Turkey Chili | The Jewish Week | Food & Wine

Turkey Chili

Turkey Chili

Makes 4 servings

15 min

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3 tablespoons olive oil

1 large onion, chopped

2 large cloves garlic, chopped

1 serrano (or other hot) pepper, deseeded and chopped

16-20 ounces ground turkey

28 ounce can tomatoes, coarsely chopped, undrained

1/4 cup tomato paste

1/2 cup water or vegetable stock

2 teaspoons chili powder

2 teaspoons ground cumin

1/2 teaspoon dried oregano

salt and freshly ground black pepper to taste

15-19 ounce can kidney beans, drained


Heat the olive oil in a large sauté pan over medium heat. Add the onion and cook for 2 minutes, stirring occasionally. Add the garlic and serrano pepper and cook briefly. Add the turkey and cook, stirring to break up the pieces, for 3-5 minutes, until the meat has turned color. Add the tomatoes with their juices, tomato paste, water, chili powder, cumin, oregano and salt and pepper to taste. Cover the pan and simmer for 1-1/2 hours. Stir in the beans. Cook uncovered for 30 minutes.

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at www.ronniefein.com, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at @RonnieVFein.