This thick, robust, hearty turkey chili recipe uses ground turkey, kidney beans, onions, garlic, and the perfect blend of seasonings. It is one of our favorite chili recipes; the whole family enjoys it.
I love to serve this with cornbread or cheddar beer bread for a complete meal. What warms the soul better than a big pot of slow-cooked meat, vegetables, and beans? Dinner doesn’t get much better than that. Chicken tortellini soup, white chicken chili, and loaded potato soup are just a few of our favorites.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Ground turkey: I prefer using ground turkey with dark and white meat. Ground turkey breast is too lean and lacks flavor. You can substitute ground beef or ground pork. If using ground beef, switch to beef broth.
- Seasonings: chili powder, cumin, dried oregano (fresh is too bitter), smoked paprika, onion powder, salt, freshly ground black pepper, and a little bit of ground cayenne.
- Crushed tomatoes: if you prefer chunkier tomatoes, use a 15-ounce can of diced tomatoes and a 6-ounce can of tomato paste.
- Chicken broth: preferably low-sodium
- Dark red kidney beans: you can substitute pinto beans or black beans
How to make Ground Turkey Chili
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Brown the ground turkey over medium-high heat in a Dutch Oven or heavy stockpot on the stovetop. When the turkey is about halfway brown, add the onion and cook until the onion is soft. Drain any excess fat from the pan.
Add the garlic, chili powder, cumin, dried oregano, paprika, onion powder, ground black pepper, and ground cayenne pepper. Cook for a minute, stirring constantly. Next, add the crushed tomatoes, diced tomatoes, chicken broth, kidney beans, pinto beans, and brown sugar. Simmer for about 35-45 minutes or until all the flavors have melded together and the chili has thickened. Spoon into bowls and top with your choice of toppings.
Preparation Tips
- Instead of tilting the large pot over to drain the fat, lean it until the fat drains to one side. Then, use a paper towel to absorb the excess grease. It is so much easier, and you won’t lose any meat while trying to eliminate the fat.
- Adjust the seasonings to your taste. If you love spicy food, read the section above on kicking up the heat.
- Try bell peppers, sweet potatoes, celery, or carrots if you want more veggies.
- Customize with your favorite toppings, such as pickled jalapenos, crispy bacon, sour cream, green onions, avocado, chopped cilantro, and tortilla chips.
Store and Reheat
Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
To freeze, thoroughly cool the chili. Then, spoon it into an airtight container and freeze for up to 4 months. Thaw in the fridge overnight, then reheat on the stovetop over low heat or in the microwave at reduced power. I always use reduced power so the beans do not explode.
Frequently Asked Questions
My daughter loves spicy food. She loves this chili, but in her opinion, it is mild. If you like your chili moderately spicy to the hot range, add some crushed red pepper, more cayenne pepper, chipotle peppers in adobo sauce, sriracha, or sambal oelek. Just add a little as you go, and be sure to taste it so you don’t exceed your heat threshold.
To make it in a slow cooker, follow the recipe up to and including the step where you add the garlic and other spices. Once that step is complete, transfer everything over to a slow cooker. Add the remaining ingredients (except for the beans) and cook on low for about 5 hours, then add the beans and cook for 1 hour.
Easy Turkey Chili Recipe
Ingredients
- 1 pound ground turkey not turkey breast
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon fresh ground black pepper
- ⅛-¼ teaspoon cayenne pepper to taste
- 1 (15 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes do not drain
- 2 cups low sodium chicken broth
- 1 (15 ounce) cans dark red kidney beans rinsed and drained
- 1 (15 ounce) can pinto beans rinsed and drained
- 2 tablespoons brown sugar
- salt and pepper to taste
Instructions
- Brown the ground turkey in a Dutch Oven or heavy stock pot over medium heat. When the ground turkey is about halfway browned, add the onion and continue cooking until soft, about 4-5 minutes. Drain any excess grease.
- Reduce the heat to medium-low. Add the garlic, chili powder, cumin, oregano, paprika, onion powder, black pepper, and cayenne pepper; cook for 1 minute, stirring constantly.
- Stir in the crushed tomatoes, diced tomatoes, chicken broth, kidney beans, pinto beans, and brown sugar. Simmer for 35-45 minutes. Season with salt and pepper to taste.
Notes
- Instead of tilting the large pot over to drain the fat, lean it a little bit until the fat drains to one side. Then, use a paper towel to absorb the excess grease. It is so much easier, and you won’t lose any meat while trying to eliminate the fat.
- Adjust the seasonings to your taste. If you love spicy food, read the section above on kicking up the heat.
- Try bell peppers, sweet potatoes, celery, or carrots if you want more veggies.
- Customize with your favorite toppings, such as pickled jalapenos, crispy bacon, sour cream, green onions, avocado, chopped cilantro, and tortilla chips.
Nutrition
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Elizabeth
I like how packed full of protein chilis are. I’ve never tried using ground turkey before in my chilis, so this would be a great recipe to try! This recipe is also so easy because it uses seasonings most people already have in their pantries too. Thanks for sharing!
Anjali
This chili was hearty, super flavorful and satisfying! Loved the use of turkey for a healthier option too! It tasted amazing with some homemade cornbread!
Beth Pierce
Thanks, Anjali! So glad that you liked the chili!
Sara
This was such a hearty yet light recipe that hits the spot! Easy and delicious; my kind of comfort food, indeed!
Beth Pierce
Thanks, Sara! So glad that you like the chili.
Christian Foremost
I love myself some chili, and this is one fabulous recipe! Thanks for sharing.
Blair Villanueva
This meal is perfect for our today’s horrendous weather, raining cats and dogs for the next couple of days. This will comfort our tummy!
Neely Moldovan
We always do turkey in our chili! This recipe sounds divine!
Rosey
Great chili recipe. The whole family really enjoyed it! It’s the perfect season for chili. It’s starting to get a little bit chilly.
alita
Seriously, this is the best healthy Turkey Chili. This version is simply the BEST for me! Perfectly spiced and packed with plenty of protein and fiber.
Jocelyn @ Hip Mama's Place
Great recipe and my whole family loves it! Perfect for the cooling weather!
Stephanie
We love this turkey chili recipe in my house. It is a welcoming dish – especially as the weather turns cooler.
Beth Pierce
Thanks, Stephanie! So glad that you like the chili!
Fleek
All your recipes are so spot on. I’m definitely going to try this one out, it looks really tasty and pretty easy to make.
Beth Pierce
Thanks so much! Enjoy!
Luna S
Using turkey instead of beef is a great alternative to help spice up the chili & bring a new flavor to it.
Dee
Can’t wait to try this!
Beth Pierce
Thanks, enjoy!
Lavanda Michelle
I love turkey Chili! Especially during the cooler season. I look forward to trying this recipe.
Clarice
Wow! This was delicious and easy to make. We added a little more cayenne because we like it spicy. Thank you for sharing the recipe of this Turkey Chili.
Chloe Arnold
This looks DIVINE! It’s rainy and overcast here, so perfect chili weather. I haven’t tried it with turkey, but I prefer it over red meat. Definitely trying this tomorrow!
Beth Pierce
Thanks Chloe! Enjoy!!