Turkey Chili

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  • 1/4 cup olive oil
  • 3 pounds raw ground turkey
  • Water
  • 6 tablespoons chili powder
  • 3 teaspoons salt, or to taste
  • 10 cloves garlic, peeled and minced
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground marjoram
  • 1 teaspoon ground red pepper
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 3 tablespoons ground paprika
  • 4 tablespoons all-purpose flour
  • 7 tablespoons cornmeal
  • Cooked pinto or kidney beans (optional)


  1. Heat olive oil in a 6-quart pot. Add ground turkey; sear over high heat. Stir until meat is gray, not brown. Add 1 quart water. Bring to a boil and simmer for 1 hour; skim off fat.
  2. Add chili powder, salt, garlic, cumin, marjoram, red pepper, black pepper, sugar, cocoa powder and paprika. Simmer 30 minutes.
  3. In a small bowl, combine flour, cornmeal and 3/4 cup cold water. Stir into turkey mixture; stir for 5 minutes. Mixture will be very thick.
  4. Let cool and store in refrigerator.
  5. To serve, add water to make chili of desired consistency.
  6. Reheat to simmering; serve hot.

Cooked pinto or kidney beans can be added to chili, if desired.

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