Our Spicy, Savory Turkey Chili Recipe Is The Perfect Meal For Any Occasion

What are some of the things you'd want in a go-to dinner recipe? Something budget-friendly, to be sure, and also something that won't take too long to make. It would be nice if that recipe was nutritious, too. According to developer Julianne De Witt, her turkey chili has it all. As she tells us, "This thick and hearty turkey chili recipe is easy to prepare, is incredibly healthy, inexpensive to prepare, and can be on the table in 30 minutes."

Not only is this recipe quite tasty, but it's also flexible since you could use a different kind of ground meat if you prefer. Ground chicken would keep it on the light side, but it would work with beef or pork if you don't mind adding a few extra calories. You can also opt for just one kind of canned beans instead of the assortment De Witt is using here. She does recommend sticking with both diced and crushed tomatoes to add texture, however, and notes that "Fire-roasted tomatoes add a hint of smokiness while the Worcestershire adds depth and umami." 

This chili is perfect for meal preppers since it will last up to four days in the refrigerator. What's more, you can freeze and reheat it just as you would a soup by using the stovetop or a microwave. If the chili is too thick when you warm it up, this can be easily remedied by adding a small amount of water. If you're looking for an easy side dish to accompany your turkey chili, we suggest cooking up boxed cornbread mix in an iron skillet.

The main ingredients of this chili include ground turkey, crushed tomatoes, fire roasted diced tomatoes, canned beans, an onion, and celery. Adding to the flavor are garlic, Worcestershire sauce, chili powder, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper, making for a mild but tasty chili. If you want something more incendiary, you can always add hot sauce or chopped chiles to your bowl once the chili's done cooking.

Spritz a large pot with cooking spray and place over medium heat.

Add the turkey to the pot. Using a wooden spoon, break up the meat and cook for 2 minutes.

Add the onions, celery, and garlic and stir. Cook for 3 more minutes until turkey is cooked through.

Stir in the tomatoes and Worcestershire sauce.

Add the seasonings.

Stir well, bring to a boil, then simmer for 15 minutes.

Add the beans, and stir and simmer for another 10 minutes.

Divide the chili between 4 bowls. Top with cheddar, sour cream, scallions, and avocado as desired, and serve.

Chili's roots may date back to the ancient Mesoamericans, since people were cultivating and cooking with chile peppers for thousands of years and it's likely they mixed them with meat. While some accounts of chili-like dishes date back to the 16^th and 17^th centuries, chili as we know it seems to have taken off in the 19^th century. Chili bricks made from beef, lard, chiles, and other seasonings provided sustenance on cowboy trails, while washerwomen following the Mexican army cooked up chili-like concoctions in their washpots and used it to feed the soldiers.

Up until the end of the century, chili seems to have been pretty localized to Mexico and Texas, although canned chili may have been available as early as the 1870s. In 1893, the Chicago World's Fair introduced chili to the Midwest, where this tasty dish soon caught on. From there, a taste for chili spread throughout the land. By the 1920s, chili parlors were found nationwide, and some credit this cheap staple with helping people to survive the Great Depression. Decades later, chili remains one of the most popular quintessentially American foods — North American, that is, since the development of the dish exemplifies cross-border cooperation at its best.

The International Chili Society, sponsor of the World Championship Chili Cook-Off, recognizes just three types of chili. There's traditional red chili made with meat, red chile peppers, and spices, but no beans. (Some call this Texas-style chili.) The society also includes chili verde in its contest, this being any type of chili made with green chiles. While beans are not verboten, New Mexico-style chili verde typically doesn't include them and is often made with pork and tomatillos in addition to Hatch, poblano, or Anaheim peppers. Our turkey chili recipe would probably fall into the third ICS category, that being homestyle. Homestyle chili must be made with beans but can include any kind of meat or vegetables. It must, however, contain chile peppers of some sort to be included in the contest.

Two other popular types of chili that would fall under the homestyle category are white chili and vegetarian (or vegan) chili. White chili must be made with turkey or chicken, and it often contains white beans. Vegetarian chili, as its name implies, eschews meat in favor of other vegetables, although sometimes meat substitutes are used. Another well-known chili not specifically acknowledged by ICS is Cincinnati chili. Skyline Chili, a brand now synonymous with the Queen City, is an example of this style, which consists of chili spiced with a unique blend of seasonings that includes chocolate and cinnamon. It is typically served on a bed of spaghetti and may be topped with shredded cheese, beans, and chopped onions.