Turkey Chili

This thick, robust, hearty, and flavorful healthy Turkey Chili Recipe brings ground turkey, kidney beans, onions, and garlic together with the perfect blend of seasonings. This is one of our favorite chili recipes and one the whole family enjoys. I love to serve this with Cornbread or Beer Bread with Cheddar for a complete meal.

Fall is my favorite time of the year, and with it comes all kinds of delicious comfort foods like stews, soups, and chilis. What warms the soul better than a big pot of slow-cooked meat, vegetables, and beans? Dinner doesn’t get much better than that. Do you have some favorite fall comfort food recipes? Have you tried any of my other soup or chili recipes? White Chicken Chili, Tortellini Soup, Loaded Potato Soup, and this recipe are just a few of our favorites.

Turkey Chili Ingredients

• ground turkey
• onion
• garlic
• chili powder
• cumin
• dried oregano
• paprika
• onion powder
• ground black pepper
• ground cayenne pepper
• crushed tomatoes
• chicken broth
• kidney beans
• brown sugar

How to make Ground Turkey Chili

Start by browning the ground turkey over medium-high heat in a Dutch Oven or heavy stockpot on the stove top. When the turkey is about halfway browned, add the onion and cook until the onion is soft. Next, drain any excess fat from the pan. Then add the garlic, chili powder, cumin, dried oregano, paprika, onion powder, ground black pepper, and ground cayenne pepper. Then cook for about 1 minute, stirring constantly. Next, add the crushed tomatoes, chicken broth, kidney beans, and brown sugar. Simmer for about 35-45 minutes or until all the flavors have melded together and the chili has thickened. Spoon into bowls and top with your choice of toppings.

Can you freeze this chili?

Yes, you most certainly can. First, let it cool for about 1 hour, then freeze in a covered airtight container or in sturdy freezer bags for up to 4 months. To reheat, thaw in the refrigerator overnight and then heat in a saucepan on the stovetop or at reduced power in the microwave. I always use a reduced power so the beans do not explode.

Favorite Chili Toppings

• shredded cheddar cheese
• minced or sliced jalapeños
• chopped tomatoes
• bacon bits
• shredded cheese
• sour cream or Greek yogurt
• fried tortilla strips
• chopped or sliced avocado
• salsa
• chopped cilantro
• green onions
• crushed tortilla chips

How to kick the heat up in your chili

My daughter has a love for spicy food. She loves this chili, but in her opinion, it really is a mild chili. If you like your chili in the moderately spicy to the hot range, add some crushed red pepper, more cayenne pepper, chipotle peppers in adobo sauce, sriracha, or sambal oelek. Just add a little as you go, and be sure to taste it so you don’t go over your heat threshold.

Recipe Notes and Tips

• I prefer using ground turkey meat which has both dark and white meat ground in it. The ground turkey breast is too lean and lacks flavor.
• Ground beef and ground pork can be substituted for ground turkey.
• Instead of trying to tilt the large pot over and drain the fat out, lean it a little bit until the fat drains to one side, and use a paper towel to absorb the excess grease. It is so much easier, and you won’t lose any of the meat while trying to get rid of the fat.
• Adjust the seasonings to your taste. If you love spicy food, be sure to read the section above on kicking up the heat.
• If you want to add more veggies, try bell peppers, sweet potatoes, celery, or carrots.
• To make it in a slow cooker, follow the recipe up to and including the step where you add the garlic and other spices. Once that step is complete, transfer everything over to a slow cooker. Add the remaining ingredients (except for the beans) and cook on low for about 5 hours, then add the beans and cook for 1 hour.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. 

Easy Turkey Chili Recipe

Start fall off right with a healthy turkey chili recipe.  This chili is perfectly seasoned and slow simmered for a thick, robust finish. Make a big hot pot today, and get ready to hear the accolades.

4.99 from 72 votes

Print Pin Rate

Course: main meal chili

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Servings: 8 servings

Calories: 105kcal

Author: Beth Pierce

Ingredients

• 1 pound lean ground turkey
• 1 small onion finely chopped
• 2 cloves garlic minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon fresh ground black pepper
• 1/8 - 1/4 teaspoon cayenne pepper to taste
• 1 can 28 ounces crushed tomatoes or diced tomatoes
• 2 cups low sodium chicken broth
• 2 cans 15 ounces of dark red kidney beans, pinto beans, or black beans rinsed and drained
• 2 tablespoons brown sugar
• salt and pepper to taste

Instructions

• Brown the ground turkey in a Dutch Oven or heavy stock pot over medium heat. When the ground turkey is about halfway browned, add the onion and continue cooking until soft, about 4-5 minutes.
• Reduce the heat to medium-low. Add the garlic, chili powder, cumin, oregano, paprika, onion powder, black pepper, and cayenne pepper; cook for 1 minute, stirring constantly.
• Stir in the tomatoes, chicken broth, kidney beans, and brown sugar.  Simmer for 35-45 minutes.  Season with salt and pepper to taste.

Notes

• I prefer using ground turkey meat which has both dark and white meat ground in it.  The ground turkey breast is too lean and lacks flavor.
• Ground beef and ground pork can be substituted for ground turkey.
• Instead of trying to tilt the large pot over and drain the fat out, lean it a little bit until the fat drains to one side, and use a paper towel to absorb the excess grease.  It is so much easier, and you won't lose any of the meat while trying to get rid of the fat.
• Adjust the seasonings to your taste.  If you love spicy food, be sure to read the section above on kicking up the heat.
• To make it in a slow cooker, follow the recipe up to and including the step where you add the garlic and other spices. Once that step is complete, transfer everything over to a slow cooker.  Add the remaining ingredients (except for the beans) and cook on low for about 5 hours, then add the beans and cook for 1 hour.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 105kcal | Carbohydrates: 7g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 83mg | Potassium: 310mg | Fiber: 1g | Sugar: 4g | Vitamin A: 758IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg

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