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Turkey Chili with Smoky Paprika and Beer

This turkey chili is made by browning lean ground turkey and simmering it with spices, vegetables, and a splash of beer to develop deep flavors. The final dish is a hearty, thick chili with a rich aroma, vibrant color, and tender vegetables, offering a comforting yet lighter alternative to traditional beef chili.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground turkey lean
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 can diced tomatoes 14 oz
  • 1 cup vegetable or chicken broth
  • 1 tbsp smoked paprika adds smoky depth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tbsp olive oil for cooking
  • 1 can beer 12 oz, preferably a light lager
  • 1 can kidney beans rinsed and drained, 15 oz
  • to taste salt and pepper

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon or spatula
  • Chopping board
  • Chef's knife
  • Measuring cups and spoons

Method
 

  1. Heat a large skillet or Dutch oven over medium heat and add a drizzle of olive oil. Once shimmering, add the ground turkey and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. The turkey will develop a lovely crust for added flavor.
  2. Add the diced onion to the skillet and cook alongside the turkey, stirring frequently until the onion becomes soft, translucent, and fragrant, about 5 minutes. The mixture will start to smell savory and look slightly golden.
  3. Add the minced garlic to the skillet and cook, stirring constantly, until fragrant, about 30 seconds. The garlic will become aromatic and slightly sizzle.
  4. Sprinkle the smoked paprika, chili powder, and cumin over the turkey and vegetables. Stir well to coat everything evenly, and cook for another minute until the spices release their aroma and turn a deep, vibrant color.
  5. Pour in the beer and stir, scraping up any browned bits from the bottom of the pan. Increase the heat slightly and let the beer simmer for 2-3 minutes until slightly reduced and fragrant.
  6. Add the diced tomatoes and broth, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Cover partially and let it simmer for about 20 minutes, stirring occasionally, until the chili thickens and flavors meld.
  7. Uncover the skillet and stir in the rinsed and drained kidney beans. Continue simmering for another 5-10 minutes uncovered, allowing the chili to thicken further and the beans to heat through. Taste and season with salt and pepper as needed.
  8. Once the chili has thickened to your desired consistency and smells deeply savory, turn off the heat. Let it sit for a few minutes to settle and for the flavors to deepen further.
  9. Serve the turkey chili hot, garnished with your favorite toppings like chopped cilantro, shredded cheese, or a dollop of sour cream for extra richness and contrast.

Notes

Use a light lager beer for smoother flavor. Adjust spices according to your heat preference. This chili keeps well in the fridge for leftovers and the flavors deepen overnight.