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Dad’s Chili 🍲
Every family has the one chili recipe, and this one is my dad’s. His is hearty and savory with just enough kick, built on ground turkey, kidney beans, and plenty of vegetables that cook down thick. Like most good chili, it only gets better the longer it sits, so I make a big pot for game days and cold nights and let everyone go back for more. It tastes like home to me, and now my kids are growing up on it too.
Servings: 4
Calories: 595kcal
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Equipment
- 1 Dutch oven You can use a Stock Pot too
Ingredients
- 3 Tbsp Olive Oil
- 2 Lbs Ground Turkey Seasoned with 1 Packet of Chili Mix
- 2 Cans Red Kidney Beans
- 3 Carrots Sliced
- 3 Celery Ribs Sliced
- 1 White Onion Whole, Diced
- 1 Jalapeno Diced (OMIT seeds if you do not want it Spicy)
- 28oz Can Whole Tomatoes + 1/4 Cup of Tomato "water"
- 2 Tbsp Chili Powder
- 2 Tbsp Cumin
- 2 Tbsp Paprika
- 1 Tbsp Turmeric
- 1 Tbsp Cayenne Pepper OMIT if you do not want it Spicy
- 2 Tsp Salt To Taste
- 1 Tbsp Honey To taste
Optional Toppings
- Sour Cream
- Cheese
- Green Onions
- Saltine Crackers
- Bacon
Instructions
- In a Dutch oven/stock pot on medium heat, add turkey and chili mix packet.
- Cook until turkey is mostly browned.
- Add carrots, celery, onions, jalapeños, and can of tomato + tomato water.
- Squish whole tomatoes with your hands so they aren’t whole anymore.
- Add chili powder, cumin, paprika, turmeric, cayenne pepper (if using), salt and honey.
- Cook covered on low for at least 45 minutes until veggies are soft. **Can cook for up to 2-3 hours to allow flavors to really combine.**
- Taste for salt. Add more if needed. If too spicy, add 1tbsp honey at a time to cut the heat. Enjoy!
Nutrition
Serving: 1g | Calories: 595kcal | Carbohydrates: 47g | Protein: 67g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 125mg | Sodium: 1391mg | Potassium: 1660mg | Fiber: 15g | Sugar: 9g | Vitamin A: 11220IU | Vitamin C: 12mg | Calcium: 120mg | Iron: 10mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Brown the turkey well and let some of it crisp for deeper flavor.
- Cook the carrots, celery, and onion until soft before the beans and tomatoes go in.
- Let it simmer low and slow. The longer it goes, the better it tastes.
- Taste and adjust the spice at the end. You can always add more heat.
- Make it a day ahead. Chili is always better the next day.
Frequently Asked Questions
Can I use ground beef instead of turkey?
Absolutely. Beef makes it richer; turkey keeps it lighter. Both work.
What toppings are best?
Shredded cheese, sour cream, green onions, and a handful of crushed tortilla chips.
Can I make it in a slow cooker?
Yes. Brown the meat and soften the vegetables first, then let everything simmer on low for several hours.
Does it freeze well?
Very well. Cool completely and freeze up to 3 months. It reheats beautifully.
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Shop What I Used
- Classic Bowl: Top with shredded cheddar cheese, sour cream, and a sprinkle of green onions.
- Over Rice: Ladle the chili over steamed rice for a hearty meal.
- With Cornbread: Serve alongside or crumble cornbread right into the bowl.
- Game Day Nachos: Spoon the chili over tortilla chips, add melted cheese, and a dollop of guacamole.
