This turkey chili is made with lean ground turkey, red kidney beans, diced tomatoes, and a combination of aromatics and spices. It is an easy turkey chili recipe that is just as thick and flavorful as a more traditional beef chili.
Ground turkey recipes are a great way to replace ground beef for lean and affordable dinner options. Like this easy turkey chili, a ground turkey tater tot casserole, turkey taco casserole and this simple chili cornbread casserole will not disappoint.
This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.
Ingredients
- Oil – Use an oil that is suitable for sautéing, like olive oil.
- Aromatics – Onions and garlic make a nice flavor base.
- Ground turkey – Best to use lean ground turkey but not turkey breast.
- Spices – Chili powder, salt, cumin, black pepper, cayenne pepper, bay leaf, and chili de arbol (dried whole chili pepper) add flavor, color, and spice.
- Pantry – Chicken broth, diced tomatoes and canned red beans.
- Suggested toppings and sides – corn muffins, corn or tortilla chips, crackers, sour cream, shredded cheese, green onions, chives, chopped cilantro, diced white onions, sliced jalapenos peppers, hot sauce, just to name a few.
Recipe tips
- Go easy on the salt with this recipe because canned ingredients usually contain a good amount of salt already. You can always add at the end if needed.
- If you are sensitive to salt replace some of the canned ingredients with reduced sodium alternatives. There are good low sodium options available for canned beans, canned tomatoes, and chicken broth.
- Reduce the amount (or eliminate) of cayenne pepper and the chili de arbol if you don’t want the chili too spicy.
- For the turkey, I like using a lean-to-fat ratio of 85/15. If you want to go a little leaner use a 93/7 ground turkey. Steer clear of turkey breast because there’s just not enough moisture or flavor for the chili.
Instructions
- Heat the oil in a large, heavy pot (we use a 6-quart enameled cast iron pot) and cook the onions and garlic.
- Raise the heat, add the ground turkey, chili powder, cumin, salt, black pepper, and cayenne pepper, stir well and cook until browned.
- Add the diced tomatoes, chicken broth, bay leaf, and dried chili peppers, cover and cook, simmering, for 30 minutes to let the flavors develop and come together, stir occasionally.
Add the beans, half cover the pot until it starts to simmer. Then, uncover the pot and cook the ground turkey chili for 45-55 minutes (less or more if needed) until it thickens.
Stir occasionally at first. As the chili thickens and reduces stir more often to prevent sticking on the bottom. Also, keep it at a simmer, lower the heat to medium-low (or further) if it starts boiling too vigorously.
Remove and discard the bay leaf and the chili peppers. Taste the chili and add salt, if needed. As a reference we added ¼ teaspoon to ours.
Garnish with shredded cheese and green onions, or with your favorite chili toppings.
You may also like this ground turkey recipes:
- Ground Turkey Stir Fry
- Ground Turkey Tortilla Soup
- Ground Turkey Shepherd’s Pie
- Turkey White Bean Chili
- Spaghetti and Turkey Meatballs
- Turkey Meatball Soup
Follow Us! Subscribe to the newsletter and follow us on Pinterest, Facebook, Twitter, and Instagram for the latest recipes.
Turkey Chili
Ingredients
- 1 tablespoon Olive oil
- 1 Medium Onion small dice
- 5-6 Garlic Cloves minced
- 2 pounds Ground Turkey 85/15 works well – if you want to go a little leaner use 93/7
- 2 tablespoons Chili Powder
- 1½ teaspoon Ground Cumin
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- ¼ teaspoon Cayenne Pepper
- 2 (14 ounce) cans Diced Tomatoes (we use petite dice)
- 4 cups Chicken Broth
- 1 Bay Leaf
- 1-2 Dried Whole Chili Peppers optional (I use dried Chile de Arbol)
- 2 (15 ounce) cans Red Beans drained and rinsed
Instructions
- Heat the oil in a large, heavy pot over medium heat. When the oil is hot but not smoking, add the onions and cook for approximately 3 minutes until they start to soften, stir frequently.
- Add the garlic, cook 1 minute, stirring frequently.
- Raise the heat to medium-high, add the ground turkey, chili powder, cumin, salt, black pepper, and cayenne pepper. Stir well until combined.
- Arrange the meat in one layer and cook, undisturbed, for 3 minutes. Stir well, arrange in one layer again and cook for 2 minutes. Stir the turkey mixture while breaking up any large pieces with a wooden spoon or spatula until most of the liquid has cooked away.
- Add the diced tomatoes, chicken broth, bay leaf, and dried chili peppers (if using) and stir. Raise the heat to high, bring the liquid to a boil (will take about 5 minutes).
- Lower the heat to medium-low, cover and simmer 30 minutes to let the flavors develop and come together, stir occasionally.
- Raise the heat to medium, add the red beans to the pot, stir. Cook, half-covered, until it starts to simmer.
- Uncover the pot and cook for 45-55 minutes (less or more if needed) until the chili thickens and reaches the desired consistency.
- Stir occasionally at first. As the chili thickens and reduces stir more often to prevent sticking on the bottom. Also, keep the chili at a simmer, lower the heat to medium-low (or further) if it starts boiling too vigorously.
- Remove and discard the bay leaf and the chili peppers. Taste the chili and add salt, if needed. As a reference we added ¼ teaspoon to ours.
- Garnish with shredded cheese and green onions, or with your favorite chili toppings.
Notes
- Reduce the amount (or eliminate) of cayenne pepper and the chili de arbol if you don’t want the chili too spicy.
- If you are sensitive to salt replace some of the canned ingredients with reduced sodium alternatives. There are good low sodium options available for canned beans, canned tomatoes, and chicken broth.
Leave a Reply