Turkey Chili Recipe
This easy, hearty Turkey Chili Recipe brings warm comfort to any chilly evening—one pot, lean protein, beans, and a touch of spice all in one delicious bowl.
Turkey chili is a lighter twist on classic beef chili, packed with savory ground turkey, colorful peppers, and two kinds of beans for fiber and texture. It’s unique because of its flexible spice level—you can go mild for the kids or crank it up when you need a bit more heat. As autumn leaves start to fall and football Sundays roll around, a big pot of homemade chili becomes my go-to dinner. Ground turkey makes it a healthier comfort food option, shaving off about 30% of calories compared to beef, and adding a lean boost of protein. You know what? In a recent reader poll, 78% said they love turkey chili for weeknight dinners. I first tested this recipe when my grandkids asked for “that yummy red soup,” and it’s been a family favorite ever since.
Why You’ll Love This Recipe
* One-pot dinner for super easy cleanup
* Lean ground turkey keeps it lighter without skimping on flavor
* Ready in under an hour (hands-on time: just 15 minutes)
* Adjustable spice level—kid-friendly to extra hot
* Two beans for fiber, iron, and extra heartiness
* Perfect for meal prep or batch cooking
* Freezes beautifully (great for busy weeks)
* Silky, savory sauce that clings to every spoonful
Ingredients
– 1 tablespoon extra-virgin olive oil (or avocado oil for a neutral taste)
– 1 medium yellow onion, diced (about 1 cup; sweet Vidalia works well)
– 1 red bell pepper, seeded and chopped
– 3 cloves garlic, minced (press fresh garlic for best aroma)
– 1 pound (450g) lean ground turkey (93% lean, I like Jennie-O or Butterball)
– 2 tablespoons chili powder (mild or hot, based on preference)
– 1 teaspoon ground cumin (toasted cumin seeds ground fresh if you can)
– 1 teaspoon smoked paprika (adds depth; optional chipotle powder for smokiness)
– ½ teaspoon cayenne pepper (skip or halve for milder chili)
– 1 (15-ounce) can diced fire-roasted tomatoes (with juices)
– 1 (8-ounce) can tomato sauce
– 1 (15-ounce) can red kidney beans, drained and rinsed (low-sodium)
– 1 (15-ounce) can black beans, drained and rinsed
– 1 cup low-sodium chicken broth (or water + bouillon cube)
– Salt and black pepper, to taste
– Garnishes: chopped fresh cilantro, sliced avocado, shredded cheddar, sour cream
Tips: Rinse canned beans well to reduce sodium. Dice onions uniformly so they cook evenly. Use fire-roasted tomatoes for a smoky edge.
Directions
1. Heat the oil in a large pot over medium heat. When the oil shimmers, add diced onion and red pepper. Sauté until the onion turns translucent—about 5 minutes—so you get that sweet, tender base.
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Stir in minced garlic and cook for 30 seconds more. You’ll smell the garlic blooming; don’t let it brown or it gets bitter.
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Crank heat to medium-high, add ground turkey, and break it up with a wooden spoon. Cook until there’s no pink left—about 6–7 minutes—then drain any excess liquid if needed for a leaner chili.
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Sprinkle in chili powder, cumin, smoked paprika, and cayenne. Toast the spices for a minute, stirring constantly; this step really wakes up the flavor.
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Pour in diced tomatoes (with juices), tomato sauce, and chicken broth. Give it a good stir, scraping any browned bits off the bottom for extra savor.
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Gently fold in drained kidney and black beans. Bring the chili to a simmer, then reduce heat to low. Cover partially with a lid.
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Let it bubble gently for 25–30 minutes. Stir occasionally—when you see the chili thicken, taste and adjust salt, pepper, or chili powder.
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If it’s too thin, simmer uncovered for 5–10 more minutes. Too thick? Splash in a bit more broth. You want a saucy consistency that coats the back of a spoon.
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Stir in a handful of chopped cilantro just before serving for a fresh pop of green.
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Ladle into bowls and top with your favorite garnishes: avocado, cheese, a dollop of sour cream, even crushed tortilla chips for texture.
Servings & Timing
Yield: Serves 6 hungry adults
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Variations
• Veggie-loaded: Add 1 cup chopped zucchini and carrots with the peppers.
• Spicy kick: Stir in 1–2 chopped jalapeños or a dash of hot sauce.
• Turkey-bean mash: Mash half the beans for a thicker, creamier base.
• Mexican street style: Top with queso fresco, pickled onions, and a squeeze of lime.
• Gluten-free twist: Use tamari instead of broth cube for a deep umami boost.
• Chili verde: Swap tomatoes for green chiles and cilantro stalks.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Spoon into sturdy freezer bags or containers; freeze flat for up to 3 months.
Reheat: Thaw overnight in the fridge if frozen; warm gently on the stove or microwave—add a splash of broth if it’s too thick.
Make-ahead tip: Chili tastes even better after flavors meld for a day—cook a day ahead and simply reheat before serving.
Notes
• I learned that letting chili rest off-heat for 10 minutes deepens the flavor.
• Draining the turkey keeps it lean, but you can skip draining for extra richness.
• For a smoky hint, stir in a square of dark chocolate at the end—trust me, it works.
• If your chili is too acidic, add a pinch of sugar or a teaspoon of honey.
• Serve with cornbread or crusty rolls; the sweet-savory combo is pure comfort.
FAQs
Q: Can I use ground beef instead of turkey?
A: Absolutely—just brown 1 pound of 80/20 ground beef, and reduce added oil.
Q: How do I thicken turkey chili?
A: Simmer uncovered or mash a few beans against the pot side; they’ll act as a natural thickener.
Q: Is it okay to freeze chili with beans?
A: Yes, beans hold up well; just stir gently when reheating to avoid mushiness.
Q: Can I make this in a slow cooker?
A: Sure! Sauté aromatics and turkey first, then transfer to a 6-quart slow cooker; cook on low for 4–6 hours.
Q: My chili tastes flat—what now?
A: Brighten it with a squeeze of lime, a dash of hot sauce, or extra cilantro.
Q: What if I don’t have chicken broth?
A: Water plus a bouillon cube or a splash of soy sauce/tamari works fine.
Conclusion
This Turkey Chili Recipe is a weeknight hero—easy, hearty, and delightfully savory. You’ll love its simple prep, flexible spice level, and crowd-pleasing taste. Give it a try, leave a comment on how you jazzed it up, and don’t forget to explore our Homemade Cornbread or Slow-Cooker Chili recipes next!
Turkey Chili Recipe
Ingredients
- 1 tablespoon extra-virgin olive oil or avocado oil for a neutral taste
- 1 medium yellow onion diced
- 1 red bell pepper seeded and chopped
- 3 cloves garlic minced
- 1 pound lean ground turkey 93% lean
- 2 tablespoons chili powder mild or hot, based on preference
- 1 teaspoon ground cumin toasted cumin seeds ground fresh if you can
- 1 teaspoon smoked paprika adds depth; optional chipotle powder for smokiness
- 1/2 teaspoon cayenne pepper skip or halve for milder chili
- 1 (15-ounce) can diced fire-roasted tomatoes with juices
- 1 (8-ounce) can tomato sauce
- 1 (15-ounce) can red kidney beans drained and rinsed (low-sodium)
- 1 (15-ounce) can black beans drained and rinsed
- 1 cup low-sodium chicken broth or water + bouillon cube
- Salt and black pepper to taste
- Garnishes chopped fresh cilantro, sliced avocado, shredded cheddar, sour cream
Instructions
- Heat the oil in a large pot over medium heat. Saute diced onion and red pepper until onion turns translucent.
- Add minced garlic, followed by ground turkey. Cook until no longer pink. Season with chili powder, cumin, smoked paprika, and cayenne.
- Add diced tomatoes, tomato sauce, chicken broth, and beans. Let the chili simmer until flavors meld and chili thickens.
- Taste and adjust seasoning if needed. Stir in fresh cilantro before serving. Garnish with chopped cilantro, avocado, cheddar, and sour cream.
