Touchdown Turkey Chili Cheddar (Printable)
Savory turkey, beans, and bold spices combined with melted cheddar for a filling, flavorful dish.
# What You'll Need:
→ Turkey & Aromatics
01 - 2 tablespoons olive oil
02 - 1 1/2 pounds ground turkey
03 - 1 large yellow onion, diced
04 - 4 garlic cloves, minced
05 - 1 large red bell pepper, diced
06 - 1 large green bell pepper, diced
→ Spices
07 - 2 tablespoons chili powder
08 - 2 teaspoons ground cumin
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon cayenne pepper
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper
→ Tomatoes & Beans
14 - 1 (28 oz) can crushed tomatoes
15 - 1 (15 oz) can diced tomatoes, drained
16 - 1 (15 oz) can kidney beans, drained and rinsed
17 - 1 (15 oz) can black beans, drained and rinsed
18 - 1 1/2 cups low-sodium chicken broth
→ Toppings
19 - 1 1/2 cups shredded sharp cheddar cheese
20 - 1/2 cup sour cream
21 - 1/4 cup fresh cilantro, chopped
22 - 1 jalapeño, sliced
# How to Make It:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes.
02 - Stir in onion, garlic, and both bell peppers. Sauté until softened, about 5 minutes.
03 - Sprinkle in chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add crushed tomatoes, diced tomatoes, kidney beans, black beans, and chicken broth. Stir to combine thoroughly.
05 - Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally, until thickened and flavors meld.
06 - Taste and adjust seasoning as needed. Serve hot, topped with shredded cheddar, sour cream, cilantro, and jalapeño if desired.
# Expert Advice:
01 -
- Lean turkey keeps it lighter than beef but still delivers that deep satisfying flavor everyone craves
- The spice blend hits that perfect sweet spot—warm and comforting without overwhelming anyone
- Makes enough for a crowd but somehow tastes even better the next day
02 -
- I learned the hard way that rushing the spice bloom step makes a flat chili—give that full minute for the spices to toast in the hot pan
- Simmering uncovered is nonnegotiable if you want that perfect thickened consistency instead of soup
- The chili needs at least 20 minutes of resting time off the heat for the flavors to really marry together
03 -
- Grating a little extra cheddar directly into the hot chili before serving makes it incredibly creamy
- A splash of coffee or dark chocolate chips melted in adds depth that people can't quite identify but love