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 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.