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 tablespoon 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 tablespoon chili powder, 2 teaspoon smoked paprika, 2 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon 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 tablespoon 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 tablespoon chili powder, 2 teaspoon smoked paprika, 2 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon 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
Ingredients
- 2 tablespoon olive oil
- 1 small yellow onion diced
- 1 cup diced carrots
- 1 red pepper diced
- 1 lb ground turkey
- 2 tablespoon chili powder
- 2 teaspoon smoked paprika
- 2 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 oz green chiles
- 15 oz can pinto beans drained & rinsed
- 15 oz can kidney beans drained & rinsed
- 15 oz can black beans drained & rinsed
- 28 oz can diced tomatoes
- 15 oz can tomato sauce
- 4 cups chicken broth
- sour cream cilantro, cheddar cheese for serving
Instructions
- In a large dutch oven, heat olive oil. Add onion and carrots and cook for 3-4 minutes or until just beginning to soften. Add in pepper and cook for another 3-4 minutes.
- Add in ground turkey and cook until no longer pink. Add in chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper.
- Add green chiles and all beans, diced tomatoes, and tomato sauce. Then pour chicken broth over top. Stir and bring to a boil. Once boiling, reduce heat to medium and let cook at least 20 minutes, stirring occasionally.
- Serve with toppings!
Video
Nutrition
Per serving. Nutrition is an estimate.
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Rate This Recipe
Calla says
This recipe is delicious and so easy! A cold weather staple in our home. We find we like the texture better without adding the chicken broth and don’t think it takes away from the flavor.
Erin says
Hi Calla, so happy you love it so much and make it your own!
Erin says
Hi Brittany, so happy you loved it and made it your own!! 🙂
Tori says
So delicious on a cozy rainy day! I always come back to this turkey chili recipe whenever I need something high protein, easy, and cozy!!
Erin says
Hi Tori, so glad you loved it!
Ella says
I loved this recipe along with all the other variations of chilli that erin has on her website. Great recipe for cooler weather and I had a lot of leftovers that lasted awhile but tasted even better! Also a good recipe if you don’t eat red meat!
Erin says
Hi Ella, so happy you loved it!!
Brittany says
This is a staple in our house – can’t tell you how many times we’ve made this and with plenty of leftovers. It’s actually perfect for the week or freezing in soupercubes. The best turkey chili recipe that packs protein and fiber. We tried many recipes before finding this one. My boyfriend brags about it at work and since has shared with his coworkers. We top it with pickled jalapeño and greek yogurt for extra protein! Thanks Erin!!
Erin says
Hi Brittany, so happy you loved it and made it your own!! 🙂
Dominika says
So good! Just made it for the week.
Erin says
Hi Dominika, so happy you loved it!!
Emily says
Have made this no less than 5x so far this season. 😆 Truly a staple and the perfect amount of flavor. Love love love it!
Erin says
Hi Emily, so happy you love it so much!!
Rachel says
Yum this will definitely be a new staple! I did miss that this makes enough to feed an army… have souper cubes on hand!
Erin says
Hi Rachel, so happy you loved it! 🙂
Morgan says
Quick and efficient recipe to follow! Flavor was delicious and I already bought some freezer cubes to get a stock of this going!!
Erin says
Hi Morgan, so happy you loved it!! 🙂
Murray says
Absolutely loved this! So easy to throw together and makes a ton. I had celery on hand, so I threw that in there too. 10/10!
Erin says
Hi Murray, so happy you loved it and great idea! 🙂