This Turkey Chili Recipe has been on the regular rotation for years. It is hearty – loaded with ground turkey, beans, and veggies in a flavorful tomato base. It’s an easy weeknight meal that comes together in one pot – after the turkey and onions are sauteed, the rest is just dumped and simmered. Get those tortilla chips ready for dipping into the best turkey chili!
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The Best Turkey Chili Recipe
My friend Gina from nursing school (did you know I used to be a registered nurse?), shared this award-winning slow cooker chili recipe with me that she learned from her mother. She made it for a chili cook-off fundraiser at the university, and I couldn’t stop refilling my bowl. It’s delicious! When she told me how easy it was, I could hardly believe it but it’s become a staple on our menu. I’ll share all of my best tips to really amp up the flavor of your chili!
This turkey chili recipe is loaded with great ingredients–like lean ground turkey, veggies, and high-fiber beans that make it a little lighter than traditional chili but just as satisfying. It also reheats well, so it’s great for meal prep (see my storage tips below).
Turkey Chili Recipe Video
After you watch the video, two things will happen: you’ll realize how easy it really is, and you’ll crave it until you make it. Dinner = solved!
We love filling, warming, one-pot meals, like our Beef Stew, Chicken Tortilla Soup, and Slow Cooker Chili. This turkey chili recipe will quickly become one of your family’s favorites since it’s so easy and is packed with nutritious ingredients without sacrificing that crave-able chili flavor.
Helpful Reader Reviews
“Probably the most flavorful turkey chili I’ve had/made. I’ll definitely make it again. And it will probably replace my beef chili!” – Josie ★★★★★
“Two thumbs up from my entire family! Including two teenagers. This was great!” – Lori ★★★★★
Ingredients for the Best Turkey Chili
One of the things that makes this recipe so simple is it uses a ton of canned pantry staples, but you can substitute with homecooked beans and veggies if you prefer. I usually always stock the cans so I can make chili anytime the craving starts and I don’t mind it now that more companies offer BPA-free cans
- Ground Turkey – Since ground turkey is naturally pretty lean, there usually isn’t a need to drain it after browning. Any ground turkey will work here.
- Onion – dice a medium red or yellow onion. Gina recommended red onion for chili because it sweetens as it cooks.
- Chili Spices – here’s where you can really amp up the flavor with chili powder, cumin powder, garlic powder, dried oregano, salt, and pepper. This recipe is pretty mild but if you prefer spicy, add 1/2 tsp cayenne pepper.
- Tomato Base – I combine a 28 oz jar of canned diced tomatoes with their juice (seasoned or plain), and a 15 oz can of tomato sauce. You can substitute the tomato sauce with crushed tomatoes if that is what you have on hand.
- Beans – I like a mix of 3 beans-black beans, kidney beans, and pinto beans, but you can substitute with what you have on hand. I often swap in some white beans or use a canned blend of beans. It’s best to rinse and drain beans to remove excess salt and any tinny flavor.
- Green chilis (or) Jalapenos – for more flavor, add a small 2oz can of diced jalapenos or green chilis. I use mild, but you can use hot if you like more heat.
- Corn – you can use 1 can of sweet corn, frozen corn, or fresh corn from 2 ears of corn. I’ve always loved the sweet bite that corn adds to chili, but you can omit it if you’d prefer.
How to Make Turkey Chili
Stovetop chili is the quickest and easiest way to make chili. It all comes together in one pot and the cooking time is minimal.
- Add oil to a pot or Dutch oven and brown ground turkey.
- Add diced onion and spices and sautee until onions are softened.
- Add remaining ingredients, bring to a boil, then partially cover and simmer for 20 minutes.
Toppings for Turkey Chili
Every good chili needs a “chili bar” to go along with it so everyone can customize it just the way they like it. Set the toppings out in separate bowls so people can pile on their favorites. We love turkey chili with tortilla chips, but it’s amazing over Baked Potatoes (or Air Fryer Baked Potatoes) with a side of cornbread or Homemade Biscuits.
- Shredded cheese (Mexican, cheddar, Colby Jack, etc)
- Sour Cream
- Sliced Avocados or Spicy Guacamole
- Chopped cilantro
- Lime wedges
- Chopped green onion
- Sliced jalapeños (fresh or canned)
- Hot Sauce – a splash of Tobasco or Cholula
- Sliced olives
Can I Make Turkey Chili in a Slow Cooker?
I love crockpot chili recipes; set ’em and forget ’em. I make this slow cooker turkey chili in the morning and it’s ready for my children to enjoy when they get home from school.
- Start steps 1 and 2 on the stovetop (or use a slow cooker with a sautee function)
- Transfer ground turkey mixture to crockpot, add remaining ingredients and 1/2 cup of broth or water and stir to combine.
- Set on low for 3 to 4 hours until piping hot. Season to taste and serve.
Storing and Reheating
Once leftovers are cooled, transfer portions to an airtight container or a freezer-safe ziptop bag.
- To Refrigerate: store in the refrigerator for up to 4 days
- Freezing: store in the freezer for 3 months.
- To Reheat: You can reheat from frozen, but start with lower heat as it thaws. Heat in the microwave or on the stove until hot. Thin with Chicken stock or water if needed.
This satisfying Turkey Chili Recipe will quickly become a favorite for your family since it is so easy to make and cooks in just 30 minutes on the stovetop.
Turkey Chili Recipe
Our turkey chili recipe is so filling and satisfying! It’s meaty and comes together quickly on the stove or cooks effortlessly in the slow cooker*. It’s on the regular rotation at our house. Serve in bowls with tortilla chips or over baked potatoes with your favorite chili toppings.*
Servings: 8 bowls of chili
- 1 Tbsp olive oil
- 1 lb lean ground turkey
- 1 medium red onion, diced, or yellow onion
- 2 Tbsp chili powder
- 1 tsp cumin powder
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1 tsp fine sea salt , or to taste
- 1/4 tsp black pepper, or to taste
- 28 oz canned diced tomatoes, seasoned or plain, with their juice
- 15 oz tomato sauce
- 15 oz black beans, drained and rinsed
- 15 oz kidney beans, drained and rinsed
- 15 oz pinto beans with their juice, or white beans with their juice
- 2 oz jar of diced jalapeños or mild green chilis, or to taste
- 15 oz canned corn, drained, or use frozen or fresh corn kernels
- 1/2 cup chicken stock or water, or as needed, to thin the chili
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In a 5 Qt pot or Dutch oven over medium/high heat, add 1 Tbsp olive oil and sautee ground turkey until cooked through (5 min).
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Add diced onion, chili powder, cumin powder, garlic powder, oregano, salt and pepper. Sautee 5 minutes or until onions are softened.
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Add canned diced tomatoes with juice, tomato sauce, beans, diced jalapeños or chilis, and corn.
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Stir to combine and bring to a boil then reduce heat and simmer partially covered for 20 minutes, stirring occasionally. Add water or chicken stock towards the end if you prefer a thinner chili. Keep in mind it thickens slightly as it cools. Season to taste towards the end of cooking (I like to add an extra 1/2 tsp salt).
*Chili Toppings – Make an epic taco bar with your favorite toppings in small bowls: shredded cheese, sour cream, avocado, cilantro, lime wedges, chopped green onion, jalapenos, hot sauce and black olives.
Storage Tips – Store leftovers in an airtight container in the fridge for 3-4 days or the freezer for up to 3 months. To reheat: thaw in the fridge overnight and then reheat in the microwave or on the stove until warmed through.
350kcal Calories50g Carbs29g Protein5g Fat
Nutrition Facts
Turkey Chili Recipe
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Cholesterol
Potassium
Carbohydrates
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
Filed Under
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