Turkey Chili

This recipe has a few nice Texas-style bells and whistles. You can cook this classic for just a few hours or overnight—the longer the better. Your friends will be shocked when you tell them that turkey is the meat in this fine tasty chili.

Serves: 12Hands-on: 20 minutesTotal: 3 hours 20 minutesDifficulty: Medium

Serves: 12


  • ¼ cup cooking oil
  • 2½ lbs. lean ground turkey meat
  • 4 sweet red onions, chopped
  • 6 cloves garlic, chopped
  • 4 Italian green frying peppers, stemmed, seeded, and chopped
  • 2 large sweet red bell peppers, roasted
  • 2 sweet yellow peppers, stemmed, seeded, and chopped
  • 4 small jalapeño peppers, stemmed, seeded, and chopped
  • 2 Tbsp. chili powder
  • 1 Tbsp. dry English-style mustard
  • 1 tsp. ground cinnamon
  • 1 tsp. Dutch-process cocoa powder
  • ½ cup strong cold coffee
  • 2 Tbsp. Splenda
  • 3 cans (14 oz.) red kidney beans, drained and rinsed
  • 2 cans (28 oz.) sugar-free Italian plum tomatoes
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 1 tsp. liquid smoke, or to taste


  • Heat the oil over medium heat in a large pot that has a cover. Sauté the turkey, breaking it up with a wooden spoon. Add the onions, garlic, and peppers to the pot. Stir, sautéing until softened, about 12 minutes.
  • Add the chili powder to the meat mixture and stir to combine. In a separate bowl, blend the dry mustard, cinnamon, and cocoa powder with the coffee. Whisk with a fork until smooth. Add to the meat mixture.
  • Stir in remaining ingredients and cover. Reduce the heat to a bare simmer. Cook for a minimum of 3 hours.