Fire-Roasted Turkey Chili: A Flavorful One-Pot Meal with a Secret Ingredient
Discover the ultimate comfort food with this Fire-Roasted Turkey Chili recipe. It’s an incredibly easy one-pot meal, perfect for busy weeknights, yet robust enough for any gathering. Featuring lean ground turkey, an array of fire-roasted vegetables, a carefully curated blend of spices, and hearty beans, this chili boasts a delightful kick of heat, a distinct smoky depth, and a unique secret ingredient you absolutely won’t want to miss. Prepare to elevate your chili game with a recipe that promises to become a family favorite.
This particular turkey chili holds a special place in my heart, a recipe I’ve been perfecting for nearly three decades! It might sound a bit extreme, but it was genuinely one of the very first dishes I mastered. For years, I cooked it from memory, never truly following a written guide. Recently, however, I decided to finally document every detail. My hope? To encourage my wonderful husband to take over dinner duties once in a while (hint, hint!) while also preserving this incredibly simple, yet unbelievably delicious, meal for generations to come. It’s truly a testament to how effortless and rewarding home cooking can be.
Over the years, the most significant (and arguably best) enhancement I made was incorporating fire-roasted vegetables. Swapping plain diced tomatoes, green chiles, and corn for their fire-roasted counterparts introduced an unparalleled layer of smoky flavor that truly transforms the dish. The best part? This is a true pantry-friendly chili, relying on easily accessible ingredients you likely already have on hand or can grab during your next grocery run. The subtle char from the fire-roasting process adds an authentic depth that tastes like it simmered all day. And yes, keep reading to uncover that intriguing secret ingredient!
Did I mention the incredible versatility of this one-pot, Mexican-inspired chili? It’s not just delicious; it’s highly adaptable, allowing you to tailor it perfectly to your family’s preferences. We generally enjoy it with a moderately spicy kick, but on occasion, I might get a little heavy-handed with the heat – and we love it even more! Feel free to include or omit beans and corn, or experiment with different proteins. Swap the lean ground turkey for ground beef, sausage, or even a plant-based meat alternative for a vegetarian option. The possibilities are endless, making this recipe a culinary canvas for your creativity.
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Essential Fire-Roasted Turkey Chili Ingredients
You won’t find any obscure items on this list! This recipe celebrates the convenience of pantry staples, making it easy to keep extra ingredients on hand so you can whip up this fantastic turkey chili anytime a craving strikes. Each component plays a crucial role in building the chili’s complex flavor profile and hearty texture.
- Onions: I prefer Spanish or yellow onions for their balanced sweetness and sharpness, which forms a robust base for the chili. However, white or red onions can also be used, depending on what you have available and your preference for a milder or bolder onion flavor.
- Bell Pepper: Green bell peppers are my go-to for their slightly bitter notes and vibrant color, creating a beautiful contrast in the chili. Red, orange, or yellow bell peppers offer a sweeter flavor profile, so feel free to use any color you have on hand or a mix for added complexity.
- Ground Turkey: Opt for 93% lean ground turkey (not ground turkey breast). The small amount of fat in 93% lean turkey ensures the meat stays moist and flavorful throughout the simmering process, preventing it from drying out and enhancing the overall richness of the chili.
- Fire-Roasted Tomatoes: These are a game-changer! Charred over an open flame, these canned tomatoes bring an incredible smoky depth and subtle sweetness that regular diced tomatoes simply can’t replicate. Look for them in the canned tomato aisle. If unavailable, plain diced tomatoes will work, but consider adding a pinch of smoked paprika for a similar effect.
- Green Chiles: Diced green chiles, particularly fire-roasted varieties, add a mild, earthy heat and another layer of smoky flavor. They are usually found in the international or canned vegetable section of most grocery stores. For those who love extra heat, a fresh jalapeño, seeded and finely diced, can be used instead, but be prepared for a spicier outcome!
- Chili Powder: This spice is fundamental to any chili recipe, providing classic chili flavor and a customizable level of heat. Adjust the amount to suit your spice preference – use more for a bolder chili, less for a milder version.
- Cumin: Earthy and warm, ground cumin is essential for that signature Southwestern flavor profile. It complements the smoky notes of the fire-roasted ingredients and ties all the spices together beautifully.
- Cocoa Powder: Ta-da! Here it is – the secret ingredient! Before you question it, rest assured, your chili will *not* taste like chocolate. Unsweetened cocoa powder (just a tablespoon!) works wonders by deepening the chili’s color, enriching its overall flavor, and enhancing the other spices, making them more vibrant. It also imparts a subtle umami quality, adding a rich complexity often needed when relying on pantry ingredients. While I highly recommend it, you can omit it if preferred, but you’ll miss out on that special depth.
- Salt and Pepper: These fundamental seasonings are crucial for balancing and enhancing all the flavors in the chili. Always taste and adjust as needed throughout the cooking process to achieve perfect seasoning.
- Beans: I typically use kidney beans for their classic chili texture and mild flavor. However, black, white, or pinto beans are all excellent choices and can be used interchangeably or combined for a multi-bean chili. Just ensure they are rinsed and drained before adding.
- Corn: For an extra layer of smoky flavor, seek out fire-roasted corn (canned or frozen). If it’s not available, any canned or frozen corn will work perfectly. Just be sure to avoid creamed corn, as its texture and sweetness are not suitable for this recipe.
- Toppings: While optional, toppings are where you can truly personalize your bowl! Shredded cheddar or Monterey Jack cheese, a dollop of cool sour cream, creamy avocado slices, spicy sliced jalapeños, fresh cilantro, a squeeze of lime juice, or crunchy tortilla chips all add texture, flavor, and visual appeal.
Simple Step-by-Step Instructions for Your One-Pot Chili
Crafting this flavorful turkey chili is incredibly straightforward. The beauty of this recipe lies in its one-pot nature, meaning less cleanup and more time to enjoy your delicious meal! Here’s a detailed overview of how to prepare this hearty chili with fire-roasted vegetables, all within a single large pot or Dutch oven.
Step 1: Sauté the Aromatics. Begin by heating one tablespoon of olive oil in your large pot or Dutch oven over medium heat. Add the chopped onions and bell peppers to the hot oil. Sauté them gently for about 5 minutes, stirring occasionally, until they become soft, translucent, and fragrant. This step builds the foundational flavor of your chili.
Step 2: Brown the Turkey. Increase the heat to medium-high. Add the ground turkey to the pot, along with ½ teaspoon of salt. Using a wooden spoon or spatula, break the turkey into small pieces as it cooks. Continue to sauté the turkey, stirring frequently, until it is fully browned and no longer pink, which typically takes about 5-7 minutes. This ensures the turkey is cooked through and flavorful.
Step 3: Simmer the Base. Once the turkey is browned, add the fire-roasted tomatoes, diced green chiles, chili powder, ground cumin, unsweetened cocoa powder, dried thyme, and chicken or vegetable stock to the pot. Stir everything well to combine. Cover the pot, bring the mixture to a gentle boil, then reduce the heat to low and let it simmer, still covered, for 15 minutes. This simmering time allows the flavors to meld beautifully and develop depth.
Step 4: Add Beans and Corn, Then Finish. After the initial 15-minute simmer, remove the lid. Stir in the rinsed and drained beans and the fire-roasted or regular corn. Continue to cook the chili on low heat, now uncovered, for an additional 5-10 minutes. This final cooking period allows the beans and corn to heat through and absorb some of the rich chili flavors without becoming mushy.
Before serving, be sure to taste your chili for seasoning and adjust with additional salt and pepper as needed. Serve it piping hot, generously garnished with your favorite toppings: crushed tortilla chips for crunch, shredded cheese for creaminess, a dollop of sour cream, a dash of hot sauce for extra zing, cooling avocado slices, a squeeze of fresh lime, vibrant cilantro, or even my popular pickled red onions for a tangy contrast.
💡Expert Tip: Preserve Texture with Smart Timing
For perfectly textured beans that hold their shape and don’t become mushy, always add them towards the very end of the cooking time, after the main simmering period. This allows them to heat through and absorb flavor without overcooking.
Creative Substitutions and Delicious Variations
One of the best aspects of this fire-roasted turkey chili is its flexibility. Don’t have a specific ingredient on hand, or simply want to try something new? Here are some fantastic variations and substitutions to ensure your chili is always a success:
- Meat or Meatless Options: Feel free to use any ground meat you prefer. Ground beef (80/20 for richness), spicy ground sausage, or even savory chorizo would be excellent alternatives to turkey. For a delicious plant-based version, simply substitute the ground turkey with your favorite meatless ground crumble, ensuring it’s cooked according to package directions before adding to the pot.
- Fire-Roasted Veggies Alternatives: While fire-roasted tomatoes and corn add unique smoky notes, don’t worry if you can’t find them. You can easily use regular diced tomatoes and plain canned or frozen corn. To recapture some of that smoky essence, add ½ teaspoon of smoked paprika or a tiny dash of liquid smoke to the chili base when you add the other spices.
- Customizing Chiles & Heat: This recipe calls for mild green chiles, but you can definitely kick up the heat. Incorporate finely diced fresh jalapeños (with or without seeds, depending on desired intensity), serrano peppers, or a pinch of cayenne pepper with the other spices. For a milder touch, use only half a can of chiles or omit them entirely.
- Bean Choices: The world of beans is your oyster with this chili! While kidney beans are classic, black beans add a creamy texture and earthy flavor, while pinto beans offer a milder, slightly sweet profile. Great Northern or cannellini beans also work well. You can use a single type or a combination of your favorites. If you’re not a fan of beans, you can certainly omit them altogether, though they add significant fiber and heartiness.
- Herb Additions: For an extra layer of aromatic flavor, consider adding fresh herbs. A sprig of fresh rosemary, a few sage leaves, or a pinch of dried thyme (beyond what’s already included) can beautifully complement the turkey and spices. Add them during the simmering stage and remove before serving.
- Sweetness Balance: If your chili tastes a bit too acidic from the tomatoes, a small pinch of sugar or a tablespoon of maple syrup can help balance the flavors without making it sweet. Add it during the simmering phase.
Storage, Meal Prep, and Freezing Tips
This fire-roasted turkey chili is not only delicious but also fantastic for meal prepping and freezing, making it an ideal choice for busy households. Leftovers often taste even better the next day as the flavors continue to deepen and meld.
- Refrigeration: Once completely cooled, transfer any leftover chili to an airtight container. It can be stored safely in the refrigerator for up to 5 days. This makes it a perfect make-ahead meal for lunches or quick dinners throughout the week.
- Freezing: Chili freezes beautifully! Allow the chili to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat to freeze, which saves space. Frozen chili can be stored for up to 3 months.
- Reheating: To reheat, thaw frozen chili in the refrigerator overnight. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until thoroughly warmed through. You can also microwave individual portions. If the chili is too thick after reheating, add a splash of chicken or vegetable stock or water to reach your desired consistency.
- Meal Prep Perfection: Make a large batch on the weekend, and you’ll have healthy, homemade meals ready to go. Portion it out into individual containers for easy grab-and-go lunches. Pair it with cornbread, a side salad, or rice for a complete meal.
Frequently Asked Questions About Fire-Roasted Turkey Chili
No worries at all! While fire-roasted vegetables add a wonderful smoky element, you can absolutely use regular diced tomatoes and plain canned or frozen corn and green chiles. The chili will still be incredibly flavorful thanks to the spices and other ingredients. If you still want a hint of smoky flavor, consider adding ½ teaspoon of smoked paprika or a tiny dash of liquid smoke to the pot when you add the other spices. This will help mimic that desired depth.
This recipe is incredibly versatile when it comes to protein! If ground turkey isn’t your preference, you can easily substitute it with any ground meat you enjoy. Ground beef (I recommend 80/20 or 85/15 for flavor), ground pork, spicy sausage, or even kielbasa (sliced or diced) are all excellent choices that will yield a hearty and delicious chili. For a meatless option, you can use your favorite plant-based ground substitute, ensuring you cook it according to its package instructions before incorporating it into the recipe.
Absolutely! The heat level is fully adjustable. To make it spicier, you can add an extra tablespoon of chili powder, a pinch of cayenne pepper, or finely diced fresh jalapeños or serrano peppers (with seeds for maximum heat) along with the bell peppers. To make it milder, simply reduce the amount of chili powder or use only half a can of mild green chiles, or omit them entirely if you prefer no heat. Always taste as you go to find your perfect balance.
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Did you whip up this delicious chili? We would absolutely love to hear about your experience! Please take a moment to leave a ⭐⭐⭐⭐⭐ rating and a comment right below the recipe card to share your feedback. If you captured a photo of your culinary creation, don’t forget to tag us on Instagram @brunchandbatter so we can see your masterpiece!
📖Recipe Card
Fire Roasted Chili with Turkey
Pin Recipe
Equipment
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Large pot or Dutch oven (ideal for one-pot cooking)
Ingredients
- 1 tbsp olive oil
- 1 medium yellow or Spanish onion, chopped (about 1 cup)
- 1 large bell pepper, chopped (about 1.5 cups) any color, green preferred
- 16 ounces (1 pound) lean ground turkey 93% lean, not ground turkey breast
- ½ tsp Kosher or fine sea salt, plus more to taste
- 2 cans (14.5 ounces each) fire-roasted diced tomatoes
- 1 can (4.5 ounces) fire-roasted or regular diced green chiles, mild
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 tablespoon unsweetened cocoa powder the secret ingredient for depth!
- ½ teaspoon dried thyme
- 1 cup chicken or vegetable stock
- 1 can (15-15.5 ounces) canned beans kidney, black, or pinto, rinsed and drained
- 1 can (14.5 ounces) or 1½ cups frozen fire-roasted or regular corn
- Optional toppings: shredded cheese, sour cream, lime wedges, fresh cilantro, tortilla chips, avocado slices, or hot sauce for serving
Instructions
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In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and bell peppers, then sauté for about 5 minutes until they are softened and fragrant.1 tablespoon olive oil, 1 medium yellow or Spanish onion, chopped (about 1 cup), 1 large bell pepper, chopped (about 1.5 cups)
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Increase the heat to medium-high. Add the ground turkey and ½ teaspoon of salt to the pot. Break up the meat with a wooden spoon or spatula and cook until the turkey is fully browned and no longer pink, typically taking 5-7 minutes.16 ounces (1 pound) lean ground turkey, ½ teaspoon Kosher or fine sea salt, plus more to taste
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Stir in the fire-roasted tomatoes, diced green chiles, chili powder, ground cumin, unsweetened cocoa powder, dried thyme, and chicken or vegetable stock. Cover the pot, bring the mixture to a boil, then reduce the heat to low. Simmer, covered, for 15 minutes to allow flavors to develop. After 15 minutes, remove the cover, add the rinsed beans and corn, and continue to cook on low, uncovered, for another 5-10 minutes.2 cans (14.5 ounces each) fire-roasted diced tomatoes, 1 can (4.5 ounces) fire-roasted or regular diced green chiles, mild, 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 tablespoon unsweetened cocoa powder, ½ teaspoon dried thyme, 1 cup chicken or vegetable stock
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Taste the chili for seasoning and adjust with more salt, pepper, or spices as needed. Serve hot, garnished generously with your preferred toppings such as crushed tortilla chips, fresh cilantro, shredded cheese, creamy avocado slices, spicy jalapeños, and/or a dollop of sour cream.1 can (15-15.5 ounces) canned beans, 1 can (14.5 ounces) or 1½ cups frozen fire-roasted or regular corn, Optional toppings: shredded cheese, sour cream, lime wedges, cilantro, tortilla chips, avocado or hot sauce for serving
Notes
Storage & Freezing: This turkey chili is excellent for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, the chili freezes beautifully for up to 3 months in freezer-safe containers or bags. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.
Customizing Spice Level: Adjust the chili powder and green chiles to your preference. For more heat, add fresh chopped jalapeños or a pinch of cayenne. For a milder chili, use less chili powder or omit the green chiles.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.