Loaded Turkey & Pinto Bean Chili

A leaner chili built on ground turkey, pinto beans, and two forms of tomato (crushed and concentrated paste). Cooking spray replaces oil for the sauté, but the depth of flavor stays put. The trick is browning the turkey hard before adding any vegetables, so the meat develops a fond that carries beefy depth even without beef.

Using both crushed tomatoes and tomato paste is the right move for chili. The crushed tomatoes give the pot brightness and acidity, while the paste delivers concentrated tomato flavor and the signature deep red color you can’t get from canned tomatoes alone.

The hour-long simmer is the part many cooks shortcut. Don’t. Chili powder and cumin need time and gentle heat to bloom into the deep, rounded flavor that makes a chili taste built rather than thrown together.

Pro Tips

• Brown the turkey in a dry pan over medium-high heat until the fond is dark on the bottom. Pale crumbled turkey gives bland chili
• Sauté the chili powder and cumin with the aromatics for 30 seconds before adding liquid. Blooming the spices in fat unlocks more flavor
• Pull the bay leaves before serving so no one bites one
• Like all chilis, this one tastes better the next day. Make ahead if you can

Variations

• Stir in a can of black beans along with the pintos for more bean variety
• Add a chopped chipotle in adobo plus a teaspoon of the sauce for smoky heat
• Top with chopped avocado, shredded cheese, sour cream, and lime wedges for a loaded bowl