When you want the warm, cozy satisfaction of chili but don’t have three hours to babysit a pot on the stove, this fabulous turkey chili delivers all the comfort without the commitment. It’s ready in just 40 minutes, is lighter than traditional beef chili, and is packed with the same rich, hearty flavors that make you want to curl up with a bowl.
I made this recipe during one of those chaotic weeknight moments when the kids asked what was for dinner and I realized I had ground turkey thawing but zero plan. Forty minutes later, we were all gathered around steaming bowls, wondering why I don’t make this more often!
I love how this turkey chili develops deep flavor without a long simmer. Ground turkey absorbs the spice blend beautifully, and using fire-roasted tomatoes is a great flavor shortcut.
If you’re hesitant about turkey chili because you think it’ll be bland or dry, I hear you. I used to be Team Beef all the way! But this version is anything but boring. And you get all the protein, fiber, and warming spices without that heavy, sluggish feeling that sometimes follows a big bowl of traditional chili.
Let me guide you through the simple steps to make this easy and comforting weeknight dinner. Serve it over baked sweet potatoes, with cornbread, or grab a spoon and dig in straight from the bowl.
Looking for more easy weeknight dinner ideas? Try my recipes for Taco Rice Chicken Casserole, Shrimp Pad Thai, or Monterey Chicken.
Ingredient Notes
For exact amounts needed see the recipe card below
- Ground turkey: I use 93% lean ground turkey for the perfect balance of flavor and texture.
- Olive oil
- Onion
- Garlic
- Seasoning: The chili is seasoned simply, with chili powder, cumin, salt, and pepper.
- Red bell pepper
- Diced tomatoes
- Sweet corn
- Kidney beans
How to Make Turkey Chili
- Heat the olive oil in a large pot over medium heat. Toss in the diced onions and let them soften for 2-3 minutes. When they’re looking translucent, add the minced garlic and cook for another minute.
- Add the ground turkey to the pot. Break it up with a wooden spoon as it cooks into small, bite-sized pieces. Continue cooking until all the pink is gone, typically around 5-6 minutes.
- Stir in the chili powder and cumin, then add the diced bell pepper, tomatoes, corn, and those rinsed kidney beans. Season with salt and black pepper. I usually start with about ½ teaspoon of each and adjust later.
- Bring everything to a gentle boil, then reduce the heat and let it simmer for 20 minutes. Stir it every now and then.
- Give it a taste and adjust the seasonings if needed. Sometimes it needs a little more salt or an extra pinch of chili powder. Serve it up hot with your favorite toppings.
Serving Ideas
Toppings can make a bowl of turkey chili even better! My family likes it when I put bowls of toppings on the table so everyone can customize their own bowl.
Here are some of our favorite toppings:
- Shredded cheddar cheese (this is a must in our house!)
- A dollop of sour cream or Greek yogurt
- Diced avocado
- Crushed tortilla chips for that perfect crunch
- Sliced green onions
- Fresh cilantro
- A squeeze of lime juice
But don’t stop at toppings! You can serve this over brown rice or quinoa for an extra filling meal. Spoon it over baked potatoes or use it as a topping for nachos. I also live to pair it with my easy homemade cornbread for the ultimate comfort food combo.
How to Store
Store any chili in an airtight container. It will keep beautifully in the fridge for up to 4 days. It is also a meal-prep superstar and freezes well.
Portion it into freezer-safe containers or heavy-duty freezer bags. It will keep in the freezer for up to 3 months. I like to freeze chili in individual portions since it makes for super easy lunch portions that I can grab and go.
To reheat, warm it gently on the stovetop over medium heat, stirring occasionally. Or microwave in 1-minute intervals, stirring between each, until heated through.
Tips & Tricks
Be sure to check out the step by step instructions
- Prep your ingredients before you start. Having everything chopped and ready to go makes the cooking process so much smoother.
- Take your time breaking up the meat into small pieces while it browns. Those little browned bits add tons of flavor.
- The recipe, as written, is on the milder side, but you can easily adjust the spice level to suit your taste. To make it spicier, add a diced jalapeño, more chili powder, or a pinch of red pepper flakes.
- You can substitute regular diced tomatoes, but using fire-roasted tomatoes gives it extra richness.
- You can add extra veggies like zucchini or carrots, or swap the kidney beans for black beans. A can of corn is another excellent addition for sweetness and color.
- You can use 99% turkey, too, but I prefer 93% for a better flavor.
Reader Questions
Absolutely! I do this all the time on busy weekdays. Brown the turkey and onions first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
If your chili seems too thin, you can mash some of the beans against the side of the pot or add a tablespoon of tomato paste to thicken it.
Yes, make sure you’re using a pot large enough to handle the volume. Double all ingredients and add about 10 minutes to the simmering time. This recipe is perfect for batch cooking. I often make a double batch and freeze half for busy nights.
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Turkey Chili Recipe
Ingredients
- 1 pound ground turkey 93% lean
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 medium red bell pepper diced
- 1 can fire-roasted tomatoes 15 ounces
- ½ cup sweet corn
- 1 can kidney beans drained and rinsed
- Salt and black pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and cook for 2–3 minutes until soft. Stir in minced garlic and cook for 1 minute.1 tablespoon olive oil, 1 medium onion, 2 cloves garlic
- Add ground turkey. Cook, breaking it up with a spoon, until no longer pink, about 5–6 minutes.1 pound ground turkey
- Stir in chili powder, cumin, diced bell pepper, diced tomatoes, sweet corn, and drained beans. Season with salt and pepper.1 tablespoon chili powder, 1 teaspoon ground cumin, 1 medium red bell pepper, 1 can fire-roasted tomatoes, ½ cup sweet corn, 1 can kidney beans, Salt and black pepper to taste
- Bring to a boil, then reduce the heat and let simmer for 20 minutes, stirring occasionally.
- Taste and adjust seasoning if needed. Serve hot with toppings such as shredded cheese, green onions, or sour cream.
Notes
- Prep your ingredients before you start. Having everything chopped and ready to go makes the cooking process so much smoother.
- The recipe, as written, is on the milder side, but you can easily adjust the spice level to suit your taste. To make it spicier, add a diced jalapeño, more chili powder, or a pinch of red pepper flakes.
- You can substitute regular diced tomatoes, but using fire-roasted tomatoes gives it extra richness.
- You can add extra veggies like zucchini or carrots, or swap the kidney beans for black beans. A can of corn is another excellent addition for sweetness and color.
- You can use 99% turkey, too, but I prefer 93% for a better flavor.
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Nutrition Information
Nutrition facts are estimates.
