Potato and Smoked Turkey Chili
Hearty, smoky, and bursting with robust flavors, Potato and Smoked Turkey Chili is the ultimate comfort food for chilly evenings. This recipe brings together tender chunks of russet potatoes, savory smoked turkey breast, and kidney beans, all simmered in a seasoned tomato-based broth infused with chili powder, cumin, and paprika. The dish balances warmth and spice while offering an intriguing twist on traditional chili by incorporating creamy potatoes and succulent smoked turkey. Ready in just over an hour, it’s perfect for feeding a crowd or meal prepping for the week. Top it with fresh cilantro, tangy sour cream, and melty cheddar cheese for an irresistible finishing touch. This gluten-free and protein-packed chili is a surefire way to satisfy your cravings while keeping dinner exciting and flavorful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 large, diced bell pepper
- 3 minced garlic cloves
- 2 medium, peeled and diced russet potatoes
- 1 pound, diced smoked turkey breast
- 28 ounces, canned with juice diced tomatoes
- 4 cups chicken broth
- 2 tablespoons tomato paste
- 1.5 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 15 ounces, canned, drained and rinsed kidney beans
- 0.25 cup, chopped (optional, for garnish) cilantro
- 0.25 cup (optional, for garnish) sour cream
- 0.25 cup (optional, for garnish) shredded cheddar cheese
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and bell pepper. Sauté for 5-7 minutes until they are softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the diced potatoes and smoked turkey to the pot. Stir well to combine.
Pour in the canned diced tomatoes (with their juice) and chicken broth. Stir in the tomato paste until fully dissolved.
Add the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper to the pot. Stir to evenly distribute the spices.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the potatoes are tender.
Add the drained and rinsed kidney beans to the pot. Let the chili simmer for another 10 minutes to heat through and allow the flavors to meld.
Taste and adjust seasoning with additional salt and pepper if necessary.
Serve the chili hot, topped with optional garnishes like chopped cilantro, sour cream, or shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
2032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 9935 mg | 432% | |
| Total Carbohydrate | 253.4 g | 92% | |
| Dietary Fiber | 54.7 g | 195% | |
| Total Sugars | 58.9 g | ||
| Protein | 138.1 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1061 mg | 82% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 8380 mg | 178% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
