Smoky Turkey Chili Recipe

Name: Smoky Turkey Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 5 pounds turkey legs with skin; Salt and freshly ground pepper; 6 large garlic cloves, finely chopped; 2 large onions, finely chopped; 3 tablespoons ancho chile powder; 2 tablespoons chipotle chile powder; 4 teaspoons ground cumin; 1/2 teaspoon ground cloves; One 28-ounce can crushed tomatoes; 1 quart water; One 2-pound butternut squash, peeled and cut into 1-inch dice; Two 15-ounce cans black beans, drained; 4 large poblano chiles--roasted, peeled and cut into 1/2-inch pieces; 1/4 cup tomato paste

Servings: persons

2 tablespoons vegetable oil
5 pounds turkey legs with skin
Salt and freshly ground pepper
6 large garlic cloves, finely chopped
2 large onions, finely chopped
3 tablespoons ancho chile powder
2 tablespoons chipotle chile powder
4 teaspoons ground cumin
1/2 teaspoon ground cloves
One 28-ounce can crushed tomatoes
1 quart water
One 2-pound butternut squash, peeled and cut into 1-inch dice
Two 15-ounce cans black beans, drained
4 large poblano chiles--roasted, peeled and cut into 1/2-inch pieces
1/4 cup tomato paste

1
In a large enameled cast-iron casserole, heat the oil. Season the turkey with salt and pepper; cook over moderate heat until browned, 15 minutes. Transfer to a plate. Add the garlic and onions to the casserole and cook over low heat, stirring occasionally, until softened, 10 minutes. Add the ancho and chipotle chile powders, cumin and cloves and cook, stirring, for 5 minutes. Add the tomatoes and water; bring to a simmer.
2
Return the turkey to the casserole; bring to a boil. Cover and simmer over low heat until tender, about 2 hours. Transfer the turkey to a plate and let cool slightly. Discard the bones and skin and cut the meat into bite-size pieces.
3
Skim the fat from the chili. Add the squash and turkey. Simmer over low heat until the squash is tender, 15 minutes. Add the beans and poblanos. Season with salt and pepper. Ladle 1 cup of chili into a bowl. Stir in the tomato paste until dissolved, then stir the chili back into the casserole. Simmer for 5 minutes, then serve in mugs or bowls.
4
Serve With: Cilantro leaves, low-fat sour cream and corn bread.
5
Notes: One Serving: 398 calories, 2 gm total fat, 0 gm saturated fat, 42 gm carb.

1403

kcal

Calories

Fat

Carbs

175

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 5 pounds turkey legs with skin, Salt and freshly ground pepper, 6 large garlic cloves, finely chopped, and more.

Yes, Smoky Turkey Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoky Turkey Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions