Hearty Turkey Vegetable Chili

Here is my favorite turkey vegetable chili recipe, with tender ground turkey, hearty beans, fresh vegetables, and a blend of warm spices that creates a comforting bowl of goodness.

This turkey chili is my family’s go-to dinner during those chilly Portland evenings. I usually make a big batch so we can have easy lunches for the rest of the week. Nothing better than leftover chili with some crusty bread, right?

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What Kind of Ground Turkey Should I Use?

For this chili, you’ll want to pick up ground turkey that’s around 85-93% lean – this gives you enough fat to keep the meat moist and flavorful without making your chili greasy. You can find ground turkey in different lean percentages at most grocery stores, and while the super lean 99% fat-free option might seem healthier, it can end up pretty dry in a long-simmering dish like chili. If you can only find the really lean stuff, don’t worry – just add a bit more oil when browning it. Ground turkey breast tends to be the leanest option, while ground turkey that includes dark meat will have more flavor and moisture.

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Options for Substitutions

This chili recipe is super forgiving and works great with lots of swaps:

• Ground turkey: You can easily swap ground turkey for ground chicken, lean ground beef, or even ground pork. For a lighter option, try using half ground turkey and half diced mushrooms.
• Turkey or chicken sausage: Any type of sausage works here – Italian, chorizo, or even breakfast sausage. Just remove the casings and crumble it up. If you skip the sausage entirely, add an extra half pound of ground meat.
• Bell peppers and zucchini: Feel free to mix up the veggies based on what you have. Diced eggplant, yellow squash, or even corn kernels work great. Just keep the total amount around 4 cups of chopped vegetables.
• Pinto and kidney beans: Any canned beans will do the trick – black beans, navy beans, or cannellini beans all taste great. You can also use one type of bean instead of two if that’s what you have on hand.
• Chicken broth: Vegetable broth works just as well, or you can use beef broth for a richer flavor. In a pinch, water with an extra bouillon cube will do.
• Coconut oil: Any cooking oil works fine here – vegetable oil, canola oil, or even butter if you prefer.

Watch Out for These Mistakes While Cooking

The biggest mistake when making turkey chili is not browning the ground turkey properly – many people rush this step, but taking time to break it up well and let it develop some color prevents bland, mushy meat that ruins the whole dish.

Another common error is adding all the vegetables at once, which leads to some being overcooked while others stay too firm – start with the onions and carrots first, then add peppers, and save the zucchini for last since it cooks quickly.

Don’t forget to bloom your spices by cooking them with the vegetables for about a minute before adding liquids, as this simple step makes the flavors much more pronounced.

Finally, resist the urge to simmer on high heat, which can make the turkey tough and cause the vegetables to break down too much – low and slow for at least 30 minutes gives you the best texture and allows all those flavors to come together nicely.

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What to Serve With Turkey Vegetable Chili?

This hearty chili is perfect on its own, but I love serving it with warm cornbread or crusty dinner rolls for dipping and soaking up all those good flavors. A dollop of sour cream, some shredded cheese, and chopped green onions make great toppings that cool down the heat and add extra richness. If you want to make it a complete meal, try spooning the chili over baked sweet potatoes or serving it alongside some fluffy rice. For a fun twist, you can also use this chili as a topping for baked potatoes or even nachos for a crowd-pleasing dinner.

Storage Instructions

Refrigerate: This turkey vegetable chili actually gets better after a day or two in the fridge! Store it in airtight containers and it’ll keep for up to 5 days. The flavors really have time to meld together, making it perfect for meal prep or weeknight dinners when you don’t feel like cooking.

Freeze: Chili is one of those recipes that freezes like a dream. Let it cool completely, then portion it into freezer-safe containers or bags and freeze for up to 4 months. I like to freeze individual portions so I can grab just what I need for lunch or a quick dinner.

Warm Up: To enjoy your chili again, just heat it on the stovetop over medium-low heat, stirring occasionally until warmed through. You can also microwave it in 30-second intervals, stirring between each one. If it seems a bit thick after storing, just add a splash of chicken broth to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-2000
• Protein: 120-135 g
• Fat: 45-55 g
• Carbohydrates: 220-250 g

Ingredients

For the vegetable base:

• 1 tbsp coconut oil or avocado oil or olive oil
• 2 cups diced onion
• 2 bell peppers, seeded and diced
• 2 small zucchini, chopped (about 2 cups)
• 1 carrot, chopped (about 1/2 cup)
• 1 tbsp minced garlic

For the proteins:

• 1 lb ground turkey
• 2 links turkey or chicken sausage

For the seasoning and liquids:

• 2 tbsp mexican chili powder
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt (or more, as needed)
• 1/2 tsp freshly ground black pepper
• 1 tsp worcestershire sauce
• 1 can (15 oz) pinto beans
• 1 can (15 oz) kidney beans
• 2 cups low-sodium chicken broth
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• Hot sauce to taste

Step 1: Sauté the Aromatics and Vegetables

• 1 tbsp coconut oil or avocado oil or olive oil
• 2 cups diced onion
• 2 bell peppers, seeded and diced
• 2 small zucchini, chopped (about 2 cups)
• 1 carrot, chopped (about 1/2 cup)
• 1 tbsp minced garlic

Heat the coconut oil (or avocado or olive oil) in a large pot over medium heat.

Add the diced onion, bell peppers, chopped zucchini, and chopped carrot to the pot.

Cook for 5-6 minutes, stirring occasionally, until the vegetables have softened and the onions are starting to brown.

Stir in the minced garlic and cook for 1 minute more, allowing the garlic to become fragrant.

Step 2: Brown the Turkey and Sausages

• 1 lb ground turkey
• 2 links turkey or chicken sausage

Add the ground turkey and turkey or chicken sausage to the pot with the cooked vegetables.

Cook, breaking the meat into small pieces with a spoon, until it is nicely browned all over.

This should take about 6-8 minutes.

Make sure not to overcrowd the pan so the meat browns well.

Step 3: Season the Meat Mixture

• 2 tbsp Mexican chili powder
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt (or more, as needed)
• 1/2 tsp freshly ground black pepper
• 1 tsp Worcestershire sauce

Once the turkey and sausage are browned, sprinkle in the Mexican chili powder, paprika, dried oregano, ground cumin, salt, black pepper, and Worcestershire sauce.

Mix thoroughly to coat the meat and allow the spices to toast and meld with the meat for about 1 minute.

This blooming step really helps develop the chili’s complexity—I always make sure to pause here before adding the liquids.

Step 4: Add Beans, Tomatoes, and Broth

• 1 can (15 oz) pinto beans
• 1 can (15 oz) kidney beans
• 2 cups low-sodium chicken broth
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste

Pour the pinto beans and kidney beans (including their liquid, unless you prefer them rinsed), the chicken broth, crushed tomatoes, and tomato paste into the pot.

Stir well to combine all the ingredients, scraping any browned bits from the bottom of the pot for extra flavor.

Step 5: Simmer and Finish the Chili

• hot sauce to taste

Bring the chili to a boil over medium-high heat, then reduce the heat and let it simmer uncovered for at least 45 minutes.

Stir occasionally, allowing the flavors to meld and the chili to thicken to your desired consistency.

Taste and adjust the seasoning with additional salt and hot sauce to your liking just before serving.

Personally, I love adding a generous splash of hot sauce for a little kick right at the end.

Serve hot, and feel free to garnish with cheese, sour cream, avocado, cilantro, chives, or green onion if you like.

Hearty Turkey Vegetable Chili

Delicious Hearty Turkey Vegetable Chili recipe with step-by-step instructions.

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Prep Time 22 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings 4

Calories 1875 kcal

Ingredients

  

For the vegetable base:

• 1 tbsp coconut oil or avocado oil or olive oil
• 2 cups diced onion
• 2 bell peppers, seeded and diced
• 2 small zucchini, chopped (about 2 cups)
• 1 carrot, chopped (about 1/2 cup)
• 1 tbsp minced garlic

For the proteins:

• 1 lb ground turkey
• 2 links turkey or chicken sausage

For the seasoning and liquids:

• 2 tbsp Mexican chili powder
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt (or more, as needed)
• 1/2 tsp freshly ground black pepper
• 1 tsp Worcestershire sauce
• 1 can (15 oz) pinto beans
• 1 can (15 oz) kidney beans
• 2 cups low-sodium chicken broth
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• hot sauce to taste

Instructions

 

• Heat the coconut oil (or avocado or olive oil) in a large pot over medium heat. Add the diced onion, bell peppers, chopped zucchini, and chopped carrot to the pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables have softened and the onions are starting to brown. Stir in the minced garlic and cook for 1 minute more, allowing the garlic to become fragrant.
• Add the ground turkey and turkey or chicken sausage to the pot with the cooked vegetables. Cook, breaking the meat into small pieces with a spoon, until it is nicely browned all over. This should take about 6-8 minutes. Make sure not to overcrowd the pan so the meat browns well.
• Once the turkey and sausage are browned, sprinkle in the Mexican chili powder, paprika, dried oregano, ground cumin, salt, black pepper, and Worcestershire sauce. Mix thoroughly to coat the meat and allow the spices to toast and meld with the meat for about 1 minute. This blooming step really helps develop the chili's complexity—I always make sure to pause here before adding the liquids.
• Pour the pinto beans and kidney beans (including their liquid, unless you prefer them rinsed), the chicken broth, crushed tomatoes, and tomato paste into the pot. Stir well to combine all the ingredients, scraping any browned bits from the bottom of the pot for extra flavor.
• Bring the chili to a boil over medium-high heat, then reduce the heat and let it simmer uncovered for at least 45 minutes. Stir occasionally, allowing the flavors to meld and the chili to thicken to your desired consistency. Taste and adjust the seasoning with additional salt and hot sauce to your liking just before serving. Personally, I love adding a generous splash of hot sauce for a little kick right at the end. Serve hot, and feel free to garnish with cheese, sour cream, avocado, cilantro, chives, or green onion if you like.