This hearty chili is packed with three different beans, turkey, and warming spices. It’s not just tasty but also filling, perfect for a cozy meal!
The honey jalapeño grits add a sweet and spicy twist that makes this dish stand out. Who knew grits could be so fun? I love serving it with a sprinkle of cheese on top!
Key Ingredients & Substitutions
Ground Turkey: Ground turkey is lean and adds great protein. If you prefer, you could swap it for ground chicken or even lean beef or pork. For a vegetarian version, use mushrooms or a meat substitute like lentils.
Beans: This recipe uses kidney, black, and pinto beans for different textures and flavors. Canned beans work great for convenience, but dried beans also can be soaked and cooked for a more homemade touch. Use your favorites or whatever you have on hand!
Jalapeños: Fresh jalapeños add a kick! If you want less heat, use just one or remove the seeds. Alternatively, diced bell peppers can be used for flavor without the spice.
Tomatoes: Diced tomatoes provide acidity and moisture. You can use fresh tomatoes or substitutes like crushed tomatoes if you prefer a smoother texture.
Honey: Honey adds sweetness to the grits. If you’re avoiding sugar, consider using maple syrup or agave nectar for a similar taste. For a sugar-free option, you can skip it altogether!
How Do I Get My Onions Soft and Sweet in the Chili?
Soft and sweet onions transform the flavor of your chili. The key is to sauté them slowly. Here’s how to do it right:
- Start with medium heat and add olive oil before adding onions.
- Cook the onions for about 3-4 minutes until they start to soften.
- Don’t rush the process—if they brown too quickly, lower the heat. You want them to be translucent and slightly golden.
What’s the Best Way to Cook Grits for Creaminess?
Cooking grits to creamy perfection is all about the right water-to-grits ratio and patience:
- Start with 4 cups of water for 1 cup of grits; this keeps them creamy.
- Bring the water to a boil before gradually whisking in the grits to prevent clumps.
- Keep stirring as they cook, lowering the heat to avoid sticking.
- Stir in butter and cheese for added creaminess once cooked.
With these tips and insights, you’re set to whip up a fantastic Three Bean Turkey Chili with Honey Jalapeño Grits that your friends and family will love!
Three Bean Turkey Chili with Honey Jalapeño Grits
Ingredients:
For the Three Bean Turkey Chili:
- 1 lb ground turkey
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 cups chicken broth or water
- 1-2 jalapeños, seeded and finely chopped (adjust for heat preference)
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional for extra heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sliced avocado (for garnish)
- Sliced fresh jalapeños (for garnish)
- Sour cream or shredded cheese (optional, for serving)
For the Honey Jalapeño Grits:
- 1 cup quick-cooking grits
- 4 cups water
- 1/2 tsp salt
- 2 tbsp honey
- 1-2 jalapeños, finely chopped (seeded for less heat)
- 2 tbsp butter
- 1/2 cup shredded cheddar cheese or your favorite cheese
- Fresh chopped cilantro (for garnish)
Time Estimate:
This delicious meal will take about 15 minutes of prep time and approximately 30-40 minutes to cook the chili, plus another 10-15 minutes to prepare the grits. In total, expect around 1 hour for the whole process. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Prepare the Chili:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until it softens, about 3-4 minutes. Add the minced garlic and chopped jalapeños; sauté for another 1-2 minutes until the mixture is fragrant. Next, add the ground turkey and cook, breaking it apart with a spoon until no longer pink. Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Combine everything well.
2. Add Beans and Tomatoes:
Add the diced tomatoes, tomato paste, chicken broth, and the kidney, black, and pinto beans to the pot. Stir everything together to mix well. Increase the heat to bring everything to a boil, then reduce the heat to low. Allow it to simmer uncovered for 30-40 minutes, stirring occasionally, until the chili thickens slightly.
3. Prepare the Honey Jalapeño Grits:
While the chili is cooking, get started on the grits. In a medium saucepan, bring 4 cups of water and the 1/2 tsp salt to a boil. Slowly whisk in the grits to avoid clumping. Once mixed, reduce the heat to low and cook for about 5-7 minutes, stirring frequently, until the grits are thickened and cooked through. Lastly, stir in the butter, honey, chopped jalapeños, and cheese until melted and creamy.
4. Serve the Dish:
Ladle the chili into bowls and add a scoop or two of the honey jalapeño grits on the side or right on top. Garnish with fresh cilantro, sliced avocado, sliced jalapeños, and add a dollop of sour cream or some shredded cheese if you’d like. Enjoy this comforting, smoky, sweet, and spicy chili and grits combo!
Can I Use Different Types of Meat in This Chili?
Absolutely! If you prefer, you can substitute the ground turkey with ground beef, chicken, or even a vegetarian option like lentils or textured vegetable protein (TVP) for a meat-free version.
How Can I Adjust the Spice Level of the Chili?
You can easily adjust the spice level by modifying the amount of jalapeños and cayenne pepper used. For a milder chili, use just one jalapeño, remove the seeds, or omit the cayenne pepper entirely. For more heat, feel free to add additional jalapeños or a pinch more cayenne.
What Should I Do with Leftover Grits?
Leftover grits can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply add a splash of water or milk and warm them on the stovetop or in the microwave, stirring until creamy again. You can also use them as a base for other dishes!
Can I Make This Chili Ahead of Time?
Yes! This chili tastes even better the next day. You can make it in advance, store it in the fridge for up to 3 days, or freeze it for longer-term storage. Just reheat on the stove or in the microwave when you’re ready to serve!