Turkey Chili

  • Level: Easy
  • Total: 2 hr 20 min
  • Active: 35 min
  • Yield: 6 servings
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1 tablespoon olive oil

1 medium sweet onion, diced 

1 yellow bell pepper, diced 

1 pound ground turkey, both dark and white meat

2 turkey sausages, removed from casing and crumbled 

1 teaspoon paprika 

2 tablespoons ancho chile powder 

1 teaspoon cumin 

2 cloves garlic, minced 

Kosher salt and freshly ground black pepper

Two 15-ounce cans diced tomatoes with their liquid

One 12-ounce bottle lager beer 

1 cup chicken stock 

One 15-ounce can garbanzo beans, rinsed and drained 

2 small zucchini, diced 

1/4 cup fine cornmeal 

Chopped fresh cilantro, for serving, optional

Grated Cheddar, for serving, optional

Sour cream, for serving, optional


  1. Heat the oil in a large pot over medium heat. Add the onions and bell peppers and saute until the onions are translucent. Add the ground turkey, sausage and paprika and cook until the meat is no longer pink, 5 to 7 minutes.
  2. Add the ancho chile, cumin, garlic and 1 tablespoon kosher salt and cook for 1 minute, stirring. Add the tomatoes, beer and chicken stock and bring to a boil. Reduce the heat and simmer. Add the garbanzo beans and zucchini and stir well. Simmer, uncovered, until the chili begins to darken and thicken slightly, about 1 hour 30 minutes, stirring occasionally throughout to keep it from sticking to the bottom of the pot.
  3. Stir in the cornmeal and cook another 15 minutes. Season with salt and pepper. Serve with chopped cilantro, grated Cheddar and sour cream for topping if desired.