Turkey Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.

	this recipe	typical
liquid	104%	23%
fat	6%	1%
aromatics	57%	16%
salt	188%	0%
vegetables and beans	0%	58%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tablespoons canola oil
240 g	1.5 cups chopped yellow onion
88 g	0.75 cup chopped poblano pepper
16 g	1 tablespoon tomato paste
8 g	1 tablespoon chili powder
3 g	1.5 teaspoons ground cumin
2 g	1 teaspoon paprika
1 g	0.5 teaspoon ground coriander
1 g	0.25 teaspoon garlic powder
1 g	0.25 teaspoon onion powder
0 g	0.25 teaspoon dried oregano
425 g	1 (15 ounce) can no-salt-added fire-roasted diced tomatoes, undrained
473 g	2 cups water
454 g	1 pound 93%-lean ground turkey
425 g	1 (15-ounce) can no-salt-added light red kidney beans, rinsed
11 g	1.5 tablespoons chopped canned chipotle chiles in adobo
	.25 teaspoon salt plus 1/8 teaspoon
	Shredded Cheddar cheese, nonfat plain strained yogurt, diced avocado, chopped fresh cilantro, tortilla chips, lime wedges, thinly sliced jalapeño or serrano peppers and/or thinly sliced radishes for garnish (optional)

Method: 1 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I read through the recipe and made a slight modification to it. I’m from Texas, and this recipe had more Tex-mex elements to me rather than the chili that I’m used to. So, I used black beans and ground chicken. It was fantastic.” — a cook, 5★

“I would definitely brown the meat first, take it out of the pan and cook the onions and poblano, spices and paste, then add the meat back in. I thought the seasoning was good.” — a cook, 4★