American · main

Smoky Chipotle Turkey Chili

Smoky Chipotle Turkey Chili reads sourness 4.9, citrus 4.7 and umami 4.6 on Palate's 0–10 flavor X-ray — a American main, about 54 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.9 / 10
• Sweet & Fruity — 4.0 / 10
• Sour & Bright — 6.3 / 10
• Bitter & Earthy — 3.7 / 10
• Rich & Fat — 4.1 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Sourness 4.9 · Citrus 4.7 · Umami 4.6 · Allium 4.1 · Richness 3.7 · Salinity 3.4 · Sweetness 3.3 · Earthy 3.2 · Heat 3.0 · Fruity 2.3 · Smoke 2.2 · Warm Spice 2.0 · Nutty 1.4 · Herbaceous 1.4 · Bitterness 1.2 · Floral 0.6

What's in it (16)

• olive oil — 27 g
• yellow onion — 110 g
• red bell pepper — 100 g
• garlic — 12 g
• tomato paste — 44 g
• chili powder — 30 g
• cumin — 15 g
• chili powder chipotle — 200 g
• turkey meat — 567 g
• tomatoes — 794 g
• black beans — 425 g
• pinto beans — 425 g
• low-salt chicken broth — 355 g
• salt — 5 g
• masa harina — 30 g
• lime juice — 30 g

Time & effort: about 54 min (52 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 118.5 kcal, 9.3 g protein, 2.2 g fat, 17.7 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, 5-6 minutes.
2. Stir in the garlic, tomato paste, chili powder, cumin, and minced chipotles with their adobo sauce; cook, stirring constantly, until the paste darkens and the spices smell toasty, about 1-2 minutes.
3. Push the vegetables to the side of the pot, add the ground turkey to the cleared space, and raise the heat to medium-high. Let it sit undisturbed until the underside is browned, about 3 minutes, then break it up and stir everything together, cooking until no pink remains and it reaches 165°F, 3-4 minutes more.
4. Add the crushed tomatoes, black beans, pinto beans, chicken broth, and salt; stir to combine and bring to a boil.
5. Reduce the heat to low, partially cover, and simmer, stirring occasionally, until the chili has thickened slightly and the flavors have melded, 30-35 minutes.
6. In a small bowl, whisk the masa harina with 3 tablespoons of the hot chili liquid until smooth, then stir the slurry back into the pot. Simmer uncovered until visibly thickened, about 5 minutes.
7. Remove the pot from the heat and stir in the lime juice. Taste and season with more salt if needed.
8. Ladle into bowls and serve hot.

Dishes with a similar flavor shape

• Three-Bean Vegetarian Chili — American
• One-Pot Vegetarian Chili with Sweet Potato — American
• Turkey Taco Skillet with Corn and Black Beans — Tex-Mex
• Creamy Chicken Enchilada Soup — Tex-Mex
• Classic Lentil Soup with Cumin — American

Keep reading: what sourness, citrus, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.