Prepare yourself for your new go-to turkey chili! This chili is the perfect combo of hearty meets healthy, packed with ground turkey, beans, and a medley of spices that bring warmth to every bite. It's a crowd-pleasing comfort dish that’s just as satisfying for a cozy weeknight as it is for a game day gathering.
Table of Contents
Why I Love This Recipe
It's no secret that I love a good chili once the weather turns and now that it's dipped below 80 degrees in LA.... game on baby! We've made Chicken Chili Verde, Black Bean and Sweet Potato Chili, Beef Chili, White Chicken Chili and a Chicken Chili before but today it's all about Turkey Chili.
Turkey Chili is loaded with flavor, the meat is a tiny bit fattier than chicken so it's more succulent IMO, and it's a recipe that freezes beautifully. And as a new mom of 2... I need that kind of recipe in my life. So without further ado... here ya go!
Ingredients & Substitutions
- Olive oil
- Bell Peppers (red and yellow)
- Poblano Peppers
- Yellow Onion
- Red Onion
- Garlic
- Chili powder or Dalkin&Co Taco Seasoning
- Ground turkey (dark meat preferred)
- Chipotles in adobo
- Crushed tomatoes
- Chicken stock
- Black beans
- Toppings: Shredded Cheddar Cheese Scallions, Diced Avocado, Sour Cream, Cilantro or Chives
*For a full list of ingredients and measurements, please see the recipe card below
How to Make Turkey Chili
Step 1: In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Add the bell peppers, poblano pepper, and both the yellow and red onions, sautéing for 10-12 minutes until the vegetables soften.
Step 2: Stir in the garlic and chili powder, cooking for an additional 1-2 minutes.
Step 3: Next, add the ground turkey, breaking it up with a wooden spoon, and sauté until it's golden brown.
Step 4: Once the turkey is browned, stir in the chopped chipotle peppers, adobo sauce, crushed tomatoes, and chicken stock. Reduce the heat to medium, then add the drained black beans and simmer for 20 minutes until the chili thickens.
How to Store Turkey Chili
You can store chili in the fridge for about 3-4 days. I recommend saving the garnishes for the portion you are eating right away since it does not refrigerate well and keep its texture. Heat through the leftovers well in a microwave or stovetop when its time to eat.
How to Freeze Turkey Chili
You can freeze chili in an airtight container or freezer bags for about 4 months. Chili is a good meal to have on hand for later, so make sure you portion it into the appropriate sizes so you can thaw as much as you need. To thaw, place it in the refrigerator overnight and warm it through to the safe temperature once thawed.
Tips & Tricks
Build flavor with aromatics: Start by sautéing onions, garlic, and peppers to create a flavor-packed base. Don't rush this step—the more time the veggies have to soften, the better the flavor.
Use ground turkey with some fat: While lean turkey is healthy, a little fat (85% lean) adds richness to the chili. If using very lean turkey, consider adding a tablespoon of olive oil.
Don’t skip the chipotle: Chipotle peppers in adobo add a smoky, spicy kick that enhances the flavor without overpowering it. Adjust the amount to your heat tolerance.
Simmer for depth: Give your chili time to simmer. The longer it cooks, the more the flavors meld and deepen. If you have time, simmer for at least 30 minutes or even longer.
Beans are optional: While beans add bulk and fiber, feel free to omit them if you prefer a more meaty chili. You can also experiment with different types, like kidney beans or pinto beans, for variety.
Adjust consistency: If the chili is too thick, add more chicken stock or a splash of beer for extra flavor. If too thin, let it simmer uncovered to thicken up.
Finish with acid: A squeeze of lime or splash of vinegar at the end brightens the flavors and balances the richness.
Customize the toppings: Don’t forget toppings like shredded cheese, sour cream, fresh cilantro, jalapeños, or avocado to add texture and flavor.
FAQs
If your chili is too thin, you can let it simmer uncovered to reduce the liquid. Alternatively, mash some of the beans in the pot.
Absolutely! Brown the turkey first, then transfer it to your slow cooker with the rest of your ingredients. Cook on low for 6–8 hours or high for 3–4 hours.
Yes! Turkey chili tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months.
Classic toppings include shredded cheese, sour cream, diced avocado, chopped cilantro, jalapeños, and tortilla chips. Feel free to get creative and customize it to your liking!
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Easy Turkey Chili
Ingredients
- 2 tablespoons olive oil
- 1 red bell pepper roughly chopped
- 1 yellow bell pepper roughly chopped
- 1 poblano pepper roughly chopped
- ½ yellow onion roughly chopped
- ½ red onion roughly chopped
- 4 cloves garlic
- 2 tablespoons Dalkin&Co Taco Seasoning or Chili Powder
- 1 pound ground turkey dark meat preferred
- 1 chipotle in adobo finely chopped
- 2 tablespoons adobo sauce
- 1 ½ cups crushed tomatoes
- 1 cup chicken stock
- 16 ounces canned black beans drained and rinsed
Toppings
- Shredded Cheddar Cheese, Scallions, Diced Avocado, Sour Cream, Cilantro or Chives
Instructions
- In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Add the bell peppers, poblano pepper, and both the yellow and red onions, sautéing for 10-12 minutes until the vegetables soften. Stir in the garlic and chili powder, cooking for an additional 1-2 minutes.
- Next, add the ground turkey, breaking it up with a wooden spoon, and sauté until it's golden brown.
- Once the turkey is browned, stir in the chopped chipotle peppers, adobo sauce, crushed tomatoes, and chicken stock. Reduce the heat to medium, then add the drained black beans and simmer for 20 minutes until the chili thickens.
- When the chili has reached your desired consistency, reduce the heat to low and keep it warm until ready to serve.
- Top with your favorite garnishes and enjoy
Absolutely delicious! A little bit of heat but not too much. I added cooked corn (from 2 cobs). Topped it with avocado, jalapenos, cilantro, homemade tortilla strips, and a wedge of lime. Will definitely make again. Thanks for the recipe!
My family gobbled this chili right up. I made it in the slow cooker which made the peppers a little bit mushier than I think they would’ve been just cooked in the pot. But still delicious. I make turkey chili often, but this one had a meatier taste to it almost more like beef. It was a good twist on it.
yum Yum YUMMMMM!!!!!