Turkey Chili
This hearty and flavorful turkey chili is perfect for fall, winter, and even game days. It’s easy to make, customizable, and great for meal prep or freezing.
Some meals just hit the spot every time, and this turkey chili is one of them. I’ve made it plenty of times, and it always comes through when I need something warm, filling, and easy to throw together.
Whether it’s a chilly fall night, a simple weeknight dinner, or a game day meal, this chili is a go-to recipe.
We love to serve it with a side of cornbread or a slice of Italian bread.
Choosing the Right Beans
Beans add texture and heartiness to this chili, but not all beans work the same way. I like to use canned beans to make this recipe really easy. You can also cook your own dried beans instead of using canned for a deeper flavor.
Changing the beans will change the texture and taste of the dish. Here are some options:
- Kidney Beans: A classic choice for turkey chili, they hold their shape well and soak up flavors.
- Black Beans: Slightly softer with a mild taste, blending well with other ingredients.
- Pinto Beans: A great option for a creamier texture.
- No Beans: If you prefer a bean-free chili, just add more ground turkey and veggies.
Store-Bought vs. Homemade Chili Seasoning
Seasonings make or break a chili. While store-bought blends and powders are convenient and inexpensive, making your own chili seasoning is a great way to customize the flavor if you have a few basic spices in the pantry.
For this recipe, I use homemade spices. Feel free to adjust the amounts to your taste.
Tips for the Best Turkey Chili
- Toast the Spices: Cooking the spices with the meat enhances their flavors.
- Simmer for Depth: Letting the chili simmer longer lets the flavors meld beautifully.
- Adjust the Thickness: Add broth to thin it out or let it cook down for a thicker consistency.
- Taste as You Go: Seasoning can always be adjusted, so check before serving.
Recipe Variations
One of the best things about this chili recipe is how easy it is to customize. Here are a few variations you might like:
- Different Protein: Swap ground turkey for ground beef, chicken, or even a plant-based alternative.
- More Veggies: Add diced zucchini, carrots, or corn for extra texture and flavor. Diced sweet potatoes are also a popular option.
- Spicier Version: Increase the cayenne or add diced jalapeños.
Can I make this in a slow cooker?
Yes! Brown the turkey and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
What can I use instead of chicken broth?
You can use beef broth for a richer flavor, vegetable broth for a vegetarian version, or even a little water in a pinch.
How can I make this chili less spicy?
Reduce or omit the cayenne pepper and use mild chili powder. I always recommend sticking with one brand of chili powder. They’re all a little different in terms of spiciness, so it’s best to stick the brand that you love.
You can also balance out the heat with a dollop of sour cream or Greek yogurt when serving.
Storing and Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in portioned containers or Ziploc bags. Thaw in the fridge overnight before reheating.
Reheating: Warm on the stovetop over low-medium heat or microwave in short bursts, stirring in between.
More Main Dish Recipes:
- Chicken Cornbread Casserole
- Crock Pot White Chicken Chili
- Crock Pot Beef Stew
- Ground Beef Cornbread Casserole
Like this recipe?
We’d love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below and follow us on Facebook and Pinterest!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 pound ground turkey
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt, adjust to taste
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper, optional, for heat
- 15 ounces tomato sauce
- 14 ½ ounces diced tomatoes, undrained
- 1 cup low-sodium chicken broth
- 15 ounces kidney beans, light or dark; drained and rinsed
- 15 ounces black beans, drained and rinsed
Instructions
- Cook the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell peppers, and sauté until softened, about 5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.1 tablespoon olive oil1 medium onion1 red bell pepper1 green bell pepper3 garlic cloves
- Brown the Turkey: Add the ground turkey to the pot. Cook, breaking it up with a wooden spoon, until browned and no longer pink.1 pound ground turkey
- Add Seasonings and Tomato Paste: Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if using). Mix well.1 tablespoon chili powder1 teaspoon ground cumin1 teaspoon smoked paprika1 teaspoon dried oregano½ teaspoon salt½ teaspoon ground black pepper¼ teaspoon cayenne pepper2 tablespoons tomato paste
- Add Liquids and Beans: Pour in the tomato sauce, diced tomatoes, and chicken broth. Stir in the kidney beans and black beans. Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 30-40 minutes, stirring occasionally.15 ounces tomato sauce14 ½ ounces diced tomatoes1 cup low-sodium chicken broth15 ounces kidney beans15 ounces black beans
- Taste and Adjust: Taste the chili and adjust the seasoning if needed. If it's too thick, you can add a little more chicken broth or water to reach your desired consistency.
- Serve: Ladle the turkey chili into bowls and top with your favorite toppings. Serve with cornbread, crackers, or over rice for a heartier meal.
Notes
- This recipe makes about 6 servings with each being approximately 1 ½ to 2 cups of chili, depending on how thick it is and whether additional liquid is added. The calories do not take into account additional toppings.
- How spicy is this chili? We don’t think it’s spicy, but it’s important to note that different brands of chili powder have different “levels” of heat. You can always start with less chili powder and add more if desired.