A tasty variation of a classic, Turkey Chili is everything you love about comforting and filling chili, made with ground turkey instead of beef. You’ll love this recipe, packed with bell pepper, kidney beans, and an aromatic and savory combination of spices. Chili powder, cumin, oregano, Cayenne pepper, and a touch of brown sugar create the most inviting and deep flavors that pair perfectly with turkey and beans.
Ready to add your favorite chili toppings, this one-pot recipe can easily stand alone, be served with sides, or be added to your appetizer spread for the big game or family movie night. I love pairing a bowl of chili with tortilla chips or a slice of homemade cornbread and offering shredded cheese, sour cream, and green onions for everyone to personalize their serving. For more one-pot soups, try my slow cooker chili, white chicken chili, and chicken tortilla soup.
What You Need to Make This Recipe
Onion and Garlic – sauteing the onion and garlic in olive oil builds the foundation of flavor for the chili. Fresh garlic will offer the best flavor, but garlic powder can be used if needed. Use ¼ teaspoon per clove to substitute.
Bell Pepper – cooked with onion and garlic, diced red bell pepper adds texture and color. You can use any color of pepper based on your preference.
Turkey – any type of ground turkey will work for this recipe. A lean ground turkey will have reduced calories, while a higher fat ground turkey will have more flavor.
Spices – chili powder, cumin, oregano, Cayenne pepper, brown sugar, salt, and pepper add complex flavor while keeping the taste of this dish reminiscent of classic chili. For added heat, increase the Cayenne pepper to your taste.
Diced Tomatoes – canned diced tomatoes are a simple way to make the best turkey chili recipe with a rich flavor. Use the whole can, juice and all, as the juice adds valuable and flavorful liquid. To substitute, use 3 tablespoons tomato paste with 1 cup of water or one 8-ounce can of plain tomato sauce.
Kidney Beans – two cans of red kidney beans, drained and rinsed, add protein and texture to this ground turkey chili. You can substitute some or all of the kidney beans for black beans, garbanzo beans, or white beans.
How to Make Turkey Chili
1. Heat the oil in a large pot over medium-high heat. Add the onion, bell pepper, and garlic. Cook, stirring frequently until tender, about 5 minutes.
2. Add the turkey and cook until no longer pink, breaking up any chunks with the back of a spoon.
3. Add the chili powder, cumin, oregano, salt, cayenne, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
4. Stir in the canned tomatoes. (Remember, don’t drain the tomatoes!)
5. Add the drained beans, chicken broth, and brown sugar, scraping the bottom of the pot to loosen any stuck-on or browned bits. Bring to a boil.
6. Reduce the heat to medium-low, and simmer, uncovered, until the chili thickens, about 45 minutes. Serve topped with shredded cheese, sour cream, and sliced green onions.
Pro Tips for Making This Recipe
- Use a Dutch oven or thick-bottomed pan. A Dutch oven or heavy-bottomed pot will evenly distribute heat and prevent the chili from burning as it simmers. Heavier pans also help maintain heat well for chili which will stay warm longer after the cooking process is complete.
- Vary the vegetables. This recipe can be adapted to use vegetables you have on hand or feature your favorite veggie. Try adding diced carrots, celery, additional bell peppers, corn, zucchini, or sweet potatoes.
- Simmer to thicken the chili. To thicken the chili, continue simmering it uncovered until it reaches your desired consistency. You can also make this recipe ahead of time, and the chili will thicken as it sits.
- Thin the chili with additional chicken broth. If your chili becomes too thick, especially after refrigeration, you can thin the chili by stirring in additional chicken broth by the tablespoon until you have reached your desired consistency.
- Options for increasing the heat. If you prefer a spicier hot dish, increase the amount of Cayenne pepper or serve the chili with jalapeno peppers or drizzles of hot sauce!
- Make it ahead. This easy recipe can be stored for up to 4 days and is simple to reheat. Make it ahead before a big event to save time and free you up to focus on other cooking on game day, or during a busy week when a grab-and-reheat dinner is a must.
Frequently Asked Questions
Leftovers keep in an airtight container for up to 4 days. Cool the chili to room temperature before transferring it to the refrigerator and store toppings separately. Reheat on the stovetop on medium heat or by microwaving for 30-second intervals until warmed through. You can also freeze chili in a freezer-safe container for up to 3 months. Defrost in the refrigerator overnight before reheating.
Serve homemade chili with a variety of toppings like shredded cheddar cheese, sliced green onions, crumbled bacon, and homemade sour cream, guacamole, salsa, and pico de gallo or any of your favorites. This is a hearty and satisfying recipe that can also be served with so many tasty sides! For family chili night or the big game, serve homemade chili with a spread of finger foods like bacon wrapped dates, stuffed mushrooms, and cheese puffs. Or, serve this easy turkey chili recipe with one of my homemade breads, like garlic bread, breadsticks, or my cornbread recipe! You can even spoon it over an baked potato or french fries for the ultimate movie night or game-day food.
Yes, you can certainly make slow cooker turkey chili with this recipe. Start by cooking the vegetables and the meat on the stove top, then transfer the mixture to a crock pot along with the seasonings, tomatoes, and remaining ingredients. Cook on high for 3 to 4 hours or low for 6 to 8 hours. To make this healthy turkey chili recipe in an Instant pot, saute the turkey and vegetables right in the pot on Saute, then add the rest of the ingredients and turn to the slow cooker setting. Use the keep warm setting of your slow cooker to keep chili hot for a few hours!
If you love this recipe try these out!
If you’ve tried this Turkey Chili recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Turkey Chili
Video
Equipment
- Large pot or Dutch oven
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 1 bell pepper chopped
- 4 garlic cloves minced
- 1 pound ground turkey 450g
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- 2 (14.5-ounce/411g) can diced tomatoes
- 2 (15.5-ounce/439g) cans red kidney beans rinsed and drained
- 1½ cups chicken broth (360mL)
- 1 tablespoon brown sugar
Toppings:
- shredded cheese
- sour cream
- sliced green onions
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion, bell pepper, and garlic. Cook stirring frequently until tender, about 5 minutes. Add the turkey and cook until no longer pink, breaking up any chunks with the back of a spoon. Add the chili powder, cumin, oregano, salt, cayenne, and black pepper. Cook for 1 minute, stirring constantly.
- Stir in the tomatoes, beans, broth, and brown sugar, scraping the bottom of the pot to loosen any stuck-on or browned bits. Bring to a boil.
- Reduce the heat to medium-low, and simmer, uncovered, until the chili thickens, about 45 minutes. Serve topped with shredded cheese, sour cream, and sliced green onions.
Notes
- Use a Dutch oven or thick-bottomed pan. A Dutch oven or heavy-bottomed pot will evenly distribute heat and prevent the chili from burning as it simmers. Heavier pans also help maintain heat well for chili which will stay warm longer after the cooking process is complete.
- Vary the vegetables. This recipe can be adapted to use vegetables you have on hand or feature your favorite veggie. Try adding diced carrots, celery, additional bell peppers, corn, zucchini, or sweet potatoes.
- Simmer to thicken the chili. To thicken the chili, continue simmering it uncovered until it reaches your desired consistency. You can also make this recipe ahead of time, and the chili will thicken as it sits.
- Thin the chili with additional chicken broth. If your chili becomes too thick, especially after refrigeration, you can thin the chili by stirring in additional chicken broth by the tablespoon until you have reached your desired consistency.
- Options for increasing the heat. If you prefer a spicier hot dish, increase the amount of Cayenne pepper or serve the chili with jalapeno peppers or drizzles of hot sauce!
- Make it ahead. This easy recipe can be stored for up to 4 days and is simple to reheat. Make it ahead before a big event to save time and free you up to focus on other cooking on game day, or during a busy week when a grab-and-reheat dinner is a must.
This was the first time I’ve tried making a chili recipe without tomato and it was just so delicious, can’t wait to make it again!