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Smoky Turkey Chili with Coffee

This turkey chili combines lean ground turkey with smoky paprika, crushed tomatoes, kidney beans, and a splash of coffee for a rich, layered flavor. The dish is simmered to develop a hearty, thick consistency with tender meat and vibrant spices, finished with a deep, smoky aroma and a hint of bitterness from the coffee. It’s a comforting yet complex meal perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil for sautéing
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 pound ground turkey lean
  • 1 tablespoon smoked paprika toasting enhances flavor
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper adjust for heat preference
  • 1 can crushed tomatoes 14 oz can
  • 1 can kidney beans drained and rinsed, 15 oz
  • 1/4 cup brewed coffee or espresso strong and hot
  • Salt and pepper to taste

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Knife and chopping board
  • Ladle

Method
 

  1. Heat a tablespoon of olive oil in a large heavy-bottomed pot over medium heat until shimmering and fragrant.
  2. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 5 minutes. You should hear gentle sizzles and see the onion turn a light golden color.
  3. Stir in the minced garlic and cook for another minute until fragrant, the garlic should sizzle and release a warm aroma.
  4. Add the ground turkey to the pot, breaking it apart with your spoon or spatula. Cook until browned and cooked through, about 7-8 minutes. The meat should turn a consistent light brown and sizzle as it cooks.
  5. Sprinkle in the smoked paprika, cumin, and cayenne pepper. Stir well and toast the spices for about 2 minutes, until they become fragrant and slightly darker in color.
  6. Pour in the crushed tomatoes, kidney beans, and hot brewed coffee. Mix everything thoroughly, ensuring the spices are evenly distributed.
  7. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 30 minutes, stirring occasionally, until the flavors meld and the chili thickens.
  8. Uncover the pot and taste the chili, adjusting the seasoning with salt and pepper as needed. Let it rest for about 10 minutes to allow the flavors to deepen.
  9. Serve the chili hot, garnished with your favorite toppings like chopped cilantro, shredded cheese, or sour cream if desired. Enjoy the rich, smoky flavors in each hearty spoonful.

Notes

For a smokier flavor, toast the smoked paprika briefly in the dry pan before adding the spices. Feel free to adjust the heat level by increasing or decreasing the cayenne pepper. This chili tastes even better the next day, allowing flavors to deepen.