Turkey chili proves you don't need beef fat to get a satisfying bowl of chili — it just needs a heavier hand with the spices to make up for turkey's milder flavor.
The long simmer is what lets the tomato base thicken and the flavors deepen, so don't rush that part.
Taste and adjust the seasoning near the end of simmering, not just at the start — ground turkey needs more chili powder and cumin than beef to reach the same depth of flavor.
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Heat a large pot over medium-high heat. Brown the ground turkey with onion, bell pepper and garlic, about 7-8 minutes, breaking it apart as it cooks.
Stir in beans, crushed tomatoes, chili powder, cumin, smoked paprika, salt and pepper.
Bring to a simmer, then reduce heat and cook uncovered for 25-30 minutes, stirring occasionally, until thickened.
Ladle into bowls and top with cheese and sour cream.
Ground turkey is leaner and has less inherent flavor than beef, so it depends more on the spice quantity — don't be shy with the chili powder and cumin, and taste and adjust before serving.
Simmering it in the tomato-based liquid rather than browning it dry and separate keeps it moist — it cooks gently in the sauce rather than on high direct heat the whole time.
Yes — brown the turkey first for flavor, then transfer everything to a slow cooker and cook on low for 6 hours or high for 3.