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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Comments
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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!