The Best Turkey Chili Recipe - Kristine's Kitchen (2024)

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Updated on Dec 12, 2023

See my guide on how to use an Instant Pot.

This Turkey Chili is healthy, hearty and flavorful! This easy turkey chili recipe can be made on the stove top, in the slow cooker or in an Instant Pot.

The Best Turkey Chili Recipe - Kristine's Kitchen (1)

Your search for the best turkey chili recipe ends here! This recipe makes the most flavorful turkey chili with the perfect balance of seasonings. It starts with ground turkey, onion and garlic. Then you’ll add in a generous amount of chili seasonings, plus tomato paste and fire roasted tomatoes for richness and flavor. Three kinds of beans make this turkey chili especially hearty and healthy.

What I love most about this turkey chili recipe is that you can make it on the stove, or in the Instant Pot or slow cooker. So whether you’re looking for a make ahead meal, or you want the quick convenience of an Instant Pot recipe, or you want to gently simmer a pot of chili on the stove, this recipe has your cooking needs covered. We love to serve this turkey chili with a few toppings and homemade cornbread on the side. I hope you love it as much as we do!

Turkey Chili Recipe Ingredients

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Here’s what you’ll need to make this turkey chili recipe:

Olive Oil: For sautéing the onion.
Onion: Adds flavor.
Ground Turkey: I usually use 93% lean ground turkey. It has a little more fat than 99% lean, which means your chili will be more flavorful. You can use whichever type of ground turkey you prefer.
Garlic: You can’t beat the flavor of fresh garlic!
Brown Sugar: Adding just one tablespoon of brown sugar to the chili balances out the acidity of the tomatoes and gives this turkey chili the best flavor. If you prefer a no-sugar recipe, you can omit the brown sugar.
Seasonings: Chili powder, cumin, dried oregano, salt and pepper provide the perfect mix of seasonings for the best turkey chili.
Tomato Paste: Adds richness and thickens the chili base.
Chicken Broth: I recommend using low sodium broth so that you can better control the amount of salt in the chili.
Fire Roasted Crushed Tomatoes: Fire roasted tomatoes bring a rich, slightly sweet and smoky flavor that is so good in this turkey chili recipe. I prefer the smoother texture of crushed tomatoes over diced, but you can substitute diced if that’s what you have on hand.
Beans: This recipe calls for kidney beans, black beans and pinto beans.

How to Make Turkey Chili

Here’s an overview of how to make turkey chili on the stove. You’ll need a large heavy pot, such as a Dutch oven. See the recipe card below for the full instructions, including ingredient amounts.

Sauté the onion in olive oil.
Add the ground turkey and cook, crumbling the meat, until browned.
Add the minced garlic and cook for 30 seconds.
Stir in the brown sugar, seasonings and tomato paste.
Then stir in the broth and scrape up any flavorful browned bits from the bottom of the pot.
Finally, stir in the crushed tomatoes and beans.
Simmer the chili for 1-2 hours, until it’s thick and flavorful. Cover the pot at the beginning of the simmer time and then uncover it during the last 30 minutes or so to thicken the chili.

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Turkey Chili Recipe Tips

Adjust the spice level. This chili is not too spicy when made with a mild chili powder. How spicy the chili turns out will depend on the spiciness of your chili powder. If you want a spicier chili, you can add a bit of chipotle chili powder or cayenne pepper, but be careful because a little goes a long way.
Add more veggies. Chopped bell peppers, carrots or celery can be added along with the onion. Chopped sweet potatoes can be added at the step when you add the garlic. Or stir in some chopped fresh spinach once the chili has finished simmering.
Use your favorite kinds of beans. The recipe calls for black beans, pinto beans and kidney beans. Chickpeas or cannellini beans are other good options.
For a thicker chili, increase the uncovered simmer time.
You can swap the ground turkey for ground beef or ground chicken to vary the flavors.

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Slow Cooker Instructions

If you prefer to prep dinner early in the day, this method is for you! The recipe card below includes full slow cooker instructions. Here are a few tips:

The chili cooks on high for 3-4 hours or low for 6-8 hours. You can let it cook for up to 10 hours on low if you’ll be out of the house all day for work.
You will need to brown the turkey in a pan on the stove before you can cook the chili in your slow cooker. You’ll cook the onion in the same pan. This step adds flavor and improves the texture of the meat so don’t skip it.
Before transferring the onion and meat to your slow cooker, add the garlic, spices and tomato paste. Then stir in the broth and scrape up any bits from the bottom of the pan. These bits add flavor.
You might also like this Slow Cooker Chili.

How to Make this Turkey Chili Recipe in the Instant Pot

My favorite way to make this turkey chili is in the Instant Pot because it really develops the flavors of the chili in a short amount of time.

You can use the Instant Pot sauté setting to soften the onion and brown the meat right in the Instant Pot.
The first time I made chili in my Instant Pot, I got the Instant Pot burn message. I don’t want this to happen to you, so I did more recipe testing to find some tricks to avoid it: (1) After adding the broth, stir the ingredients well, scraping up any bits from the bottom of the pot. You don’t want any pieces of meat stuck there to burn. (2) Add the tomatoes and beans last and do not stir them in. High starch foods like beans can cause your Instant Pot to give a “burn” warning, so you don’t want them near the bottom of the pot.
Try this classic Instant Pot Beef Chili next.

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What to Serve with Turkey Chili

Turkey chili toppings: Load up your bowl with your favorite toppings. Try shredded cheese, sour cream or plain Greek yogurt, avocado, chopped red onion or green onion, fresh cilantro, crumbled tortilla chips, or sliced jalapeño.
On the side: Serve turkey chili with this Cornbread Recipe, Homemade Biscuits or a salad.
Turn leftover chili into a new meal by making chili mac: Stir in cooked pasta and shredded cheddar cheese for a delicious meal the next day.

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Storage Tips

Leftover chili makes delicious leftovers for lunch or dinner. So make a big batch and enjoy it for easy meals later on!

Refrigerator: Store in an airtight container in the refrigerator for up to 3-4 days.
Freezer: Once cool, store in an airtight container in the freezer for up to 3 months. For best results, thaw overnight in the refrigerator before reheating.
To Reheat: Reheat in a covered pot on the stove over medium low heat, stirring occasionally. Or reheat in the microwave until steaming hot.

More Favorite Chili Recipes

Love this turkey chili? Try one of these delicious chili recipes next!

Chili Recipe
Vegetarian Chili
White Chicken Chili
Sweet Potato Black Bean Chili
Slow Cooker Turkey Chickpea Chili

When you’re craving comfort food, this turkey chili recipe is just the cozy meal to warm you up. I hope you enjoy it as much as my family does!

4.93 from 14 ratings

The Best Turkey Chili Recipe (Stove Top, Slow Cooker or Instant Pot)

Servings: 6 servings

Prep Time: 20 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 20 minutes mins

This Turkey Chili is healthy, hearty and flavorful! This easy homemade chili can be made on the stove top, in the slow cooker or in an Instant Pot. It's the perfect meal to warm you up on a cold day.

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Ingredients

▢ 1 tablespoon olive oil
▢ 1 cup chopped yellow onion
▢ 1 pound ground turkey
▢ 4 cloves garlic, minced
▢ 1 tablespoon brown sugar
▢ 2 tablespoons chili powder, use 1 tablespoon for less spice
▢ 1 tablespoon ground cumin
▢ 1 teaspoon dried oregano
▢ ½ teaspoon salt
▢ ¼ teaspoon black pepper
▢ 3 tablespoons tomato paste
▢ 2 cups low sodium chicken broth, or one 14.5 ounce can
▢ 28 ounce can fire roasted crushed tomatoes, or fire roasted diced tomatoes
▢ 15 ounce can kidney beans, rinsed and drained
▢ 15 ounce can black beans, rinsed and drained
▢ 15 ounce can pinto beans, rinsed and drained
▢ For topping: shredded cheese, sour cream or plain Greek yogurt, cilantro, chopped onions, etc., as desired

Instructions

To Make on the Stove Top:

Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is browned, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.
Add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir, scraping up any bits from the bottom of the pot.
Stir in the crushed tomatoes and beans.
Bring to a boil, then reduce heat to low and simmer for 1-2 hours, stirring occasionally. Cover the chili during the first part of the cook time, and then uncover during the last 30 minutes to thicken.
Serve chili with toppings, as desired.

To Make in the Slow Cooker:

Heat olive oil in a large skillet over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is browned, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.
Turn off the heat and add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir, scraping up any bits from the bottom of the pot. Transfer the mixture into your slow cooker insert.
Add the crushed tomatoes and then beans to the slow cooker and stir.
Cook on high for 3-4 hours or low for 6-8 hours.
Stir and serve chili with toppings, as desired.

To Make in the Instant Pot (Pressure Cooker):

Turn Instant Pot on sauté setting. Add the olive oil and onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is browned, about 5 minutes. Turn off the Instant Pot and stir in the garlic.
Add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir well, scraping up any bits from the bottom of the pot.
Add the crushed tomatoes and then beans on top of the meat mixture and DO NOT stir in.
Close the Instant Pot lid and move the valve to the sealing position. Pressure cook on high pressure for 12 minutes.
Allow the Instant Pot to naturally release for 10 minutes (by leaving it off after it finishes cooking). Then, carefully do a quick pressure release (use a potholder or long spoon to carefully move the steam release valve to venting) to release the remaining steam and pressure. Once the float valve drops down, carefully open the Instant Pot lid away from you, as the steam will be hot.
If the chili is not thick enough, simmer it using the sauté function to thicken it up. Stir and serve chili with toppings, as desired.

Serving: 1.5cups, Calories: 459kcal, Carbohydrates: 49g, Protein: 38g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 79mg, Sodium: 834mg, Fiber: 18g, Sugar: 12g

Nutrition information is an estimate.

Cuisine: American

Course: Main Course

Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.

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posted by Kristine Rosenblatt on Dec 13, 2022 (last updated Dec 12, 2023)

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66 comments on “The Best Turkey Chili Recipe”

KaLynn — April 18, 2018 @ 11:48 am Reply
This was really good. I made it on the stovetop and didn’t have enough time to let it simmer for 1-2 hours, but it still tasted great.
- Kristine — April 21, 2018 @ 2:45 pm Reply
  I’m so glad you enjoyed this chili, KaLynn!
- Alex — November 5, 2019 @ 3:01 pm Reply
  Great recipe! Used stovetop method. A-
  - Jenna Martell — April 23, 2020 @ 2:03 pm
    I just made this for the first time and had to write to say how much I loved it! I added chopped red bell pepper in with the onions and by mistake added diced tomatoes instead of crushed out of habit from my usual recipe, but otherwise followed amounts and ingredients. The seasoning was perfect for my littles! I’m just starting to try and substitute things for hamburger (we love it, just eat way too much red meat!) and this was an awesome start! Thanks so much!!!
Peggy — February 25, 2019 @ 5:31 pm Reply
Could you substitute the canned beans with dry ones? How would the amounts needed differ?
- Kristine — February 27, 2019 @ 9:27 am Reply
  I wouldn’t recommend subbing dry beans for the canned in this recipe. I would have to test it myself to figure out the amounts of liquid/beans, as well as the cook time. If you want to avoid canned beans, I would recommend cooking your dry beans first, separately, and then using those cooked beans in this recipe. You’ll need about 1 3/4 cups of cooked beans per 15 ounce can.
  - Peggy — February 27, 2019 @ 10:26 am
    Thank you!
Amy — April 24, 2019 @ 6:15 am Reply
Amazing chili! This is our go to recipe.. The hubs & kids love it! 🙂
- Kristine — April 24, 2019 @ 8:38 pm Reply
  I’m so happy to hear that! I love this recipe, too!
James — May 27, 2019 @ 3:22 pm Reply
Great Chili but I like my chili with a thicker sauce. What do you recommend to thicken the sauce so its not so watery. Maybe add corn starch or ???? I used your recipe for my 6 Qt Instant Pot.
- Kristine — May 29, 2019 @ 8:30 pm Reply
  I would recommend simmering the chili after it pressure cooks using the sauté function until it thickens to your liking.
- Chel — November 8, 2022 @ 2:58 pm Reply
  I had the same results and know better. When using an instant pot, always reduce the liquid that’s recommended for a traditional cooking method. 1 rather than 2 cups would be better for instant pot. I pressed sauté for a few minutes to reduce some liquid.
  The flavor is great though!
Maura Wood — May 29, 2019 @ 12:55 pm Reply
This is an absolutely delicious and easy turkey chili recipe. Even family member that don’t usually like turkey chili really liked this one. I sautéed an orange pepper in with the onions and used our favorite beans. I appreciate that you provided instruction for cooking on stove top, slow cooker or pressure cooker. My original intent was to use the pressure cook on the Instant Pot, but stirred in the tomatoes and beans before reading your DO NOT stir in…. At that point I switched the Instant Pot from pressure cook to slow cooker function. Will definitely make this again soon. It was great reheated for lunches.
- Kristine — May 29, 2019 @ 8:18 pm Reply
  I’m so glad you enjoyed this chili! It’s one of our favorites, too! You have to be careful with beans in the pressure cooker, as they can sometimes give you a burn warning. That’s why I recommend not stirring in the beans and tomatoes. I’m glad the slow cooker function worked for you.
Cait — June 10, 2019 @ 12:10 pm Reply
Hi!! Wanting to try this recipe with my 8 qt instant pot, should I change anything about the recipe for the larger IP? Maybe just more liquid?
Thanks!!
- Kristine — June 10, 2019 @ 2:11 pm Reply
  You don’t need to change anything to make this in an 8 quart instant pot. I’ve made it in my 8 quart with success. Just be sure to add the tomatoes and beans last and don’t stir them in, since the 8 quart Instant Pot is more prone to getting a burn warning, especially with these ingredients. 🙂
Anastasia — July 23, 2019 @ 3:03 pm Reply
I am prob late to the game but I just made this tonight in the IP and it turned out AMAZING! I’m not much of a turkey ground type person and this turned out so good. I left out the black beans but did the rest. Subbed onion for onion powder and that was it. Glad I found this! Thanks for your great instructions. ?
- Kristine — August 9, 2019 @ 2:02 pm Reply
  I’m so glad you enjoyed it! This is one of my favorites in the Instant Pot. 🙂
- Lori — May 29, 2020 @ 11:18 pm Reply
  See Also
  Amritsari Kulcha | Stuffed Kulcha recipe | Aloo Kulcha
  can I ask how long it took for your IP to go from “on” to countdown? My IP was on the “on” setting for 25 minutes and was hissing all along. I ended up turning it off then starting it again, only to keep waiting again. After 30 minutes I shut it off again and served the chili as is. The chili still tasted good but most of the liquid was gone. Anyone else have this problem?
  - Kristine — June 1, 2020 @ 6:30 am
    Hi Lori, your Instant Pot should have come to pressure and counted down unless the valve was left open or your pot isn’t working correctly. You may want to try a simple water test with your Pot, see my guide. https://kristineskitchenblog.com/instant-pot-guide/
Jennifer — September 1, 2019 @ 6:38 pm Reply
Thank you for this healthy recipe! I made it just like the recipe called for in the instant pot. Seasoning and timing were perfect. I put out little bowls of green onions, shredded cheddar and light sour cream for toppings. My family loved it!
- Kristine — September 5, 2019 @ 6:09 am Reply
  We love it too!
Diane — October 20, 2019 @ 12:19 pm Reply
Made this as written the other day (in my InstantPot) and it was delicious. It is now my husband’s favorite chili recipe. Thanks for sharing.
Lisa — October 30, 2019 @ 3:47 pm Reply
Made the turkey chili tonight and it was delicious!! Added sweet potato too:). Thank you!!!
Madalyne Ridella — November 14, 2019 @ 6:33 am Reply
Can’t wait to make this! Can the chili be frozen and then thawed for a later date?
- Kristine — November 14, 2019 @ 7:33 am Reply
  Yes, this chili freezes well. Enjoy!
- Hailey — September 27, 2020 @ 6:25 pm Reply
  This was the most perfect chili! Not too salty, not too spicy. Easy to make but still feels like you deserve to pat yourself on the back for cooking that night. ? it was delicious made in the Dutch oven! Can’t wait to make again! Thank you!
Lauren B — November 23, 2019 @ 9:38 am Reply
Can I substitute ground beef? I’ve made this with turkey and it was amazing but my husband is requesting beef this time. Thanks!
- Kristine — November 24, 2019 @ 6:25 am Reply
  That will work perfectly! Enjoy!
- Cherrie — September 9, 2020 @ 2:58 pm Reply
  Thanks for including recipes for dinner top, slow cooker and instant pot. I am new to pressure cooking so I’ve been trying out lots of recipes for pressure cooking. I had to add more seasoning to get a good chili flavor but it was very easy to following. I hope my critics like it.
you need this chili in your life — December 6, 2019 @ 2:48 pm Reply
My girls are VERY picky eaters, but they DEVOURED this chili. I was out of pinto beans so I subbed canned lentils instead, SO GOOD.
- Kristine — December 6, 2019 @ 3:04 pm Reply
  I am SO happy to hear that!!!
Tasha — December 7, 2019 @ 8:10 pm Reply
I made this the other night in my insta pot and it was delicious! I am new to using my insta pot, but was wondering if the time would change if I were to double the recipe?
- Kristine — December 8, 2019 @ 6:27 am Reply
  The cook time stays the same for a double recipe. It will just take a little longer for the pot to come to pressure and release pressure, since there’s more in the pot. I’m glad you loved this! It’s one of my favorites.
Noelle — January 17, 2020 @ 7:48 am Reply
Hello,
I would love to make this recipe but I’m cooking for 1! Can I cut the recipe in half and still cook according to the instructions?
Thanks!
- Kristine — January 17, 2020 @ 12:48 pm Reply
  Yes, that will work well. Enjoy!
Mickey — April 19, 2020 @ 4:46 pm Reply
Just made this recipe in the slow cooker for my roommate and I! We both absolutely loved it, added red pepper flakes for a bit of an extra kick. Reheats really well and super filling!
Michael Rademacher — September 15, 2020 @ 9:44 am Reply
Good flavor but very watery with instapot method, i followed recipe exactly. Think I’ll drain the crushed tomatoes next time. Otherwise pretty good.
Carol — September 16, 2020 @ 6:50 pm Reply
Can I use frozen ground turkey? If so does tw cook time change?
- Kristine — September 17, 2020 @ 4:06 pm Reply
  I recommend thawing the turkey first so that you can brown it, which adds flavor. You can thaw it in the refrigerator, or if it is in a vacuum sealed wrapper you can put it in a bowl of cool water for about 20 minutes to thaw.
Carol Ricks — December 26, 2020 @ 11:14 am Reply
Good chili, but needs some heat.
Added cayenne pepper 1/4-1/8 teaspoon.
Velfrancis coleman — December 28, 2020 @ 7:19 am Reply
Hi. I noticed on the nutritional chart it says serving size 1.5 cups….. That doesnt sound like enough to feed 3-4 people……..how do i make enough to feed 3-4 people in my 6qt instant pot duo? I just got the instant pot so i want this to be my first recipe to try (after the water test)
- Kristine — December 28, 2020 @ 8:35 am Reply
  The serving size is for one serving. At the top of the recipe card it says that the recipe makes 6 servings. So you will have 6 servings of 1.5 cups each if you make the recipe as written. Enjoy your new Instant Pot!
Tami Butler — January 8, 2021 @ 4:28 pm Reply
Can I double this recipe in my 8ct duo. I have a very large family
- Kristine — January 13, 2021 @ 6:36 am Reply
  I haven’t tried making a double recipe in my 8 quart. It may fit, but I am not sure.
Mackenzie Biderek — February 15, 2021 @ 1:14 pm Reply
So I have recently been making this for my husband and I… I am always trying to make things healthier/sneak veggies in when I can because I absolutely love veggies.. I experimented with putting cauliflower in the chili and I was surprised at the outcome! You absolutely couldn’t even tell it was in there at all. This is a very easy recipe to sneak veggies into, especially if you have kiddos/other people who don’t particularly care for veggies. The chili is sooooo yummy and flavorful, and when you let the veggies cook with the chili (I added it in when I added the beans), the veggies soak up all the yumminess of the chili!
Kate Burgess — September 11, 2021 @ 3:30 pm Reply
I am the biggest fan of this recipe! I’ve made it a few times now in my slow cooker. It is delicious! I’m not the best cook in the world, but this is easy to make and honestly it’s pretty fun to make! I absolutely love it. I add one bell pepper to the onion as suggested. Thank you Kristine! I’ll be making this on repeat for life.
Chrissy — September 25, 2021 @ 4:05 pm Reply
Can i sub turkey for pork? We have a food allergy in the house.
- Kristine — September 26, 2021 @ 2:18 pm Reply
  Yes, that should work fine.
Laina — October 31, 2021 @ 5:58 pm Reply
Anyone used beef for this recipe? Wondering if I would use beef broth
- Kristine — November 1, 2021 @ 9:05 am Reply
  Yes, you can use beef and beef broth in place of turkey and chicken broth.
Christi L McCaverty — December 21, 2021 @ 8:42 am Reply
This chili is so good! It was a huge hit at a party I just had. I doubled the recipe and it was almost gone with only 20 people. This is a keeper. So easy to make but doesn’t taste like it! Thank you for sharing!
Stacy B. — January 19, 2022 @ 4:02 am Reply
Delicious! I made this with my new Instant pot. It was really a perfect blend of seasonings and it really made a lot of chili. I will definitely be making this again.
Abby Archer — January 22, 2022 @ 12:02 pm Reply
Does the nutrition label include toppings such as cheese and sour cream?
- Kristine — January 22, 2022 @ 7:32 pm Reply
  No, it doesn’t because the toppings and amounts that people may choose to add will vary. Nutrition information is always an estimate.
Jenna Martell — March 13, 2022 @ 7:48 am Reply
I love this recipe, use it all the time! It’s a family favorite and in our rotation. I make it in the instant pot. The only change I have to make is I use diced tomatoes because every time I’ve tried crushed I get the burn notice. But otherwise it’s an easy, quick week night meal!
Jodi — December 12, 2022 @ 1:04 pm Reply
Hello, I entered a Chili Cook Off at work, just to participate and increase the submissions. I took 1st place! One judge said she doesn’t like turkey meat, but voted for mine. Thank you.
Kathy — December 14, 2022 @ 8:47 pm Reply
I’m so excited to try this. I’m still learning to use my instapot. Think I’ll try it that way. I’m
Glad you can also use pork or beef as I’m allergic to Turkey.
Chelsea — December 18, 2022 @ 7:45 am Reply
Could you add canned corn to this? If so, how much would you suggest?
- Kristine Rosenblatt — December 18, 2022 @ 3:15 pm Reply
  I’d suggest adding about 1 cup, or a full can (drained) if you really like corn. Enjoy!
Hilda — March 11, 2023 @ 4:02 pm Reply
Thank you for your recipe.
Easy to make; delicious to eat!
Natalia — September 4, 2023 @ 3:48 pm Reply
This is a great!! Filling and flavorful
Jane — September 11, 2023 @ 3:04 pm Reply
Wonderful! The only thing I changed was using freshly fire roasted tomatoes from my garden and a little more salt. Thanks for posting.
Barb — January 29, 2024 @ 11:09 am Reply
I haven’t made this yet, but plan to this week. I’ve seen some comments that it’s not thick enough when cooking in the instant pot. Would you recommend cutting the chicken broth back to 1 cup instead of 2?
- Kristine Rosenblatt — January 30, 2024 @ 11:44 am Reply
  I would not recommend reducing the broth to 1 cup, since you’d likely get a burn message. You’d probably be ok using just 1/4 cup less broth, or you can thicken the chili by simmering it with the sauté function after pressure cooking. With all that being said, I find the chili to be thick enough as is. 🙂
Mary — February 5, 2024 @ 5:55 pm Reply
This is the most amazing Chile recipe — turkey or otherwise — that I’ve ever made. I will make it again and again and again. (I think adding the spices and tomato paste to the meat/onion/garlic mixture before adding any liquid might have something to do with it.)