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Easy, healthy, and super-flavorful, this Turkey Chili Recipe is made with fiber-rich beans and lean ground turkey in a rich, comforting, and perfectly spiced tomato based broth.
You can make this turkey chili in about an hour on the stovetop or let it slowly simmer in the Crockpot for a simple, hands-off meal. It’s one of my family’s favorite weeknight recipes, especially with a side of salty tortilla chips or sweet cornbread.
Why This Recipe Works
Everyone loves this hearty, protein-packed turkey chili. It’s a healthier alternative to my classic beef chili recipe, but every bit as delicious and satisfying.
This basic recipe has been my go-to for years. I cook a big pot whenever I want to feed my family a hearty, healthy, and delicious meal that isn’t packed full of extra fat and calories. It can be customized a million different ways with different beans, vegetables, or seasoning blends and you can even make it on the stovetop or in the slow cooker! It also makes really incredible leftovers (the kind of leftovers that actually taste better the next day) and freezes beautifully! So, if you love to meal prep, this recipe has your name written all over it.
I hope you enjoy it!
Table of contents
Ingredient Notes
You can find the complete list of ingredients with measurements in the recipe card below.
- Ground Turkey: This recipe is delicious with either ground turkey breast (99/1) or ground turkey thigh (93/7). You can also use ground chicken.
- Seasonings: This chili gets it’s bold and delicious flavor from chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Sometimes I’ll add a pinch of cayenne pepper or red chili flakes for heat.
- Chicken Broth and Crushed Tomatoes: Creates the saucy base of this chili. Fresh tomatoes can also be used, but it’s more traditional to make chili with canned or stewed tomatoes for their richer flavor.
- Beans: We’re adding one can of red kidney beans and pinto beans, but you can use other varieties, such as black beans or cannellini beans. Beans add heartiness, fiber, texture, and protein.
- Sugar: You don’t have to add sugar, but a little goes a long way in helping cut through the acidity of the tomatoes and balance the rich, savory flavors of the spices.
Can I Make it Vegetarian?
This turkey chili is truly best enjoyed as is, but if you’re looking for a vegetarian alternative, try my favorite Vegetarian Butternut Squash Chili.
Canned Beans: To Rinse or Not to Rinse
Draining and rinsing canned beans before adding them to recipes has several benefits. Personally, I always rinse my beans (although it wasn’t always this way). Here are some things to consider before adding beans to your next pot of chili:
- Rinsing removes excess sodium by up to 40%.
- The liquid in canned beans is thick and slightly gelatinous (from all the starch), which may alter the texture of your chili.
- It helps remove some of the indigestible gas-causing sugars.
Step by Step Instructions
Tip: Feel free to include additional veggies like diced carrots, celery, or bell peppers at the same time as the onions for an extra boost of veggies!
For the full printable recipe, jump to the recipe card below.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Cook the onions until softened.
- Add the ground turkey to the softened onions and cook, breaking it into small crumbles, until browned.
- Stir in the garlic and cook until fragrant, then add the tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper.
- Mix well to combine, then cook for a minute or so to caramelize the natural flavors in the tomato paste, bringing out its sweetness and umami flavors.
- Pour in the chicken broth and crushed tomatoes, then add the drained and rinsed kidney beans and pinto beans and sugar. Mix well to combine.
- Increase the heat to high and bring to a gentle boil, then reduce to low and simmer for at least 30 minutes, or up to 2 hours. Season with additional salt and pepper, to taste.
Slow Cooker Method
I love using my slow cooker to gently cook this chili. For best results, soften and brown the onions and turkey before adding them to the slow cooker.
- Soften the onions and brown the ground turkey in a large skillet. Add the garlic in the last 30 seconds or so, then transfer the turkey mixture to the slow cooker.
- Stir in the remaining ingredients and mix well to combine.
- Cook on Low for 6-8 hours or High for 3-4 hours.
Tip: To thicken the chili, remove the lid 30 minutes before serving to allow some of the liquid to evaporate.
Our Favorite Ways to Serve Turkey Chili
My favorite part about making any chili recipe is deciding how I want to serve it! This warm and savory chili is absolutely perfect paired with warm and buttery sweet cornbread, my flaky buttermilk biscuits, or this flavorful Mexican cornbread recipe. Sometimes I’ll even serve it over air fryer French fries or air fryer sweet potato fries for my very own version of chili fries!
Of course, a good bowl of chili isn’t complete without at least a few toppings. If you’re planning on serving this for a crowd or party, set the toppings out in separate bowls so everyone can pile on what sounds good. Here are some of my go-to topping ideas:
- Shredded cheese – Cheddar or Pepper Jack
- Sour cream
- Chopped green onion or chives
- Sliced avocado or guacamole
- Hot sauce (Cholula or Tabasco) or sliced jalapeños
- Crumbled tortilla chips or Fritos
Storing and Reheating
Chili is one of the best recipes to meal prep. Leftovers taste great, reheat well, and freeze beautifully.
- Leftovers: Allow leftovers to cool to room temperature, then transfer to airtight containers and store in the fridge for 4-5 days.
- Freezer: You can freeze the chili for up to 3 months in freezer-safe airtight containers, plastic ziptop bags, or souper cubes.
- Reheating: Thaw frozen leftovers in the refrigerator overnight. Reheat on the stovetop or in the microwave, stirring often.
More Ground Turkey Recipes
If you make this turkey chili recipe, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.
Turkey Chili Recipe
Ingredients
- 2 tablespoon olive oil
- 1 white onion, diced
- 1 pound ground turkey
- 3 cloves garlic, minced
- 3 tablespoon tomato paste
- 1 tablespoon chili powder
- 2 teaspoon smoked paprika
- 2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups low-sodium chicken broth
- 1 (20-ounce) can crushed tomatoes
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 tablespoon granulated sugar
Instructions
- Heat the olive oil in a large pot or Dutch oven set over medium heat. Add the onions and cook until softened about 5 minutes.
- Add the ground turkey and cook, breaking it apart into small crumbles, until browned, about 5-10 minutes. Stir in the garlic and cook for 30 seconds or until fragrant.
- Add the tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Mix well to incorporate with the beef mixture. Then add the chicken broth, crushed tomatoes, kidney beans, pinto beans, and sugar. Mix well.
- Increase the heat to high and bring to a low boil, then reduce the heat to low and simmer for 30 minutes or up to 2 hours for maximum flavor.
- Serve with all your favorite toppings like shredded cheese, sour cream, green onions, and avocado.
Notes
- Slow cooker instructions: Follow steps 1 and 2 (outlined above) on the stovetop, or use your slow cooker’s sauté function if available. After browning the turkey and onions, transfer the mixture along with the remaining ingredients to a large 7-quart slow cooker. Cook on low for 6 hours or on high for 3-4 hours.
- This recipe is delicious with ground turkey breast (99/1) or ground turkey thigh (93/7).
- Transfer leftovers to an airtight container and keep stored in the refrigerator for 4-5 days. Turkey chili may be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
