Turkey Chili is one of those magical comfort foods that I find myself returning to again and again—bold, warming, and packed with flavor. With its satisfying mix of lean ground turkey, hearty beans, sweet bell peppers, and just the right amount of spice, this chili is perfect for busy weeknights or lazy Sundays alike. Whether you’re ladling it into bowls for a crowd or portioning it out for meal prep, you’re going to love how simple and nourishing this dish is. It’s easy to customize and always a hit (especially with all the fun toppings), so let’s get cooking!
Ingredients You’ll Need
Ingredients You’ll Need
I always say, a great Turkey Chili starts with great ingredients—and in this case, you’ll need just a handful of kitchen staples that bring huge flavor. Each one builds layers of taste, color, and heartiness, making every spoonful a total joy.
- 1 tablespoon olive oil: Adds richness and helps sauté all those lovely veggies for a flavorful base.
- 1 medium onion, diced: Sweet and aromatic, onions provide a soulful depth to your chili.
- 1 green bell pepper, diced: Lends a pop of color and a mellow, fresh bite with every forkful.
- 3 garlic cloves, minced: Essential for that irresistible aroma and savory backbone.
- 1 pound ground turkey: A lean protein that gives your Turkey Chili its signature hearty bite without weighing things down.
- 2 tablespoons tomato paste: Brings concentrated tomato flavor and helps thicken the chili beautifully.
- 1 (14.5 oz) can diced tomatoes: Adds a burst of juicy tomato goodness with a bit of texture.
- 1 (15 oz) can kidney beans, drained and rinsed: Classic chili beans for satisfying fiber and chewiness.
- 1 (15 oz) can black beans, drained and rinsed: Earthy and creamy, these balance out the flavors and boost protein.
- 1 (8 oz) can tomato sauce: Marries everything together with silky smoothness and a touch more tomato tang.
- 1 cup chicken broth or water: Gives the chili its perfect, spoonable consistency—use broth for extra savory flavor.
- 1 tablespoon chili powder: The signature spice, delivering smoky, slightly sweet heat.
- 1 teaspoon ground cumin: Adds warmth and earthiness—a must for that classic chili taste.
- 1/2 teaspoon smoked paprika: For a deep, subtle smokiness you’ll notice in every bite.
- 1/2 teaspoon salt: Brightens all the flavors and brings everything into harmony.
- 1/4 teaspoon black pepper: Just enough bite to lift up the other spices.
- 1/4 teaspoon cayenne pepper (optional): Perfect if you like a little extra kick—totally customizable!
- Chopped green onions, shredded cheese, or sour cream for topping (optional): Keep these handy for the finishing flourish everyone can personalize.
How to Make Turkey Chili
Step 1: Sauté the Veggies
Start by heating the olive oil in a large pot or Dutch oven over medium heat. When it shimmers, toss in your diced onion and bell pepper, giving them a quick stir. Let them cook for about 4–5 minutes until they soften and start turning wonderfully fragrant—this is the flavor base that makes your homemade Turkey Chili totally irresistible.
Step 2: Add the Garlic
Next, stir in the minced garlic and cook for just 30 seconds. You’ll know it’s ready when the kitchen fills with that unmistakable garlicky aroma—be careful not to let it brown, as that can turn bitter. This step is your ticket to deep, savory notes that make all the difference.
Step 3: Brown the Turkey
Add the ground turkey and break it up with a spoon. Cook for about 5–6 minutes, stirring frequently, until the turkey is browned and no longer pink. This step ensures meaty, flavorful bits in every bite, the hallmark of a perfect Turkey Chili.
Step 4: Stir in Tomato Paste
Now, add the tomato paste and cook it with the turkey mixture for 1 minute. This gives it a chance to “toast” and develop an intense tomato essence, which will make your chili taste rich and robust.
Step 5: Add Remaining Ingredients
Pour in the diced tomatoes, kidney beans, black beans, tomato sauce, and chicken broth (or water). Sprinkle in the chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper if you want things spicy. Give it all a hearty stir, making sure those spices are well incorporated.
Step 6: Simmer
Bring your chili to a gentle boil, then reduce the heat to low and let it simmer uncovered for 25–30 minutes. Stir occasionally; you’ll see it thicken and the flavors meld into something truly amazing. If you prefer a super thick Turkey Chili, just simmer for an extra 10–15 minutes!
Step 7: Serve with Toppings
Once your Turkey Chili is perfectly thick and bubbling, ladle it into bowls and top with your favorite garnishes—green onions, cheese, sour cream, or even sliced avocado. Now comes the best part: dig in and enjoy!
How to Serve Turkey Chili
Garnishes
Garnishes are the cherry on top of a great bowl of Turkey Chili. Some of my favorites include sharp shredded cheddar cheese, cool and creamy sour cream, fresh green onions, or a few slices of jalapeños for heat. You can also add a handful of crisp tortilla chips or a sprig of cilantro—let everyone build their own perfect bowl!
Side Dishes
What goes better with Turkey Chili than a hot, buttery slice of cornbread? I also love serving it with fluffy rice, a crusty baguette for dipping, or even a fresh, tangy salad to lighten things up. For potlucks or parties, try offering a toppings bar with chips on the side for scooping!
Creative Ways to Present
Take your Turkey Chili to the next level by using it in totally new ways! Spoon it over baked potatoes for a cozy meal, layer it onto nachos for the ultimate game day treat, or fill bell pepper halves before roasting for a colorful twist. This chili even makes a fantastic filling for wraps and burritos.
Make Ahead and Storage
Storing Leftovers
Let your Turkey Chili cool completely before transferring it to airtight containers. It keeps in the refrigerator for up to 4 days, making it ideal for meal prep or picky eaters who want to enjoy leftovers their way (and trust me, the flavor only gets better with time!).
Freezing
This Turkey Chili is a freezer superstar! Ladle portions into freezer-safe containers or zip-top bags (leave a little space for expansion), then freeze for up to 3 months. When you need a grab-and-go lunch or a quick dinner, just thaw and reheat.
Reheating
To reheat, simply warm it on the stovetop over medium heat, stirring occasionally until heated through. You can also zap individual servings in the microwave—just be sure to cover the bowl since chili likes to splatter! If the chili thickens too much in the fridge or freezer, add a splash of broth or water until it’s just right.
FAQs
Can I make Turkey Chili vegetarian?
Absolutely! Just swap the ground turkey for your favorite meatless crumbles or even extra beans and veggies. You’ll get all those comforting flavors and plenty of protein, minus the meat.
Is Turkey Chili spicy?
As written, this Turkey Chili has a balanced, mild heat, but you can make it as spicy (or mild) as your heart desires. For extra kick, up the cayenne or toss in some chopped jalapeños. Prefer it milder? Simply skip the cayenne pepper.
Can I make this recipe in a slow cooker?
Definitely! Brown the turkey, onions, garlic, and pepper in a skillet first, then add everything to your slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, and your Turkey Chili will turn out perfectly tender and flavorful.
How can I thicken my Turkey Chili?
If your chili is a bit soupy, just simmer it uncovered for a little longer—the extra cooking time helps evaporate liquid and intensifies the flavors. Stirring in a tablespoon of cornmeal or masa harina also works wonders for texture.
What toppings go best with Turkey Chili?
Classic choices like shredded cheese, sour cream, green onions, and fresh cilantro are always crowd-pleasers. Don’t be afraid to get creative with avocado slices, pickled jalapeños, or a dollop of Greek yogurt for a tangy twist!
Final Thoughts
If you’re craving something hearty, wholesome, and bursting with flavor, give this Turkey Chili a try! It’s the kind of recipe that makes any day a little cozier and will definitely earn a spot in your regular dinner rotation. Grab a spoon and dig in—you’re going to love it!
Print
Turkey Chili Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Delicious and hearty turkey chili recipe that is perfect for a cozy meal. Packed with protein and flavor, this easy stovetop chili is a crowd-pleaser.
Ingredients
For the Chili:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 pound ground turkey
- 2 tablespoons tomato paste
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (8 oz) can tomato sauce
- 1 cup chicken broth or water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
For Toppings (optional):
- Chopped green onions
- Shredded cheese
- Sour cream
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and bell pepper, and sauté for 4–5 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the ground turkey and cook until browned and no longer pink, about 5–6 minutes, breaking it up as it cooks.
- Stir in the tomato paste and cook for 1 minute.
- Add the diced tomatoes, kidney beans, black beans, tomato sauce, chicken broth, chili powder, cumin, paprika, salt, black pepper, and cayenne if using.
- Bring to a boil, then reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until thickened and flavorful.
- Serve hot with desired toppings.
Notes
- For a thicker chili, simmer longer uncovered.
- This recipe is great for meal prep and freezes well for up to 3 months.
- Adjust the spice level to your preference by adding more or less cayenne.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 6g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 60mg
