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    Home » Recipes » Soups » Turkey Chili

    Turkey Chili

    Published: March 8, 2019 · Modified: Feb 17, 2023 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Rich, hearty, and healthy, this Turkey Chili recipe is a flavorful and comforting dish for an easy weeknight dinner. Loaded with ground turkey, tender kidney beans, and tomatoes, this chili will warm you right up!

    A bowl of turkey chili with bowls of toppings and a pot of more chili in the background.
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    Pinterest graphic of a spoonful of turkey chili lifted out of the bowl with a bowl of chips in the background.
    Pinterest graphic of a bowl of turkey chili with a dollop of sour cream on top with shredded cheese and green onions.
    Pinterest graphic of a bowl of turkey chili topped with sour cream, cheese, green onions, and two chips with a spoon tucked in.
    Pinterest graphic of a bowl of turkey chili with sour cream, two chips, shredded cheese, and green onions on top.
    Pinterest graphic of a bowl of turkey chili with a pot with more chili and bowls of toppings in the background.

    This healthy turkey chili recipe is one of my favorite one pot recipes. Full of veggies and ground turkey that is generously seasoned, this chili is perfect for a weeknight meal or a gathering. It has that classic chili flavor you know and love, is thick in texture, but lighter than traditional chili, thanks to the ground turkey. You won’t even miss the beef!

    This recipe is definitely a cold-weather favorite, but I love making it all year-round. It’s so easy to make, and leftovers reheat wonderfully. It only takes around an hour to make and yields a tender, delicious bowl of chili every single time.

    It’s such a hearty and satisfying recipe, but don’t let that stop you from serving it with some sides! Serve this easy turkey chili with one of my homemade bread recipes like my garlic bread recipe, breadstick recipe, or cornbread recipe!

    What You Need to Make This Recipe

    Ingredients needed to make turkey chili.

    Aromatics — don’t skip the onion and garlic in your chili! Onion and garlic add a ton of flavor to the chili. Use freshly minced garlic when possible instead of jarred pre-minced garlic.

    Bell pepper — I like using red bell pepper, but you can also use yellow, orange, or even green bell pepper. Keep in mind that green bell pepper is less sweet than the other colors.

    Turkey — you can use any type of ground turkey. Using a less lean ground turkey will add a little more flavor to the chili.

    Seasoning — I season the turkey chili with chili powder, cumin, oregano, salt, cayenne, and black pepper. Make sure your seasoning is fresh, as over time, they will taste stale.

    Diced Tomatoes — I use diced tomatoes, but if you prefer a smoother texture, try crushed tomatoes.

    Beans — I use kidney beans. Make sure to drain and rinse them to remove the extra sodium.

    Chicken broth — you can use store-bought or homemade chicken broth. If you want to control the salt levels, use low-sodium chicken broth.

    Toppings — I love to top my chili with green onions, shredded cheese, and my homemade sour cream. My guacamole, salsa, and pico de gallo recipes are great toppings for turkey chili.

    How to Make Turkey Chili

    Set of two photos showing bell pepper and garlic cooked in a pot before ground meat is added.

    1. Heat the oil in a large pot over medium-high heat. Add the onion, bell pepper, and garlic. Cook stirring frequently until tender.

    2. Add the turkey and cook until no longer pink, breaking it up into chunks with the back of a spoon.

    Set of two photos showing seasoning and canned tomatoes added to a pot.

    3. Add the chili powder, cumin, oregano, salt, cayenne, and black pepper. Cook for 1 minute, stirring constantly.

    4. Stir in the canned tomatoes.

    Set of two photos showing chicken broth added to the pot and red kidney beans stirred in.

    5. Add the beans, 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. Serve topped with shredded cheese, sour cream, and sliced green onions.

    A spoonful of turkey chili lifted from a bowl. A bowl of chips in the background.

    Pro Tips for Making This Recipe

    • For some extra heat, you can add extra cayenne pepper and add some sliced jalapeños as toppings.
    • Want to add more veggies? Go for it! Carrots, celery, more bell peppers, corn, and zucchini make for a great addition to your ground turkey chili.
    • If you’re not a fan of kidney beans, you can use black beans, pinto beans, or even navy beans.
    • To make the chili thicker, increase the time you spend simmering it uncovered.
    • I recommend getting a good quality heavy-bottomed pot to distribute the heat evenly for a long simmer.
    A bowl of turkey chili topped with sour cream and cheese with a bowl of chips and bowl of toppings in the back.

    Frequently Asked Questions

    Can I make this in a slow cooker?

    You can make this turkey chili in a slow cooker by starting the process on the stovetop, but after seasoning the vegetables and turkey, transfer the mixture to a slow cooker. Add the rest of the ingredients and cook on high for 3 to 4 hours or low for 6 to 8 hours.

    How do I store leftovers?

    Once the turkey chili is at room temperature, transfer it to an airtight container and refrigerate for up to 4 days. You can reheat leftovers on the stovetop or microwave. Avoid adding toppings to the chili if you plan on storing it for later.

    Can I freeze this?

    This chili with ground turkey freezes wonderfully! After cooking, give it time to cool to room temperature. Then, transfer the chili to a freezer-safe bag or container and freeze it for up to 3 months.

    If you love this recipe try these out!

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    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!

    A bowl of turkey chili topped with a dollop of sour cream, shredded cheese, and green onions. Chips scattered in the back.
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    5 from 4 votes

    Turkey Chili

    This Turkey Chili recipe comes together easily in one pot. It's hearty, healthy, and oh so satisfying. You won't even notice it's made with ground turkey!
    Course Main Course
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 1 hour hour
    Total Time 1 hour hour 10 minutes minutes
    Servings 6 servings
    Calories 470kcal
    Author John Kanell

    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 and 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.

    Video

    Notes

    • For some extra heat, you can add extra cayenne pepper and add some sliced jalapeños as a topping.
    • Want to add more veggies? Go for it! Carrots, celery, more bell peppers, corn, and zucchini make for a great addition to your chili.
    • If you’re not a fan of kidney beans, you can use black beans, pinto beans, or even navy beans.
    • To make the chili thicker, increase the time you spend simmering it uncovered.
    • I recommend getting a good quality heavy-bottomed pot to distribute the heat evenly for a long simmer.

    Nutrition

    Calories: 470kcal | Carbohydrates: 35g | Protein: 41g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 1267mg | Potassium: 1078mg | Fiber: 10g | Sugar: 9g | Vitamin A: 2535IU | Vitamin C: 42mg | Calcium: 408mg | Iron: 6mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!

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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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