Turkey Chili
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A lighter twist on classic beef chili, this hearty turkey chili brims with rich, spicy flavor—perfect for cozy nights or game day gatherings.
When the temperatures drop, few things are as comforting as a big pot of chili simmering on the stove—whether it’s for game day or just a cozy night in. This turkey chili, adapted from The Complete One Pot Cookbook from America’s Test Kitchen, is my go-to when I’m craving something lighter than beef chili. It’s rich, spicy, and packed with fiber from hearty kidney beans.
What makes the recipe special is how it handles lean ground turkey, which can dry out easily. By sautéing some of the turkey first to build flavor, and adding the rest in chunks later, you end up with tender, juicy bites in every spoonful. Serve it with tortilla chips, cornbread, and all your favorite fixings—and trust me, you won’t miss the beef!
Table of Contents
“You could sell this stuff. It’s that good.”
What You’ll Need To Make Turkey Chili
- Onions, Red Bell Pepper, Garlic: These form the aromatic base of the chili, providing a foundation flavor.
- Spices (Chili Powder, Ground Cumin, Ground Coriander, Red Pepper Flakes, Dried Oregano, Cayenne Pepper): A crucial component for any chili, these spices create a complex smoky, earthy, spicy, and herbal flavor profile.
- 93% Lean Ground Turkey: A healthier alternative to beef, ground turkey makes the chili lighter while still providing a hearty texture. Remember, 93% lean ground turkey, which includes both light and dark meat, is your best bet here (the leaner stuff will dry out and taste a bit bland).
- Canned Kidney Beans: Add substance and texture to the chili, as well as fiber and protein, making the dish more filling and nutritious. Feel free to substitute black beans or any other variety you prefer.
- Diced Tomatoes and Crushed Tomatoes: The combination of these tomatoes adds moisture, acidity, and a rich tomato flavor that forms the base of the chili’s sauce.
- Chicken Broth: Used to adjust the consistency of the chili and add an additional layer of savory flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step 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.
Cook, stirring often, until the vegetables are softened, about 10 minutes.
Add about 1-1/4 pounds of the turkey to the pot.
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 3/4 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 with your favorite chili toppings—think shredded Jack or Cheddar cheese, sour cream or Greek yogurt, green onions, cilantro, avocado, thinly sliced jalapeño peppers, and a squeeze of lime.
Perfect Pairings For Turkey Chili
Turkey chili is a hearty dish that pairs well with a variety of sides. For a classic combination, serve it with cornbread. A green salad with a tangy vinaigrette can balance the richness of the chili and add a fresh element to the meal. For a hearty twist, you can also serve it over cilantro lime rice, a baked potato, or a baked sweet potato. If you’re looking for something to complement the spicy flavors, consider a side of guacamole.
Video Tutorial
Make-Ahead/Freezer-Friendly Instructions
This chili can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. It can also be frozen for up to 3 months. Before serving, defrost it in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Alternatively, single portions can be reheated in the microwave.
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Turkey Chili
A lighter twist on classic beef chili, this hearty turkey chili brims with rich, spicy flavor—perfect for cozy nights or game day gatherings.
Ingredients
- 2 medium yellow onions
- 1 red bell pepper
- 6 garlic cloves
- 2 tablespoons vegetable oil
- ¼ cup chili powder
- 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-ounce) can kidney beans, drained and rinsed
- 1 (28-ounce) can diced tomatoes
- 1 (28-ounce) 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.
- Note: 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: Cool slightly, and then refrigerate uncovered until cold. Cover and refrigerate for up to 3 days.
- Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Before serving, defrost it in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 466
- Fat: 21g
- Saturated fat: 4g
- Carbohydrates: 37g
- Sugar: 15g
- Fiber: 12g
- Protein: 39g
- Sodium: 1484mg
- Cholesterol: 114mg
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.
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One of my ALL TIME favorite chili recipes on the internet! This is so perfectly spiced and seasoned and just is so hearty and cozy. A ++++ . The beef stew recipe is a classic, my husband asks for it repeatedly in the colder months as well. Overall, your recipes are fantastic and I’ve been a faithful reader for many years now. Keep up the delicious recipes!!
Great, full bodied alternative to beef chili! I added an extra can of kidney beans and only used 1/2 the cayenne and red pepper flakes. Next time I’ll just finely chop onion, red pepper and garlic by hand. Not worth hauling out and cleaning the food processor for one step and such a small amount. If you do opt for food processor, be sure you use pulse and keep checking texture, it quickly pulverizes! This makes a big batch, I ended up with three tall soup containers after eating a bowl. Definitely a keeper!
This was a Fantastic Chili Recipe! My husband and I made it, and even the children gave it a “10 out of 10”! The spices are perfectly blended, and yet do not overwhelm. The kids also did not recognize that it was Turkey instead of Beef. This is definitely a winner! Thank you, Jenn!
Love this turkey chili, it’s my go-to one pot dinner that is super rich and thick and healthy. I added equal portions of kidney beans, butter beans, and garbanzo beans for some variety. It pairs nicely with your cornbread recipe. So happy I stumbled unto your website in 2020, because now that we are staying at home, I am constantly cooking and your recipes are by far, My Favorites!
I have made this chili time and time again, and it always pleases! It’s perfect for those cold winter days/nights. Occasionally, I will substitute ground bison when it’s available at my local market. Don’t forget the toppings, plenty of sour cream, cheese and scallions:-)
I enjoyed this chili very much, but I made a few modifications. I used only a pound of turkey, which was plenty of meat for me and my family. I used fire roasted diced tomatoes. And, I added some cubed butternut squash that I had picked up a my local Trader Joe’s and needed to cook. I went a little heavier on the spices as well and paired the chili with your pumpkin cornbread muffins. The final product was a yummy dinner perfect for a cold winter evening. All three of my girls, my husband and I all gobbled it up for dinner and leftover lunches for a couple of days. Delish!
Mild Red Chili version – I am not a chili person. Except for white chicken chili, I usually avoid chili. However, your photo just tempted my tastebuds and somehow the ground sirloin I bought for cheeseburgers ended up in a pot of chili from this recipe! Since I can’t tolerate spicy food, I shortcut with half McCormick’s chili mix plus a mild chili-lime mix that I love and with the ease of all the steps, I made a most delicious pot of chili. I also added a 1/4 cup of Apothic Red wine which has chocolate undertones and a dark smooth finish so it really made the chili richer and thicker. I had to switch to my larger slow cooker pot and finished the chili on high, stirring occasionally. I love the extra meat chunks, and with premium ground sirloin it was a hit with my family! Topped with the sour cream, cilantro & scallions, lime wedges and a mixture of cheddar and English old cheddar for sharpness. Thank you for making my chili an adventure to create along the way, I needed an easy go-to recipe and a way to dress it up with a gourmet finish!
This recipe is hearty and delicious and one of my favorites. The cumin and coriander are my go to spices for stews and chilis. It has a perfect combination of flavors. I’m making it again during this cold spell.
Hi, Jenn! I don’t have a lot of luck with ground turkey and I’m not sure why. I still had some in the freezer, though, and I thought, “OK, I’ve give it another go.” This is a great recipe because the turkey soaks into the broth – to me, that’s key because turkey is so bland, salt-less, etc. I cooked it in my cast iron pot and also added a can of chick peas and a can of chili bean with no salt. The spices were good, so other than a couple more bits of pepper and some sea salt when serving, no more was needed. Thanks for that!
This recipe was delicious! I added an extremely tablespoon of cumin. It was a big hit with my book club!