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Savory Smoky Chipotle Turkey Chili Recipe with Easy Cornbread Croutons

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A hearty and smoky turkey chili infused with chipotle peppers, topped with crispy buttery cornbread croutons for a comforting and flavorful meal.

Ingredients

Scale
  • 1 lb ground turkey (preferably lean)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1–2 chipotle peppers in adobo sauce, finely chopped
  • 1 can (14 oz) diced tomatoes with juices
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup low-sodium chicken broth
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • Salt and black pepper to taste
  • 2 cups cornbread, cut into 1-inch cubes
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp chili powder (optional)
  • Salt to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the cornbread croutons: Cut 2 cups of cornbread into 1-inch cubes and place them in a medium bowl. Drizzle with 2 tablespoons melted butter and sprinkle with ½ teaspoon chili powder and a pinch of salt. Toss gently to coat evenly.
  3. Spread the cornbread cubes on a baking sheet in a single layer. Toast in the oven for 12-15 minutes, turning halfway through, until golden and crisp. Set aside once done.
  4. Heat a large skillet or Dutch oven over medium heat. Add 1 pound of ground turkey and cook for 5-7 minutes, breaking it up with a spoon until no longer pink.
  5. Add the finely chopped onion and sauté for 3-4 minutes until translucent and soft. Stir in 3 minced garlic cloves and cook for another 30 seconds, until fragrant.
  6. Stir in 1-2 finely chopped chipotle peppers in adobo sauce. Cook for 1 minute, letting the flavors meld.
  7. Add 1 tablespoon tomato paste, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and ½ teaspoon dried oregano. Stir well to coat the meat and onions, cooking for 2 minutes to toast the spices gently.
  8. Pour in 1 can (14 oz) diced tomatoes with juices and 1 cup low-sodium chicken broth. Stir to combine, then bring the mixture to a simmer.
  9. Add 1 can (15 oz) black beans, drained and rinsed. Simmer uncovered for 20-25 minutes, stirring occasionally, until the chili thickens slightly. Season with salt and black pepper to taste.
  10. Serve the chili hot, topped generously with the cornbread croutons.

Notes

Brown the turkey well for flavor depth. Chop chipotle peppers finely to distribute smoky heat evenly. Toast spices briefly to unlock aroma. Simmer gently to avoid toughening turkey. Add salt near the end to prevent beans from toughening. Cornbread croutons add a buttery crunch and sweetness that balances the smoky heat. Adjust chipotle peppers to your heat tolerance. For dairy-free, use olive oil instead of butter for croutons. Leftovers taste better the next day. Freeze chili without croutons for up to 3 months.

Nutrition

Keywords: turkey chili, chipotle chili, smoky chili, cornbread croutons, easy chili recipe, healthy chili, weeknight dinner

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