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Spicy Turkey Chili

  • prep: 15 mins
    total time: 3 hours 45 mins
  • servings: 6
Photography: YunHee Kim




  • 1 1/2 pounds boneless skinless turkey thighs, cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 1 medium yellow onion, diced small
  • 2 serrano chiles, seeded and minced
  • 1 chipotle chile in adobo, seeded and minced
  • 1 can (28 ounces) whole peeled tomatoes, pureed
  • 2 tablespoons chili powder
  • Coarse salt
  • 2 cans (15.5 ounces each) black beans, drained and rinsed
  • 1 tablespoon white vinegar

Cook's Note

Top It Off
Serve this chili with sliced jalapenos for heat, cilantro for fresh flavor, and a dollop of sour cream to cool things off.


  1. Step 1

    In a 5- to 6-quart slow cooker, combine turkey, garlic, onion, serrano chiles, chipotle chile, tomato puree, chili powder, and 1 teaspoon salt. Cover and cook on high until turkey is fork-tender, 3 hours (or 6 hours on low).

  2. Step 2

    Add beans and cook until warmed through, about 30 minutes more. Stir in vinegar and season with salt.

Martha Stewart Living, March 2013



Reviews (1)

  • 3 Jul, 2013

    This is a really easy recipe. Freezes wonderfully too. I made a big batch and was very pleased indeed to have portions in the freezer for midweek dinner - faster than take out !