Classic Turkey Chili
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A lighter yet equally hearty twist on the classic, this turkey chili brims with rich, spicy flavor and is perfect for everything from game days to cozy nights in.
When it’s chilly outside, whether on a game day or just a cozy evening in, what could be more welcoming than a big, bubbling pot of chili simmering on the stove? This turkey chili recipe, a gem adapted from The Complete One Pot Cookbook from America’s Test Kitchen, is my go-to for those cozy nights in when I’m looking for something lighter than my classic chili recipe. It’s not only rich and spicy but also brimming with fiber-rich kidney beans.
The recipe smartly tackles the challenge of lean ground turkey, which has a tendency to dry out, by employing a clever technique: sautéing a portion of the turkey first to build a base of flavor and then adding the rest later on, ensuring every spoonful has tender, juicy chunks of turkey. Serve this comforting chili with a side of cornbread (or cornbread muffins) and all the fixins—I promise, no one will miss the beef!
Table of Contents
“You could sell this stuff. It’s that good.”
What You’ll Need To Make Turkey Chili
- Onions, Red Bell Pepper, Garlic: These form the aromatic base of the chili, providing a foundation flavor.
- Spices (Chili Powder, Ground Cumin, Ground Coriander, Red Pepper Flakes, Dried Oregano, Cayenne Pepper): A crucial component for any chili, these spices create a complex smoky, earthy, spicy, and herbal flavor profile.
- 93% Lean Ground Turkey: A healthier alternative to beef, ground turkey makes the chili lighter while still providing a hearty texture. Remember, 93% lean ground turkey, which includes both light and dark meat, is your best bet here (the leaner stuff will dry out and taste a bit bland).
- Canned Kidney Beans: Add substance and texture to the chili, as well as fiber and protein, making the dish more filling and nutritious.
- Diced Tomatoes and Crushed Tomatoes: The combination of these tomatoes adds moisture, acidity, and a rich tomato flavor that forms the base of the chili’s sauce.
- Chicken Broth: Used to adjust the consistency of the chili and add an additional layer of savory flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Roughly chop the onions, bell pepper, and garlic and place in the bowl of a food processor fitted with the steel blade.
Pulse, scraping down the sides as necessary, until the vegetables are finely chopped. Do not over-process; the vegetables should not be puréed. (Alternatively, finely chop the onions, bell pepper, and garlic by hand.)
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped vegetables, chili powder, cumin, coriander, red pepper flakes, oregano, and cayenne pepper.
Cook, stirring often, until the vegetables are softened, about 10 minutes.
Add about 1-1/4 pounds of the turkey to the pot.
Increase the heat to medium-high, and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes.
Stir in the beans, diced tomatoes and their juice, crushed tomatoes, broth, and salt and bring to a simmer.
Reduce the heat to medium-low and cook, uncovered, until the chili has begun to thicken, about 1 hour.
Pat the remaining 3/4 pound turkey together into a ball, then pinch off teaspoon-size pieces of meat and stir into the chili.
Continue to simmer, stirring occasionally, until turkey is tender and chili is slightly thickened, about 40 minutes. (If the chili begins to stick to the bottom of the pot or looks too thick, stir in extra broth as needed.)
Taste and adjust seasoning, if necessary, and serve with your favorite chili toppings.
Frequently Asked Questions
This chili can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. It can also be frozen for up to 3 months. Before serving, defrost it in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.
Turkey Chili is a hearty dish that pairs well with a variety of sides. For a classic combination, serve it with cornbread. A green salad with a tangy vinaigrette can balance the richness of the chili and add a fresh element to the meal. For a hearty twist, you can also serve it over cilantro lime rice or a baked potato. If you’re looking for something to complement the spicy flavors, consider a side of guacamole.
Popular options include shredded cheese, sour cream or Greek yogurt, green onions, cilantro, diced avocado, thinly sliced jalapeño peppers, and a squeeze of lime. For a bit of crunch, you can add tortilla chips.
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Classic Turkey Chili
A lighter yet equally hearty twist on the classic, this turkey chili brims with rich, spicy flavor and is perfect for everything from game days to cozy nights in.
Ingredients
- 2 medium yellow onions
- 1 red bell pepper
- 6 garlic cloves
- 2 tablespoons vegetable oil
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon red pepper flakes (add up to 1 teaspoon for a spicier chili)
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 2 pounds 93% lean ground turkey, divided (see note)
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (28-ounce) can diced tomatoes
- 1 (28-ounce) can crushed tomatoes
- 2 cups chicken broth, plus extra as needed
- 1¾ teaspoons salt
For Serving (Optional)
- Cilantro, lime wedges, sour cream, cheese, scallions
Instructions
- Roughly chop the onions, bell pepper, and garlic and place in the bowl of a food processor fitted with the steel blade. Pulse, scraping down the sides as necessary, until the vegetables are finely chopped. Do not over-process; the vegetables should not be puréed. (Alternatively, finely chop the onions, bell pepper, and garlic by hand.)
- Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped vegetables, chili powder, cumin, coriander, red pepper flakes, oregano, and cayenne pepper and cook, stirring often, until the vegetables are softened, about 10 minutes.
- Add about 1¼ pounds of the turkey, increase the heat to medium-high, and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes. Stir in the beans, diced tomatoes and their juice, crushed tomatoes, broth, and salt and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until the chili has begun to thicken, about 1 hour.
- Pat the remaining ¾ pound turkey together into a ball, then pinch off teaspoon-size pieces of meat and stir into the chili. Continue to simmer, stirring occasionally, until turkey is tender and chili is slightly thickened, about 40 minutes. (If the chili begins to stick to the bottom of the pot or looks too thick, stir in extra broth as needed.) Taste and adjust seasoning, if necessary, and serve.
- Note: Be sure to use 93% lean ground turkey, which is a combination of light and dark meat, rather than 99% lean ground turkey breast. (The 99% lean ground turkey breast will have a dry texture.)
- Make Ahead: Cool slightly, and then refrigerate uncovered until cold. Cover and refrigerate for up to 3 days.
- Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Before serving, defrost it in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 466
- Fat: 21g
- Saturated fat: 4g
- Carbohydrates: 37g
- Sugar: 15g
- Fiber: 12g
- Protein: 39g
- Sodium: 1484mg
- Cholesterol: 114mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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One of my ALL TIME favorite chili recipes on the internet! This is so perfectly spiced and seasoned and just is so hearty and cozy. A ++++ . The beef stew recipe is a classic, my husband asks for it repeatedly in the colder months as well. Overall, your recipes are fantastic and I’ve been a faithful reader for many years now. Keep up the delicious recipes!!
Great, full bodied alternative to beef chili! I added an extra can of kidney beans and only used 1/2 the cayenne and red pepper flakes. Next time I’ll just finely chop onion, red pepper and garlic by hand. Not worth hauling out and cleaning the food processor for one step and such a small amount. If you do opt for food processor, be sure you use pulse and keep checking texture, it quickly pulverizes! This makes a big batch, I ended up with three tall soup containers after eating a bowl. Definitely a keeper!
This was a Fantastic Chili Recipe! My husband and I made it, and even the children gave it a “10 out of 10”! The spices are perfectly blended, and yet do not overwhelm. The kids also did not recognize that it was Turkey instead of Beef. This is definitely a winner! Thank you, Jenn!
Love this turkey chili, it’s my go-to one pot dinner that is super rich and thick and healthy. I added equal portions of kidney beans, butter beans, and garbanzo beans for some variety. It pairs nicely with your cornbread recipe. So happy I stumbled unto your website in 2020, because now that we are staying at home, I am constantly cooking and your recipes are by far, My Favorites!
I have made this chili time and time again, and it always pleases! It’s perfect for those cold winter days/nights. Occasionally, I will substitute ground bison when it’s available at my local market. Don’t forget the toppings, plenty of sour cream, cheese and scallions:-)
I enjoyed this chili very much, but I made a few modifications. I used only a pound of turkey, which was plenty of meat for me and my family. I used fire roasted diced tomatoes. And, I added some cubed butternut squash that I had picked up a my local Trader Joe’s and needed to cook. I went a little heavier on the spices as well and paired the chili with your pumpkin cornbread muffins. The final product was a yummy dinner perfect for a cold winter evening. All three of my girls, my husband and I all gobbled it up for dinner and leftover lunches for a couple of days. Delish!
Mild Red Chili version – I am not a chili person. Except for white chicken chili, I usually avoid chili. However, your photo just tempted my tastebuds and somehow the ground sirloin I bought for cheeseburgers ended up in a pot of chili from this recipe! Since I can’t tolerate spicy food, I shortcut with half McCormick’s chili mix plus a mild chili-lime mix that I love and with the ease of all the steps, I made a most delicious pot of chili. I also added a 1/4 cup of Apothic Red wine which has chocolate undertones and a dark smooth finish so it really made the chili richer and thicker. I had to switch to my larger slow cooker pot and finished the chili on high, stirring occasionally. I love the extra meat chunks, and with premium ground sirloin it was a hit with my family! Topped with the sour cream, cilantro & scallions, lime wedges and a mixture of cheddar and English old cheddar for sharpness. Thank you for making my chili an adventure to create along the way, I needed an easy go-to recipe and a way to dress it up with a gourmet finish!
This recipe is hearty and delicious and one of my favorites. The cumin and coriander are my go to spices for stews and chilis. It has a perfect combination of flavors. I’m making it again during this cold spell.
Hi, Jenn! I don’t have a lot of luck with ground turkey and I’m not sure why. I still had some in the freezer, though, and I thought, “OK, I’ve give it another go.” This is a great recipe because the turkey soaks into the broth – to me, that’s key because turkey is so bland, salt-less, etc. I cooked it in my cast iron pot and also added a can of chick peas and a can of chili bean with no salt. The spices were good, so other than a couple more bits of pepper and some sea salt when serving, no more was needed. Thanks for that!
This recipe was delicious! I added an extremely tablespoon of cumin. It was a big hit with my book club!
I recently made the Classic Turkey Chili. We really liked it. It is easy to make and tasted great. Next time I will try it with less meat and more beans.
Made this and the kids loved it. I make beef chili often so I was thrilled they liked the turkey. I used two red bell peppers and added some frozen corn. I will definitely make again.
I made this last night and of course it was delicious! I’ve made Turkey chili many times but never puréed the veggies which I think made a big difference in the flavor! Another keeper – thank you for your wonderful recipes.
Turkey chili is my favorite and was looking for a new recipe and stumbled across this one. So good and not too hard to make….the more you make it the faster it goes each time. Perfect for these cold winter days and I prefer turkey to ground beef. So happy that I found your website during 2020. A huge thank you!
Sorry I meant to give 5 stars!
Made as written, really nice, love the addition of coriander
Made this tonight and it went down well with all 6 of us. Particularly like the healthier use of turkey over beef.
Made this the other day and it came out just great! I’d never made chili before and I’m glad I came across this recipe. Thank you
Delicious!
I also add cauliflower rice as a healthy filler, chili hides the flavor well.
I love on spicier side, add 5 older (older ones = spicier) serrano & jalapeños, with seeds.
I made this just last night. I was hoping to have left overs for the next few days, but guess what? That didn’t happen! Will be making more of this very very soon
My family and I were pleasantly surprised…tasteless turkey turned into an amazing dish…
I look forward to your next recipe book.
I never had made turkey chili before and this recipe exceeded my expectations! My husband loved the little “chili meatballs” (as he called them) that you stir in after the first hour of cooking. I hadn’t cooked with ground coriander before, so this was a first for me…..what a wonderfully aromatic spice! I substituted black beans for the kidney beans, since we prefer those, and they worked great with the turkey. I’ve added this one to our meal rotation, and it makes plenty for leftovers that freeze well. Definitely a winner at our house!
Great recipe! We love a great turkey chili in this house! We added a bit more cayenne and some smoked paprika to spice it up a bit more. Also, we roasted a can of fiesta corn to start it off and then added the other veggies to the mix.
Easy to make and fit for whole family. Perfect amount of spice and healthy option. My family can’t get enough
My family loved how this was packed with flavor. I did have to leave out the chili flakes and cayenne since they are fussy on spiciness but I substituted smoked paprika and it was great!
This is a great recipe. I’m widowed but still work in the corporate world. So finding recipes I can make single servings from but stretch it out for not too much effort is great. This turkey chili fits that criteria. Love to make a dish on a Sunday that I can have for quick dinners during week nights after a long day. Love that it is turkey, going for the healthier fare. I added can of chili’s because I like a little spicier. Overall fantastic recipe. Been following you for couple years. Your recipes are phenomenal. I’ve served them for dinner parties, when my kids come to visit and everyday. Keep up the great efforts. Thanks
Yum! Outstanding recipe!
The method of incorporating ground turkey is simply brilliant with the teaspoon sized portions added at the end making it a very hearty meaty chili.
Thanks!
This was delicious! We are big chili fans, so I had to try this. I did add a little more of the spices recommended, because I’m all about flavor! I added extra bell pepper and some fresh chopped jalapeno because.. I also love my veggies! Definitely would make again
Just finished my first bowl of this chili and wow. Delicious! I used mostly ancho chili with a little bit of smoked paprika and chipotle chili because that’s what I had in the pantry. But otherwise, I did no tweaking of the ingredients. I used unsalted tomatoes and didn’t need extra salt. The texture with the little meatballs was spot on. For me, the level of heat and spice was just right. Tonight I had this with sour cream, Mexican blend cheese, and tortilla chips. Tomorrow I’ll make the everyday cornbread as an accompaniment. Perfect for these cold winter nights. Another winning recipe!
I really loved this chili! I used an 85% lean ground turkey and added an additional can of beans, but followed the recipe otherwise. Felt good that it was a bit healthier than using ground beef and couldn’t tell the difference. The flavors were great, and I loved the method of adding larger chunks of ground meat at the end. I’ve used plenty of Once Upon a Chef recipes in the past year, and have enjoyed everything I tried.
This turkey chili was great! We paired it with the homemade cornbread, and it made an exceptional five-star meal for a cold winter’s night.
I tend to lean towards beef because I sometimes find turkey chilli less tasty. Boy was I happy that I tried this; delicious, ingredients compliment the turkey very well!
Looks delicious. I can’t wait to make it.
This is an amazingly simply recipe with pantry staples for the busy weeknights. The fam loves it and my five yo is a fan and that is a winner for me.
This chili was amazing. Adding the pinches of Turkey was a great idea. It made the chili seem even heartier. This is our family’s new favorite and do easy to make!
Best chili recipe. It was absolutely fantastic!
Love that the turkey keeps this lighter than using beef. Yummy!
This is a great chili recipe. I don’t eat red meat so this is perfect!
I typically use beef for my chili and I was pleasantly surprised at the flavor of this Turkey Chili. Definitely will make it again during the cold winter months ahead.
This is without a doubt the best chili I’ve ever made. Forget beef chili. Period. This turkey version has a definite kick, but the heat is very manageable and it can be enjoyed by the whole family (I’m the only one in mine that likes spicy)! I made it for lunch on a cold day when we had a friend helping my husband put together a play set outside. I paired it with the sweet cornbread which worked great. The sweet offsets the spicy to create a wonderful balance. The combo was a huge hit and I got rave reviews by our guest and my husband and five yr old! I’m planning on making another batch soon, I can’t stop thinking about it! This will definitely be my go-to chili recipe going forward!
Made this for my family and it was truly delicious! Love that the recipe is made with turkey rather than beef for a healthier option!
Amazing. I have become a once upon a chef stalker since the pandemic. I have made so many recipes from this site. The Turkey chili is totally comforting, easy to make and leftovers freeze perfect! We are actually having leftover from the freezer tonight for dinner. I did make the cornbread to accompany it. I wasn’t a big fan. I think I over baked it. My husband thought they were ok. I’ll try it again at a later time. I did serve the chili with Ceasar salad and used the Ceasar dressing recipe from this site and gotta say, it is great. Don’t hesitate to make the turkey chili, it is a winner.
This turkey chili was delicious! I am a widower and have relearned to cook. Your easy to read recipes are easy to follow, thanks. I usually have to cut the ingredients in half as it’s just me. But this turkey chili was perfect in flavor. I have enjoyed your first cook book and look forward to your emails with new recipes.
B. Jones
I made this for my family for the football playoffs. It was a huge hit! It had great taste and very easy to make! I will definitely be making this dish again! Every recipe I try is always spot on!
Loved by all, including my picky eater son—he even asked for seconds. Made the recommended corn muffins on the side, which went wonderfully with the chili. I especially liked the two textures of the ground turkey.
I just took a container of this chili out from the freezer for lunch today and it was still as good as the day I made it, so satisfying on a cold winter day, thanks Jen!
One of the hallmarks of a truly good recipe is its versatility. Especially nowadays, when ingredients aren’t consistently available, and a lot of us are more conscious about food waste.
We only like the dark meat from the chickens we roast, and I’m frequently looking for ways to use the breast meat.
I followed the recipe, only substituting the chicken, and the result was so delicious!
I’ve also used ground beef, as the only market that reliably delivers during these challenging times is small, and doesn’t carry ground Turkey. Once again, the results were excellent!
Yummy! This recipe is perfect for a cold winter day. It’s hearty and tasty. I’m sensitive to spicy so I was careful with the cayenne pepper.
I found the recipe produced more than 6 portions. We put at least half in the freezer for the next cold night.
I found it tasty, but not that different from other turkey chilis that I’ve made in the past. With the split turkey method I thought it would be more flavorful than it turned out. Maybe I need to try it again.
I made this recipe on a cold blustery evening and paired with a salad and corn bread. It was filling and scrumptious. Using turkey instead of beef made it healthier and the other ingredients gave it lots of flavor. Since there is only two of us at home now, I had lots leftover so I froze it and pulled it out of the freezer a couple of weeks later when my daughter and son-in-law were over. It was just as good the second time around as it was the first. This will remain a staple dinner for us.
I made this last week and was pleasantly surprised by how quickly it came together. I enjoyed the flavor and outcome of the recipe, however, I made a couple of tweaks. I added another can of beans because only using the 1 can made the beans seem to get lost in all the meat. Also, I wanted more a spicier chili, so I added in about a 1/2 teaspoon more of red pepper flakes and a few sprinkles of ancho chili pepper. With those changes, I loved the chili even more.
Hi Jenn,
I love this turkey chili recipe, as well as your chicken chili recipe! I’ve made them several times! I absolutely love all of your recipes. I can’t wait for your new cookbook!