Turkey Chili

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A lighter twist on classic beef chili, this hearty turkey chili brims with rich, spicy flavor—perfect for cozy nights or game day gatherings.

bowls of turkey chili topped with all the fixings

When the temperatures drop, few things are as comforting as a big pot of chili simmering on the stove—whether it’s for game day or just a cozy night in. This turkey chili, adapted from The Complete One Pot Cookbook from America’s Test Kitchen, is my go-to when I’m craving something lighter than beef chili. It’s rich, spicy, and packed with fiber from hearty kidney beans.

What makes the recipe special is how it handles lean ground turkey, which can dry out easily. By sautéing some of the turkey first to build flavor, and adding the rest in chunks later, you end up with tender, juicy bites in every spoonful. Serve it with tortilla chips, cornbread, and all your favorite fixings—and trust me, you won’t miss the beef!

“You could sell this stuff. It’s that good.”

Mike

What You’ll Need To Make Turkey Chili

turkey chili ingredients
  • 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. Feel free to substitute black beans or any other variety you prefer.
  • 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.

vegetables in bowl of food processor.

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.)

minced vegetables in bowl of food processor.

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.

vegetables and spices in Dutch oven.

Cook, stirring often, until the vegetables are softened, about 10 minutes.

softened vegetables and spices.

Add about 1-1/4 pounds of the turkey to the pot.

adding part 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.

partially cooked turkey with vegetables and spices in pot.

Stir in the beans, diced tomatoes and their juice, crushed tomatoes, broth, and salt and bring to a simmer.

adding tomatoes and beans to the pot.

Reduce the heat to medium-low and cook, uncovered, until the chili has begun to thicken, about 1 hour.

simmering the turkey chili.

Pat the remaining 3/4 pound turkey together into a ball, then pinch off teaspoon-size pieces of meat and stir into the chili.

adding the remaining turkey to 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.)

finished turkey chili.

Taste and adjust seasoning, if necessary, and serve with your favorite chili toppings—think shredded Jack or Cheddar cheese, sour cream or Greek yogurt, green onions, cilantro, avocado, thinly sliced jalapeño peppers, and a squeeze of lime.

Perfect Pairings For Turkey Chili

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, a baked potato, or a baked sweet potato. If you’re looking for something to complement the spicy flavors, consider a side of guacamole.

Video Tutorial

Make-Ahead/Freezer-Friendly Instructions

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. Alternatively, single portions can be reheated in the microwave.

bowls of turkey chili topped with all the fixings

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Turkey Chili

A lighter twist on classic beef chili, this hearty turkey chili brims with rich, spicy flavor—perfect for cozy nights or game day gatherings.

Servings: 4 to 6
Prep Time: 30 Minutes
Cook Time: 2 Hours
Total Time: 2 Hours 30 Minutes

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

  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. Make Ahead: Cool slightly, and then refrigerate uncovered until cold. Cover and refrigerate for up to 3 days.
  7. 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

Powered by Edamam

  • 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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Comments

  • I made the turkey chili last week. I was reluctant as I’ve made lots of boring turkey chili. I’m glad I did! We loved it. The broth was thick and rich, the flavors/spices were delicious- very hearty for a cold winter night. I used whole Italian canned tomatoes and squished them into the pot. I loved the idea of making chunkier pieces of turkey to add to the chili. It made a delicious and low calorie lunch the next day.

    • — Katie Gillespie
    • Reply
  • In an effort to eat more healthfully, I am substituting ground Turkey for ground beef. In most chili recipes I tried, this has not been totally satisfying. Not the case with this hearty, rich, full-flavored chili. Now my go to recipe.

    • — Linda McQueary
    • Reply
  • Yum! I halved some of the items to make a smaller portion, but wished I had kept the recipe as is to freeze some for later.

  • Love this chili recipe. Make sure to follow the recipe by adding the Turkey to the chili at the end. I enjoy all of the different chili recipes from Jenn over the years, but this one is my favorite.

  • Absolutely the best Turkey Chili ever!!
    I used San Marzano tomatoes and extra kidney beans! Came out Fantastic!!

  • Best turkey chili I’ve made yet! Love all the spices and beans. It was hearty and filling; my whole family finished it on the first night!

  • This chili was so good that I look forward to making it again soon. I think it will be a great recipe to make when I want to deliver a family meal to friends or family and want it to be an easy one-pot meal with a few accouterments on the side such as all that Jen suggests.

  • Looks so yummy! I can’t wait to try it. It looks perfect for a cold wintery day

  • This is the most delicious chili, and since reviewers say it’s better on Day 2, I can’t wait!! I don’t eat red meat, and am not a fan of kidney beans, HOWEVER, I always commit to making a recipe as written once before adapting. The proportion of beans, turkey, spices, veggies, and tomatoes is complete perfection. I did add about 1/2c more chicken broth mid-point during the last 40 minutes of simmering. I will use 1/2t red pepper flakes and 1/4t cayenne to tame it down just a little going forward, because it was pretty spicy. It is so hearty and flavorful and I am so glad to have something like this to add to the rotation. It’s important to use a high quality ground turkey (Plainville Farms is delicious, organic even better, and it does go on sale) as well as San Marzano canned tomatoes (they have crushed and diced). Honestly, Jenn, this is one of your absolute best recipes ever…..and I have made quite a few!

  • Delicious. Not ‘good’ or excellent … Delicious. The second day? Beyond delicious.

    Of the many Once Upon A Chef recipes I’ve prepared, all deserve a five-stars rating except one. That was a four-star rating for which I figured an error must have been made on my part somewhere during preparation.

    • — Michael Shinevar
    • Reply

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