Go Back

Medieval-Inspired Turkey Chili

This turkey chili is a hearty stew made with ground turkey simmered in a spiced tomato base. It features aromatic spices like cumin, cinnamon, and saffron, resulting in a rich, complex flavor with a tender, chunky texture and a deep crimson appearance.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Medieval Inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground turkey
  • 3 cloves garlic fresh, minced
  • 1 tsp ground cumin
  • 1/2 tsp cinnamon ground
  • 1/4 tsp saffron threads optional, soaked in warm water
  • 1 can diced tomatoes 14 oz
  • 1 cup chicken or vegetable broth
  • 1 tbsp olive oil

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon or spatula

Method
 

  1. Heat a large skillet over medium heat and add the olive oil, allowing it to warm until it shimmers.
  2. Add the ground turkey to the skillet, breaking it apart with a spatula. Cook until it turns opaque and begins to brown, about 5-7 minutes, releasing a savory aroma.
  3. Mix in the minced garlic, cumin, and cinnamon, stirring continuously to coat the meat. Let the spices toast for about 1 minute until fragrant.
  4. Pour in the diced tomatoes along with their juices, stirring to combine with the spiced turkey mixture.
  5. Add the soaked saffron threads (or skip if desired), then pour in the broth. Stir everything together, scraping up any browned bits from the pan.
  6. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet partially and let it cook for 25-30 minutes, stirring occasionally until the chili thickens and flavors meld.
  7. Uncover the chili and give it one last stir to check the consistency. It should be hearty with a slightly thickened sauce and the turkey fully cooked.
  8. Taste the chili and adjust seasoning if needed. Serve hot, ideally with crusty bread or over rice for a satisfying meal.

Notes

Feel free to add a pinch of chili powder or cayenne for extra heat. Soaking saffron enhances its aroma and color, but it can be omitted if unavailable.