Turkey Chili Recipe

Introduction

This hearty turkey chili is a flavorful and nutritious twist on a classic comfort dish. Packed with lean ground turkey, a medley of beans, and bold spices, it’s perfect for a cozy weeknight dinner or meal prep.

Ingredients

• 1 Tbsp olive oil
• 1 lb lean ground turkey
• 1 medium red onion, diced (or yellow onion)
• 2 Tbsp chili powder
• 1 tsp cumin powder
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1 tsp fine sea salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• 28 oz canned diced tomatoes with juice (seasoned or plain)
• 15 oz tomato sauce
• 15 oz black beans, drained and rinsed
• 15 oz kidney beans, drained and rinsed
• 15 oz pinto beans with juice (or white beans with juice)
• 2 oz jar of diced jalapeños or mild green chilis (or to taste)
• 15 oz canned corn, drained (or use frozen or fresh corn kernels)
• 1/2 cup chicken stock or water (or as needed, to thin the chili)

Instructions

1. Step 1: Heat the olive oil in a 5-quart pot or Dutch oven over medium-high heat. Add the ground turkey and cook until browned and cooked through, about 5 minutes.
2. Step 2: Stir in the diced onion, chili powder, cumin powder, garlic powder, dried oregano, salt, and black pepper. Continue to sauté for another 5 minutes, or until the onions soften.
3. Step 3: Add the canned diced tomatoes with their juice, tomato sauce, black beans, kidney beans, pinto beans, diced jalapeños or green chilis, and corn to the pot.
4. Step 4: Stir everything together and bring the mixture to a boil. Reduce heat to simmer, partially cover, and cook for 20 minutes, stirring occasionally.
5. Step 5: If you prefer a thinner chili, add chicken stock or water towards the end of cooking. Remember the chili will thicken slightly as it cools. Adjust seasoning by adding more salt or spices to taste before serving.

Tips & Variations

• For extra heat, add more diced jalapeños or a pinch of cayenne pepper.
• Use ground turkey breast for a leaner option or ground chicken as a substitute.
• Swap out one type of bean for your favorite, such as white navy beans or chickpeas.
• Add a splash of lime juice or a handful of chopped fresh cilantro just before serving for brightness.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months—defrost overnight in the fridge before reheating. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, brown the turkey and sauté the onions and spices on the stove first, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Is this recipe gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free. Just be sure to check that your canned goods and spices do not contain any gluten additives.

Turkey Chili Recipe

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★★★★★

4.7 from 132 reviews

• Author: Charlotte
• Total Time: 40 mins
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This hearty Turkey Chili recipe combines lean ground turkey with a blend of beans, tomatoes, and spices to create a warm, comforting meal perfect for any day. It’s simmered to perfection in a Dutch oven, making it a delicious and nutritious dish that’s easy to prepare and packed with flavor.

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Ingredients

Scale 1x2x3x

Meat and Oil

• 1 Tbsp olive oil
• 1 lb lean ground turkey

Vegetables and Beans

• 1 medium red onion, diced (or yellow onion)
• 28 oz canned diced tomatoes, with juice
• 15 oz tomato sauce
• 15 oz black beans, drained and rinsed
• 15 oz kidney beans, drained and rinsed
• 15 oz pinto beans with their juice (or white beans with juice)
• 2 oz jar of diced jalapeños or mild green chilis (or to taste)
• 15 oz canned corn, drained (or use frozen or fresh corn kernels)

Spices and Liquids

• 2 Tbsp chili powder
• 1 tsp cumin powder
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1 tsp fine sea salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• 1/2 cup chicken stock or water (or as needed, to thin the chili)

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Instructions

1. Cook Turkey: In a 5-quart pot or Dutch oven over medium-high heat, heat 1 Tbsp olive oil and sauté the ground turkey until cooked through, about 5 minutes. Stir occasionally to break up the meat and ensure even cooking.
2. Add Spices and Onion: Add the diced onion, chili powder, cumin powder, garlic powder, dried oregano, salt, and black pepper. Sauté for another 5 minutes or until the onions are softened and translucent, mixing well to coat the turkey with the spices.
3. Add Tomatoes and Beans: Pour in the canned diced tomatoes with their juice, tomato sauce, black beans, kidney beans, pinto beans with their juice, diced jalapeños or mild green chilis, and drained corn. Stir everything together thoroughly to combine the ingredients evenly.
4. Simmer: Bring the mixture to a boil, then reduce the heat to low and simmer partially covered for 20 minutes. Stir occasionally to prevent sticking and ensure even cooking. Toward the end of simmering, add chicken stock or water as needed to reach your preferred chili thickness, bearing in mind it thickens as it cools. Adjust seasoning by adding more salt if desired.

Notes

• Use lean ground turkey for a healthier, lower-fat chili.
• If you prefer spicier chili, add more jalapeños or a pinch of cayenne pepper.
• For a vegetarian version, substitute turkey with plant-based protein and use vegetable broth instead of chicken stock.
• The chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• Serve with toppings like shredded cheese, sour cream, chopped cilantro, or avocado slices for extra flavor.

• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Keywords: Turkey chili, ground turkey recipe, bean chili, healthy chili, easy chili recipe, stovetop chili, lean protein chili