Turkey chili recipe nights are the kind where the house smells like comfort, and everyone suddenly remembers they’re “starving.” This turkey chili recipe is my go-to for busy weeknights or lazy Sundays when you want that slow-cooked richness without the post-meal heaviness. It’s a cozy bowl of lean ground turkey, beans, tomatoes, and just the right kick of spice — hearty enough for game day but light enough for seconds. Whether you’re feeding picky kids or spice-loving friends, this dish fits right in. It’s the kind of meal that makes you look like you’ve been cooking all day (even if dinner came together between Zoom calls).
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What Is Turkey Chili?
Turkey chili is a lighter twist on the traditional beef version — think all the smoky, bold flavors you love, but with lean ground turkey for a protein-packed, lower-fat meal. It’s the kind of comfort food that feels indulgent but doesn’t leave you needing a nap. This version balances rich tomato flavor, a mix of warming spices, and tender bites of turkey for a stew that’s satisfying and balanced. What I love most about this turkey chili recipe is that it’s versatile — perfect for meal prep, cozy fall dinners, or freezing for those “I can’t deal with cooking” days.
Reasons to Try Turkey Chili Recipe
There are about a dozen reasons to love this dish, but here are my top three:
- It’s healthy comfort food. All the flavor, none of the guilt — lean turkey, fiber-rich beans, and spices that make your kitchen smell divine.
- It’s family-approved. Even the kids who “don’t like beans” mysteriously finish their bowls.
- It freezes beautifully. Make a double batch and stash some away for later; future you will thank you.
If you love hearty soups like my Hearty Italian White Bean Soup, you’ll adore how this chili delivers the same warmth with a bit more kick.
Ingredients Needed to Make Turkey Chili Recipe
- 2 medium yellow onions
- 1 red bell pepper
- 6 garlic cloves
- 2 tablespoons vegetable oil
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon red pepper flakes (or 1 teaspoon if you like it spicy)
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 2 pounds 93% lean ground turkey, divided
- 1 (15-oz) can kidney beans, drained and rinsed
- 1 (28-oz) can diced tomatoes
- 1 (28-oz) can crushed tomatoes
- 2 cups chicken broth (plus extra if needed)
- 1¾ teaspoons salt
Optional toppings: sour cream, cilantro, scallions, shredded cheese, or lime wedges.
Instructions to Make Turkey Chili Recipe
Making this turkey chili recipe step by step is simple, comforting, and a little bit therapeutic. From chopping your veggies to that final simmer, every stage adds flavor and depth. Here’s exactly how to bring this hearty bowl of goodness to life — even if you’re not a kitchen pro.
Step 1: Chop and Prep Your Flavor Base
Start by prepping your veggies — they’re the backbone of this chili’s flavor. Roughly chop two onions, one red bell pepper, and six garlic cloves. If you’ve got a food processor, pulse everything until finely chopped (but not mushy). This saves time and keeps the texture just right.
If you’re newer to knife work or want quick prep hacks, you might enjoy my Healthy Chicken Pot Pie Soup, where I share tips for simplifying veggie prep without losing flavor.
Pro Tip: Don’t skip the bell pepper — it adds a subtle sweetness that balances the heat later on.
Step 2: Build the Spice Foundation
Now, it’s time to wake up those taste buds. Heat two tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add your chopped veggies along with chili powder, cumin, coriander, oregano, red pepper flakes, and cayenne. Stir occasionally for about 10 minutes until the veggies soften and the spices release their aroma.
This is where the magic of your turkey chili recipe step by step truly begins — the heat helps the spices bloom, infusing the oil and vegetables with deep, smoky flavor.
If you love playing with spices, you might also like my Anti-Inflammatory Golden Detox Soup, which uses turmeric and ginger to create another layer of cozy warmth.
Step 3: Brown the Turkey (The Heart of the Chili)
Once the veggies have softened, it’s time to add about 1¼ pounds of lean ground turkey. Turn up the heat slightly to medium-high. Using a wooden spoon, break the turkey into small crumbles and cook until it’s no longer pink — around 4 minutes.
Browning the meat first adds depth and gives the chili a rich, slightly caramelized base. This step is essential for building that hearty, meaty texture without the heaviness of beef.
Tip: Avoid using 99% lean turkey breast — it tends to dry out. Stick with 93% lean for the perfect balance of flavor and tenderness.
Step 4: Add the Liquids and Let It Simmer
Now that your base is flavorful, it’s time to bring everything together. Add the drained kidney beans, diced and crushed tomatoes, chicken broth, and salt. Give it all a good stir, making sure to scrape the bottom of the pot to lift up those browned bits of flavor (the “gold dust” of chili-making).
Bring your chili to a gentle simmer, then reduce the heat to medium-low. Let it cook uncovered for about an hour, stirring occasionally. This slow simmer helps the flavors meld beautifully — it’s where your kitchen starts smelling like cozy perfection.
If you’re a fan of slow-cooked recipes, try my Slow Cooker Thai Curried Chicken Soup, which uses the same technique to layer rich, comforting flavors with minimal effort.
Step 5: Add More Turkey for Incredible Texture
Here’s the little trick that makes this turkey chili recipe step by step stand out. Take the remaining ¾ pound of ground turkey and gently form it into a large ball. Pinch off small, teaspoon-sized pieces and drop them right into the simmering chili.
As it continues to cook for another 40 minutes, those little pieces will stay tender and juicy — almost like mini turkey meatballs that melt into the sauce. If your chili looks too thick or starts to stick, just stir in a bit more broth to loosen it up.
Optional: Add an extra pinch of chili powder or red pepper flakes if you like things spicy.
Step 6: Taste, Adjust, and Serve with Style
After the final simmer, give your chili a taste. Adjust the salt, spice, or even squeeze in a bit of lime for brightness. The flavors should be bold, balanced, and slightly smoky.
Now, the best part — serving! Ladle the chili into bowls and top it with sour cream, shredded cheese, scallions, cilantro, or even a few crushed tortilla chips for crunch.
If you’re serving this on game day or feeding a crowd, pair it with my Best Homemade Cornbread — they’re a match made in comfort-food heaven.
Step 7: Store, Reheat, and Enjoy Again
This chili tastes even better the next day (truly!). Store leftovers in airtight containers for up to 3 days in the fridge or freeze for up to 3 months. When reheating, add a splash of broth or water to bring it back to its velvety consistency.
For more make-ahead meal ideas that store beautifully, check out my Hearty Italian White Bean Soup — it’s another weeknight winner that’s equally satisfying and wholesome.
What to Serve with Turkey Chili Recipe
Turkey chili plays well with almost anything — from classic cornbread to a crisp side salad. Try it with my Best Homemade Cornbread or some crusty bread to soak up the sauce. A dollop of sour cream and shredded cheddar takes it to “I need seconds” level. For a lighter pairing, a simple avocado salad or roasted veggies balance the chili’s bold flavors perfectly.
Key Tips for Making Turkey Chili Recipe
- Use 93% lean turkey. The little bit of fat keeps things juicy without making it greasy.
- Don’t rush the simmer. The longer it cooks, the deeper the flavor gets.
- Customize the heat. Add more red pepper flakes if you like it fiery.
- Make it ahead. Like most chilis, this one tastes even better the next day.
If you love nutrient-packed meals, check out my Green Goddess Soup for another light but filling option.
Storage and Reheating Tips for Turkey Chili Recipe
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. When reheating, add a splash of broth or water to refresh the texture and heat it on the stovetop until hot. It’s perfect for meal prep — pack it into individual containers for easy grab-and-go lunches.
For best freezing practices, you can read this guide on freezing soups and stews from the USDA.
FAQs
Q: Can I make this turkey chili in a slow cooker?
A: Absolutely! Just brown the turkey first, then transfer everything to your slow cooker. Cook on low for 6–7 hours or high for 3–4.
Q: How can I make it milder?
A: Cut the chili powder and skip the cayenne — it’ll still be delicious.
Q: Can I substitute the beans?
A: Yes! Black beans or pinto beans work great too.
Final Thoughts
This turkey chili recipe is everything you want in a comfort meal — hearty, nourishing, and packed with flavor. It’s one of those dishes that makes you feel like you’ve truly cooked, even if you just tossed everything in a pot. So grab a bowl, curl up on the couch, and savor the moment — one spicy, cozy bite at a time.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Turkey Chili Recipe (Hearty, Healthy & Full of Flavor)
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 4 to 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
A lighter twist on classic beef chili, this hearty turkey chili brims with rich, spicy flavor—perfect for cozy nights or game day gatherings.
Ingredients
- 2 medium yellow onions
- 1 red bell pepper
- 6 garlic cloves
- 2 tablespoons vegetable oil
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 2 pounds 93% lean ground turkey, divided
- 1 (15-oz) can kidney beans, drained and rinsed
- 1 (28-oz) can diced tomatoes
- 1 (28-oz) can crushed tomatoes
- 2 cups chicken broth, plus extra as needed
- 1¾ teaspoons salt
- Optional for serving:
- Cilantro
- Lime wedges
- Sour cream
- Cheese
- Scallions
Instructions
1. Roughly chop the onions, bell pepper, and garlic and place in the bowl of a food processor. Pulse until the vegetables are finely chopped, scraping down the sides as needed. Alternatively, chop by hand.
2. Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped vegetables, chili powder, cumin, coriander, red pepper flakes, oregano, and cayenne. Cook, stirring often, until vegetables are softened, about 10 minutes.
3. Add about 1¼ pounds of the turkey, increase the heat to medium-high, and cook until no longer pink, breaking up the meat with a spoon, about 4 minutes.
4. Stir in the beans, diced tomatoes, crushed tomatoes, broth, and salt. Bring to a simmer.
5. Reduce the heat to medium-low and cook uncovered for about 1 hour, until the chili begins to thicken.
6. Form the remaining ¾ pound of turkey into a ball, then pinch off teaspoon-sized pieces and stir into the chili.
7. Simmer for an additional 40 minutes, stirring occasionally, until the chili is slightly thickened and the turkey is tender. Add extra broth if the chili becomes too thick.
8. Taste and adjust seasoning if necessary. Serve with your favorite toppings.
Notes
Use American-style chili powder, which includes a mild blend of paprika, cumin, and garlic.
Choose 93% lean ground turkey for the best texture and flavor. Avoid 99% lean turkey breast, which can be dry.
The chili can be made up to 3 days ahead. Cool, refrigerate uncovered until cold, then cover. Freeze for up to 3 months and defrost in the fridge before reheating.
