Turkey Chili
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Made with ground turkey, beans, and plenty of spices, this turkey chili is lighter than the classic beef version but every bit as hearty and satisfying.
This turkey chili recipe proves that using ground turkey doesn’t mean sacrificing flavor or texture. It’s thick, hearty, and spicy, with plenty of beans and tomatoes and tender pieces of turkey throughout.
I use 93% lean ground turkey rather than 99% lean breast meat, which can become dry when simmered for a long time. I also add the turkey in two stages: some gets browned with the aromatics to build flavor, while the rest is added later in larger pieces so it stays tender and gives the chili a meatier texture.
This turkey chili is perfect for game day or a cozy weekend meal. Serve it with tortilla chips, cornbread, and all your favorite fixings—I promise 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: Form the aromatic base of the chili. I mince them finely in the food processor so they soften and practically melt into the sauce as it simmers.
- Spices & herbs: Chili powder, cumin, coriander, red pepper flakes, oregano, and cayenne give the chili its warm, earthy flavor and heat. For less heat, reduce or omit the red pepper flakes and cayenne.
- 93% lean ground turkey: This blend of light and dark meat has enough fat to stay tender during the long simmer. Avoid 99% lean ground turkey breast, which can turn dry.
- Kidney beans: Add heartiness and texture. Black beans or another favorite variety will work, too.
- Diced & crushed tomatoes: Using both gives the chili a nice balance of texture and a rich, tomatoey base.
- Chicken broth: Adds savory flavor and gives the chili enough liquid for its long simmer; you can add a little more if the chili gets too thick.
- Jump to the printable recipe for precise measurements
How To Make Turkey Chili
Cook the aromatics and spices: Cook the onion and bell pepper until softened, then add the garlic and spices. Let everything cook briefly until fragrant—this wakes up the spices and gives the chili a flavorful base.
Add the turkey, beans, and tomatoes: Add about half of the turkey first and cook, breaking it up, until no longer pink. Then stir in the beans, tomatoes, and broth and simmer for about an hour, until thickened.
Finish: Add the remaining turkey in small pieces—just use your fingers to pinch it in. This gives you tender, meaty pieces of turkey throughout. It might seem a little fussy, but those tender pieces are the best part. Continue simmering about 40 minutes more, until the chili is thick and flavorful.
Serve: Ladle the chili into bowls and top with shredded Jack or cheddar, sour cream, green onions, cilantro, avocado, or jalapeños. For an especially hearty meal, try it over cilantro lime rice or baked sweet potatoes.
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.
Add a Comment
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Have you tried substituting plant-based meat for the turkey? Any feedback? Changes in how you’d cook it? Any particular brand you recommend either using or steering clear of? Thanks
Hi Carla, I don’t have any experience with plant-based meats so I don’t have any wisdom to share — I’m sorry!
I have made this with Beyond Beef, and a vegetable broth. It’s quite good, but you need to be a little heavier on the spices to make up for the depth of flavor that comes from meat.
You could sell this stuff. It’s that good. I admit to making small tweaks to the recipe (took a bit of heat out, mostly) after making it the first time. Judge me, but I don’t prefer peppers in chili. Ok, I may have added more beans. The point is, this awesome chili is not possible without this awesome recipe as a base. The balance and depth-of-flavor from this dish is outstanding. Guests served this chili invariably ask for the recipe. It’s that good. You could sell this stuff.
Such a great tip on pinching off mini balls of turkey into the broth. Its texture in the chili is a nice feature (mouthfeel?) that I’ve missed for ten years of using ground turkey. Thanks!
Bob Adams
I made this the other day for a freezer meal to give away. I must have used an extra spicy chili powder because it was too spicy for my husband to even eat a small amount to test. I used the end of the bottle so don’t know what I used (possibly Chipotle powder, could that have ruined it?). I also used Korean red pepper flakes, but such a small amount. What can I do to tone this down so I don’t have to toss it? It is in the freezer now, so would add at reheating. Thanks. It was tasty, but too spicy.
Hi Kathy, sorry to hear this turned out too spicy for you! My guess is that you must’ve used chipotle chili powder as that does have quite a kick. The best way to tone down something that is too spicy is with dairy products. It may sound unconventional for chili, but you could stir some heavy cream or sour cream into the chili when you’re reheating it. Also, a little sugar can help to balance out the heat. Hope that helps!
Made exactly as is. Outstanding and will make again!!! Thanks again for another easy to make dinner/winner!
This is so delish – the best turkey chili ever! There’s not one recipe of Jen’s that I’ve made that I have not loved. I pre-ordered the new cook book and it’ll be like Christmas in September!! 🙂
💕
This is good! I didn’t make the meatballs, just browned all the ground turkey at the same time and I added a 2nd can of kidney beans. Will definitely do that again. The seasonings are great!!
Has anyone made this in the Instant Pot? If so, how long would you cook it?
I might have already reviewed this, I don’t know, I have reviewed quite a few of Jenn’s recipes and even more have told my friends about her cooking. But anyhow, how can something so simple be so good? I mean, it’s chili. Who follows a recipe when making chili? Well, you should! Another one done ✔️ right Jenn! Thanks for being a kitchen prowess!!
I’ve tried a lot of Turkey Chili recipes, but this one is my favorite. I served it over rice and with shredded cheese and a handful of corn chips. Yum! Thanks, Jen!