Here is my favorite turkey burger chili recipe, with lean ground turkey, hearty beans, tomatoes, and a blend of warm spices that creates a comforting bowl of goodness.

This turkey burger chili is my family’s go-to dinner when we want something filling but a little lighter than traditional beef chili. I usually make a big batch so we can have it for lunch the next day. Nothing better than chili that tastes even better as leftovers, right?

Why You’ll Love This Turkey Burger Chili

High-protein, lean meal – Made with extra-lean ground turkey, this chili packs plenty of protein while keeping the fat content low, making it perfect for healthy eating goals.
Quick weeknight dinner – Ready in just 20-30 minutes, this chili is perfect for busy nights when you want something hearty without spending hours in the kitchen.
Fun burger-inspired flavors – The ketchup, mustard, and optional pickle toppings give this chili a playful twist that tastes like your favorite burger in a bowl.
Simple pantry ingredients – Most of these ingredients are probably already in your pantry, making this an easy go-to recipe when you need dinner fast.
Family-friendly comfort food – Kids and adults alike will love the familiar flavors, and it’s filling enough to satisfy everyone at the dinner table.

What Kind of Ground Turkey Should I Use?

For this chili, you’ll want to stick with extra-lean ground turkey that’s at least 98% lean, just like the recipe calls for. This lean option keeps the chili from getting too greasy while still giving you plenty of protein and flavor. You can find this at most grocery stores, and it’s usually labeled clearly on the package – just look for the percentage on the front. If you can only find 93% or 95% lean ground turkey, that’ll work too, but you might want to drain off any excess fat after browning it. Fresh ground turkey will give you the best texture, but frozen works fine as long as you thaw it completely before cooking.

Options for Substitutions

This turkey burger chili is pretty forgiving when it comes to swaps – here are some easy substitutions:

Ground turkey: You can easily swap the turkey for lean ground beef, ground chicken, or even plant-based ground meat. If using regular ground turkey (not extra-lean), just drain any excess fat after browning.
Bell pepper: Any color bell pepper works great, or try poblano peppers for a mild kick. You can also use frozen bell pepper strips – just add them straight to the pot without thawing.
Red kidney beans: Black beans, pinto beans, or cannellini beans all work well. You can also use a mix of different beans for more variety.
Chili seasoning: Make your own blend with 1 tsp cumin, 1 tsp paprika, ½ tsp oregano, and ¼ tsp cayenne pepper if you don’t have a pre-made mix.
Ketchup: If you’re out of ketchup, try tomato paste (use 1 tablespoon) or add a tablespoon of brown sugar to balance the acidity of the tomatoes.
Yellow mustard: Dijon mustard works just as well, or you can skip it entirely if you don’t have any on hand – the chili will still taste great.

Watch Out for These Mistakes While Cooking

The biggest mistake when making turkey burger chili is rushing the browning process – extra-lean ground turkey can easily turn dry and rubbery if you cook it over high heat, so use medium heat and break it up gently as it cooks.

Another common error is not sautéing your onions and bell peppers long enough before adding the turkey, which leaves you with crunchy vegetables instead of the soft, flavorful base your chili needs.

Don’t forget to drain and rinse those kidney beans thoroughly, as the canning liquid can make your chili taste metallic and overly salty.

For the best flavor, let your chili simmer on low heat for at least 20-30 minutes after adding all ingredients – this allows the spices to meld together and prevents that raw, harsh taste that comes from undercooking.

What to Serve With Turkey Burger Chili?

This hearty chili is perfect on its own, but I love serving it over baked sweet potatoes or regular russet potatoes for a filling meal. You can also ladle it over cooked rice, quinoa, or even baked tortilla chips for a fun chili nachos vibe. Since this chili has those classic burger flavors, it’s great with cornbread or dinner rolls on the side for dipping. For toppings, try shredded cheese, sour cream, green onions, or even some diced avocado to cool things down a bit.

Storage Instructions

Refrigerate: This turkey burger chili actually tastes even better the next day once all the 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 eating it throughout the week for easy lunches.

Freeze: Chili is one of those recipes that freezes like a dream. 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 servings so I can just grab one when 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 round. If it seems too thick after storing, just add a splash of water or broth to loosen it up.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

Calories: 600-700
Protein: 55-65 g
Fat: 6-10 g
Carbohydrates: 85-95 g

Ingredients

12 oz extra-lean ground turkey (min 98% lean)
1 cup diced bell peppers
1 cup diced onion
2 tsp chili blend
15 oz can red kidney beans, rinsed and drained
14.5 oz can diced tomatoes, undrained
1 cup crushed tomatoes (canned)
3 tbsp tomato ketchup
1 tbsp minced garlic
2 tsp classic yellow mustard
Chopped pickles, for serving (optional)

Step 1: Cook the Turkey and Vegetables

12 oz extra-lean ground turkey (min 98% lean)
1 cup diced bell peppers
1 cup diced onion
1 tbsp minced garlic
1 tsp chili blend

Spray a large pot with nonstick spray and heat over medium-high.

Add the extra-lean ground turkey, diced bell peppers, diced onion, minced garlic, and 1 teaspoon of chili blend.

Cook the mixture, breaking up the turkey with a spoon, until the turkey is fully cooked and the vegetables have mostly softened, about 7 minutes.

Step 2: Add Remaining Ingredients and Simmer

red kidney beans, rinsed and drained
14.5 oz can diced tomatoes, undrained
1 cup crushed tomatoes (canned)
3 tbsp tomato ketchup
2 tsp classic yellow mustard
1 tsp chili blend

Add the red kidney beans, diced tomatoes with their juices, crushed tomatoes, tomato ketchup, yellow mustard, and the remaining 1 teaspoon of chili blend to the pot with the cooked turkey and vegetables (from Step 1).

Stir well to combine all ingredients.

Cook, stirring occasionally, until the vegetables are fully tender and the chili is hot and well mixed, about 2 more minutes.

I like to let it simmer a minute or two longer for the flavors to meld even more if I have time.

Step 3: Serve and Garnish

chopped pickles, for serving (optional)

Ladle the hot chili into bowls.

If desired, top each serving with chopped pickles for a tangy, burger-inspired twist.