Recipe
This turkey chili is hands down the most comforting, flavor-packed bowl you’ll ever make—trust me, it’s a game-changer. What makes it special? Lean ground turkey, a medley of spices, and a secret splash of cocoa powder that adds depth without a hint of sweetness.
I’ve been whipping up this recipe for years, and it’s become my go-to for cozy weeknights or game-day gatherings. Imagine tender turkey simmering with smoky cumin, spicy chili powder, and sweet bell peppers, all melded together with fire-roasted tomatoes and hearty beans.
The result? A rich, slightly spicy, and velvety chili that’s perfect over rice, with cornbread, or straight out of the bowl. Whether you’re a chili connoisseur or just looking for a foolproof crowd-pleaser, this recipe is gonna hit the spot every single time. Let’s get cooking!
Ingredients
For a turkey chili that’s rich, hearty, and packed with flavor, the right ingredients are key. Ground turkey keeps it lean without sacrificing texture, while a mix of spices, beans, and vegetables creates depth. Here’s what you’ll need, along with tips to make it shine:
- Ground turkey (1 lb): Opt for 93% lean for the best balance of flavor and texture.
- Onion (1 medium, diced): Yellow onions work best for their sweetness, but white or red onions are fine substitutes.
- Garlic (3 cloves, minced): Fresh is non-negotiable—it’s the backbone of flavor.
- Bell peppers (1–2, diced): Use red or green for sweetness or a pop of color.
- Tomato sauce (1 can, 15 oz): Quality matters here—choose a brand with no added sugar.
- Crushed tomatoes (1 can, 28 oz): These add body; fire-roasted tomatoes bring extra smokiness.
- Beans (2 cans, 15 oz each): Kidney beans are classic, but black beans or pinto beans work too.
- Chicken broth (1 cup): Low-sodium lets you control the salt level.
- Chili powder (2 tbsp): The star spice—don’t skimp!
- Cumin (1 tbsp): Adds warmth and earthiness.
- Paprika (1 tsp): Smoked paprika elevates the dish with a hint of smokiness.
- Cayenne pepper (½ tsp, optional): For heat lovers, but adjustable to taste.
- Olive oil (1 tbsp): For sautéing—it’s perfect for building flavor.
Little Wins:
- Corn kernels (1 cup, frozen or canned): Adds sweetness and texture.
- Fresh cilantro (for garnish): Brightens the dish with a fresh finish.
- Lime wedges (for serving): A squeeze of lime juice just before eating enhances all the flavors.
Substitute tip: No chili powder? Use a mix of paprika, cumin, and a pinch of cayenne. Fresh garlic can be swapped with 1 tsp garlic powder, but fresh is always best.
Pro tip: Toast your spices in a dry pan for 1–2 minutes before adding them to the chili—it reveals their full aroma and depth.
How to Make the Best Slow-Cooked Turkey Chili Recipe
Stir in the chili powder, cumin, paprika, oregano, and cayenne pepper****, coating the turkey and vegetables evenly. Let the spices toast for about 1 minute—this enhances their aroma and flavor.
Pour in the diced tomatoes, tomato sauce, and chicken broth, scraping up any browned bits from the bottom of the pot. This adds depth to your chili.
Add the kidney beans**** and optional ingredients like corn or olives if desired. Stir everything together until well combined.
Simmer the chili uncovered over low heat for at least 30 minutes, stirring occasionally.
The longer it simmers, the more the flavors meld. Watch-Out: Avoid boiling, as this can overcook the beans and make them mushy.
Taste and adjust seasoning, adding salt and pepper as needed. If you prefer a thicker chili, let it simmer longer to reduce the liquid.
Serve hot topped with your favorite garnishes like shredded cheese, sour cream, or chopped cilantro.
Flex Tip: This chili freezes well, so make a big batch for future meals!
Nutrition
This turkey chili recipe provides a hearty and nutritious meal. Below is the nutritional information per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 28 g |
| Carbohydrates | 25 g |
| Fiber | 7 g |
| Sugars | 6 g |
| Fat | 12 g |
| Saturated Fat | 3 g |
| Cholesterol | 70 mg |
| Sodium | 600 mg |
Chef Tips
Making turkey chili can be both simple and rewarding with the right techniques. I always brown the turkey well to build flavor and deglaze the pan with broth for depth.
Adding spices early helps them bloom, and simmering low and slow melds the flavors. Don’t skip a pinch of cocoa or cinnamon—they enhance richness.
Taste and adjust seasoning before serving for a perfectly balanced chili.
Frequently Asked Questions
Can I Freeze the Turkey Chili?
Yes, I can freeze the turkey chili. I let it cool completely, then portion it into airtight containers or freezer bags, leaving some space for expansion. It stays good for up to three months when frozen.
How Long Does Turkey Chili Last in the Fridge?
I’d say turkey chili lasts 3-4 days in the fridge, stored in an airtight container to keep it fresh. If I’m unsure, I’ll smell or taste it before eating to make sure it’s still good.
Can I Use Ground Chicken Instead of Turkey?
Yes, you can use ground chicken instead of turkey in chili—it’s a great swap! I’ve done it before, and it works just as well. Just adjust the seasoning if needed, since chicken has a milder flavor than turkey.
Is This Chili Recipe Spicy?
It’s as spicy as you make it—I control the heat by adjusting the chili powder and cayenne. If you’re sensitive to spice, start with less and add more gradually until it’s just right for you.
Can I Make This Chili in an Instant Pot?
Yes, I can make this chili in an Instant Pot. I’d brown the turkey first, then add the rest of the ingredients and cook it on high pressure for about 15 minutes, letting it release naturally.
