This Dutch oven turkey chili has everything going for it. It's smoky, spicy, and so incredibly satisfying that you'll be making it on repeat all season long.
When I make chili, there's a few things it has to have. It needs to pack some heat, and it has to have beans (sorry, my Texan friends). Beyond that, there are so many amazing variations. This one is a little leaner since it's made with ground turkey, but with the combination of smoky ancho chili powder, zippy green chiles, and creamy white beans, you'll be too busy devouring it to even notice.
Why This Recipe is Great for Camping
- It's prepared in one pot and cooked in your Dutch oven over the fire so you've got minimal clean up and don't need any special equipment.
- It can be customized to suit your tastes. Make this ground turkey chili as spicy or mild as you like.
- Any leftovers will store well in your cooler or RV fridge for several days.
Ingredients and Substitutions
- Ground turkey--Look for ground turkey that contains some dark meat. This will add fat and flavor to the chili.
- Oil--Any neutral flavored oil will work here, like vegetable or sunflower or olive oil. Use whatever you've got on hand.
- Ancho chili powder--This packs plenty of smoky heat, particularly if your chili powder is fresh. Using the full 2 tablespoons will give you a very spicy chili. If you prefer a milder heat, start with 1 tablespoon, and adjust to taste, or swap in a mild chili powder.
- Broth--Chicken or turkey broth will work well for this recipe.
- Green chiles--These are sold canned and are often found in the Mexican section of the supermarket.
How to Make Turkey Chili in a Dutch Oven
- Heat the oil in a cast iron Dutch oven set over hot coals or low flame. Sauté the onion until softened, then add the garlic and cook for 30 seconds.
- Stir in the turkey and spices and cook until the turkey is browned and cooked through.
- Pour in the broth, then stir in the chiles and beans and bring to a simmer.
- Cover and cook, stirring occasionally until the chili thickens and the flavors meld.
FAQs
Yes. Chili can be frozen for up to 3 months. Thaw overnight in your fridge or cooler before reheating. If you make it before heading out on your trip, it works great as an ice block for the cooler!
Sure. Follow the directions, adjusting the heat as needed. You can use a regular (enamelled) Dutch oven or large pot, if you prefer.
Top this with your favorite chili fixings, including shredded cheese, sour cream, and sliced scallions. Cornbread or campfire garlic bread is excellent on the side.
Tips and Troubleshooting
- Get ahead by chopping up your onion and draining and rinsing your beans before heading out to camp.
- Store your leftover chili in a sealed container in your fridge or cooler for up to 4 days. Reheat it in a pot over low heat on your camp stove or over the fire until warmed through. Spoon it on top of hot dogs or smokies, pile it on campfire nachos, or mix it into pasta.
- This recipe is suitable for gluten-free and dairy-free diets.
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Recipe
Dutch Oven Turkey Chili
Equipment
- Dutch oven
Ingredients
- 2 tablespoons oil
- 1 medium onion diced
- Salt and freshly ground black pepper
- 2 cloves garlic minced
- 1 pound ground turkey
- 1 to 2 tablespoons ancho chile powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 ½ to 3 cups chicken or turkey broth
- 1 (4-ounce) can diced green chiles
- 1 (15-ounce) can white kidney beans (cannellini beans) drained and rinsed
Instructions
- Prepare a campfire for cooking with hot coals or a low flame.
- Place the Dutch oven over direct heat and add the oil. Stir in the onion, season with salt and pepper, and sauté until softened, about 8 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Stir in the turkey, chili powder, cumin, and oregano, and season with salt and pepper. Cook until the turkey is browned and cooked through, about 5 minutes.
- Pour in the stock, then stir in the chiles and beans. Bring to a simmer.
- Cover and cook, stirring occasionally, until the chili is thick and the flavors have melded, 15 to 30 minutes. Season to taste with salt and pepper, and additional spices, if needed.
Notes
- Get ahead--Chop up your onion and drain and rinse your beans before heading out to camp.
- Storage and reheating--Store your leftover chili in a sealed container in your fridge or cooler for up to 4 days. Reheat it in a pot over low heat on your camp stove or over the fire until warmed through. Spoon it on top of hot dogs or smokies, pile it on campfire nachos, or mix it into pasta.
- Dietary--This recipe is suitable for gluten-free and dairy-free diets.
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