Quick Turkey Chili Recipe

Here is my go-to turkey chili recipe, with tender ground turkey, hearty beans, diced tomatoes, and a blend of everyday spices that come together to make the perfect bowl of comfort food.

This turkey chili is what my kids ask for most when the weather turns cold. I usually make a double batch so we have plenty for lunch the next day. Nothing better than leftover chili that’s had time for the flavors to develop, right?

What Kind of Ground Turkey Should I Use?

For chili, you can use either ground turkey breast (99% lean) or regular ground turkey (93% lean) – both will give you great results. Regular ground turkey contains both white and dark meat, which adds more flavor and helps keep the meat moist during the longer cooking time that chili requires. If you’re using the leaner turkey breast, just keep an eye on it while cooking to make sure it doesn’t dry out. When shopping, check the package date and look for meat that’s pink in color without any gray spots. And here’s a pro tip: don’t overwork the meat when you’re breaking it up in the pot, as this can make it tough – just gently break it into chunks as it browns.

Options for Substitutions

This chili recipe is super adaptable and perfect for making it your own. Here are some easy swaps you can try:

• Ground turkey: Not a fan of turkey or can’t find it? Ground chicken works great, or try ground beef for a more traditional chili. Even plant-based ground meat alternatives work well in this recipe.
• Kidney beans: Feel free to mix up your beans! Black beans, pinto beans, or any combination works perfectly. Just make sure to keep the same total amount.
• Bell pepper: Any color bell pepper works here, or try poblano peppers for a slightly different flavor. You can even add extra peppers if you like.
• Chicken broth: Vegetable broth works just as well, or you can use beef broth if you’re making it with ground beef. In a pinch, water with an extra bouillon cube will do the trick.
• Cocoa powder: Since this is marked optional, you can skip it or replace it with a square of dark chocolate. It adds richness but isn’t crucial to the recipe.
• Garnishes: The garnishes are totally up to you – try crushed tortilla chips, green onions, lime wedges, or fresh cilantro. Mix and match based on what you have!

Watch Out for These Mistakes While Cooking

The biggest mistake when making turkey chili is not browning the meat properly – make sure to cook the ground turkey until it’s nicely browned and any excess liquid has evaporated, as this develops deeper flavors and prevents a watery consistency. Another common error is adding all the spices at once – instead, bloom your chili powder, cumin, and oregano in the oil with the sautéed vegetables for about 30 seconds before adding the meat, which helps release their essential oils and creates a richer taste profile. To avoid a thin, soupy chili, start with less broth than you think you need (you can always add more later), and remember to let the chili simmer uncovered for the last 15-20 minutes to help it thicken naturally. For the best flavor development, resist the urge to serve it right away – letting it rest for 10-15 minutes after cooking allows the flavors to meld together perfectly.

What to Serve With Turkey Chili?

This hearty turkey chili is perfect with a slice of warm cornbread slathered in butter – it’s my go-to side dish for any bowl of chili! For a complete meal, I like to put out a variety of toppings like shredded cheese, diced onions, and lime wedges so everyone can customize their bowl. A simple green salad with ranch dressing helps balance out the rich flavors of the chili, or you can serve it over a bed of steamed rice if you want to make it even more filling. Don’t forget some tortilla chips on the side – they’re great for scooping up every last bite!

Storage Instructions

Keep Fresh: This turkey chili is perfect for leftovers! Pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get better after a day or two as everything mingles together, making it a great meal prep option.

Freeze: Want to save some for later? Let the chili cool completely, then portion it into freezer-safe containers or bags. It’ll stay good in the freezer for up to 3 months. I like to freeze it in individual portions for easy lunch options!

Reheat: To warm up your chili, simply heat it on the stovetop over medium heat, stirring occasionally until hot. Or pop it in the microwave for 2-3 minutes, stirring halfway through. If it seems a bit thick after storage, just add a splash of chicken broth to reach your desired consistency.

Preparation Time	15-20 minutes
Cooking Time	45-60 minutes
Total Time	60-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 900-1100
• Protein: 70-80 g
• Fat: 30-40 g
• Carbohydrates: 100-120 g

Ingredients

For the chili:

• 2 (14 oz) cans diced tomatoes
• 1 tbsp brown sugar
• 1 tsp salt
• 1 onion (diced into 1/2-inch pieces)
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tbsp cumin
• 1 bell pepper
• 1/4 tsp cayenne pepper
• 3 tbsp chili powder (I prefer McCormick chili powder for this recipe)
• 2-3 stalks celery
• 1 jalapeno
• 1 lb ground turkey
• 3 cups red kidney beans (drained and rinsed well)
• 1 tbsp cocoa powder (adds depth of flavor)
• 4-8 garlic cloves (minced for best flavor)
• 1/4 tsp black pepper
• 1-1.5 cups chicken broth

For the garnish:

• sour cream
• jalapeno
• avocado
• cheese

Step 1: Sauté the Aromatics

Begin by grabbing a large pot or Dutch oven and adding about 2 tablespoons of olive oil.

Heat it over medium heat until the oil is hot.

Dice one onion and set it aside.

Smash and mince at least 4 cloves of garlic (more if you desire).

Add the diced onion to the hot oil, stirring occasionally to prevent burning.

Once the onion has softened, add the minced garlic and stir well to combine.

Step 2: Cook the Vegetables and Prepare the Spice Mix

Chop one bell pepper and add it to the pot, cooking until the bell pepper is crisp-tender.

Meanwhile, create your spice mix in a small bowl by combining 3 tablespoons of chili powder, 1 tablespoon of cumin, 1 teaspoon of dried oregano, ¼ teaspoon of cayenne pepper, 1 teaspoon of salt, ¼ teaspoon of cracked black pepper, and optionally, 1 tablespoon of cocoa powder for added depth of flavor.

Step 3: Cook the Turkey and Add Spices

Add 1 pound of ground turkey to the pot, breaking it into chunks with the back of a spoon.

Sprinkle the spice mixture over the turkey and mix well to ensure all the meat is coated.

Optionally, you can add 2-3 stalks of sliced celery for additional flavor.

Cook until the turkey is browned and no longer pink.

Step 4: Combine the Base Ingredients

Add two 14-ounce cans of diced tomatoes to the pot.

Stir in 1 tablespoon of brown sugar to balance the spices.

Add about 3 cups of red kidney beans (or any beans of your choice).

For extra heat, you can also add a minced jalapeno.

Adjust the chili’s thickness by adding up to 1.5 cups of chicken broth, depending on your preference.

Step 5: Simmer the Chili

Reduce the heat to medium-low and let the chili simmer uncovered for about 45 minutes to 1 hour.

This allows the flavors to meld and the chili to thicken.

If you prefer a thicker consistency, mix 2 tablespoons of cornstarch with water and stir it into the chili, bringing it to a boil for 1 minute while stirring constantly.

Step 6: Prepare Garnishes and Serve

Towards the end of the simmering time, prepare any garnishes you might want, such as diced jalapeno, sliced avocado, cheese, and sour cream.

Serve the chili hot, topped with your chosen garnishes.

Enjoy your hearty and flavorful meal!