Turkey Chili

Hearty, filling, and deep in flavor. This healthy turkey chili has it all! Using just one pot and minimal prepping time, you’re going to love this weeknight life-saver. Even the pickiest of eaters will be back for seconds!

I promise you won’t be missing the beef in this recipe. I’ve come to learn that a rich chili doesn’t come down to the type of meat you use at all! It’s all about the layers of beautiful flavor you build up through the process. But if I am being entirely honest, I keep finding packages of ground turkey on sale for $5, and my urge to brag about great deals cannot be tamed.

This recipe has become a staple in my home. It’s budget-friendly, made in one pot, reheats like a charm, and tastes amazing. I usually double the recipe to feed us for the entire week! We will switch up the toppings or serve the chili over pasta/rice to keep things fun and fresh. It’s just a meal that you can’t get sick of. Plus, did I mention it’s cheap to make? What a blessing to my wallet and tastebuds.

Ingredients in turkey chili

Check out this list for extra details and substitutions. For the full recipe, including ingredient amounts, you can click that “Jump to Recipe” button at the top of the page to avoid my incoherent ramblings, or just keep on scrolling down to the recipe card.

• Olive oil – To sauté. Other oils that do well with high heat are vegetable, sunflower, safflower, avocado, or grapeseed.
• Ground turkey – Chicken will also work. Want to use beef? Ugh, fine. I’ll allow it. Ground pork or sausage would also be great.
• Salt & pepper – Season to taste.
• Onion – Any type. I used white onion.
• Bell pepper – I use red because I love that bit of sweetness. Use any type of pepper you like best.
• Garlic – As much or little as you like. (Emphasis on much)
• Diced tomatoes – I used a 28oz can. If you don’t like big chunks of tomato in your chili, go for crushed tomatoes or pasata instead.
• Rotel tomatoes – Not sure what this is? It’s just a 14oz can of finely diced tomatoes mixed with green chilies. You can replace this with a a couple cans of diced green chilies, or nix them completely and use an extra can of diced tomatoes.
• Broth – Chicken, veggie, beef, homemade; whatever you have on hand!
• Chili powder – I find 3 tbsp to be my ideal amount. If that sounds like too much, start with a little less and add more to taste.
• Cumin – While it is an ingredient in the chili powder, it’s the most prominent flavor that deserves a boost.
• Oregano – Dried or fresh.
• Beans – I used 2 cans of a bean medley that included pinto, kidney, navy, and garbanzo beans.
• Corn – Fresh, canned (and drained), or frozen.

How to make turkey chili

1. Brown the meat: Heat the olive oil to a large pot or dutch oven over medium-high heat. Add the ground turkey, salt & pepper. Sauté, while breaking it up with a spoon, until fully cooked through and browned.
2. Sauté the veg: Add the onion and bell pepper to the pot. If needed, you can add another tsp or two of olive oil. Sauté for 4-5 minutes, stirring occasionally, until the onion softens and becomes translucent. Add the garlic, stir, and cook for 1 minute.
3. Add everything else: Add the diced tomatoes, Rotel tomatoes, broth, beans, chili powder, cumin, and oregano to the pot. Stir well to combine and scrape up the bottom of the pot. Bring the mixture to a boil, then turn the heat down to a consistent simmer.
4. Simmer: Let the chili simmer for at least 10 minutes, or up to 40 minutes. This depends on how thick you like your chili. 10 minutes will allow the flavors to develop and leave the chili more soupy, 40 minutes will reduce the liquid and give you a thicker consistency.
5. Finish & serve: Stir the chili occasionally as it simmers until it reaches your desired consistency. Turn off the heat and stir in the corn and season to taste with salt and pepper. Serve with your favorite toppings.

Tips for making the best turkey chili

• Consistency:
  • I love a thicker chili. To get the result you see in my photos, you’ll want to simmer this chili for a good 30-40 minutes.
  • My favorite secret trick: Lift up a big spoonful of chili and mash the beans within it using a fork, then stir back into the pot. Do that as many times as you feel necessary to get that rich, silky, thickened chili.
  • Like your chili thinner? Sounds good! You’ll still want to simmer for at least 10 minutes to develop those gorgeous flavors.
• Beans: This is a very important topic at hand. What kind should you use?
  • I used a medley. I find some form of canned medley at all my local stores. This one, in particular, had pinto, kidney, navy, and garbanzo beans, aka, chickpeas. Any one, or a combination, adding up to 28 oz, will work.
  • Since we are using the liquid in the can rather than
  • discarding it, beans with a dark and muddy liquid such as black beans aren’t a great idea.
• Mix-ins: Chili is a great way to use up some stubborn ingredients in your kitchen. Give these ideas a try:
  • Peas, carrots, celery, hot peppers, zucchini, squash.

How to serve turkey chili

I topped my chili with shredded marble cheese, fresh cilantro, slices of avocado, and a dollop of sour cream. This is, in my opinion, the best combination. You get this amalgamation of creamy chili with bites of fresh garnish, and stretchy cheese. Looking for something a little different? Give these ideas a try:

• Green onion
• Lime wedges
• Feta cheese/ queso fresco
• Hot sauce
• Sliced jalapeños (pickled or fresh)
• Olives
• Corn chips; Cheetos, Bugels, tortilla chips, Doritos, etc.
• Corn nuts
• Tater tots

We will also enjoy leftovers over pasta or rice. This is a recipe that you can change each time you make a bowl! The perfect addition to your weekly rotation that your family will never get sick of.

How to store leftovers

Transfer leftovers to an airtight container. Store in the fridge for 3-4 days, or in the freezer for 2-3 months.

To reheat on the stovetop, add the chili to a pot and cook over medium heat, stirring often, until heated through. You can add a splash of broth or water if needed. To reheat in the microwave, add the chili to a large microwave-safe bowl and cook at 30 second intervals, stirring in between.

Loving this simple dinner? Try these:

• One Pan Herb Roasted Chicken and Vegetables
• Tortellini Soup
• Chicken and Shiitake Coconut Curry
• Cajun Sausage and Rice Skillet

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