Cozy up with a bowl of hearty, delicious, and flavor-packed turkey chili. I fell in love with this recipe while testing it, and now it’s a family favorite!
I’m not one to gatekeep recipes, so whenever I create an amazing dish, the first thought on my mind is to share it with friends. I love, love, love this turkey chili, and I’m so excited for you guys to try it. Every time I make chili, I’m reminded how amazing it is for cleaning out my fridge and pantry. A handful of veggies here, a few canned goods there… and before you know it, it’s a whole meal. This chili is super lean and high-protein (can you guess why my boys love it?), and it’s always a satisfying meal.
Love chili? Switch up the protein with my Instant Pot ground beef chili or white chicken chili.
Turkey Chili Video
How To Make Turkey Chili
You guys know how obsessed I am with the simplicity of soups/stews, and this four-step turkey chili is no exception. As a mom, you can bet it’s in my weekly rotation!
- Sauté the veggies: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, bell pepper, and garlic to the pot and cook until softened.
- Cook the turkey: Add the ground turkey and cook until it is no longer pink, about 5-7 minutes, breaking it up into small chunks.
- Add the remaining ingredients and simmer: Stir in the seasonings, beans, diced tomatoes, corn, tomato paste, and chicken broth. Bring the chili to a boil, then reduce the heat to low and simmer for 30 minutes.
- Serve the chili: Serve the chili warm with your favorite toppings and sides!
Ingredient Variations
Another amazing thing about this turkey chili recipe is how customizable it is. For me, the recipe looks slightly different every time based on my cravings and what I have in the fridge.
- Meat: Ground beef, ground chicken, and ground pork make delicious substitutes for the ground turkey. Keep in mind that this will change up the flavor a bit.
- Veggies: For more spice, add a diced and de-seeded jalapeño pepper. If you want to get more veggies in, add celery and carrots. Feel free to omit the corn if you prefer.
- Broth: Swap the chicken broth for turkey broth, beef broth, or veggie broth. Using homemade broth is optional, but the flavor is so worth it!
- Beans: I love the mixture of kidney and pinto beans, but you can use black beans or another of your favorites. If you want to skip the beans entirely, add extra ground turkey or veggies to compensate.
- Spices: Amp up the seasonings with oregano, thyme, cayenne pepper, and even cinnamon! Start with a pinch, then adjust according to your taste.
Tips for the Best Turkey Chili
If I was asked to summarize all the tricks I’ve learned for making this chili, I would say “make it your own.” Each family is different, so adjust the flavors to fit your family’s preferences!
- Season to taste. Your taste buds are the most powerful tool you have in the kitchen. Remember to always taste for seasoning along the way — the amount you add depends on the type of broth you use.
- Deepen the flavors (optional). For more smokiness and heat, use fire-roasted diced tomatoes and add a couple chipotle chiles in adobo sauce. Add a touch of sweetness with brown sugar, or balance everything out with a splash of apple cider vinegar. Increase the umami flavor by sautéeing the tomato paste with the veggies for a couple minutes.
- Add toppings and sides. This is my favorite part! Garnish the steaming chili with shredded cheese, sour cream or Greek yogurt, diced avocado, pickled onions, pickled jalapeños, chopped green onions or cilantro, and/or a squeeze of lime juice. On the side, serve tortilla chips, cornbread, or rice.
Storage & Reheating
I’m a strong believer in eating up leftovers, and let me tell you — this turkey chili makes it easy. It’s even more delicious the next day, and I love how well it reheats.
- Refrigerator: To store leftover turkey chili for up to four days, allow it to cool completely, then refrigerate it in an airtight container.
- Freezer: To store leftover turkey chili for up to three months, freeze it in an airtight container or a freezer-safe bag. Allow it to thaw in the fridge overnight before reheating.
- Reheating: Reheat turkey chili on the stovetop or in the microwave until it simmers. If needed, add a splash of broth or water to thin it out.
More Ground Turkey Recipes
- Turkey Meatloaf — A few secret ingredients keep the meatloaf super moist
- Ground Turkey Stuffed Bell Peppers — Oh-so-hearty and packed with flavor
- Turkey Lettuce Wraps — Perfect if you’re looking for a low-carb meal
- Air Fryer Turkey Meatballs — Juicy, crispy, and ready in 30 minutes
Recipe
Ingredients
- 1 tbsp oil olive or avocado
- 1 medium yellow onion finely chopped
- 1 bell pepper finely chopped, any color
- 2 garlic cloves minced
- 1 lb lean ground turkey
- 3 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt adjust to preference
- 15 oz canned kidney beans rinsed and drained
- 15 oz canned pinto beans rinsed and drained
- 28 oz canned diced tomatoes
- 15 oz canned corn
- 1 tbsp tomato paste
- 2 1/2 cups chicken broth
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, bell pepper, and garlic to the pot. Cook until the vegetables are softened.
- Add the ground turkey and cook until it is no longer pink, about 5-7 minutes, breaking it up along the way.
- Stir in the chili powder, cumin, paprika, and salt. Add the beans, diced tomatoes, corn, tomato paste, and chicken broth. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 30 minutes, stirring occasionally. Taste and adjust the seasonings to your liking.
- Serve the chili warm with your favorite toppings and sides. Enjoy!
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