Lazy Jerky Turkey Chili

Lower the fat and spice up the taste with this turkey chili.


  • 2 tablespoons vegetable oil
  • 2 pounds ground turkey or turkey breast
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 2-inch piece of fresh ginger, grated or finely chopped
  • 2 Scotch Bonnet chili peppers, finely chopped (for a milder jerk, use 1 chili pepper, seeds and ribs removed; for a very mild jerk, use a red Fresno chili pepper)
  • 3 tablespoons fresh thyme, chopped
  • 1 scant palmful sweet smoked paprika or sweet paprika
  • 1 teaspoon ground allspice (about 1/2 palmful)
  • 1 teaspoon ground cloves
  • About 1/2 teaspoon freshly grated nutmeg
  • Salt and pepper
  • 2 cups chicken stock
  • 1 can diced tomatoes with chilies (14.5 ounces)
  • 1 bottle lager beer (12 ounces) or omit the dark brown sugar and add 1 cup cola
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons dark brown sugar
  • 2 tablespoons cider vinegar
  • Scallions, thinly sliced, for garnish


Heat the oil in a large Dutch oven over medium-high heat. Add the turkey and cook until browned, breaking it up with a wooden spoon. Add the onion, garlic, ginger and chili peppers. Stir in the thyme, paprika, allspice, cloves, nutmeg, salt and pepper. Cook for 10 minutes. Stir in the chicken stock, tomatoes, beer, Worcestershire sauce, brown sugar and vinegar; simmer to combine the flavors, about 5 minutes. Serve in bowls and top with the scallions.

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