This thick, robust, hearty and flavorful Turkey Chili 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 kind of delicious comforts foods like stews, soups and chilis. What warms the soul better than a big pot of slow cooked meat, vegetables and beans. Dinner just 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 in a Dutch Oven or heavy stockpot. 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. 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 simply 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 stove top or at a reduced power in the microwave. I always use a reduced power so the beans do not explode.
Chili Toppings
- shredded cheddar cheese
- minced or sliced jalapenos
- chopped tomatoes
- bacon bits
- shredded monterey jack cheese
- sour cream
- fried tortilla strips
- chopped or sliced avocado
- salsa
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 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 which has both dark and white meat ground in it. The ground turkey breast it too lean and lacks flavor.
- Ground beef and ground pork can be substituted for the ground turkey.
- Instead of trying to tilt the large pot over and drain the fat out simply 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 simply 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.
Turkey Chili
This Family Friendly Ground Turkey 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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: main meal chili
- Method: stovetop
- Cuisine: American
Ingredients
- 1 pound ground turkey
- 1 small onion finely chopped
- 2 cloves garlic minced
- 4 teaspoons 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 ground cayenne pepper (to taste)
- 1 can (28 ounces) crushed tomatoes
- 2 cups low sodium chicken broth
- 2 cans (15 ounces) dark red kidney beans rinsed and drained
- 2 tablespoons brown sugar
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, parika, 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.
Notes
- I prefer using ground turkey which has both dark and white meat ground in it. The ground turkey breast it too lean and lacks flavor.
- Ground beef and ground pork can be substituted for the ground turkey.
- Instead of trying to tilt the large pot over and drain the fat out simply 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 simply 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.
Keywords: how to make turkey chili, best turkey chili, ground turkey chili
