This fall spiced turkey chili is slightly healthier than you’re average chili (with the use of turkey!) and flavored with all the warm spices you crave in those cold months.
As the weather changes from a crisp fall chill to straight-up cold, there’s nothing like a bowl of something hot and comforting to keep you warm. This fall spiced turkey chili fits the bill perfectly, as it’s chock-full of some of the most comforting cold weather flavors. Slow cooked meat, hearty beans, and fall/winter spices like cinnamon, nutmeg, smoked paprika and chili powder all combine to make this a perfectly comforting meal.
Cinnamon and nutmeg may seem like spices that fit better in baked goods, but they actually bring a fantastic depth of flavor to this bowl of turkey chili. The slight spice of the cinnamon plays perfectly with the chili powder and cayenne pepper, and the nutmeg brings an earthiness that offsets the acidity of the tomato. All in all, it is a perfectly seasoned and married bowl of chili. And even though we used turkey instead of beef (to make it slightly healthier), with all the flavors going on in this dish you won’t miss the beef at all.
Making Chili Quick
When we made this fall spiced turkey chili, we cooked it in two parts. Usually I’d cook chili on the stove for a few hours, allowing all the flavors to deeply develop. But we actually first cooked it in the pressure cooker, which lets all those flavors develop just as deeply in a fraction of the time. Instead of three hours on the stovetop, you’ll get a perfect chili out of the pressure cooker in about 30 minutes. And while you could certainly eat the chili right then, we then chose to transfer it to a pot on the stovetop for another 30 minutes to let the chili thicken up. It’s a bit of a process, but you’ll have a perfect chili in just about an hour instead of waiting upwards of two hours or more for all those flavors to marry.
If you don’t have a pressure cooker, you can certainly make this chili on the stovetop, it will just take you a bit longer. Or, as I know many people are a fan of it, you could use the slow cooker. Simply combine all your ingredients in the slow cooker and cook 4 hours on low or 8 hours on high. I would imagine the chili would come out of the slow cooker very similar to how it did from the pressure cooker – deeply developed, but not as thick as you might like it. In this case, you can use our same technique and transfer the chili to a pot on the stovetop and cook for about 30 minutes, just to let it thicken up.
Pressure Cooker Fall Spiced Turkey Chili
Ingredients
- 1 lb ground turkey
- 1 large yellow onion
- 1-2 poblano peppers
- 6 cloves garlic, minced or diced
- 2 ribs celery
- 1 cup beef or chicken stock
- 1 28oz can crushed tomatoes
- 1 16oz can red beans, drained
- 1 tbsp tomato paste
- 1 tbsp cumin
- 2 tbsp chili powder
- 1 tbsp cayenne pepper (to taste)
- 1 tbsp smoked paprika
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
For serving
- shredded cheddar cheese
- sour cream
- tortilla chips or potato stick
- minced red onion or green onion
Instructions
- Dice onion, celery and poblano peppers. For less spice, remove the seeds and ribs from the peppers.
- If using a pressure cooker, combine all ingredients in the pressure cooker and set for 30 minutes. Once the chili is done, you can cook it in a large pot over medium heat for 30 minutes or until thickened to desiered consistency.
- If using a slow cooker, combine all ingredients and cook on low for 8 hours or high for 4 hours. Again, you can transfer the chili to a large pot on the stovetop and cook for 30 minutes until thickened.
- If cooking on the stovetop, combine all ingredients in a stock pot and cook on low heat for 2-3 hours, until the chili is thick and the flavors are combined.
- Once the chili is cooked, taste and season with salt and more spices as needed.
- Serve chili with shredded cheese, tortilla chips or potato sticks, minced red onion and sour cream.
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