Umami Recipes
Umami Recipes

Turkey Chili

6 servings


1 hour

total time


1 tablespoon olive oil or duck fat

2 pounds ground turkey

1/2 pound bacon (turkey or pork)

2 cups coarsely chopped onions

1 head of garlic chopped garlic

1 large sweet red pepper, cored, deveined and coarsely chopped

1 cup chopped celery

1 tablespoon fresh mexican oregano, chopped, or 1 tablespoon, dried

2 bay leaves

3 tablespoons chili powder

2 teaspoons ground cumin

1 tbsp brown sugar

1/4 tsp espresso powder

1/2 tsp cinnamon

1/2 tsp coriander

20 oz canned Rotell diced tomatoes and chiles

2 cups chicken broth, fresh or canned

Salt and freshly ground pepper to taste

2 15-ounce cans of red kidney beans, drained


1 cup sour cream, greek yogurt, labneh

2 cups shredded cheddar cheese

Sliced lime for garnish

1 sliced avocado



Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.

Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.

Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.


Serving Size




Total Fat

38 g

Saturated Fat

15 g

Unsaturated Fat

17 g

Trans Fat

0 g




1690 mg

Total Carbohydrate

58 g

Dietary Fiber

15 g

Total Sugars

16 g


56 g

6 servings


1 hour

total time
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