Jerk Turkey Chili with Fried Okra

This chili tastes great with added black beans as well.


  • 2 tablespoons extra virgin olive oil (EVOO)
  • 2 pounds ground turkey breast
  • 2 medium onions, chopped
  • 4 garlic cloves, chopped or grated
  • 2 jalapeño peppers, seeded and chopped
  • 2 green bell peppers, seeded and chopped
  • 3 tablespoons chili powder (about 3 palmfuls)
  • 1 tablespoon cumin (1 palmful)
  • 1/2 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1/4 cup tomato paste
  • Salt and ground black pepper
  • 1 bottle beer, preferably an India Pale Ale (if you don’t want to use beer, use more stock or water)
  • 2 cups chicken stock
  • 3 tablespoons honey
  • Grape seed, safflower or peanut oil, whichever you prefer, enough to go half an inch up the sides of your pan
  • 12 fresh okra, thinly sliced by hand, mandoline or food processor slicing attachment
  • Zest and juice of 2 limes


In a heavy-bottomed pot over medium-high heat, add two turns of the pan of EVOO. Cook the ground turkey until brown, about 5 minutes. Add in the onions, garlic and peppers, and cook until the onions are translucent, about 5-6 minutes. Stir in the chili powder, cumin, cinnamon, allspice, tomato paste, salt and ground black pepper, and cook about 1 minute. Add in the beer, chicken stock and honey and bring up to a bubble. Simmer for about 15 minutes.

While the chili is cooking, heat a high-sided sauté pan over medium heat with half an inch of oil. The oil is ready when rapid bubbles form around the bottom of a wooden utensil handle when it is inserted into the oil. When properly heated, carefully add the okra into the oil and fry until crispy and tender, about 2-3 minutes. Remove with a slotted spoon to a paper towel-lined plate and sprinkle with salt.

Serve the chili topped with fried okra.

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