Poultry Chili

This chili swaps the usual ground beef for boneless chicken or turkey, giving you a lighter pot that’s still packed with heat and depth. Two pounds of poultry browned with onions, bell peppers, and garlic forms the base, then a long simmer with tomato concasse, kidney beans, and tomato sauce builds layers of flavor.

Soy sauce is the quiet umami booster here. Just two tablespoons add a savory depth that you’d normally get from beef fat. Combined with cumin, sage, thyme, oregano, and a generous hit of red pepper flakes, this tastes anything but lean.

The 1 to 2 hour simmer is where everything melds. The longer you go, the more the tomatoes break down and the spices penetrate the meat.

Kitchen Tips

• Brown the poultry in batches if needed. Crowding the pot steams the meat instead of browning it, and you lose flavor.
• Use tomato concasse (peeled, seeded, chopped tomatoes) for a smoother, less acidic base than canned diced tomatoes.
• Start with 1 tablespoon of red pepper flakes if you’re heat-sensitive. Two tablespoons makes this genuinely spicy.
• This chili tastes even better the next day. Make a big batch and reheat for weeknight dinners.

Variations

• Use ground turkey instead of boneless pieces for a more traditional chili texture.
• Add a can of black beans alongside the kidney beans for a two-bean version.
• Stir in corn kernels during the last 15 minutes for sweetness and color.