Classic Turkey Chili
I always tend to make a lot of soups, chilis, chowders, etc. in the fall and winter when everything just seems extra warm and cozy but this year it’s just non-stop! It’s the little things, right? My favorite thing about my turkey chili recipe is that it’s easy to prep, and you can let it heat all day long to bring out the amazing flavors. Also, this recipe is a bit lighter than others because it calls for ground turkey rather than ground beef, and uses only a small amount of kidney beans. This one is inspired by my mom’s original chili recipe she’s been making for years!
Classic Turkey Chili
4
servings10
minutes35
minutesI always tend to make a lot of soups, chilis, chowders, etc. in the fall and winter when everything just seems extra warm and cozy but this year it’s just non-stop! It’s the little things, right? My favorite thing about my turkey chili recipe is that it’s easy to prep, and you can let it heat all day long to bring out the amazing flavors. Also, this recipe is a bit lighter than others because it calls for ground turkey rather than ground beef, and uses only a small amount of kidney beans. This one is inspired by my mom’s original chili recipe she’s been making for years!
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Ingredients
2 teaspoons ground cumin
1 1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1/2 large yellow onion, small- diced (about ¾ cup)
2 medium green bell peppers, cored, seeded, and small- diced
3 garlic cloves, finely minced
1 pound ground turkey
28 ounce can crushed tomatoes
15 ounce can kidney beans, drained and rinsed
Optional toppings: shredded cheese, sour cream, thinly sliced green onions (omit the cheese and sour cream if dairy- free)
Directions
- In a small bowl, stir together the cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Set aside.
- Heat the oil in a heavy lidded pot over medium heat. Add the onion and bell peppers and cook, stirring occasionally, until slightly softened, 6 to 7 minutes. Add the garlic and cook, stirring often until fragrant, 1 to 2 minutes.
- Push the vegetables to the sides of the pan to make a hole in the center of the pot. Add the ground turkey and cook, stirring to break up the large chunks, until browned, 6 to 7 minutes. Add the spice mix and stir to combine.
- Add the tomatoes and kidney beans and bring to a boil over high heat. Add up to 1 cup water if the chili looks too thick.
- Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, for about 10 minutes. If needed, season with more salt.
- Spoon the chili into four bowls. If desired, top with shredded cheese, sour cream, and sliced green onions.
Notes
- Store it: Refrigerate in a sealable container for up to 4 days or freeze for up to 3 months.
- Reheat it: From the refrigerator, microwave until warm, 1 to 2 minutes, or return to a pot over medium- low heat and cook, stirring occasionally, until warmed. From the freezer, thaw in the refrigerator overnight, then microwave in 30-second increments until warm or follow the same stovetop instructions.
- Slow cooker option: Add all ingredients except the kidney beans to a slow cooker and turn on high for 5 hours. After 4 hours, add the kidney beans and cook for one more hour. Add broth if needed to thin slightly.
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For the slow cooker option do we still cook onions & peepers and brown the turkey on stovetop?
Hi Dora! For the slow cooker option, you can brown the onions, peppers, and turkey for a few minutes if you’d like as it can help with flavor, but it’s not necessary 🙂
I absolutely love the classic turkey chili recipe! The use of ground turkey makes it a lighter option without sacrificing flavor. I appreciate the detailed instructions and the slow cooker alternative—perfect for busy days! This dish sounds like the ultimate cozy meal for fall and winter. Can’t wait to try it and share my thoughts! Thank you for sharing!
I’ve made this recipe a couple times already, its delicious. However, not sure if it has been edited since, but there is no step to add the spices in. I also think it used to say to simmer for a certain amount of time?
Yeah, it’s definitely missing that step… it’s a little different than the last time I made it.
Hi Laura! I apologize for the copy errors when updating this recipe! All instructions have been edited for clarity!
This chili is easy to make and the ingredients are easily accessible. I found it lacking in flavor. It tasted very tomato-y and nothing else. If I make this again, I would add chilies or jalapeños. I would also add a smaller can of tomatoes. I appreciated how simple this was however!
A go-to meal for us. We always have these ingredients on hand. Sub green peppers for frozen tricolor from TJs. Kinda wish this chili was in the cookbook! I’m almost to the point of having this one memorized. Easy midweek meal with leftovers!