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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This turkey chili was delicious! I am a widower and have relearned to cook. Your easy to read recipes are easy to follow, thanks. I usually have to cut the ingredients in half as it’s just me. But this turkey chili was perfect in flavor. I have enjoyed your first cook book and look forward to your emails with new recipes.
B. Jones
I made this for my family for the football playoffs. It was a huge hit! It had great taste and very easy to make! I will definitely be making this dish again! Every recipe I try is always spot on!
Loved by all, including my picky eater son—he even asked for seconds. Made the recommended corn muffins on the side, which went wonderfully with the chili. I especially liked the two textures of the ground turkey.
I just took a container of this chili out from the freezer for lunch today and it was still as good as the day I made it, so satisfying on a cold winter day, thanks Jen!
One of the hallmarks of a truly good recipe is its versatility. Especially nowadays, when ingredients aren’t consistently available, and a lot of us are more conscious about food waste.
We only like the dark meat from the chickens we roast, and I’m frequently looking for ways to use the breast meat.
I followed the recipe, only substituting the chicken, and the result was so delicious!
I’ve also used ground beef, as the only market that reliably delivers during these challenging times is small, and doesn’t carry ground Turkey. Once again, the results were excellent!
Yummy! This recipe is perfect for a cold winter day. It’s hearty and tasty. I’m sensitive to spicy so I was careful with the cayenne pepper.
I found the recipe produced more than 6 portions. We put at least half in the freezer for the next cold night.
I found it tasty, but not that different from other turkey chilis that I’ve made in the past. With the split turkey method I thought it would be more flavorful than it turned out. Maybe I need to try it again.
I made this recipe on a cold blustery evening and paired with a salad and corn bread. It was filling and scrumptious. Using turkey instead of beef made it healthier and the other ingredients gave it lots of flavor. Since there is only two of us at home now, I had lots leftover so I froze it and pulled it out of the freezer a couple of weeks later when my daughter and son-in-law were over. It was just as good the second time around as it was the first. This will remain a staple dinner for us.
I made this last week and was pleasantly surprised by how quickly it came together. I enjoyed the flavor and outcome of the recipe, however, I made a couple of tweaks. I added another can of beans because only using the 1 can made the beans seem to get lost in all the meat. Also, I wanted more a spicier chili, so I added in about a 1/2 teaspoon more of red pepper flakes and a few sprinkles of ancho chili pepper. With those changes, I loved the chili even more.
Hi Jenn,
I love this turkey chili recipe, as well as your chicken chili recipe! I’ve made them several times! I absolutely love all of your recipes. I can’t wait for your new cookbook!