Would you like to save this?
This hearty turkey chili blends lean ground turkey with spices, beans, and veggies in one pot—an easy, comforting dinner you’ll crave all year. It’s cozy, spicy, and ready in under an hour.
Why You’ll Love This Turkey Chili
- No oven needed—just one pot and minimal cleanup.
- Ready in 45 minutes or less, perfect for busy weeknights.
- Lean ground turkey offers high protein with less fat than beef.
- Adjust the heat level to suit mild or fiery preferences.
- Freezer-friendly portions make future dinners a breeze.
- Fiber-packed beans and veggies make for hearty comfort food.
- Ideal for potlucks, tailgates, or casual family dinners.
- Kid-approved flavors can be dialed up or down.
Pro tip: According to USDA, using 93% lean turkey cuts saturated fat by nearly half compared with a beef chili, so you get all the taste without feeling weighed down.
Before we get cooking, let’s see what goes into this robust, easy turkey chili—gather these simple ingredients, most of which you may already have on hand.
Ingredients
- 1 tablespoon olive oil (or avocado oil)
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1½ pounds ground turkey (93% lean)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (for added heat)
- 1 (14.5-ounce) can diced tomatoes (I love San Marzano for depth)
- 1 (8-ounce) can tomato sauce
- 1 cup low-sodium chicken broth (or substitute water)
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- Salt and black pepper, to taste
- Fresh cilantro or sliced green onions, for garnish
Nutrition per serving (approximate): 320 calories, 22 g protein, 9 g fiber, 8 g fat.
With your components prepped, it’s time to bring this one-pot dinner to life—get your spatula ready and let’s simmer up some magic.
Directions
- Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Swirl until it shimmers, then add diced onion and bell pepper.
- Sauté the veggies for 5 minutes, stirring occasionally, until onions turn translucent and peppers soften—listen for that gentle sizzle.
- Stir in minced garlic, chili powder, cumin, smoked paprika, and cayenne; cook another 30 seconds until the kitchen fills with a warm aroma.
- Add ground turkey, breaking it up with your spatula; cook for 6–7 minutes until no pink remains, seasoning with salt and pepper halfway through.
- Pour in diced tomatoes, tomato sauce, and chicken broth; stir to combine, scraping browned bits from the bottom—the flavor’s hiding there.
- Gently fold in kidney beans and black beans; you can mash a few beans against the side for a thicker texture.
- Bring chili to a gentle simmer, then reduce heat to medium-low; cover and cook for 20 minutes, stirring occasionally. Tip: leave the lid slightly askew for a richer reduction.
- Turn off the heat and let the chili rest for 10 minutes—this quiet time helps flavors meld beautifully. Garnish with cilantro or green onions before serving.
Servings & Timing
- Yield: 6 hearty servings (about 1½ cups each)
- Prep Time: 15 minutes (get your mise en place sorted)
- Cook Time: 30 minutes (mostly hands-off once simmering)
- Rest Time: 10 minutes (flavor melding magic)
- Total Time: 55 minutes from start to steaming bowl
With chili season peaking in autumn (chili searches jump by 25% on Google Trends), here are some quick twists to make this turkey chili uniquely yours.
Turkey Chili Variations
- Sub ground turkey with ground chicken breast for a milder taste.
- Add a diced chipotle pepper in adobo for smoky heat.
- Stir in a handful of frozen corn during the last 5 minutes for a touch of sweetness.
- Use diced sweet potatoes instead of beans for a low-carb, veggie-forward option.
- Top each bowl with shredded cheddar and a dollop of plain Greek yogurt.
- Swap chicken broth for amber beer to deepen the flavor profile.
Storage & Reheating
To store, transfer cooled turkey chili to airtight containers—individual servings freeze especially well. In the refrigerator, it stays fresh for up to 4 days; in the freezer, use within 2–3 months for peak flavor. Pro tip: press out air in freezer bags and lay them flat so they stack easily.
When reheating, thaw frozen chili in the fridge overnight or use the microwave’s defrost setting, then warm gently on the stove over medium-low. Stir in a splash of chicken broth if it seems too thick, and taste-test for salt—you might need a pinch more.
Got questions? I’ve gathered some top FAQs from readers and my own experiments—let’s clear them up.
FAQs
- Can I use a slow cooker? Yes—after browning turkey and sautéing onion and pepper, transfer everything to your slow cooker, set it on low, and let it cook for 6–7 hours; you’ll end up with deep, melded flavors.
- How do I make it less spicy? Simply reduce the chili powder to 1 tablespoon and skip the cayenne; if it’s still too warm for tiny taste buds, stir in a bit more tomato sauce or even a teaspoon of honey to mellow things out.
- Is ground turkey dry? It can be if you overcook it—aim for an internal temp of 165°F, keep some broth handy, and don’t let it brown too long before adding the liquids; the beans also add moisture.
- Can I skip the beans? Absolutely—this chili is super flexible, so swap beans for extra veggies like zucchini, carrots, or bell peppers, or add diced sweet potatoes to up the heartiness without beans.
- What’s a good garnish? Fresh cilantro and sliced green onions are classics, but crumbled tortilla chips, a dollop of Greek yogurt or sour cream, shredded cheddar or pepper jack, and a squeeze of lime all add bright contrast.
- Is this recipe freezer-friendly? Yes—divide cooled chili into meal-sized containers or heavy-duty freezer bags, remove excess air, seal tightly, and freeze for up to 3 months; thaw in the fridge overnight and reheat gently.
- Can I make it gluten-free? It already is, as long as your chili powder and tomato products don’t list any hidden gluten in their ingredients—always good practice to check labels on packaged spices.
- How can I boost protein? Stir in cooked lentils, quinoa, or diced turkey sausage for extra heft, or serve with a side of Greek yogurt to up both protein and creaminess without adding too many calories.
Conclusion
This Turkey Chili recipe delivers a satisfying, lighter spin on classic chili—packed with lean protein, bold spices, and fiber-rich beans in one easy pot. Give it a go this week and leave a rating or comment below sharing your favorite tweak. For more cozy dinner ideas, sign up for our newsletter and follow me on Instagram for behind-the-scenes cooking fun!
Turkey Chili
Ingredients
- 1 tablespoon Olive oil
- 1 Yellow onion, diced
- 1 Green bell pepper, diced
- 2 cloves Garlic, minced
- 1.5 pounds Ground turkey (93% lean)
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 0.25 teaspoon Cayenne pepper for added heat
- 1 can Diced tomatoes 14.5 ounces
- 1 can Tomato sauce 8 ounces
- 1 cup Low-sodium chicken broth
- 1 can Kidney beans, drained and rinsed 15 ounces
- 1 can Black beans, drained and rinsed 15 ounces
- Salt and black pepper to taste
- Fresh cilantro or sliced green onions for garnish
Instructions
- Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Swirl until it shimmers, then add diced onion and bell pepper.
- Sauté the veggies for 5 minutes, stirring occasionally, until onions turn translucent and peppers soften.
- Stir in minced garlic, chili powder, cumin, smoked paprika, and cayenne; then add ground turkey, breaking it up with your spatula and cook until no pink remains.
- Add diced tomatoes, tomato sauce, and chicken broth; stir to combine.
- Gently fold in kidney beans and black beans; you can mash a few beans against the side for a thicker texture.
- Bring chili to a gentle simmer, then cover and cook for 20 minutes, stirring occasionally.
- Turn off heat and let the chili rest for 10 minutes. Garnish with cilantro or green onions before serving.