My Turkey Chili is a one-pot dinner packed with flavor. It simmers turkey meat, tender kidney beans, and warm spices into a thick, cozy meal the whole family will love.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
The Best Turkey Chili Recipe
- Best for: cozy dinners, game days, or a big batch to freeze for later
- Total Time: 1 hour and 15 minutes
- Yield: 6 servings
- Good to know: one pot, freezer-friendly, and easily make it mild or spicy
I've been using ground turkey a ton in my dinner rotation, and I've been making turkey chili forever. Traditional chili made with beef is awesome, but we like to use ground turkey from time to time when we get tired of beef.
For this recipe, I add flavor with a good bit of chili powder. We eat ours with tortilla chips for scooping, and I put out cheddar, jalapeño, green onions, and sour cream so everyone can make their own specific bowl. For more chili recipes, be sure to check out my Instant Pot Chili and Chicken Chili.
A Quick Look at the Ingredients
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Olive oil: just enough to soften the vegetables at the start.
- Yellow onion and red bell pepper: the red bell pepper adds a little sweetness that balances the chili powder. Green bell pepper works if that's what you have.
- Fresh minced garlic: added after the vegetables so it doesn't burn.
- Ground turkey: I use 93% lean ground turkey. It does not release much fat, so there is no draining and no greasy chili. If you use a turkey with more fat, feel free to drain it after browning it.
- Chili powder: this is the main flavor in the pot. If you don't have chili powder, you can make your own chili powder substitute at home, made with spices you already have.
- Ground cumin: the warm, earthy note that makes it taste like chili and not just like seasoned turkey.
- Sea salt and black pepper: salt carries the flavor, and black pepper is just delicious.
- Light and dark red kidney beans: you could use all light kidney beans or all dark kidney beans. I like to have both just to give my chili a bit more pizzazz.
- Diced tomatoes: add the juices right along with the tomatoes.
- Chicken broth: this is what makes chili spoonable instead of a thick meat sauce. Use low-sodium chicken broth for best results.
- Very fine cornmeal: I use this to thicken my chili. I always have cornmeal at home. It dissolves right into the liquid without changing the flavor much, but it is delicious.
How to Make Turkey Chili
Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.
Step 1: Soften the vegetables. Heat the olive oil in your pot over medium heat. Add the chopped onion and red bell pepper, then cook for about 3-5 minutes until they soften. Add the minced garlic and cook for 1 minute more.
Step 2: Brown the turkey and toast the spices. Add the ground turkey and break it up with your spoon as it cooks until no pink remains. Add the chili powder, cumin, salt, and black pepper, then stir everything together for about 10 to 20 seconds. The pot will look a little dry, and the spices will smell stronger.
Step 3: Simmer. Add both cans of rinsed kidney beans, the diced tomatoes with their juices, and the chicken broth. Stir, bring it to a boil, then reduce the heat to low to simmer.
Cover and let it simmer for about 35 to 45 minutes, stirring occasionally.
Step 4: Thicken. Take the lid off for the last 10 minutes and let some of the liquid cook off. If you want it thicker, stir in the fine cornmeal during the final 5 minutes. Taste it and adjust your salt before you serve.
Tanya's Tips
- Season with a heavier hand than you would with beef. Turkey is lean and mild, so it does need a little bit more seasoning to really amp up the flavors.
- If you don't have cornmeal, you can substitute it with masa harina. You could also just leave it out. The chili will be a little bit more watery.
- It's better the next day if you can make it ahead. The flavor settles overnight, and it is absolutely amazing as leftovers.
Variations
- Make it spicy: add a diced jalapeño with the onion and bell pepper, or stir in cayenne pepper with the other spices. You can also just top each bowl with sliced jalapeños if you want some spicy bits.
- Change the beans: black beans or pinto beans work in place of one or both cans of kidney beans.
- Add more vegetables: diced carrots or celery can go in with the onion and pepper. Corn can be stirred in during the last 10 minutes as well.
Sides for your Chili
Chili can be eaten on its own, but some of my favorite sides to serve it with are tortilla chips and good homemade cornbread.
This chili is also good spooned over a baked potato or rice.
How to Store
- Refrigerator: Let the chili cool, then store it in an airtight container in the fridge for up to four days.
- Reheating: Warm it gently on the stovetop over medium-low heat, stirring now and then. Add a splash of broth or water if it has thickened up too much overnight. The microwave also works for reheating a single bowl.
- Freezer: This chili freezes well. Cool it completely, portion it into airtight containers or freezer bags, and freeze for up to three months. Thaw overnight in the fridge before reheating.
FAQs
Usually not. Ground turkey is lean enough that there is very little fat to pour off. If you used a higher fat blend and see a pool of grease after browning, go ahead and spoon it off if you prefer.
Yes, you can make chili in a slow cooker. I would suggest cooking this chili in the slow cooker after browning the vegetables and turkey. Cook this chili low for about 6 to 8 hours.
For an Instant Pot, I have a pressure-cooker turkey chili recipe just for that.
I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!
Easy Turkey Chili Recipe
Ingredients
Instructions
- Heat the olive oil in a large heavy-bottom pot over medium heat. Add the onion and bell pepper and cook for about 3 to 5 minutes until softened. Add the garlic and cook for 1 more minute until fragrant.
- Add the ground turkey and break it up with a spoon, cooking until no pink remains. Add the chili powder, cumin, salt, and black pepper. Stir for 10 to 20 seconds to toast the spices.
- Add both cans of kidney beans, the diced tomatoes with their juices, and the chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 35 to 45 minutes, stirring occasionally.
- Uncover during the last 10 minutes to let excess liquid evaporate for a thicker chili. Stir in the cornmeal during the final 5 minutes.
- Serve with your favorite toppings.
Nutrition
Notes
- 93% lean ground turkey does not need to be drained of grease. If using a fattier blend, drain it after browning.
- Cornmeal is optional. Masa harina works too, or leave it out for a thinner chili.
- Refrigerate up to 4 days; freeze up to 3 months.
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