Turkey Chili Recipe

This Turkey Chili Recipe is a delicious, hearty, and easy one-pot comfort food perfect for cozy dinners and busy weeknights.

I’ve been making this homemade turkey chili for years—back when my kids were little soccer stars and I needed something filling and nutritious on the table in under an hour. Lean ground turkey mingles with beans and savory tomatoes, while a blend of spices gives it just the right hint of spice. It’s seasonal enough for crisp autumn evenings yet light enough for a springtime gathering. You’ll find that this recipe balances healthy choices (hello, lean protein and fiber-packed beans) with the kind of warmth you crave when the leaves start to change.

Why You’ll Love This Recipe

• One-pot simplicity—fewer dishes, more time with family
• Ready in under 45 minutes—perfect for last-minute dinners
• Lean ground turkey for a lighter, protein-rich meal
• Customizable spice level—from mild to extra spicy
• Budget-friendly ingredients you probably already have
• Freezer-friendly—make ahead for busy nights
• Packed with fiber and veggies, ideal for a balanced diet
• Crowd-pleaser—kids and adults both ask for seconds

Ingredients

• 1 tablespoon olive oil (extra-virgin, cold-pressed if you like richer flavor)
• 1 large yellow onion, diced (white onion works, too)
• 3 garlic cloves, minced (use fresh for best aroma)
• 1 red bell pepper, seeded and chopped (green or orange peppers are great swaps)
• 1 pound 93% lean ground turkey (93/7 ratio keeps it juicy)
• 2 (15-ounce) cans kidney beans, drained and rinsed (black beans or pinto beans as substitutes)
• 1 (14.5-ounce) can diced tomatoes (I love Muir Glen organic for depth)
• 1 (8-ounce) can tomato sauce (or crushed tomatoes for chunkier texture)
• 2 cups low-sodium chicken broth (homemade or Swanson brand)
• 2 tablespoons tomato paste (adds umami; optional but recommended)
• 2 teaspoons chili powder (start mild—adjust later)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (regular paprika works in a pinch)
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper (omit for mild chili)
• Salt and black pepper, to taste
• Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, chopped cilantro, sliced jalapeños

Directions

1. Heat the oil
   Warm a heavy-bottomed pot or Dutch oven over medium heat. Once the oil shimmers, add diced onion and sauté until translucent—about 3 minutes. Tip: A well-seasoned cast-iron pot gives you the best sear.
2. Add garlic and pepper
   Stir in minced garlic and chopped bell pepper. Cook another 2 minutes, until they’re fragrant and just tender. You’ll know they’re ready when you can smell that garlicky aroma.
3. Brown the turkey
   Push veggies to the side, increase heat slightly, and add ground turkey. Break it up with a wooden spoon, stirring until it’s no longer pink (about 5–6 minutes). Sprinkle a pinch of salt so it releases moisture and browns nicely.
4. Stir in tomato paste and spices
   Mix in tomato paste, chili powder, cumin, smoked paprika, oregano, and cayenne. Cook for 1 minute to toast the spices—this step deepens the flavor.
5. Add beans, tomatoes, and broth
   Pour in diced tomatoes, tomato sauce, beans, and chicken broth. Stir everything together, scraping the bottom to lift any browned bits (those little morsels are flavor gold).
6. Simmer gently
   Bring to a low boil, then reduce to a gentle simmer. Cover partially and cook for 20 minutes, stirring occasionally. If you like a thicker chili, leave the lid off for the last 5 minutes.
7. Taste and adjust
   Season with salt and pepper, taste for heat, and add more chili powder or cayenne if you want extra kick. Let it rest off the heat for 5 minutes—flavors meld and mellow beautifully.
8. Serve and garnish
   Ladle into bowls and top with cheddar, a dollop of Greek yogurt, cilantro, or jalapeños. Pair with warm cornbread or tortilla chips for an easy, family-friendly dinner.

Servings & Timing

Makes 6 hearty servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes (plus 5 minutes resting)

Variations

• Vegetarian swap: Replace turkey with extra beans, diced sweet potatoes, and chopped zucchini.
• Slow-cooker style: Brown turkey and veggies, then transfer to a crock-pot and cook on low for 4 hours.
• Pumpkin chili: Stir in 1 cup pumpkin puree and a dash of cinnamon for fall flair.
• Instant Pot tweak: Sauté on “Sauté,†then pressure-cook on high for 10 minutes with natural release.
• Tex-Mex twist: Add a can of corn, a tablespoon of chipotle in adobo, and lime juice at the end.
• Low-carb version: Skip beans; double the peppers and add mushrooms for meaty texture.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute bursts.
Make-ahead tip: Chili often tastes even better the next day—prep it the morning before for a fuss-free dinner.

Notes

• I’ve found that letting the chili rest off heat for a few minutes really helps the flavors round out—don’t rush this step.
• If you end up with too much liquid, remove the lid and simmer a few extra minutes; for a looser chili, stir in a splash more broth.
• For extra depth, stir in a teaspoon of unsweetened cocoa powder or a square of dark chocolate at the end—trust me, it’s magic.
• Experiment with your favorite hot sauce or fresh jalapeños for custom heat levels.
• A cast-iron pot or enameled Dutch oven gives you the best browning and even heat distribution.

FAQs

Q: Can I use leaner or fattier turkey?
A: Yes—93% lean is a great balance, but you can go leaner for fewer calories or fattier for richer texture; just drain any excess grease.

Q: Is it okay to use dried beans instead of canned?
A: Absolutely—soak and cook them ahead of time, then add in step 5, adjusting broth if needed.

Q: My chili is too spicy—how do I tone it down?
A: Stir in a spoonful of plain yogurt or a splash of cream to mellow the heat.

Q: Can I prepare this on the stove for a crowd?
A: Double the recipe and use a large stockpot; cooking time stays about the same.

Q: How do I thicken chili without flour or cornstarch?
A: Mash a few beans against the pot’s side or simmer uncovered to evaporate extra liquid.

Q: What if I don’t have fresh garlic?
A: Use 1 teaspoon garlic powder, but fresh always gives a brighter flavor.

Q: Can I freeze leftovers with toppings?
A: Freeze plain chili only—add cheese, yogurt, and cilantro after reheating.

Q: What sides pair best with turkey chili?
A: Cornbread, rice, or even a crisp green salad balances the hearty flavors.

Conclusion

This turkey chili recipe brings together ground turkey, beans, and spices in a one-pot dinner that’s both nutritious and comforting. With easy prep, simple swaps, and make-ahead options, it’s a weeknight hero or weekend crowd-pleaser. Give it a try, leave me a note below on how you spiced things up, or hop over to explore my Slow Cooker Chicken Chili next!