This easy turkey chili recipe is flavorful and takes about 35 minutes to cook. Perfect to serve on a chilly night or if you have friends over for a Super Bowl party.
I’ve been making this easy turkey chili recipes for many years. It’s become one of my go-to recipes when I want something warm and hearty in my belly. There are so many things I love about this recipe. This chili doesn’t take a long to make, so it’s great for a weeknight meal. To add a little smokiness to the dish, I used canned fire roasted tomatoes. You can serve it with cornbread that you make yourself or buy from the market. This chili makes excellent leftovers. It’s one of those recipes that’s even more delicious the next day.
WHAT TYPE OF GROUND TURKEY MEAT SHOULD YOU USE IN THIS CHILI RECIPE?
I tested the recipe with all white meat, all dark meat and a blend of both. For the healthiest turkey chili, opt for all white meat. For a more flavorful chili, use a combination of white and dark ground turkey meat.
WHAT ARE THE BEST TOPPINGS FOR TURKEY CHILI?
- Sliced green onion
- Shredded cheese – Cheddar gets my vote!
- Sour cream
- Red pepper flakes – for a little extra heat
- Diced avocado
- Chopped fresh cilantro
- Guacamole
- Salsa verde
- Chopped tomatoes
- Crushed tortilla chips
CAN YOU FREEZE TURKEY CHILI?
- You can easily freeze your leftover chili. Cool the chili down before freezing by placing the pot on ice or in a cold water bath.
- Immediately store the cooled down chili in an airtight container or freezer storage bag. Label the container or bag with the date made.
- Cooked chili will last in the freezer for 4 to 5 months when stored properly.
- Place the container or bag of chili in the refrigerator to thaw. Reheat the cooked chili in a saucepan or microwave.
HOW TO MAKE EASY TURKEY CHILI
- Yellow onion
- Green bell pepper
- Ground turkey – Your choice (white meat or dark meat or a blend of both)
- Garlic
- Canned fire roasted tomatoes
- Tomato paste
- Chili powder
- Ground cumin
- Chicken Broth
- Dark red kidney beans
The Steps – A Quick Version: First, sauté your onion and green pepper for a few minutes.
Then add the ground turkey and brown the meat. Add the garlic (cook a bit more) then the chili powder, cumin, oregano, tomatoes, chicken broth and salt and pepper. Bring the ingredients to boil then reduce to a simmer for about 15 minutes. Stir in the drained kidney beans and cook a few minutes more.
Now, get out your bowls and spoons, serve the chili then add a few of my suggested toppings if you like. Oh! If you bought your cornbread from the market, now’s the time to unwrap it. Eat a spoonful of turkey chili, take a big bite of cornbread then enjoy a fabulous food moment.
Watch the video below to see how I made this recipe.
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Ingredients
- 1 tablespoon olive oil
- 1 cup yellow onion diced
- 1 green bell pepper chopped
- 1 lb ground turkey
- 2 cloves garlic minced
- 14.5 oz can fire roasted diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 2 teaspoon dried oregano
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1 15 oz can of dark red kidney beans drained
Optional toppings:
- Sliced green onion
- Shredded cheese
- Sour cream
- Red pepper flakes
- Diced avocado
- Chopped fresh cilantro
- Salsa verde
- Chopped tomatoes
- Freshly squeezed lime
- Crushed tortilla chips
Recipe Notes
This recipe can be doubled to serve 8. Suggested side - cornbread.
Let me know if you made this recipe or if you made any substitutions to put your spin on it. Snap a pic and post it to Instagram. Tag @lisamarietodd and hashtag #anappetizinglife. Enjoy!