Hearty Turkey Chili

Chili season is hands down my favorite time of year. There’s something so comforting about a pot of chili simmering on the stove while the kids do homework and my husband catches up on work. But I’ll be honest – I used to think chili had to be heavy and loaded with beef to be satisfying.

That changed when I started making turkey chili. It has all the warmth and flavor of regular chili but feels lighter. Plus, ground turkey is usually cheaper than beef, which makes my grocery budget happy. I can make a big batch on Sunday and we’ll eat it for days – over rice, with cornbread, or even on baked potatoes.

Want it spicy? Add more peppers. Prefer it mild for the kids? Skip the heat and let everyone add hot sauce at the table. This recipe works for whatever your family likes.

What Kind of Ground Turkey Should I Use?

For this chili, I recommend using extra lean ground turkey (99% lean) since it keeps the dish lighter while still packing plenty of protein. You can also substitute ground chicken if that’s what you have on hand – both work equally well in this recipe. If you can only find regular ground turkey (which is usually around 85-93% lean), that’s fine too, just be sure to drain any excess fat after browning. The key is to break up the meat well as it cooks so you get nice, even pieces throughout your chili rather than large chunks.

Options for Substitutions

This turkey chili is pretty forgiving when it comes to swaps and substitutions:

• Ground turkey: You can easily swap the turkey for ground chicken, lean ground beef (93/7), or even a plant-based ground meat alternative. If using regular ground beef, drain the fat after browning.
• Red bell pepper: Any color bell pepper works here – yellow, orange, or green. You could also use poblano peppers for a mild heat or jalapeños if you want more spice.
• Dark red kidney beans: Feel free to mix it up with black beans, pinto beans, or cannellini beans. You can even use a combination of different beans for more variety.
• Chicken broth: Vegetable broth works just as well, especially if you’re using plant-based meat. Beef broth is another option if you prefer a richer flavor.
• Sweet corn: Fresh corn kernels (about 1 cup) or frozen corn can replace the canned version. If using frozen, add it during the last 10 minutes of cooking.
• Chili powder: If you don’t have chili powder, make your own blend with 1 tablespoon paprika, 1 teaspoon cumin, 1/2 teaspoon garlic powder, and 1/4 teaspoon oregano.
• Diced tomatoes: Crushed tomatoes, tomato sauce, or even fresh diced tomatoes (about 3-4 large tomatoes) work fine. Fire-roasted tomatoes add extra flavor if you have them.

Watch Out for These Mistakes While Cooking

The biggest mistake when making turkey chili is not browning the ground turkey properly – since turkey is so lean, it can easily turn into gray, rubbery chunks if you don’t break it up well and let it develop some color over medium-high heat. Make sure to drain any excess liquid that accumulates during cooking, as turkey releases more moisture than beef and can make your chili watery. Another common error is adding all the chili powder at once without tasting – start with half the amount called for, then add more gradually since different brands vary wildly in heat level and flavor intensity. Don’t forget to let your chili simmer for at least 20-30 minutes after adding the tomatoes and broth, which allows the flavors to meld together and prevents that raw spice taste that can ruin an otherwise good pot of chili.

What to Serve With Turkey Chili?

This hearty turkey chili is perfect on its own, but I love serving it with warm cornbread or crusty dinner rolls for dipping and soaking up all those good flavors. You can also spoon it over baked sweet potatoes or regular baked potatoes for a filling meal that’s packed with protein. For a fun twist, try serving it over rice or quinoa, or even use it as a topping for baked tortilla chips to make chili nachos. Don’t forget to set out bowls of the suggested toppings like shredded cheese, diced avocado, and sour cream so everyone can customize their bowl just the way they like it.

Storage Instructions

Refrigerate: Turkey chili actually tastes even better the next day after all those flavors have had time to meld together! Store it in the fridge in an airtight container for up to 4 days. I love making a big batch on Sunday and enjoying it throughout the week for easy lunches and dinners.

Freeze: This chili freezes like a dream and is perfect for meal prep. Let it cool completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze individual portions so I can just grab one whenever I need a quick meal.

Reheat: Warm up your chili on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave it in 30-second intervals, stirring between each one. If it seems a bit thick after storing, just add a splash of chicken broth to loosen it up.

 

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 110-120 g
• Fat: 25-32 g
• Carbohydrates: 200-220 g

Ingredients

For the chili:

• 1 tsp dried oregano
• 3 garlic cloves (finely minced for best flavor)
• 1 1/4 cups chicken broth
• 1 can sweet corn (15 oz, rinsed and drained)
• 1/4 tsp cayenne pepper (adjust to taste for heat level)
• 1 can diced tomatoes (28 oz, I prefer San Marzano)
• 1 lb ground turkey (99% lean)
• 1 medium red bell pepper (diced into 1/2-inch pieces)
• 2 tsp ground cumin
• 4 tbsp mild chili powder (I use McCormick)
• 1/2 tsp salt (more as needed)
• 2 cans dark red kidney beans (15 oz each, rinsed and drained)
• 1 yellow onion (diced into 1/4-inch pieces)
• 2 tsp olive oil (or any neutral oil like canola)

For serving:

• Tortilla chips
• Fresh cilantro
• Avocado (sliced fresh)
• Cheese (shredded cheddar works best)
• Sour cream

Step 1: Prepare Mise en Place and Sauté the Aromatics

• 2 tsp olive oil
• 1 yellow onion
• 3 garlic cloves
• 1 medium red bell pepper

Dice the onion into 1/4-inch pieces, mince the garlic finely, and dice the bell pepper into 1/2-inch pieces—having everything prepped before you start cooking makes the process smooth and prevents burning.

Heat the olive oil in a large pot over medium heat, then add the diced onion and cook for about 3 minutes until it begins to soften.

Add the minced garlic and bell pepper, cooking for another 2-3 minutes until fragrant and the pepper starts to soften.

This builds a flavorful base that will deepen as the chili simmers.

Step 2: Brown the Turkey and Bloom the Spices

• 1 lb ground turkey
• 4 tbsp mild chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1/2 tsp salt

Add the ground turkey to the pot, breaking it apart with a spoon as it cooks over medium-high heat for about 5-7 minutes until no pink remains and the meat begins to lightly brown.

Once cooked through, add the chili powder, cumin, oregano, cayenne pepper, and salt, stirring constantly for about 20 seconds to toast the spices and help them release their essential oils.

I like to bloom the spices this way because it transforms them from dusty powders into vibrant flavor—you’ll actually smell the difference, and it makes the entire chili taste richer.

Step 3: Build the Chili Base and Simmer

• spiced turkey mixture from Step 2
• 1 can diced tomatoes
• 1 1/4 cups chicken broth
• 2 cans dark red kidney beans
• 1 can sweet corn

Add the diced tomatoes with their juices, chicken broth, rinsed kidney beans, and drained corn to the pot from Step 2.

Stir everything together to combine, then increase the heat and bring the mixture to a boil—you’ll see the surface start to bubble vigorously.

Once boiling, reduce the heat to low and let the chili simmer gently, uncovered, for 30-45 minutes, stirring occasionally.

The longer simmer time allows all the flavors to meld together and helps the spices fully integrate into the broth—I usually aim for around 40 minutes for the most developed flavor.

Step 4: Taste, Adjust, and Serve with Toppings

• simmered chili from Step 3
• Cheese
• Avocado
• Tortilla chips
• Fresh cilantro
• Sour cream

Taste the chili and adjust the salt and heat level as needed—add more cayenne if you prefer extra spice, or a pinch of salt if it needs more flavor.

Ladle the hot chili into bowls and set out all the toppings so everyone can customize their own.

Top each bowl with shredded cheddar cheese, fresh sliced avocado, a dollop of sour cream, fresh cilantro, and a handful of tortilla chips for crunch and texture.