This easy, hearty turkey chili is your next go-to comfort food—bursting with warm spices and lean ground turkey, it’s impossible to resist on a cool evening. You’ll love how quickly it comes together and how perfectly it fills your home with cozy aromas.
Why You’ll Love This Recipe
- Hearty, protein-packed dinner that’s lighter than beef chili
- One-pot wonder—minimal cleanup, maximum flavor
- Ready in under an hour, perfect for busy weeknights
- Customizable spice level to suit every palate
- Freezer-friendly for make-ahead meal magic
- Budget-friendly ingredients you likely already have
- A crowd-pleaser: friends and family always ask for seconds
- Comfort food that’s still packed with veggies and fiber
- Ideal for game-day gatherings or casual Sunday suppers
Ingredients
- 1 tablespoon olive oil (or avocado oil)
- 1 medium yellow onion, diced
- 1 red bell pepper, diced (or swap for green)
- 3 garlic cloves, minced
- 1½ pounds lean ground turkey (93/7 or dark meat mix)
- 2 tablespoons chili powder (adjust to taste)
- 1 teaspoon smoked paprika (optional for depth)
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper (more or less for spiciness)
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon freshly ground black pepper
- 1 (14.5-ounce) can diced tomatoes
- 1 (6-ounce) can tomato paste
- 1 (15-ounce) can black beans, drained and rinsed (kidney beans work, too)
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 cup low-sodium chicken broth (or water)
- 1 teaspoon brown sugar (balances acidity)
- Fresh cilantro or parsley, chopped, for garnish
- Shredded cheddar or pepper jack cheese, sour cream, and tortilla chips, for serving
Directions
- Heat the oil over medium in a large Dutch oven or heavy pot. Once it shimmers, stir in diced onion and bell pepper. Sauté until softened—about 4 minutes.
- Toss in the garlic and let it cook a minute more, until fragrant. You’ll know it’s ready when your kitchen smells like a cozy diner in autumn.
- Push veggies to the side, crank heat to medium-high, and add ground turkey. Break it apart with a wooden spoon and brown until no pink remains—about 6 minutes. Season with salt, pepper, and chili powder as it browns.
- Stir in paprika, cumin, and cayenne. Cook for 30 seconds to toast the spices—this deepens flavor in a snap.
- Pour in diced tomatoes, tomato paste, beans, and chicken broth. Drop in the brown sugar. Give everything a good stir, scraping any browned bits off the pot’s bottom.
- Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook 20 minutes, stirring once or twice. The chili should thicken slightly and smell amazing.
- Taste and adjust salt or chili powder. If it’s too thick, splash in a bit more broth; if too thin, remove lid for a few minutes. A thick, stewy texture is key.
- Turn off heat and let rest, covered, for 5 minutes. This lets flavors meld—don’t skip it. Then scoop into bowls, top with cheese, sour cream, cilantro, and crunchy tortilla chips.
Servings & Timing
- Makes about 6 generous bowls
- Prep Time: 15 minutes (chopping and measuring ingredients)
- Cook Time: 45 minutes (including simmer)
- Total Time: 1 hour
Variations
- Swap sweet potatoes for beans to add a velvety sweetness.
- Stir in corn kernels and toss in fresh lime juice for a Southwest twist.
- Use ground chicken or pork if you want to mix proteins.
- Blend in a bar of dark chocolate for a hint of Mexican-style richness.
- Make it vegetarian: skip turkey, double up on beans, add diced zucchini.
- Turn it into a chili-cheese bake—top with tortillas and cheese, then broil.
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Cool completely, then freeze in portioned containers for up to 3 months.
- Reheat: Gently warm on the stovetop over low heat, adding a splash of broth if needed, or microwave in 1-minute intervals, stirring in between.
FAQs
Q: Can I swap ground turkey for ground beef?
A: Absolutely—use 90/10 ground beef for a richer, heartier chili, but you’ll bump up the calories.
Q: How do I make this less spicy?
A: Cut the chili powder in half and skip the cayenne; you can always stir in hot sauce later at the table.
Q: Why tomato paste?
A: It deepens the tomato flavor, thickens the chili, and adds a touch of sweetness that balances heat.
Q: Can I use dried beans?
A: Yes—soak 1 cup dried beans overnight, boil until tender, then follow the recipe, reducing canned bean quantities accordingly.
Q: What’s the best pot for chili?
A: A Dutch oven or heavy-bottomed stockpot holds heat well and prevents sticking—Le Creuset or Lodge both work wonders.
Q: How do I avoid chili that’s too soupy?
A: Simmer uncovered for the last 5–10 minutes to evaporate excess liquid, and ensure you use tomato paste.
Q: Can I prepare this in a slow cooker?
A: Sure—brow the turkey and veggies first, then transfer everything to a slow cooker and cook on low for 4–6 hours.
Q: What toppings are must-haves?
A: Tangy sour cream, shredded cheese, fresh cilantro, diced avocado, and crunchy tortilla strips—mix or match as you like.
Conclusion
This turkey chili ticks all the boxes: it’s easy, hearty, healthy, and full of cozy flavor that makes everyone feel at home. Give it a whirl tonight—then swing back here to let me know how it turned out, or check out my other comforting recipes like Slow-Cooked Beef Chili and Vegetarian Three-Bean Stew. Happy cooking!
