020 / 75 · A Hot Meal to Carry

Smoked Paprika Turkey Chili

4 chili portions, about 1 1/2 cups each · Active 20 min · Total 45 min

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Ground turkey, black beans and sweetcorn make a chili with a lighter texture than a dense beef-and-lentil pot. Smoked paprika supplies its main flavor, with a little cumin and chile to support it. The corn goes in toward the end so it remains distinct. Make the chili thick enough to spoon but not so dry that the turkey becomes crumbly when reheated.

Jump to ingredients

Smoked paprika turkey chili with black beans, green pepper and sweetcorn.

Small pieces, thoroughly cooked

Break the ground turkey into bite-size pieces as it cooks, then let some surfaces brown before stirring again. The meat must reach 165°F/74°C, including the larger pieces. Tomato sauce can disguise the color of undercooked meat, so use a thermometer rather than appearance alone. A little stock keeps the finished chili moist without making it soupy.

Balance the smoky seasoning

Smoked paprika can turn bitter if fried on a dry pan for too long. Add it with the garlic, stir for only half a minute and follow with tomatoes and stock. Brown sugar is used sparingly to round the tomato, not to make a sweet sauce. Lime juice is added at the end, where it brings the flavors into focus.

Ingredients

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, diced (150 g)
  • 1 green bell pepper, diced (150 g)
  • 1 lb lean ground turkey (450 g)
  • 2 garlic cloves, minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chile flakes
  • 1 can crushed tomatoes (14 oz/400 g)
  • 1/2 cup low-sodium chicken stock (120 ml)
  • 2 cans black beans (15 oz/425 g each), drained and rinsed
  • 1 cup frozen sweetcorn (150 g)
  • 1 teaspoon brown sugar (4 g)
  • 1/2 teaspoon fine salt
  • 1 tablespoon lime juice (15 ml)

Set out

3-quart saucepan, Wooden spoon, Instant-read thermometer

Allergens

No major US allergen identified in the base ingredients. Check labels and substitutions.

Make it

  1. Heat oil in the saucepan over medium heat. Cook onion and pepper for 5 minutes. Add turkey and cook for 6–7 minutes, breaking it into small pieces and checking it reaches 165°F/74°C.
  2. Add garlic, paprika, cumin and chile flakes and stir for 30 seconds.
  3. Stir in tomatoes, stock, beans, brown sugar and salt. Simmer gently, partly covered, for 15 minutes, stirring occasionally.
  4. Add corn and simmer for 4–5 minutes until hot. If too thick, add a little water.
  5. Remove from the heat and add lime juice. Serve, pack a thoroughly hot portion into a preheated flask, or cool in shallow individual containers.

Freeze flat portions

Once cooled promptly, a single portion in a freezer-safe bag can be laid flat to save space. Thaw it in the refrigerator, then reheat thoroughly in a pan or microwave. Write the dish name and date before the bag becomes awkward to label.

A useful detail

A broad pot will reduce the sauce faster than a narrow one. Watch the consistency rather than letting the bottom dry out during the final simmer.

Another way

  • Use canned pinto beans in place of black beans.
  • Replace half the turkey with diced mushrooms, browning them with the meat and still cooking turkey to 165°F/74°C.

Keep it well

Refrigerate within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days, or freeze for up to 2 months. Reheat to 165°F/74°C before serving or flask packing. Hold hot food at 140°F/60°C or above.