Home > Dinner > Turkey Chili Recipe Turkey Chili Recipe January 5, 2021 | 6 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This Turkey Chili Recipe is unbeatable! It’s packed with ground turkey, plenty of veggies, and the absolute best seasoning blend. Why We Love This Turkey Chili Recipe Lean Protein: Ground turkey is a tasty, lean option. Flavorful: The very best seasoning blend for an incredible flavor. Flexible Heat: Spice levels can easily be tailored to your liking. Toppings Galore: Set out a wide array of toppings for endless customization. Easy to Make: Simple steps and common ingredients make preparation a breeze! Turkey Chili Recipe Ingredients Oil: For sautéing veggies. Onion, Red Pepper, Garlic: Adds the flavorful foundation. Sweet Potatoes: Provide sweetness and texture. Ground Turkey: Adds heartiness to the chili. Spices: Blend for warmth, depth, and adjustable heat. Tomato Paste & Crushed Tomatoes: Richen flavors and adds liquid. Beans: Enhance texture, fiber, and richness. Frozen Corn: Adds sweetness and crunch. Chicken Broth: The liquid base of this chili. How To Make This Turkey Chili Recipe Sauté: Cook onion, red pepper, and garlic in olive oil. Add Potatoes: Mix in sweet potatoes. Brown Turkey: Add and brown the turkey. Spice: Stir in spices and tomato paste. Combine: Add tomatoes, beans, corn, and stock; boil. Simmer: Cover and simmer until thick. Serve: Top with your favorite toppings. Topping Ideas The toppings add so much to this Turkey Chili recipe, so you definitely don’t want to leave them out! Sharp Cheddar: Grated on top for gooeyness. Lite Sour Cream or Greek Yogurt: For creaminess. Jalapeños: For spice. Lime Juice: Enhances flavors. Avocado: Adds richness. Cilantro: Brings freshness; parsley or chives as alternatives. STORAGE Leftovers? Freezing: Store whole or in portions in freezer bags, thaw overnight, and reheat in a pot. Fridge Storage: Store this Turkey Chili Recipe in an airtight container, 3-4 days. Serving Ideas: Top potatoes, hot dogs, or salads with leftovers. Great Side Dish Ideas Cornbread Muffins Baked Potatoes Roasted Broccoli Winter Fruit Salad Italian Salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Turkey Chili Recipe 5 from 5 votes - Review this recipe This Turkey Chili Recipe features seasoned ground turkey, beans, and vegetables in a flavorful, protein-rich meal made with healthy ingredients. SAVE TO RECIPE BOX Print Recipe Turkey Chili Recipe 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Turkey Chili Recipe features seasoned ground turkey, beans, and vegetables in a flavorful, protein-rich meal made with healthy ingredients. Course Dinner, Soup Cuisine American Keyword turkey chili recipe Prep Time 30 minutes minutes Cook Time 45 minutes minutes Total Time 1 hour hour 15 minutes minutes Servings 6 servings Chelsea Lords Calories 314kcal Author Chelsea Lords Cost $6.12 Ingredients▢ 1-1/2 tablespoons oil▢ 1 cup each: finely diced yellow onion & red pepper (1 onion & 1 pepper)▢ 1 tablespoon finely minced garlic▢ 2 cups peeled & chopped sweet potatoes (1 large)▢ 1 lb (16 oz) lean (93/7) ground turkey▢ 3 tablespoons chili powder (Note 1)▢ 2 teaspoons ground cumin▢ 1 teaspoon EACH: paprika, dried oregano, beef bouillon powder▢ 1/2 teaspoon EACH: onion powder, garlic powder, & pepper▢ 3/4 teaspoon salt▢ 1/4 teaspoon cayenne pepper, optional▢ 2 tablespoons tomato paste▢ 2 cans (14.5 oz EACH) crushed tomatoes (fire-roasted if desired)▢ 1 can (15.5 oz) black beans, drained & rinsed▢ 1 can (16 oz.) chili beans in mild sauce (Note 2)▢ 1 cup each: frozen corn & chicken broth/stock▢ Toppings of choice: freshly grated sharp Cheddar, sour cream (light or fat-free), cilantro, lime, crushed crackers, ripe avocado US - Metric USMetric InstructionsVEGGIES: Heat olive oil in a large cast-iron pot over medium-high heat. Once oil is shimmering, add in the onion and bell pepper. Cook, stirring often, about 5 minutes or until onion is translucent. Add in the garlic and stir for 30 seconds or until fragrant. Reduce the heat to medium and add in the diced sweet potatoes and cook, stirring occasionally for 7-9 minutes. If anything is burning or over-browning, reduce the heat a little. GROUND TURKEY: Press the veggies to the side of the pot and add the ground turkey in the center. Increase heat to medium high and cook, crumbling as you go, until browned on the outside, about 5 minutes. Incorporate the veggies as you cook the meat. If there is accumulated liquid, drain that off. Add in all the spices and the tomato paste. Cook, stirring constantly for 2 minutes or until fragrant. Add in the crushed tomatoes and cook for another minute, stirring constantly. Add in the drained and rinsed black beans, undrained chili beans, frozen corn and chicken stock. Stir, and bring mixture to a boil, then reduce heat and simmer, covered for 30-45 minutes or until chili thickens and sweet potato chunks are tender. Stir periodically as it simmers. FINISHING TOUCHES: Remove from the heat. Season to taste with any additional salt/pepper as needed. I like to add a few tablespoons of lime juice and about 1/4 cup chopped cilantro here.TOP CHILI BOWLS: Add your favorite toppings to individual bowls. We top ours with a good handful of freshly grated sharp Cheddar cheese, another squeeze of lime, a good dollop of sour cream and some chopped cilantro. Don't forget the toppings; they add a lot! Video Recipe NotesNote 1: Chili powders can vary greatly in heat; we use McCormick which is very mild. For a mild chili: use a mild chili powder (such as McCormick®) and use only 2 tablespoons, while being sure to leave out the cayenne pepper. To increase the heat: use 3-4 tablespoons chili powder, add in the cayenne pepper, and/or stir in 1-2 tablespoons diced jalapeños (add alongside the garlic addition). Note 2: You can find Chili beans near other canned beans in the grocery store. They are generally pinto beans in a mild and tasty chili-spiked sauce. If you can’t find chili beans (sometimes called ranch-style beans), I’d recommend using a can of pinto beans instead. Don't drain or rinse these beans; the sauce they're in add loads of flavor. Nutrition FactsServing: 1serving | Calories: 314kcal | Carbohydrates: 37g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 558mg | Potassium: 869mg | Fiber: 7g | Sugar: 8g | Vitamin A: 13789IU | Vitamin C: 60mg | Calcium: 75mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Holy crap!!!! So freaking good! Made it exactly as recipe stated and it was delicious … even made your cornbread recipe to go with it. Perfect! 😍 Reply
The sugary flavor of the sweet potato adds a delicious balance to the all the spices. Definitely a keeper! Thank you Chelsea! Reply
Hello! How would you adjust the recipe to be able to use a Crock-Pot? Just transfer after ingredients have been sauteed/browned? Reply
