Turkey Chili Recipe

Learn how to make this hearty turkey chili recipe, packed with ground turkey, diced vegetables, and a 3-bean blend. It’s lightly spicy with green chiles and extra filling from a variety of protein sources – guaranteed to satisfy!

Turkey chili recipe 

Chili is one of my favorite cold-weather staples; it’s warm, hearty, and what my family would call a “stick-to-your-bones” kind of meal. AKA, it’s filling and super satisfying. 

I’ve shared quite a few chili recipes in the past because it’s just so versatile (see my Classic Ground Beef Chili, Sweet Italian Sausage Chili, and Easy Pumpkin Chili for reference). 

Today’s recipe is for an easy turkey chili, made with diced veggies, ground turkey, and a 3-bean combo for optimal protein content! It’s topped with cilantro, sour cream, and a healthy scoop of cheddar for a delicious finish. 

Ingredients needed

Here’s a little bit about everything that goes into my easy turkey chili recipe.

• Olive oil: I use 2 tbsp of olive oil to cook down the chopped vegetables and prevent them from sticking. Feel free to swap for the neutral oil of your choice.
• Yellow onion: 1 small diced yellow onion adds a ton of flavor to our chili base.
  Carrots: I add 1 cup of diced carrots to this chili for nutrition and texture. 
• Bell pepper: 1 diced red bell pepper adds a subtle sweetness and extra nutritional value to this dish. 
• Ground turkey: Turkey is one of my favorite protein sources because it’s lean and flavorful. This recipe uses 1 lb. 
• Chili spices: A chili recipe is only as great as its spice combination; my version combines 2 tbsp chili powder, 2 tsp smoked paprika, 2 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and ½ tsp pepper. The results are perfectly balanced – much better than a pre-packaged mix.
• Green chiles: A 4-oz can of green chiles adds a bit of spice to this chili without overpowering the other ingredients. 
• Beans: I add a 15-oz can each of pinto beans, kidney beans, and black beans to this recipe for tons of plant-based protein. Remember to drain and rinse your beans before adding.
• Diced tomatoes: A 28-oz can of diced tomatoes adds great acidity and extra texture to this chili. 
• Tomato sauce: For extra brightness, I add a 15-oz can of tomato sauce. 
• Chicken broth: I use 4 cups of chicken broth to simmer all of these chili ingredients together. 
• Toppings: Toppings are optional but highly recommended. I suggest sour cream, cilantro, and cheddar cheese, but feel free to get creative with them!

Kitchen tools required

This easy chili recipe requires just a few kitchen basics to make:

• Large Dutch oven
• Cooking spatula 
• Cutting board + kitchen knife

You’ll also want to gather some measuring cups, including 1 cup, 1 tbsp, 1 tsp, and ½ tsp. 

How to make turkey chili

First up, heat 2 tbsp of olive oil in a large Dutch oven. Once heated, add 1 small diced yellow onion and 1 cup diced carrots. Cook for 3-4 minutes until your veggies are just beginning to soften.

Then, add 1 diced red bell pepper and cook for an additional 3-4 minutes. 

Add 1lb of ground turkey to your Dutch oven and cook until it’s no longer pink. Then, season with 2 tbsp chili powder, 2 tsp smoked paprika, 2 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and ½ tsp pepper. 

To your seasoned turkey, add a 4-oz can of green chiles, pinto beans, kidney beans, and black beans (all 15-oz cans, drained and rinsed). Top with 4 cups of chicken broth, a 28-oz can of diced tomatoes, and a 15-oz can of tomato sauce. Stir and bring to a boil.

Once your chili is boiling, reduce the heat to medium and let it cook for at least 20 minutes; the longer it cooks, the better the flavor! Stir occasionally to prevent sticking. 

And with that, your easy turkey chili recipe is ready to enjoy! 

Step-by-step Instructions on how to make Turkey Chili

Recipe tips

Below are some common turkey chili recipe questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

How to serve turkey chili

This chili is best enjoyed with fresh toppings like shredded cheddar cheese, chopped cilantro, and sour cream. 

For a heartier dish, I highly recommend serving it with a side of crusty bread and butter. 

Can I make this chili vegetarian? 

You can easily make this chili vegetarian with a couple of simple swaps. To start, this chili has plenty of plant-based protein without the added ground turkey. Omit this ingredient, or swap for a veggie ground round. 

Then, swap the chicken broth for a vegetarian “no chicken” base. 

I also have a Vegetarian Chili Recipe for you to try if you prefer. It’s 100% vegan as well, pending your choice of toppings. 

How can I make this turkey chili extra spicy?

This chili has a subtle spice from the added green chiles. To up this spice factor, add some cayenne pepper or red chile flakes to your spice mix. 

Chopped jalapenos would also be a tasty addition. Cook them with your diced vegetables for an extra spicy recipe. 

How do I thicken watery chili?

If your chili turns out too thin, simmer it uncovered to reduce some of that excess liquid. 

Alternatively, use a potato masher to mash some of the beans; this will give your chili a great texture. 

Storing leftovers

To store leftover chili, allow it to cool completely. Then, transfer it to an airtight container and keep it in the refrigerator for up to 4 days. 

When you’re ready to eat, reheat on the stove over low heat, stirring occasionally until hot through. 

For longer storage, you can freeze this chili for 2-3 months in a freezer-safe container. 

If you liked this recipe, you’ll want to try these!

Looking for more quick and easy meal ideas? Try one of these flavorful recipes next. 

• Easy Green Chicken Enchiladas
• Creamy Cauliflower Soup Recipe
• Healthy One Pot Pasta Recipe
• Hot Honey Tortellini Pasta Salad
• Healthy Greek Turkey Meatballs With Tzatziki

Recipe by Erin Antoniak and Photos by Bake and Bacon