Amanda Freitag features Turkey Chili, as seen on Food Network Kitchen Live.
Recipe courtesy of Amanda Freitag

Turkey Chili

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  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings



  1. Heat the canola oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of kosher salt and saute, stirring with a wooden spoon, for about 2 minutes, or until translucent. Add the garlic and bell pepper and saute for 1 minute. Add the chili powder, cumin, and cayenne and cook for at least 1 minute so that they bloom.
  2. Add the tomato paste and cook for 1 or 2 minutes to deepen its flavor.  
  3. Add the turkey and switch tools from a wooden spoon to a whisk. Cook the turkey, breaking up any large chunks with the whisk as you cook, for 5 minutes, or until browned.  
  4. Add the tomatoes, 3 cups of the stock, and the cocoa powder and bring to a simmer, whisking to make sure the cocoa powder is thoroughly dissolved and combined. Add the beans and bring the chili to a simmer.  
  5. Cover the pot with a lid or foil and cook the chili for 1 hour. Taste the chili after 1 hour and adjust the seasoning. If the chili is too thick for your liking, add a bit more chicken stock.  
  6. Serve in deep bowls topped with sour cream, sliced scallions, and grated Cheddar, if desired.