Smoky Chipotle Turkey Chili is a hearty and flavorful dish that combines lean turkey with smoky chipotle peppers for a comforting bowl full of bold taste. You’ll find the richness of tomatoes mixed with beans and spices, creating a perfect balance of smoky and mildly spicy notes that make this chili so satisfying.
I love making this chili when I want something filling but not too heavy. The chipotle peppers add a nice smoky depth without overpowering the turkey, and it’s great to adjust the spice level to your liking. I usually let it simmer longer to really bring out those flavors—it’s worth the wait!
My favorite way to enjoy this chili is with a sprinkle of shredded cheese, a dollop of sour cream, and a handful of crunchy tortilla chips on top. It’s a great go-to meal for cozy evenings or gatherings with friends because everyone can customize their bowl just the way they like it. Plus, it tastes even better the next day, which makes for easy leftovers.
Key Ingredients & Substitutions
Ground Turkey: Using lean ground turkey keeps the chili light but still protein-packed. If you prefer, ground chicken or even lean ground beef work well too.
Chipotle Peppers in Adobo: These give the chili its smoky heat. If you don’t have chipotle, smoked paprika or a few drops of liquid smoke with chili powder is a good alternative.
Butternut Squash or Sweet Potato: Adds a mild natural sweetness and heartiness. You can swap for regular potatoes, carrots, or even pumpkin cubes if you like.
Beans: Kidney and black beans are classic chili options, but pinto beans or canned chickpeas can be swapped in based on what you have.
How Do You Build Deep Flavor Without Complexity?
This chili shines because of layering flavors from small steps. Here’s how:
- Sauté Onions & Garlic: Cook until soft and fragrant. This starts building your flavor base.
- Brown the Turkey: Browning adds texture and a rich taste. Break the meat apart for even cooking.
- Slow Simmer: After adding spices, beans, and veggies, simmer on low. This lets flavors mix and veggies soften properly.
- Season in Layers: Add chipotle peppers and adobo sauce gradually. Taste as you go, adjusting heat and seasoning.
Patience is key—slow cooking deepens the smoky, spicy flavors and tenderizes all ingredients beautifully.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning turkey and simmering chili all in one pot.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – helps you chop onions, peppers, and squash quickly and safely.
- Cutting board – provides a stable surface for all your chopping.
- Measuring spoons – make sure your spices are just right.
Flavor Variations & Add-Ins
- Swap ground turkey for ground beef or chicken if you want a richer or milder flavor.
- Add corn kernels for a sweet crunch that complements the smoky chipotle.
- Stir in a handful of chopped dark chocolate at the end for subtle richness and depth.
- Include black beans only or different beans like pinto for a new texture and taste.
How to Make Smoky Chipotle Turkey Chili?
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground turkey
- 1 large red bell pepper, diced
- 1 medium butternut squash or sweet potato, peeled and diced
- 2 chipotle peppers in adobo sauce, chopped (adjust to spice preference)
- 1 tablespoon adobo sauce (from the chipotle peppers can)
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups low-sodium chicken or vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream or Greek yogurt (optional for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 30 minutes of simmering time. So, plan to spend around 45 minutes total from start to finish for a delicious, hearty chili.
Step-by-Step Instructions:
1. Sauté Veggies and Garlic:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until it softens, about 3-4 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
2. Cook Ground Turkey:
Add the ground turkey to the pot, breaking it apart with a spoon. Cook it until it’s browned and no longer pink, about 5-7 minutes.
3. Add Veggies and Chipotle:
Stir in the diced red bell pepper and diced butternut squash or sweet potato. Let them cook for 3-4 minutes to start softening. Then add the chopped chipotle peppers and the adobo sauce, stirring to spread that smoky flavor throughout.
4. Add Tomatoes, Beans, Broth, and Spices:
Pour in the diced tomatoes, kidney beans, black beans, and chicken or vegetable broth. Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir well to combine all ingredients.
5. Simmer the Chili:
Bring the chili to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for at least 30 minutes, stirring occasionally. The vegetables should be tender, and the flavors well combined.
6. Taste and Adjust:
Check the seasoning and add more chipotle or chili powder if you want extra heat. Remove from heat when ready.
7. Serve and Garnish:
Ladle the chili into bowls. Top with fresh chopped cilantro and a spoonful of sour cream or Greek yogurt if you like. Serve with cornbread or tortilla chips for a complete meal.
Can I Make This Chili Ahead of Time?
Absolutely! Smoky chipotle turkey chili tastes even better the next day as the flavors have time to meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
What Can I Substitute for Chipotle Peppers?
If you don’t have chipotle peppers in adobo, use smoked paprika and a pinch of cayenne or chili powder for a similar smoky heat. You can also try a bit of liquid smoke, but add it sparingly.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw frozen chili overnight in the fridge before reheating.
Can I Use Frozen Vegetables?
Yes! Frozen diced butternut squash or sweet potatoes work well. Just add a few extra minutes to the simmering time until the veggies are tender.
