This wholesome one-pot dinner from Emeril Lagasse is a crowd-pleaser with enough leftovers to go around.



Ingredient Checklist


Instructions Checklist
  • In a large Dutch oven or other heavy pot, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Add onions and bell pepper and cook, stirring occasionally, until vegetables soften, about 3 minutes. Add turkey, chili powder, cumin, garlic, and oregano and cook, breaking up meat with a wooden spoon, until cooked through and lightly browned, 6 to 8 minutes. Season with salt and pepper.

  • Add tomatoes and juice, beans, and 2 cups water. Bring to a boil. Reduce to a rapid simmer, partially cover, and cook, stirring occasionally, until sauce thickens, 20 minutes. (To store, refrigerate cooled chili in an airtight container, up to 3 days.) Serve topped with cilantro.

Cook's Notes

If you like, whip up a pot of this on the weekend and enjoy it during the week. Leftovers make a great filling for burritos or a topping for nachos.

Reviews (3)

108 Ratings
  • 5 star values: 26
  • 4 star values: 27
  • 3 star values: 32
  • 2 star values: 16
  • 1 star values: 7
Rating: Unrated
I made this recipe with my left over Thanksgiving turkey and it was delicious!!!!
Rating: 4 stars
Excellent chili! I would recommend cutting the chili powder down if you have little ones
Rating: 5 stars
Best chili EVER!!!