A hearty turkey chili is one of my favorite ways to enjoy a cozy, protein-packed meal without feeling too heavy. Made with lean ground turkey, beans, tomatoes, and just the right amount of spice, this dish is a lighter twist on classic chili. I love serving it for weeknight dinners, meal prep, or even game day when I want something filling and full of flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 large onion, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
1 1/2 lbs ground turkey
2 cans (15 oz each) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
2 cans (15 oz each) diced tomatoes
1 can (6 oz) tomato paste
2 cups chicken broth
1 tablespoon ground cumin
2 tablespoons chili powder
1 teaspoon smoked paprika
1 teaspoon oregano
1/2 teaspoon cayenne pepper (optional, for heat)
Salt and pepper, to taste
Directions
I heat olive oil in a large pot over medium heat, then add onion, bell pepper, and garlic. I sauté until softened.
I add ground turkey and cook until browned, breaking it up with a spoon.
I stir in beans, diced tomatoes, tomato paste, chicken broth, chili powder, cumin, paprika, oregano, cayenne (if I’m using it), salt, and pepper.
I bring everything to a boil, then reduce the heat and let it simmer for 30–40 minutes, stirring occasionally.
I taste and adjust the seasonings as needed, then serve hot with toppings like shredded cheese, sour cream, or fresh cilantro.
Servings and timing
This recipe makes 6 servings. It takes about 15 minutes of prep time and 40 minutes of cooking time, for a total of 55 minutes. Each serving is around 310 calories, making it a balanced and satisfying meal.
Variations
I sometimes swap the kidney beans for pinto beans if that’s what I have on hand.
For extra vegetables, I like adding corn, zucchini, or even carrots.
If I want it spicier, I add more cayenne or even a diced jalapeño.
To make it creamier, I stir in a spoonful of Greek yogurt or cream cheese at the end.
For a smoky twist, I use fire-roasted tomatoes instead of regular diced tomatoes.
Storage/Reheating
I let leftovers cool completely before storing them in an airtight container. This chili keeps well in the refrigerator for up to 4 days. For longer storage, I freeze portions for up to 3 months. When reheating, I warm it on the stove over medium heat or in the microwave until hot. If it thickens too much, I add a splash of broth or water to loosen it.
FAQs
Can I make this turkey chili ahead of time?
Yes, I often make it the day before. The flavors deepen as it sits, so it tastes even better the next day.
Can I cook this in a slow cooker?
I can brown the turkey and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6–7 hours or high for 3–4 hours.
What toppings go well with turkey chili?
I like shredded cheese, sour cream, chopped onions, avocado, tortilla chips, or fresh cilantro.
Can I use ground chicken instead of turkey?
Yes, ground chicken works just as well. The flavor will be slightly different, but it’s still delicious.
How do I thicken turkey chili?
If it’s too thin, I let it simmer uncovered for longer to reduce the liquid. I can also stir in an extra spoonful of tomato paste.
Conclusion
This turkey chili is one of my go-to comfort meals because it’s hearty, flavorful, and easy to make. I love how it strikes the perfect balance between being light yet filling, making it great for family dinners or gatherings. With simple ingredients, customizable spice, and plenty of leftovers, it’s a recipe I keep coming back to whenever I want a cozy bowl of comfort.
Recipe:
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Turkey Chili
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Low Fat
Description
This hearty turkey chili is a protein-packed, lighter twist on classic chili made with lean ground turkey, beans, tomatoes, and warming spices. It’s perfect for weeknight dinners, meal prep, or game day.
Ingredients
2 tablespoons olive oil
1 large onion, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
1 1/2 lbs ground turkey
2 cans (15 oz each) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
2 cans (15 oz each) diced tomatoes
1 can (6 oz) tomato paste
2 cups chicken broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon oregano
1/2 teaspoon cayenne pepper (optional)
Salt and pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, red bell pepper, and minced garlic. Sauté until softened, about 5 minutes.
- Add ground turkey and cook until browned, breaking it up with a spoon.
- Stir in kidney beans, black beans, diced tomatoes, tomato paste, and chicken broth.
- Add chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. Stir well to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally.
- Taste and adjust seasoning if needed. Serve hot with desired toppings like shredded cheese, sour cream, or cilantro.
Notes
Swap kidney beans for pinto beans if preferred.
Add corn, zucchini, or carrots for extra veggies.
Adjust cayenne or add jalapeño for more heat.
Use fire-roasted tomatoes for a smoky flavor.
Stir in Greek yogurt or cream cheese for creaminess.
Chili thickens as it sits; add broth to loosen if reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 310
- Sugar: 6g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 65mg
