the peanut butter in the last half hour of cooking, stirring until fully incorporated.
  6. Remove bay leaves before serving.
  7. Serve topped with shredded cheese, diced onions, and Tabasco sauce with a few crackers on the side.

Common Problems and Solutions

Q: Why is my chili too watery?

A: Make sure you're simmering uncovered or with the lid slightly ajar during the last 30-45 minutes to allow excess liquid to evaporate. You can also simmer a bit longer until it reaches your desired thickness.

Q: Can I taste the peanut butter in the finished chili?

A: No, the peanut butter melts into the chili and adds richness and body without a noticeable peanut flavor. It's a secret ingredient that enhances the overall depth.

Q: Do I really need to cook it for 2.5 hours?

A: The long, slow simmer allows the flavors to meld together and develop depth. You can shorten it to 1 hour minimum, but the flavor won't be as rich and complex.

Tips and Techniques

Don’t skip the peanut butter—it sounds unusual but it creates a velvety texture and adds umami depth to the chili. Stir it in during the last 30 minutes so it has time to melt and incorporate fully into the sauce.

Ingredient Substitutions

  • ground turkey: ground chicken or lean ground beef
  • cooking sherry: red wine or beef broth
  • peanut butter: almond butter or tahini
  • beef bouillon: chicken or vegetable bouillon

Equipment Needed

  • Large pot or Dutch oven (for simmering)
  • Medium skillet (for browning turkey)