Photo of Texas-Style Turkey Chili by WW

Texas-Style Turkey Chili

Points® value
Total Time
2 hr 20 min
20 min
1 hr 30 min
Forget chili powder: Texas-style chili uses dried whole chilies and spices for rich flavour, not a store-bought mix. We add a bit of tomato puree to our version for body (many purists wouldn’t) and a few aromatic veggies because we love them. Go forth and simmer, then garnish the chili as you like with optional plain fat-free Greek yogurt, diced red onion or sliced scallion, and fresh lime.


Dried chile de arbol

3 item(s), mild, whole chilies, such as ancho, pasilla, or anaheim


1 cup(s), boiling

Sunflower oil

2 tbsp(s)

Uncooked skinless turkey breast

2½ pound(s), trimmed and cut into 1/2-inch cubes

Table salt

1 tsp(s), plus more to taste


1 medium, diced


1 stalk(s), medium, diced


4 clove(s), large, chopped

Ground cumin

1½ tbsp(s)

Canned tomato paste

3 tbsp(s)

Canned unsalted tomato puree

1½ cup(s)

Beer, ales and porters

6 fl oz, (3/4 cup) or other beer

Canned beef broth

2 cup(s)

Ground chipotle chili

tsp(s), habanero or other very hot ground chili


¼ cup(s)


  1. In small bowl, combine dried chilies and boiling water and let soak 30 minutes. Remove and discard stems and seeds; transfer chiles and soaking liquid to blender. Puree and set aside.
  2. Meanwhile, heat 1 tablespoon oil in very large pot over high heat. Sprinkle turkey with salt. Working in 3 batches, add turkey and cook, turning occasionally, until browned, about 4 minutes per batch. Remove with slotted spoon.
  3. Add remaining 1 tablespoon oil to same pot . Add onion, celery, and garlic and cook, stirring frequently, until softened, about 5 minutes. Stir in cumin and cook 30 seconds. Stir in tomato paste and cook 2 minutes longer. Stir in tomato puree, beer, broth, pureed dried chile mixture, and ground habanero. Bring to boil, reduce heat, cover, and simmer until turkey is very tender, about 1 hour.
  4. Simmer chili, uncovered, until thickened slightly, about 10 minutes. Taste and season with more salt and ground chile, if desired. Ladle evenly into 6 bowls. Serve with cilantro and other toppings of choice on the side for diners to customize their bowls.
  5. Serving size: 1 1/3 cups