Turkey Chili

Perfect with Kris Pinot Noir


For the chili:

- 2 tbsp canola oil

- 1 medium yellow onion, finely chopped

- 2 garlic cloves, finely chopped

- 4 cups ground turkey

- 2 tsp ground cumin

- 2 tsp ground coriander

- 2 tsp smoked paprika

- 1/2 tsp chili powder

- 1/2 tsp dried oregano

- 2 cups crushed tomatoes

- 1 2/3 cups beef broth, plus extra as needed

- 2 cups canned kidney beans, drained

- Kosher salt

- Freshly ground black pepper

To serve:

- 4 scallions, greens tops only, sliced

- 1 cup shredded cheese, e. g. Monterey Jack or Cheddar


1. Heat oil in Dutch oven set over a medium heat until hot. Add onion, garlic and a generous pinch of salt, sautéing for 4-5 minutes until starting to color.

2. Add ground turkey and brown well all over, breaking it up with a wooden spoon. Stir in ground spices and dried oregano, and cook for a further 2 minutes.

3. Stir in crushed tomatoes, broth and beans. Stir well, bring to a steady simmer, and cook over a low heat until thickened, about 1-1.5 hours. Stir from time to time to prevent the chili from catching on the base of the Dutch oven; add more broth if the chili starts to dry out too much.

4. Once the chili is ready, season to taste with salt and pepper.

To serve:

5. Ladle into warm bowls. Top with shredded cheese and scallions before serving.


Chicken broth can be used in place of beef for a lighter chili