This turkey chili recipe transforms humble ground turkey into a crave-worthy comfort food masterpiece. Inspired by countless iterations and backyard-grown chilis, it’s a labor of love that rewards patient cooks – the longer it simmers, the better it gets.
A variety of fresh chilis (goodbye, boring powder-only recipes) join forces with aromatic spices and classic chili ingredients to create a complex flavor profile that rivals even the beefiest versions. Whether you let it simmer all day or make it ahead for tomorrow’s dinner, this family favorite proves that turkey doesn’t have to be bland or boring. And when those colorful peppers come straight from your own garden? That’s just the jalapeño on top.
The Ingredients
Jump down to the full recipe card for specifics and instructions.
- Ground Turkey – Lean ground turkey cooks up into a wonderful texture. No need to brown it, as there isn’t much fat to keep it from drying out.
- Veggies and Beans – Onion, a variety of fresh chili peppers, bell pepper, and kidney or pinto beans (or you can use both).
- Base – Tomato paste, diced tomatoes (fire roasted adds extra flavor), and chicken stock.
- Dry Spices – Chili powder, ground cumin, cayenne and black pepper.
Chili Toppings
As wonderful is this chili is by itself and doesn’t need any toppings, they make that much better. Below are some of my favorites for inspiration, and serve with cornbread on the side and a bright green arugula salad.
- Tortilla chips or Fritos
- Avocado
- Chopped red onion
- Shredded cheese
- Herby greens – cilantro, thinly sliced green onions
- Sour cream
- Corn – either grilled or fresh corn is great added to the chili.
Storing and Freezing
- Storing – Store in an airtight container in the refrigerator for up to 4 days.
- Freezing – Cool completely before freezing. Portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating
- Reheating – Reheat on the stovetop, stirring occasionally until hot. The microwave works great as well. Heat up in 1-minute intervals, stirring in between.
More Delicious Chili Recipes
Turkey Chili
Ingredients
- 1 3/4 lbs ground turkey
- 2 tbsp butter or olive oil
- 5 to 7 fresh chili peppers (a variety such as Habanero, serrano, Anaheim and jalapeno peppers. Seeds removed and chopped into ½" pieces)
- 2 red bell peppers
- 1 medium yellow onion (diced)
- 6 oz can tomato paste
- 14.5 oz can of diced tomatoes
- 15 oz can kidney or pinto beans (drained)
- 1 cup chicken stock
- 3 tablespoons Worcestershire sauce
- 2 tablespoons dark chili powder
- 1 tablespoon ground cumin
- ½ teaspoon cayenne pepper (optional for extra heat)
- 2 tsp sugar
- 1 tbsp kosher salt
- 1 tsp black pepper
Instructions
- In a 4 quart or larger dutch oven or pot, heat 2 tablespoons of butter or olive oil over medium-high heat. Add the diced onion and a pinch of salt. Stir and cook until they just start to soften, 3 to 4 minutes.
- Add the ground turkey. Season with salt and stir to break it apart, stirring frequently until just cooked through, about 5 minutes.
- Add the diced peppers and cook for about 1 minute.
- Stir in the tomato paste and cook for 1 minute, then add the canned tomatoes, beans, chicken stock and Worcestershire sauce, along with the remaining spices and sugar. Stir to combine completely.
- Bring to a simmer, then cover and continue to simmer over low heat for a minimum 1 hour and up to 3 hours, stirring occasionally.
- Taste test and adjust seasoning as needed. Just remember that the flavor will change once toppings are added, which will help balance out the heat. Add some acid (lemon or lime juice) if you need to tone down the heat.
- Serve with your favorite toppings.
Notes
- Adjust varieties and quantities of fresh chilis based on heat preference. *Use gloves when handling peppers.
- Adjustable heat – use less hot peppers and less chili powder to keep the heat level down. If your chili is too spicy, add some acid such as lime or lemon juice to help tone it down.
- Adjust consistency – If the chili is too thick, add some chicken stock 1/4 cup at a time. If the consistency is too loose, continue to simmer with the lid off until the desired consistency is reached.
- Since the ground turkey is so lean, be careful not to overcook it when searing since it will be simmering for a long time.
Nutrition
This recipe is based on the Vegetarian Chili recipe created by my friend Jim Miller!