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Kosher Turkey Chili

Our savory and hearty kosher turkey chili is as good as it gets when it comes to comfort food. Serve it up with some warm crusty bread and settle in for a cozy meal. Best of all? This recipe makes plenty of leftovers!
Course Lunch, Main Dish
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings


  • 1 tbsp. olive or vegetable oil
  • 2 lbs. ground turkey, white meat
  • 2 cups sweet white onion, medium dice
  • 1 red, orange, or yellow pepper, medium dice
  • 1 tbsp. enveloped dried onion soup mix (1.4 oz packages each)
  • 2 bay leaves
  • 1/4 tsp. ground cinnamon
  • 3 tbsp. chili sauce
  • 2 tsp. ground cumin
  • 3 cups canned diced tomatoes (Italian or other that you like)
  • 3-4 tbsp. tomato paste
  • 1/2-3/4 cup tomato puree
  • 2 cups chicken stock/broth, canned or homemade
  • 1 15. oz. can small red kidney beans, drained you can add more if you like a lot of beans
  • Kosher salt
  • freshly ground black pepper


  1. Heat the oil in a large, heavy pot on high heat. Add the ground turkey and use a spoon to break up the meat, to get rid of any large clumps. Cook until the meat is lightly browned, about 5-8 minutes.
  2. Add the onions, garlic, pepper, oregano, cumin, chili powder, cinnamon, and bay leaves and mix together with the meat. Cook for 5-10 minutes until fragrant.
  3. Add the tomatoes, tomato paste, chicken broth, and season with salt and pepper. Add the tomato puree (first add 1/2 cup), to thicken the mixture a little at a time. If you it a little thicker, add another 1/4 cup. (I usually add 3/4 cup total tomato puree). Combine everything well and bring to a boil. Reduce heat and simmer, stirring occasionally for 45 minutes.
  4. After 45 minutes, add the drained beans and stir to combine and cook for another 15 minutes.