This is my favorite turkey chili recipe, and it’s simple to prepare. It’s loaded with juicy ground turkey, hearty beans, and vegetables simmered in a balanced blend of spices and herbs. It’s an ideal meal for weeknights or game days and makes a comforting, filling dinner for the whole family.
This turkey chili is lighter than traditional beef chili while still delivering great flavor and texture. It’s rich, well-seasoned, and thick enough to satisfy, packed with lean turkey, vegetables, beans, and warming spices. The recipe is highly adaptable—swap proteins, change beans, or customize toppings to suit your taste.
What Makes This the Best Turkey Chili Recipe?
- Lighter but hearty. Ground turkey keeps the chili lean without sacrificing substance or protein.
- Simple seasoning. A handful of common spices—chili powder, cumin, oregano, and a touch of cayenne—create a warm, balanced flavor without complicated ingredients.
- Easy stovetop method. This chili comes together quickly in a Dutch oven, making it perfect for busy weeknights. It can also be adapted for the slow cooker.
- Freezer-friendly. It reheats well and freezes nicely, so it’s great for meal prep and make-ahead meals.
Ingredients You’ll Need
Below is an overview of the main ingredients. Refer to the recipe card for exact quantities and the full ingredient list.
- Olive oil or avocado oil for sautéing.
- Onion and garlic — chopped yellow onion and minced garlic; garlic powder can be substituted if needed.
- Ground turkey — lean ground turkey works best; ground chicken or beef are acceptable swaps.
- Worcestershire sauce or soy sauce for a boost of umami.
- Spices — chili powder, cayenne (optional), ground cumin, dried oregano, salt, and black pepper.
- Tomato paste and canned tomatoes — use diced or crushed tomatoes; fire-roasted adds extra depth.
- Chicken broth — low-sodium is recommended; vegetable or beef broth may be used.
- Beans and corn — kidney beans, pinto beans, and canned sweet corn, rinsed and drained. Swap with black beans, red beans, or white beans for variation.
How to Make Turkey Chili
These steps describe the stovetop method. A slow-cooker option is included in the tips below.
- Sauté onions and brown turkey. Heat oil in a large pot or Dutch oven over medium heat. Cook the chopped onion until translucent, then add ground turkey and brown, breaking it into small pieces.
- Add garlic and seasonings. Stir in minced garlic, Worcestershire sauce, chili powder, cayenne (if using), cumin, oregano, salt, and pepper. Cook briefly to bloom the spices.
- Add tomato paste. Mix in tomato paste and cook a minute or two to deepen the tomato flavor.
- Combine liquids and tomatoes. Pour in chicken broth and add canned diced or crushed tomatoes; scrape up any browned bits from the pot.
- Stir in beans and corn. Add rinsed kidney and pinto beans and the sweet corn, then bring the mixture to a gentle boil.
- Simmer. Reduce heat and simmer, covered, for 30–40 minutes, stirring occasionally. Adjust seasoning to taste before serving.
- Serve with toppings. Ladle into bowls and offer toppings such as shredded cheddar, sliced avocado, tortilla chips, fresh jalapeños, sour cream or Greek yogurt, sliced green onion, and cilantro.
Chili Topping Ideas
Popular toppings include sour cream or Greek yogurt, shredded cheese, sliced jalapeños, crushed tortilla chips, avocado, green onions, and fresh cilantro. Mix and match to add texture and brightness.
Tips and Variations
- To thicken: Remove the lid for the last 10–15 minutes to reduce liquid. Add broth or water if it becomes too thick.
- Swap proteins: Use ground chicken for a similar, light option or use lean ground beef for a more traditional chili.
- Make ahead: Chili improves after a day in the fridge as flavors meld—great for meal prep.
- Vegetarian option: Omit the turkey and increase beans or use a plant-based ground substitute.
- Adjust heat: Add cayenne, diced jalapeños, or canned green chilies for more heat; omit cayenne for a milder chili.
What Goes With Chili?
Serve this turkey chili with cornbread, loaded baked potatoes, or creamy Mexican street corn salad. It also pairs well with grilled potato wedges seasoned with taco spices, stuffed mushrooms, or classic nachos. For game-day spreads, offer dips like guacamole or a layered bean dip alongside tortilla chips.
Slow Cooker Option
Yes—brown the turkey and onions first, then transfer everything to a slow cooker. Cook 6–7 hours on Low or 3–4 hours on High for a hands-off version.
Storing and Reheating Leftovers
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm on the stovetop or in the microwave until heated through.
- Freeze: Cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
More Chilis, Soups, and Stews
- Chicken chili
- Creamy ravioli soup
- Mulligan stew
- Hearty beef stew
- Spicy chicken soup
Turkey Chili Recipe
Ingredients
- 2 teaspoons olive oil
- 1 cup yellow onion, chopped
- 1½ pounds ground turkey
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1½ tablespoons chili powder
- ¼ teaspoon cayenne pepper
- 1½ teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 2 tablespoons tomato paste
- 2 cups low sodium chicken broth
- 28 ounce can of diced or crushed tomatoes
- 15 ounce can of kidney beans, rinsed and drained
- 15 ounce can of pinto beans, rinsed and drained
- 15 ounce can of sweet corn, rinsed and drained
- For topping: shredded cheddar, avocado, tortilla chips, jalapeños, sour cream or Greek yogurt, green onion, cilantro, etc.
Instructions
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add chopped onion and sauté until translucent and tender, about 5 minutes.
- Add ground turkey and cook, breaking it up with a spoon, until browned and no pink remains, about 7–8 minutes.
- Stir in minced garlic and cook until fragrant, about 20 seconds.
- Add Worcestershire sauce, chili powder, cayenne, cumin, oregano, salt, and black pepper. Cook 1–2 minutes to toast the spices.
- Stir in tomato paste and cook 1–2 minutes to deepen the flavor.
- Pour in chicken broth and add diced or crushed tomatoes, scraping up any browned bits.
- Add rinsed beans and corn and stir to combine.
- Bring to a boil, then reduce heat to low and simmer, covered, for 30–40 minutes, stirring occasionally.
- Taste and adjust seasoning as needed before serving.
- Ladle into bowls and garnish with desired toppings.
Equipment
- Dutch oven or large, heavy-bottomed pot
Notes
- For a thicker chili, simmer uncovered for the last 10–15 minutes. Add broth or water if it becomes too thick.
- Ground turkey keeps the dish lighter while offering lean protein; ground chicken is a good alternative.
- Chili tastes better the next day after the flavors meld. Store in the fridge up to 3 days or freeze up to 3 months.
- To make vegetarian chili, omit the turkey and increase the beans or use a plant-based ground meat substitute.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and preparation.
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