Turkey Chili
This post may contain affiliate links. Read my full disclosure policy.
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
More Chili Recipes You’ll Love
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.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
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.