Turkey Chili Recipe

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

1. Sauté: Cook onion, red pepper, and garlic in olive oil.
2. Add Potatoes: Mix in sweet potatoes.
3. Brown Turkey: Add and brown the turkey.
4. Spice: Stir in spices and tomato paste.
5. Combine: Add tomatoes, beans, corn, and stock; boil.
6. Simmer: Cover and simmer until thick.
7. 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.

Great Side Dish Ideas

• Cornbread Muffins
• Baked Potatoes
• Roasted Broccoli
• Winter Fruit Salad
• Italian Salad

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5 from 3 votes

Turkey Chili Recipe

By Chelsea Lords

This Turkey Chili Recipe is a hearty, protein-packed meal loaded with seasoned ground turkey, beans, and veggies. Simple, nutritious, and full of flavor!

Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 6 servings

Equipment

• Large cast-iron pot

Ingredients

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USMetric

• ▢ 1-1/2 tablespoons oil
• ▢ 1 cup finely diced yellow onion 1 onion
• ▢ 1 cup finely diced red pepper 1 pepper
• ▢ 1 tablespoon finely minced garlic
• ▢ 2 cups peeled and chopped sweet potatoes 1 large
• ▢ 1 pound lean ground turkey 93/7
• ▢ 3 tablespoons chili powder see note 1
• ▢ 2 teaspoons ground cumin
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon beef bouillon powder
• ▢ 1/2 teaspoon onion powder
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon pepper
• ▢ 3/4 teaspoon salt
• ▢ 1/4 teaspoon cayenne pepper optional
• ▢ 2 tablespoons tomato paste
• ▢ 2 (14.5-ounce) cans crushed tomatoes fire-roasted if desired
• ▢ 1 (15.5-ounce) can black beans drained and rinsed
• ▢ 1 (16-ounce) can chili beans in mild sauce see note 2
• ▢ 1 cup frozen corn
• ▢ 1 cup chicken stock or broth
• ▢ Toppings as desired see note 3

Instructions 

• Heat olive oil in a large cast-iron pot over medium-high heat. Once oil is shimmering, add diced onion and bell pepper. Cook, stirring often, about 5 minutes or until onion is translucent. Add in garlic and stir for 30 seconds or until fragrant. Reduce heat to medium and add in diced sweet potatoes and cook, stirring occasionally, 7–9 minutes. If anything is burning or over-browning, reduce heat a little.
• Press veggies to the side of the pot and add 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 crushed tomatoes and cook another minute, stirring constantly. Add 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.
• Remove from heat. Season to taste with additional salt/pepper if needed. I like to add a few tablespoons lime juice and about 1/4 cup chopped cilantro here.
• Add your favorite toppings to individual bowls. I like 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 (see note 3); they add a lot!

Video

Recipe Notes

Note 1: Chili powders can vary greatly in heat; I use McCormick, which is very mild. For a mild chili: use a mild chili powder (such as McCormick®) and use only 2 tablespoons, and leave out the cayenne pepper. To increase the heat, use 3–4 tablespoons chili powder, keep 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.

Note 3: Choose some of these toppings to add: freshly grated sharp Cheddar, sour cream (light or fat-free), cilantro, lime, crushed crackers, and/or ripe avocado.

Storage: Store this Turkey Chili Recipe in the fridge in an airtight container for 3–4 days. To freeze, store whole or portions in freezer bags, thaw overnight, and reheat in a pot.

Nutrition

Serving: 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

Nutrition information is automatically calculated, so should only be used as an approximation.

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