Turkey Chili
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This hearty turkey chili is rich, spicy, and packed with fiber—perfect for cheering on your favorite team or a cozy night in.
When the weather turns chilly, nothing hits the spot like a big pot of chili simmering away—perfect for game day or a cozy weeknight dinner. This turkey chili, adapted from The Complete One Pot Cookbook by America’s Test Kitchen, is my go-to when I’m craving something lighter than beef chili. It’s hearty, spicy, and loaded up with beans for plenty of protein and fiber.
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, meaty bites in every spoonful. Serve it with tortilla chips, cornbread, and all your favorite fixings—you won’t miss the beef!
“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. Make sure to use American-style chili powder, which is a mild spice blend including paprika, cumin, and garlic (not pure ground chiles).
- 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
Step 1: Prep the veggies. Roughly chop the onions, bell pepper, and garlic, then toss them into the bowl of a food processor with the steel blade attached. Pulse until the veggies are finely chopped, scraping down the sides as needed. (If you don’t have a food processor, you can chop everything by hand.)
Step 2: Cook the aromatics. Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped veggies along with the spices and herbs. Give it all a good stir to combine, then cook, stirring often, for about 10 minutes, or until the vegetables are nice and soft.
Step 3: Add some of the turkey. Stir 1¼ pounds of the turkey into the pot and raise the heat to medium-high. Cook, breaking it up with a wooden spoon, until the meat loses its pink color, about 4 minutes.
Step 4: Add the beans and tomatoes. Stir in the beans, diced tomatoes with their juice, crushed tomatoes, broth, and salt. Bring everything to a simmer, then reduce the heat and let the chili cook, uncovered, until it begins to thicken, about 1 hour.
Step 5: Add the remaining turkey. Form the last ¾ pound of turkey into a loose ball, then pinch off small, teaspoon-sized pieces and drop them into the chili. Give it a stir to mix them in.
Step 6: Finish cooking and serve. Let the chili simmer, stirring now and then, until the turkey is tender and the sauce has thickened a bit, about 40 minutes. Ladle into bowls and top with shredded Jack or cheddar cheese, sour cream, green onions, cilantro, avocado, or jalapeños. For a hearty twist, try it over cilantro lime rice, a baked potato, or a baked sweet potato. The chili keeps well—up to 3 days in the fridge or longer in the freezer.
Video Tutorial
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Turkey Chili
Ingredients
- 2 medium yellow onions
- 1 red bell pepper
- 6 garlic cloves
- 2 tablespoons vegetable oil
- ¼ cup chili powder (see note)
- 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-oz) can kidney beans, drained and rinsed
- 1 (28-oz) can diced tomatoes
- 1 (28-oz) 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.
Notes
- Use American-style chili powder, which is a mild spice blend including paprika, cumin, and garlic (not pure ground chiles).
- 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/Freezing Instructions:The chili can be made up to 3 days ahead. Let it cool slightly, then refrigerate uncovered until cold. Once chilled, cover and keep in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. Defrost in the refrigerator for about 12 hours before reheating on the stovetop over medium heat until hot.
Pair with
Nutrition Information
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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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.