Turkish Chili
Discover the bold and comforting flavors of Turkish Chili, a hearty and aromatic one-pot meal that redefines traditional chili with Mediterranean-inspired spices. This recipe combines tender ground beef or lamb, creamy white beans, and vibrant red bell pepper, simmered in a rich tomato base infused with smoky paprika, cumin, and Turkish Aleppo pepper flakes for a touch of gentle heat. Perfect for cozy dinners or gatherings, this chili is both satisfying and versatile, served best with a sprinkle of fresh parsley and a dollop of cool plain yogurt. Ready in just an hour, Turkish Chili pairs wonderfully with crusty bread or fluffy rice, making it a crowd-pleasing favorite and a must-try addition to your weeknight repertoire.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 pound ground beef or ground lamb
- 1 large red bell pepper, diced
- 2 tablespoons tomato paste
- 14 ounces crushed tomatoes (canned)
- 15 ounces white beans (cooked or canned, rinsed and drained)
- 2 teaspoons Turkish Aleppo pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 cup chicken or vegetable stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 0.5 cup plain yogurt (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef or lamb, breaking it into small pieces with a wooden spoon. Cook for 5-6 minutes until browned.
Stir in the diced red bell pepper and cook for another 3-4 minutes until softened.
Mix in the tomato paste and stir well to coat the ingredients.
Add the crushed tomatoes, white beans, Aleppo pepper flakes, ground cumin, ground coriander, smoked paprika, dried oregano, chicken or vegetable stock, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning as needed, adding more salt, black pepper, or Aleppo pepper for heat if desired.
Serve hot, garnished with chopped parsley and a dollop of plain yogurt if using. Pair with crusty bread or rice for a complete meal.
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 5178 mg | 225% | |
| Total Carbohydrate | 157.6 g | 57% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 42.3 g | ||
| Protein | 127.3 g | 255% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 736 mg | 57% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 5307 mg | 113% | |
*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.
