Skillet turkey chili from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • shep0012 on February 19, 2026

    This was ok. I followed the directions exactly with the exception of chili powder (Penzey’s) in place of the individual spices, and it tasted like nicely seasoned turkey and black beans with some tomatoes. I didn’t have any more canned tomatoes or tomato paste so I added more chili powder, then smoked paprika, then cocoa powder, and then brown sugar and ketchup, and then it finally tasted like chili. With those additions, I give it a thumbs up for a weeknight chili.

  • rionafaith on June 26, 2025

    Super quick and easy (actually took less than an hour start to finish including chopping/prep), and really tasty! I used regular chili powder (2 tsp), but I'm sure it would be even better with the chile pepper Deb recommends. Used unflavored tomato sauce instead of diced tomatoes since I don't like tomato chunks. Topped with quick-pickled red onions (juice of half a lime, big pinch of salt & small pinch of sugar), cotija cheese, and cilantro. Only drawback is that because it's made in a skillet, this doesn't make a BIG pot of chili, just about 4 servings.

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