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Turkey Chili Recipe

Warm, hearty, and packed with bold flavor, this Turkey Chili is a lighter twist on the classic comfort food that's perfect for busy weeknights, meal prep, or game day gatherings. Lean ground turkey, beans, tomatoes, and warming spices come together in one pot for a satisfying meal that's easy to make and even better the next day.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: dinner, Main Course
Cuisine: American, Tex-Mex Inspired
Calories: 372
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 pound lean ground turkey
  • 1 medium yellow onion diced
  • 1 green bell pepper diced
  • 3 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can diced tomatoes
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce can black beans, drained and rinsed
  • 1½ cups low-sodium chicken broth
Seasonings
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper optional
  • Salt and black pepper to taste
Optional Toppings
  • Shredded cheddar cheese
  • Sour cream or Greek yogurt
  • Chopped green onions
  • Fresh cilantro
  • Sliced avocado
  • Tortilla chips

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Wooden spoon
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Can Opener
  • Ladle

Method
 

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the ground turkey and cook until browned, breaking it into small crumbles as it cooks.
    Heat the olive oil in a large Dutch oven over medium heat
  2. Stir in the diced onion, bell pepper, and garlic. Cook for several minutes until the vegetables soften and become fragrant.
    Stir in the diced onion, bell pepper, and garlic
  3. Add the tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Stir continuously for about one minute to toast the spices.
    Add the tomato paste, chili powder, cumin, smoked paprika
  4. Pour in the crushed tomatoes, diced tomatoes, chicken broth, kidney beans, and black beans. Stir well until everything is evenly combined.
    Pour in the crushed tomatoes, diced tomatoes
  5. Bring the chili to a gentle boil, then reduce the heat to low. Simmer uncovered for 30 to 35 minutes, stirring occasionally, until the chili thickens and the flavors develop.
  6. Stir in the diced onion, bell pepper, and garlic. Cook for several minutes until the vegetables soften and become fragrant.
    Stir in the diced onion, bell pepper, and garlic.
  7. Pour in the crushed tomatoes, diced tomatoes, chicken broth, kidney beans, and black beans. Stir well until everything is evenly combined.
    Pour in the crushed tomatoes, diced tomatoes, chicken broth
  8. Bring the chili to a gentle boil, then reduce the heat to low. Simmer uncovered for 30 to 35 minutes, stirring occasionally, until the chili thickens and the flavors develop.
  9. Taste and adjust the seasoning if needed. Ladle into bowls and serve with your favorite toppings.
    Taste and adjust the seasoning if needed

Notes

  • Use lean ground turkey for a hearty but lighter chili.
  • Simmer uncovered for the richest texture.
  • Stir occasionally to prevent sticking.
  • Adjust the cayenne to your preferred spice level.
  • The chili thickens even more as it rests.