Smoky Chipotle Turkey Chili is a hearty and flavorful dish that’s packed with tender turkey, smoky chipotle peppers, and a blend of warming spices. This chili brings together the perfect mix of smoky heat and rich tomato flavors, all simmered into a satisfying bowl of comfort. It’s a great way to enjoy a lighter twist on a classic chili without losing any of that huge flavor you love.
I always love making this chili when I want something cozy but not too heavy. The chipotle peppers add just the right amount of smoky kick that keeps things interesting without being overwhelming. I also like to add a touch of sweetness with a little brown sugar or a splash of maple syrup to balance out the heat, which always seems to make the whole pot sing. Plus, ground turkey is a great way to keep the meal lean but still delicious.
One of my favorite ways to serve this chili is with a big scoop of creamy sour cream, some shredded cheese, and a handful of crunchy tortilla chips on top. It’s perfect for chilly nights when you want to curl up with something filling and tasty. Sometimes, I make extra so we can enjoy leftovers later in the week — it’s even better the next day when the flavors have had time to meld together.
Key Ingredients & Substitutions
Ground Turkey: Turkey keeps this chili lighter than beef but still hearty. You can swap for chicken or lean ground pork if preferred.
Chipotle Peppers in Adobo: These give the chili its smoky heat. If you want less spice, start with 1 pepper or use smoked paprika as a milder smoky option.
Sweet Potato: Adds natural sweetness and thickness. You can replace with butternut squash or just skip for a more traditional chili.
Beans (Black and Kidney): Classic chili beans add fiber and bulk. If you want a bean-free chili, just omit them or use pinto beans instead.
Spices: Smoked paprika and cumin are key for warmth and depth. Dried oregano and cinnamon add complexity. Feel free to adjust quantities to your taste.
Tomatoes & Broth: Diced tomatoes make the base, while broth adds moisture. Vegetable broth works well for vegetarian versions.
How Do I Get the Best Flavor from the Chipotle and Spices?
Building flavor step-by-step is key. Here’s how I do it:
- Start by cooking onion and garlic until soft and fragrant—that forms a flavor base.
- Brown the turkey well. Browning adds rich, savory notes that boost flavor.
- Add chipotle peppers and spices early to “bloom” them, releasing their oils and aroma.
- Simmer the chili long enough so flavors blend and sweet potatoes cook through—at least 30 mins.
- Adjust seasoning near the end to balance heat, acidity, and sweetness.
Taking these steps slowly helps the chili taste deep and smoky, not just spicy.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for browning turkey and simmering chili evenly without burning.
- Wooden spoon or heatproof spatula – great for stirring the chili gently and scraping the pot sides.
- Chef’s knife – helps you chop onion, bell pepper, and sweet potato quickly and safely.
- Cutting board – a sturdy surface for easy and safe chopping.
- Measuring spoons and cups – to get the spices and liquids just right.
- Can opener – essential for opening canned beans and tomatoes.
Flavor Variations & Add-Ins
- Swap ground turkey for ground beef or pork for a richer, more traditional chili flavor.
- Add diced zucchini or carrots along with sweet potato for extra veggies and texture.
- Stir in a handful of chopped dark chocolate or a splash of coffee to deepen the chili’s smoky notes.
- Top with crumbled queso fresco or shredded cheddar cheese for added creaminess and flavor.
How to Make Smoky Chipotle Turkey Chili
Ingredients You’ll Need:
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb ground turkey
- 1 large sweet potato, peeled and cubed
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 2 chipotle peppers in adobo sauce, minced (adjust for heat)
- 2 tbsp adobo sauce from the chipotle peppers
- 2 tsp smoked paprika
- 1 ½ tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- 2 cups low sodium chicken or vegetable broth
- 1 tbsp tomato paste
- 1 tsp brown sugar or maple syrup
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Avocado slices (for garnish)
- Optional: Sour cream and shredded cheese for serving
How Much Time Will You Need?
You’ll spend about 15 minutes prepping and browning ingredients, then about 30-40 minutes simmering the chili to let all the flavors develop and the sweet potatoes become tender. So, plan for roughly 50-60 minutes total from start to finish.
Step-by-Step Instructions:
1. Cook the Onion and Garlic
Warm the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until it softens. Add the minced garlic and cook for an additional 30 seconds until it smells fragrant.
2. Brown the Ground Turkey
Add the ground turkey to the pot, breaking it up with your spoon. Cook for about 5-7 minutes until the turkey is browned and no longer pink.
3. Add Vegetables and Beans
Stir in the cubed sweet potatoes, diced red bell pepper, corn, black beans, and kidney beans. Mix everything together well.
4. Add Spices and Tomato Paste
Mix in the minced chipotle peppers, adobo sauce, smoked paprika, cumin, oregano, cinnamon, and tomato paste. Stir well so the spices coat all the ingredients for even flavor.
5. Pour in Tomatoes, Broth, and Sweetener
Add the canned diced tomatoes with their juices along with the broth. Stir in the brown sugar or maple syrup. Season with salt and pepper to your liking.
6. Simmer and Develop Flavors
Bring the chili to a boil. Then reduce the heat to low, cover, and let it simmer gently for 30-40 minutes. Stir occasionally to keep it from sticking and make sure the sweet potatoes are tender and the flavors meld nicely.
7. Final Seasoning and Serve
Check the seasoning, adding more salt or pepper if needed. Serve the chili hot, topped with chopped cilantro and slices of avocado. You can also add a dollop of sour cream and some shredded cheese if you like. Tortilla chips are a great side to add some crunch!
Can I Use Frozen Sweet Potatoes in This Chili?
Yes! Just make sure to thaw them completely before adding to the chili so they cook evenly and don’t add extra water.
How Long Can I Store Leftover Chili?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
Can I Make This Chili in a Slow Cooker?
Absolutely! Brown the turkey and sauté the onions and garlic first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
What Can I Substitute for Chipotle Peppers?
If you prefer less heat, try smoked paprika or a mild chili powder instead. You can also use fewer chipotle peppers to tone down the spiciness.
