Turkey Chili
This Turkey Chili delivers all the bold, spicy flavors you crave in a classic chili, but with ground turkey instead of beef for a lighter twist that still satisfies. Ground turkey soaks up warm spices beautifully, and when you layer in smoky chipotle, earthy cumin, and bright green chiles, you end up with a bowl that's anything but boring.
Equipment
- Large heavy-bottomed pot or Dutch oven at least 6 quarts
- Wooden spoon for stirring
- Sharp knife for chopping vegetables
- Cutting board
- Measuring cups and spoons
- Can opener
- Ladle for serving
Ingredients
- 2 pounds ground turkey 907g, 93% lean recommended
- 1 large onion diced, about 1 cup or 150g
- 1 red bell pepper diced, about 1 cup or 120g
- 3 cloves garlic minced
- 1 can (15 oz) black beans 425g, drained and rinsed
- 1 can (15 oz) kidney beans 425g, drained and rinsed
- 1 can (28 oz) crushed tomatoes 794g
- 1 can (4 oz) diced green chiles 113g
- 2 cups chicken broth 480ml
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon chipotle powder
- 2 tablespoons olive oil
- salt and pepper to taste
- shredded cheddar cheese for serving, optional topping
- sour cream for serving, optional topping
- diced avocado for serving, optional topping
- fresh cilantro for serving, optional topping
- sliced jalapeños for serving, optional topping
- lime juice for serving, optional topping
- buttermilk cornbread for serving, optional side
- tortilla chips for serving, optional side
- brown rice for serving, optional side
- green salad for serving, optional side
Instructions
- Dice the onion and bell pepper into 1/4-inch pieces, mince the garlic, drain and rinse both cans of beans, and measure out all spices.
- Heat olive oil in a large pot over medium-high heat. Add ground turkey, breaking it up with a spoon, and cook 6-8 minutes until no longer pink. Transfer to a plate.
- In the same pot, sauté onion and bell pepper over medium heat for 5-6 minutes until softened. Add garlic and cook 60 seconds more until fragrant.
- Add chili powder, cumin, coriander, and chipotle powder. Stir constantly for 1 minute until fragrant and slightly darkened. Do not burn.
- Return turkey to the pot. Add crushed tomatoes, green chiles, chicken broth, black beans, and kidney beans. Stir well and season with salt and pepper.
- Bring to a boil, then reduce heat to low and partially cover. Simmer 30-35 minutes, stirring every 10 minutes, until thickened to desired consistency.
- Taste and adjust seasoning. Add salt if flat, chili powder for heat, honey or brown sugar if too spicy, or broth if too thick. Simmer 5 more minutes.
Notes
- Don't skip browning the turkey properly — those golden-brown bits add significant flavor depth to the final dish.
- Use a mix of bean varieties for better texture and visual appeal.
- Toast your spices for just the right amount of time to release their oils without burning.
- Let it simmer low and slow rather than rushing at high heat to allow flavors to fully develop.
- Make it a day ahead — chili always tastes better after the flavors have had time to marry overnight.
- Adjust the spice level gradually by adding heat in small increments rather than all at once.
- Deglaze the pot after cooking the turkey to capture all the flavorful browned bits.
- Store cooled chili in airtight containers in the refrigerator for up to 5 days.
- For freezing, portion into freezer-safe containers leaving 1 inch of space, and freeze for up to 3 months.
- Reheat on the stovetop over medium-low heat, adding a splash of broth or water if needed. Chili is ready at 165°F throughout.
Nutrition
Serving: 1BowlCalories: 310kcalCarbohydrates: 28gProtein: 32gFat: 8gSaturated Fat: 2gSodium: 680mgPotassium: 720mgFiber: 8gVitamin A: 15IUVitamin C: 35mgIron: 20mg
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