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Close-up view of a rustic bowl filled with hearty turkey chili, kidney beans, and topped with shredded cheese and cilantro.

Hearty Ground Turkey Chili

This robust and flavorful turkey chili is packed with lean ground turkey, an array of beans, and a rich blend of spices, perfect for a satisfying weeknight meal or game day gathering.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Chili
  • 1.5 lbs Ground turkey 93% lean
  • 1 tbsp Olive oil
  • 1 large Yellow onion finely chopped
  • 1 large Green bell pepper diced
  • 3 cloves Garlic minced
  • 28 oz Crushed tomatoes 1 large can
  • 15 oz Tomato sauce 1 small can
  • 14.5 oz Diced tomatoes 1 can, undrained
  • 1 can Kidney beans 15oz, rinsed and drained
  • 1 can Black beans 15oz, rinsed and drained
  • 1 cup Chicken broth low sodium
  • 2 tbsp Chili powder
  • 1 tbsp Cumin ground
  • 1 tsp Smoked paprika
  • 1/2 tsp Dried oregano
  • 1/4 tsp Cayenne pepper optional, for heat
  • 1 tsp Salt or to taste
  • 1/2 tsp Black pepper freshly ground, or to taste
For Serving (Optional)
  • 1/2 cup Shredded cheddar cheese
  • 1/4 cup Sour cream or Greek yogurt
  • 2 tbsp Fresh cilantro chopped
  • 1 large Avocado diced
  • 1 bag Tortilla chips for dipping

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Cutting board
  • Chef's Knife
  • Measuring cups and spoons
  • Can opener
  • Wooden Spoon or Spatula

Method
 

Prep the Ingredients
  1. Chop the onion and green bell pepper. Mince the garlic. Rinse and drain the kidney and black beans.
Brown the Turkey
  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
Sauté Aromatics
  1. Add the chopped onion and green bell pepper to the pot with the turkey. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Build the Chili
  1. Stir in the crushed tomatoes, tomato sauce, diced tomatoes (undrained), rinsed kidney beans, rinsed black beans, and chicken broth.
  2. Add the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Stir well to combine all ingredients.
Simmer and Serve
  1. Bring the chili to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld.
  2. Taste and adjust seasonings as needed. If the chili is too thick, add a splash more chicken broth.
  3. Ladle the hot chili into bowls. Serve with your favorite toppings such as shredded cheddar cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, or diced avocado. Tortilla chips are also great for dipping.

Notes

For a spicier kick, add an extra pinch of cayenne pepper or a chopped jalapeño with the bell pepper.
This chili freezes beautifully! Allow it to cool completely, then transfer to airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Leftovers are excellent for lunch the next day, or as a topping for baked potatoes or hot dogs.