Spicy Turkey Chili for Two

Fall weather has always made me want to cook something warm and cozy. But when it’s just my husband and me at home, I don’t want to make a huge pot of chili that we’ll be eating for a week straight. That’s why I love making smaller batches that are perfect for two people.

This turkey chili recipe gives us all the comfort food feels without the leftovers taking over our fridge. I can throw everything together on a Sunday afternoon, and we have dinner ready in about an hour. Plus, using ground turkey keeps things a little lighter than traditional beef chili.

Want something hearty but not too heavy? This is your answer. It’s got all the flavors you love in chili, just sized right for a cozy dinner for two.

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 most grocery stores, and it’s usually sold in 1-pound packages which is perfect for this recipe. If you can only find ground turkey that’s 99% lean, don’t worry, but you might want to add an extra splash of olive oil when browning it to prevent it from drying out. Some stores also sell ground turkey thighs, which has a bit more fat and flavor than regular ground turkey breast, so grab that if you see it available.

Options for Substitutions

This turkey chili is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Ground turkey: You can easily swap this for ground chicken, lean ground beef, or even ground pork. If using beef, you might want to drain some fat after browning.
• White hominy: Can’t find hominy? Use corn kernels (fresh, frozen, or canned) or even diced potatoes. Add potatoes earlier in the cooking process so they have time to soften.
• Pinto beans: Any beans work great here – try kidney beans, black beans, or cannellini beans. You can also use a mix of different beans for variety.
• Chipotles in adobo: If you don’t have these, add a pinch of smoked paprika plus some hot sauce to taste. You’ll get that smoky heat without the specific chipotle flavor.
• Beer: Replace with more chicken broth or even coffee for a deeper flavor. If using coffee, start with just 1/4 cup and taste as you go.
• Fire roasted tomatoes: Regular canned diced tomatoes work fine, though you’ll miss some of that smoky flavor. Add a tiny bit of smoked paprika to make up for it.
• Spanish onion: Any onion variety works – yellow, white, or even red onions will do the job just fine.

Watch Out for These Mistakes While Cooking

The biggest mistake when making turkey chili is not browning the ground turkey properly – since turkey is leaner than beef, it can easily turn into gray, rubbery chunks if you don’t let it develop a nice golden crust in the pan. Make sure to break it up well and let it cook undisturbed for a few minutes at a time to get that good color and flavor. Another common error is adding all the spices at once without blooming them first – toast your chili powder, cumin, and allspice with the aromatics for about 30 seconds before adding liquids to unlock their full flavor potential. Don’t forget to taste and adjust the heat level as you go, since the chipotles and jalapeños can vary wildly in spiciness, and remember that the flavors will meld and intensify as the chili simmers. Finally, resist the urge to skip the simmering time – let that chili bubble away for at least 30-45 minutes so all those ingredients can get to know each other and create a rich, cohesive flavor.

What to Serve With Turkey Chili?

This hearty turkey chili is perfect with warm cornbread or crusty dinner rolls for soaking up all those delicious flavors. I love serving it over baked sweet potatoes or regular baked potatoes for a filling meal, or you can spoon it over rice or quinoa if you want something lighter. Tortilla chips are always a hit for scooping, and you can even turn it into chili nachos by layering the chili over chips with extra cheese. Don’t forget to set out bowls of the suggested toppings like sour cream, shredded cheddar, scallions, cilantro, and lime wedges so everyone can customize their bowl just the way they like it.

Storage Instructions

Refrigerate: Turkey chili actually gets better after a day or two in the fridge! Store it in an airtight container and it’ll keep for up to 5 days. The flavors really meld together nicely, so don’t be surprised if it tastes even more delicious as leftovers.

Freeze: This chili freezes like a dream for up to 3 months. I like to portion it out in freezer bags or containers so I can thaw just what I need. Just remember to leave a little room at the top of containers since it’ll expand when frozen.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You might need to add a splash of broth or water if it seems too thick after storage. In the microwave, heat in 30-second intervals, stirring between each one to heat evenly.

Preparation Time	10-15 minutes
Cooking Time	70-80 minutes
Total Time	80-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1650-1850
• Protein: 100-115 g
• Fat: 55-65 g
• Carbohydrates: 160-180 g

Ingredients

For the chili:

• 14 oz fire roasted tomatoes (with juices, Muir Glen is a good choice)
• 1 tbsp tomato paste
• 1/2 red bell pepper (chopped)
• 1 bay leaf
• 3 garlic cloves (finely chopped)
• 1 to 2 chipotle peppers in adobo (minced, to taste)
• 14 oz chicken broth (I use Better Than Bouillon)
• 1/4 tsp ground black pepper
• 1 lb ground turkey
• 1 tsp rosemary
• 15 oz pinto beans (rinsed and drained)
• 1 to 2 jalapeños (seeded and minced)
• 1 tsp allspice
• 6 oz pilsner beer (adds depth of flavor)
• 1 tsp ground cumin
• 15 oz white hominy (drained)
• 1 tbsp chili powder
• 1 tbsp olive oil
• 1 cup water
• 1 tsp fresh oregano (minced)
• 1 large Spanish onion (diced into 1/2-inch pieces)
• 1/2 green bell pepper (chopped)
• 1 tsp kosher salt, divided

For serving:

• Shredded cheddar cheese
• Chopped cilantro
• Sliced scallion
• Lime wedges
• Sour cream

Step 1: Brown the Turkey and Season

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 tsp kosher salt, divided (3/4 tsp used here)
• 1/4 tsp ground black pepper
• 3 garlic cloves, chopped
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp allspice

In a Dutch oven over medium-high heat, warm 1 tablespoon olive oil.

Add the ground turkey, 3/4 teaspoon kosher salt, and ground black pepper.

Cook, stirring occasionally, until the turkey is browned and golden, about 6 to 8 minutes.

Stir in the chopped garlic, chili powder, cumin, and allspice, and sauté for an additional 30 seconds until fragrant.

Using a slotted spoon, transfer the turkey mixture to a bowl, making sure to leave behind any excess fat.

Step 2: Sauté the Vegetables

• 1 large Spanish onion, diced
• 1/2 red bell pepper, chopped
• 1/2 green or orange bell pepper, chopped
• 1 to 2 whole jalapeños (seeded and minced, or pickled)
• 1 tsp kosher salt, divided (1/4 tsp used here)
• 1 tbsp tomato paste

Add any remaining oil to the pot if needed, then add the diced Spanish onion, chopped red bell pepper, chopped green or orange bell pepper, and the minced jalapeños (seeded fresh or pickled, to taste) along with the remaining 1/4 teaspoon salt.

Sauté, stirring often, until the onion is translucent and the peppers are softened, about 10 minutes.

Stir in the tomato paste and cook for a minute to combine and let the flavors meld.

Step 3: Combine and Simmer the Chili

• cooked turkey mixture from Step 1
• cooked vegetables from Step 2
• 14 oz chicken broth (Better Than Bouillon or similar, prepared with water)
• 15 oz can white hominy, drained
• 1 to 2 chipotle peppers in adobo, minced, to taste
• 1 can (14 oz) Muir Glen fire roasted tomatoes (with juices)
• 15 oz can pinto beans, rinsed and drained
• 6 oz pilsner-style beer (or more, to taste)
• 1 bay leaf
• 1 tsp minced fresh oregano or 1/2 tsp dried oregano
• 1 tsp rosemary
• 1 cup water, plus more as needed

Return the browned turkey and any accumulated juices from Step 1 back to the Dutch oven with the sautéed vegetables from Step 2.

Add the prepared chicken broth, drained white hominy, minced chipotle peppers in adobo (to taste), canned fire roasted tomatoes with juices, rinsed and drained pinto beans, and pilsner-style beer.

Stir well to combine.

Next, add the bay leaf, minced fresh or dried oregano, rosemary, and 1 cup water, stirring to incorporate everything.

Bring the chili to a simmer, partly cover, and cook for about 1 hour, stirring occasionally, until the chili thickens to your preferred consistency.

Add more water if it becomes too thick during simmering.

I like to taste and adjust the seasoning in the last 15 minutes for maximum flavor.

Step 4: Garnish and Serve

• sour cream
• shredded cheddar cheese
• sliced scallion (white and light green portions)
• chopped cilantro
• lime wedges

Ladle the hot chili into bowls and serve it immediately.

Garnish each portion with a dollop of sour cream, a generous sprinkle of shredded cheddar cheese, sliced scallions, chopped cilantro, and a wedge of lime.

I find that squeezing fresh lime over the chili right before eating brightens all the flavors and makes it extra delicious!