Enjoy the traditional flavors of a classic Spicy Chili with lighter ingredients.
Chili is an American staple, filed for many under the category of “comfort foods.” It’s been around a long time and has an interesting, though debated, history. It is widely believed to have emerged in the American Southwest, most likely in Texas. Chili con carne, or “chili with meat,” became a staple among cowboys and pioneers seeking to prepare meals that could be cooked over an open fire. Drawing from traditions, the dish incorporates ingredients like chili peppers, tomatoes, and an array of spices.
One of my favorite things about chili is its incredible versatility, which allows you to make it your own. Don’t like cumin? Leave it out. Prefer fresh chili peppers instead of chili powder? No problem. This is an easy recipe to tweak, and chili is a forgiving dish.
Chili is one of the first meals I made when I moved out on my own. I, of course, asked for my mom’s recipe. Before I knew it, I had altered it so much that my mom and I now had completely different versions of homemade chili. I still make chili at least monthly for my family or dinner guests. Some people refuse to make it in the warmer months and save it as a fall and winter treat—but I’m a big enough fan that chili is made in my household all year round.
Is This Spicy Chili Healthy?
This spicy chili recipe is made with ground turkey, which offers a leaner nutritional profile than traditional chili made with ground beef. Turkey has a lower fat content compared to beef, making it a better source of lean protein for those concerned about saturated fat intake. Turkey is also packed with nutrients like B vitamins, selenium, and zinc that promote health and vitality.
Kidney beans are rich in fiber, while the rest of the veggies (tomatoes, red bell peppers, onions) are plentiful in vitamin C and other antioxidants. While this recipe is not vegetarian- or vegan-friendly, you could leave out the ground turkey and replace it with more kidney beans or even black beans to make a plant-based version.
The Secret To Superb Chili
The secret to a really good chili is simpler than you might realize. It’s so simple, you don’t even have to do anything—literally. It’s patience.
Do not rush your homemade spicy chili. Cooking it low and slow for at least 45 minutes lets all the spices meld together, which will make every bite all the more flavorful. What’s even better is making it a day ahead of time! After it sits overnight in the fridge, the flavors will be even deeper and more pronounced. Trust me, it’s worth the wait.
How Do I Store Leftovers?
Let the chili cool completely, then store it in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in portioned containers for up to 3 months.
Serving Suggestions
There are so many ways to enjoy spicy chili with ground turkey. One classic method is to serve it in a bowl with your favorite toppings, such as cheese, a dollop of sour cream or Greek yogurt, and fresh cilantro. Avocado slices are a great complement to contrast the heat of the chili, while a splash of lime juice can add zest.
I enjoy chili as a topping for Herb-Roasted Potatoes or Crock-Pot Sweet Potatoes. The sweet potatoes especially add a nice contrast against the spicy chili. And if you want to go with a classic combo, some Cornbread With Creamed Corn would make a delicious accompaniment, too.
Ingredients
- 1 pound ground turkey
- 1 large onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 15-ounce cans kidney beans, rinsed and drained
- 1 28-ounce can diced tomatoes
- 1 15-ounce can tomato sauce
Instructions
- In a large pot over medium heat, cook the ground turkey until browned, breaking it apart with a spoon, about 5-7 minutes.
- Add the onion, red bell pepper, and garlic to the pot with the turkey and sauté until the vegetables are softened, about 5 minutes.
- Stir in the chili powder, cumin, cayenne pepper, salt, and black pepper until well combined.
- Mix in the kidney beans, diced tomatoes, and tomato sauce. Bring to a simmer, then reduce heat to low and cook, covered, for 45 minutes, stirring occasionally.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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