Gluten Free Turkey Chili Recipe

SERVES 4 This staple gluten-free dinner recipe has been one of our editor Erika Lenkert’s go-to winter comfort foods for years. She makes it with canned diced tomatoes for chunky appeal, but her twelve-year-old daughter, Viva, prefers to swap it out for tomato sauce to get a smoother consistency. A dash of cocoa powder adds additional flavor depth, which is enhanced by some time in the fridge. To make this recipe dairy-free, skip the sour cream.

1 yellow onion, chopped
4 garlic cloves, finely chopped
¼ cup olive oil
1 pound ground turkey
2 tablespoons gluten-free chili powder
1 teaspoon ground cumin
¼ teaspoon dried red pepper flakes
1 teaspoon ground oregano
1 teaspoon unsweetened cocoa powder
1 (28-ounce) can diced plum tomatoes, including the juice
2 (15-ounce) cans kidney or pinto beans or a mix of both, rinsed and drained
1 bell pepper, chopped
2 teaspoons kosher salt
¼ teaspoon black pepper
Sour cream, for garnish (optional)
Scallions, for garnish (optional)

In a deep, large pot, cook the onion and the garlic in the oil over moderate heat, stirring occasionally until they are tender, about 10 minutes. Add the ground turkey, turn the heat to medium, and cook, stirring frequently, until the turkey is pale white, about 10 minutes. Add the chili powder, cumin, pepper flakes, oregano, and cocoa powder and cook, stirring, for 2 to 3 minutes. Add the tomatoes and their juice, beans, bell pepper, salt, and black pepper, and mix well. Simmer the chili over low heat for around an hour, adding a little water if you like thinner chili. Garnish with sour cream and scallions, if desired, and serve.

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Photography Maren Caruso