Chili is one of America’s most beloved comfort foods. With its warm, rich flavor and hearty texture, a bowl of chili really hits the spot on a cold winter’s day. The New York Times has published some fantastic chili recipes over the years, including several tasty turkey chili options. In this article, we’ll explore turkey chili recipes from the NYT archives and discuss how to make flavorful turkey chili at home.
An Overview of Turkey Chili
Turkey chili emerged as a lighter, healthier alternative to traditional beef chili. Ground turkey offers a mild, slightly sweet flavor that pairs nicely with chili spices. When you use lean ground turkey and load up on veggies, turkey chili can be a nutritious one-pot meal. Compared to beef, ground turkey tends to have less fat, fewer calories, and more protein per serving. It’s an excellent choice for healthier eating.
While you can find many turkey chili recipes, they all tend to share some common elements Onions, garlic, chili powder, cumin, and canned tomatoes create the base flavor Beans, like kidney or pinto, add fiber, protein, and texture. Then you can customize with extra veggies, herbs, spices, and toppings. Turkey chili comes together quickly and reheats beautifully, making it a perfect busy-night dinner.
Notable Turkey Chili Recipes from The New York Times
Over the past 20 years, NYT Cooking has published some really stellar turkey chili recipes. Here are a few of their most popular:
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Turkey and Hominy Chili – This southwestern-style turkey chili contains hominy and green chiles. The lime and cilantro garnish adds bright fresh flavor.
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White Turkey Chili – A creamy white bean turkey chili spiced with jalapenos and cumin. Topped with avocado and Monterey jack cheese.
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Turkey Green Chili – Tomatillos, poblanos, and grated zucchini give this turkey chili its green color. Finish with queso fresco and tortilla chips.
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Turkey Chili Verde – Another delicious green turkey chili made with hatch chiles, hominy, and lots of cilantro.
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Cincinnati Turkey Chili – A turkey version of the famous Ohio chili with warm spices, chocolate, and spaghetti.
Tips for Making Turkey Chili
If you want to whip up turkey chili at home, here are some helpful tips:
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Pick the right ground turkey – Ground breast meat works better than dark meat. Make sure to use 93% lean or 99% lean ground turkey breast.
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Skip browning the turkey – Unlike beef, ground turkey doesn’t need to be browned before simmering in chili. You can just add it straight to the pot.
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Cook down the vegetables – Onions, peppers, etc. will add more flavor if you sauté them first.
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Simmer, don’t boil – Let the chili simmer gently on low heat so the flavors can develop.
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Add umami boosters – Ingredients like tomato paste, Worcestershire sauce, and chipotle peppers bump up the savory flavor.
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Adjust seasoning – Taste as you go and tweak spices to your preferences. You may want more chili powder or hot sauce.
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Make it ahead – Turkey chili tastes even better reheated the next day once all the flavors meld.
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Top it off – Garnish with avocado, cheese, cilantro, Greek yogurt, etc. Toppings provide texture and flavor contrast.
NYT Turkey Chili Recipe
This turkey chili recipe from Sam Sifton at the NYT is quick, easy, and full of flavor. I’ve made it several times over the years and can vouch for its tastiness. Let’s walk through how to make it:
Ingredients:
- 3 Tbsp olive oil
- 1 large onion, diced
- 28 oz can whole peeled tomatoes
- Salt
- 2 Tbsp chili powder
- 1 lb ground turkey (99% lean)
- 1 can (7 oz) chipotle peppers in adobo sauce
- Shredded cheddar, sour cream, and cilantro (optional toppings)
Instructions:
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In a large pot, heat the olive oil over medium-high heat. Add the diced onion and cook for 5-7 minutes until starting to brown.
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Add the canned tomatoes, season with salt, and cook for 5-7 minutes until they break down.
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Stir in the chili powder and then add the ground turkey. Break up the meat as it cooks.
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Add 2-3 chopped chipotle peppers and all of the adobo sauce. Add the chipotle can filled with water.
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Simmer for 20 minutes until thickened slightly. Taste and add more salt if needed.
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Serve the chili with shredded cheese, sour cream, and cilantro if desired. Enjoy!
The rich adobo sauce gives the chili such great flavor. The chipotles provide a smoky, spicy kick that perfectly complements the turkey and tomatoes. Adjust the quantity to your desired spice level. I like to add some extra veggies like bell pepper and zucchini too. This versatile turkey chili is endlessly adaptable to customize with your favorite flavors.
The Benefits of Cooking Turkey Chili
Besides tasting amazing, whipping up a pot of turkey chili has some great benefits:
- It’s budget-friendly and makes a large batch for leftovers
- You can pack it with veggies for added nutrition
- Turkey provides lean protein to keep you satisfied
- Chili freezes beautifully for grab-and-go meals
- It reheats nicely and gets better over time
- You can customize it to your taste preferences
- It’s easy to make ahead on a weekend
- Kids love the fun add-ins like cheese and sour cream
Plus, the hands-off simmering time gives you a chance to relax with a glass of wine while your kitchen fills with the incredible aroma of chili!
Putting My Own Spin on Turkey Chili
After making the NYT turkey chili recipe several times, I felt inspired to put my own spin on it. I added extra vegetables to make it more of a meaty vegetable stew. My easy add-ins:
- Diced bell pepper and jalapeno
- Frozen corn kernels
- Chopped carrot
- Diced zucchini
- Black beans or chickpeas
- Fire-roasted canned tomatoes
I also customize the spices to pump up the flavor. Additional cumin, oregano, smoked paprika, and ground coriander take it to the next level. And I always make a flavorful batch of cornbread to serve on the side!
The great thing about chili is that it’s so versatile. Don’t be afraid to experiment with different add-ins and spice blends until you create your ultimate turkey chili masterpiece.
Final Thoughts
Recreating recipes from the experts at The New York Times is a great way to learn new cooking techniques and discover delicious, reliable dishes. NYT Cooking offers fantastic recipes for home cooks of all levels, including many wonderful turkey chili options. Hopefully this overview has provided some inspiration and helpful tips for making your own turkey chili creations at home. Grab a bag of ground turkey and a can of chipotles to get started on a pot of savory, protein-packed chili that will become a new family favorite!
Private NotesLeave a Private Note on this recipe and see it here.
This was okay. I usually add red or black beans to chili but made this recipe (scaled to 3/4) as it was written with no beans and 3 chipotles and served with rice and sour cream. It was a little more chipotle than I prefer. Next time I’d add black beans or green pepper, maybe use more chili powder and cumin, a jalapeño and depend less on chipotle. Those changes would not make the recipe anyone difficult for a beginner.
Then add them. For those of us who seek out beanless chili recipes, this is a gift.
This recipe does not NEED beans. Many Texans will argue that if you add beans, you cant call it chili. Add beans if you want: 2 cans, 3 cans, a bushel of beans. Whatever makes you happy. But this recipe is just fine without beans.
Semisweet chocolate for a mole inspired taste is a delicious twist! Yet another Eric Kim recipe added to my “Quick n ez” recipe folder.
When I added some peanut butter to my chili, my family had a statue of me cast and placed in our yard.
AYE AYE AYE This is a beautiful SIMPLE (read article) recipe for ….easy quick dinner. Perfect for newcomers to cooking–and experienced! And yes, it is very adaptable —-let new cooks explore! Go to a different recipe if you want to totally change this one!
With the equivalent of three cans of beans (i cook and freeze dried beans for later use) this makes a very good and nourishing chili, whether you add chipotle peppers in adobe sauce or not. Oregano, basil, and garlic would be excellent additions. But why leave the tomatoes whole? Cutting them up with kitchen scissors before adding them gives the chili a much more blended quality.
I’m a Texan and add beans to cut down on the saturated fat-kind of thin it out. But only pinto!
Throw in some semisweet chocolate chips or unsweetened bakers chocolate for that mole taste
Made this after reading notes. Added a little cumin and coriander, plus pinto beans. Used only 2 chilis and a splash of the adobe sauce. Chili is delicious, smoky, and spicy. (Made a day ahead to allow flavors to harmonize overnight.)
Very simple and tasty as written. I added the entire can of chipotles. To my surprise, it was robust but not too much for me. I served it over cauliflower rice. It was a nice change from cumin and bean type chilis.
This had some good, some bad. I made it per the instructions exactly. The turkey wasn’t chunky at all, with the consistency of a bolognese, not a chili. Also, it was REALLY wet. I cooked it longer, but still had a lot of water. The flavor was nice, but if I were to make it again, I wouldn’t add the extra water, and I’d add something else…maybe spinach, corn, or beans.
Made this in the instant pot with crushed fire-roasted tomatoes instead. Served over buttery grits with lots of extra sharp cheddar. so good. two minced chipotles and half tbsp of adobo was enough spice for me. will add a can of red kidney beans next time.
Made exactly as the recipe stated and it was delicious and simple. The only thing I’d do differently next time is cut the chipotle peppers before adding – they did not break down after simmering and we had lots of large pepper chunks.
Two tablespoons of chili powder (yes, tablespoons) and a can of adobo peppers? This recipe is for those who have lost all ability to sense the feeling of spice. Don’t serve this to your kids or else they rear ends will be on fire for the rest of their lives.
This is a fantastic 15 min job I sub in smoked paprika as the chipotle’s add enough heat .. serve with TJs unexpected cheddar and the usual suspects .. A winner in my house for sure . Baked potatoes are way better than rice too
Additions: 1 Can of Black Beans Fresh Green Peppers, diced Replacements: In place of cilantro, I garnished with scallions. Reductions: 1/2 can chipotle peppers in adobo sauce instead of 1 whole can.
This is truly a gift! I will make this recipe forever. And Eric Kim is also a gift!!! More recipes, please. No pressure here!
Ive made something like this for years, but with stewed tomatoes instead of whole peeled. Add a dash of cumin, throw in some butternut chunks and zucchini for bulk, and voila. Bean-free chili. Best with a hunk of homemade corn bread on a rainy day.
2 chipotle peppers max. 3=a 3-alarm fire in and above the throat. But the taste of that adobo sauce is what really distinguishes this recipe. Adding the tomato liquid is also unnecessary. Add 1/3 of the liquid and a can of kidney beans instead.
This was great, I made it when I first started really cooking and its one of those that are just so simple yet has some pretty complex flavors thanks to the flavorful adobo and cooked down caramelized tomatoes helped me want to make food more. The only change I made was dicing the peppers before putting them in.
this is a great base recipe. You don’t need the blessings of Texans or anyone else to add ingredients to make it work, though I am dubious about adding chocolate droppings. I adapted it as an end of week recipe, when I found a package of ground turkey freezer and some opened canned tomatoes and chiles in the fridge. Threw in some frozen peppers, kidney beans, red wine, fresh chopped cilantro. I don’t care what Texans call it. It’s good served over rice.
Made with ground chicken instead of turkey, absolutely delicious.
Brown the turkey and tread carefully with the peppers. We like heat, but this was unpleasantly spicy for three out of four of us. Eric says you dont need to brown the meat, but it had no texture or color at all when cooked in the tomato liquid. Luckily, I did add some pinto beans. Even with these adjustments, wasnt impressed and would not make again.
Also add cumin along with the chili powder.
This was really tasty. We ate our first bowls right after cooking, and the chipotle heat was bringing the heat big time (used 2). However, the intensity mellowed overnight, and leftovers were just right. So I might add this to my list of things to cook in advance of actually serving.
Wow a lot of people love beans! Thought this was a great recipe, I used all the adobo chillis and it was fabulous! Love from the UK!
4.5 STARS, Subbed chicken ground for turkey (thats what I had), reduced meat to 8oz (thats what I had), added 1 cup black beans. Everything else per the recipe. Very good.
Im a wimp about spice so only added 1 chipotle pepper with all the adobe sauce, and that was enough for me; it really is the dominant flavor and I liked it. I added about 2 cups of cooked beans (mix of black and kidney) during the simmer and about 2 cups of spinach at the end to make it more of a meal, and those both worked really well!
I love hot and spicy food, but throwing the entire can of chipotles in without tasting turned out to be a mistake. Maybe the brand (Herdez) was stronger than others Ive used? Flavor was good, but all but overwhelmed by the heat. Added black beans to cut the heat a bit, served over rice. Great texture–putting the ground turkey in without browning works very well. Next time Ill start with half a can of chipotles, let it simmer a bit, and add more if needed.Private notes are only visible to you.
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