- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 15 ml
- 900 g
- 3 cloves
- 2 tbsp
- 1 tsp
- 1 tsp
- 1 tsp
- ¼ tsp
- 1 tsp
- ½ tsp
- 800 g
- 400 g
- 500 ml
- 2 tbsp
- 1 tsp
Process
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Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it apart with a spoon, until no longer pink, about 6–8 minutes. Transfer to a bowl.
In the same pot, add onion and bell pepper. Cook over medium heat until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
Stir in chili powder, cumin, oregano, smoked paprika, cayenne (if using), salt, and black pepper. Cook for 1 minute to toast the spices.
Add tomato paste and cook for 1 minute, then add crushed tomatoes, chicken broth, and the cooked turkey. Bring to a boil, then reduce heat to low and simmer, partially covered, for 25 minutes.
Stir in kidney beans and brown sugar (if using). Simmer uncovered for 10–15 minutes, until chili thickens slightly. Taste and adjust salt and pepper.
Serve hot, with optional toppings like sour cream, shredded cheese, or cilantro.
Kitchen notes
Kitchen notes
- Do not skip toasting the spices in step 3; it blooms their flavor and makes the chili taste richer.
- For a thicker chili, simmer uncovered for the last 10 minutes, or mash a few kidney beans against the side of the pot.
- If using 99% lean turkey, add an extra tablespoon of olive oil to prevent dryness.
- Chili tastes even better the next day as flavors meld; cool and refrigerate overnight, then reheat gently.
Substitutions
- ground turkey→ground chicken or lean ground beef
- kidney beans→black beans or pinto beans
- chicken broth→vegetable broth
- brown sugar→honey or maple syrup
Storage & reheating
Store cooled chili in an airtight container in the refrigerator for up to 4 days. To freeze, portion into freezer-safe containers and freeze for up to 3 months; thaw overnight in the refrigerator. Reheat on the stovetop over medium-low heat, stirring occasionally, until steaming hot, or in the microwave in 1-minute intervals. Add a splash of broth or water if it seems thick after reheating.
FAQ
The questions we get asked most
Why is my turkey chili dry and crumbly?
Dry chili usually comes from using very lean turkey and overcooking it. Use 93% lean turkey and add an extra tablespoon of oil if needed. Also, avoid simmering too long after adding the beans; 10-15 minutes is enough to meld flavors without drying the meat.
Can I make turkey chili in a slow cooker?
Yes. Brown the turkey and sauté the onion, pepper, and garlic with the spices first, then transfer everything to the slow cooker with the tomatoes, broth, and beans. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the brown sugar at the end if using.
How can I make turkey chili spicier?
Add more cayenne pepper, a minced jalapeño with the onion, or a teaspoon of chipotle powder. For a smoky heat, add a chopped chipotle in adobo sauce. Start with a small amount and taste after 10 minutes of simmering, as heat builds over time.
Can I use dried beans instead of canned?
Yes, but you must cook them first. Soak 1 cup of dried kidney beans overnight, then boil in fresh water until tender, about 1-1.5 hours. Drain and add to the chili as you would canned beans. Do not add salted tomatoes to uncooked beans as it can toughen them.
How do I know when turkey chili is done?
The chili is done when the turkey is cooked through (no pink inside) and the liquid has thickened slightly, coating the back of a spoon. The flavors should be well blended. If it looks watery, simmer uncovered for 5-10 more minutes.
Can I freeze turkey chili?
Yes, turkey chili freezes very well. Cool completely, then transfer to freezer-safe containers, leaving 1 inch of headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or microwave until hot.
What can I serve with turkey chili?
Classic sides include cornbread, rice, tortilla chips, or a simple green salad. Top with sour cream, shredded cheese, sliced avocado, or fresh cilantro. For a lighter meal, serve over baked sweet potatoes or cauliflower rice.
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