Name: Turkey Chili Recipe
Prep time: 10 min
Cook time: 80 min
Ingredients: 3 tablespoons vegetable oil (divided); 1 large onion (chopped); 1 small bell pepper (or sweet pepper, chopped (use roasted red pepper for bigger flavor!)); 1 jalapeno pepper (chopped (optional, for spicy)); 4 cloves garlic chopped; 1.5 pounds ground turkey; 1/4 cup chili powder ((I use a mix of ancho and guajillo powder)); 2 15 ounce cans pinto beans (drained (or use red kidney beans)); 3 cans fire roasted tomatoes ((45 ounces total)); 1 teaspoon salt (or to taste); 1 teaspoon freshly ground cumin; 1 teaspoon red chili flakes; Hot sauce (to taste); FOR SERVING: Red pepper flakes, hot sauce, fresh chopped parsley or cilantro, shredded cheese, sour cream, or any of your favorites

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This is the best turkey chili recipe ever, made with lean ground turkey, fire roasted tomatoes, and creamy beans. It’s lean and healthy and STILL packed with big flavor, thanks to three simple flavor-building tricks you won’t find in most turkey chili recipes.

A delicious bowl of Turkey Chili with garnish

Are you tired of looking for a Ground Turkey Chili Recipe that has real flavor? Look no further!

This heart healthy turkey chili may not include ground beef like my classic chili recipe, but it has all the amazing piquant flavor a good bowl of chili requires.

Plus! It's very easy to make! Cook a bit, then let it simmer until you're ready to enjoy.

Why This Turkey Chili Has Bigger Flavor

This isn’t your average “dump and simmer” turkey chili. A few small tweaks make a big difference:

Fire roasted tomatoes (plus extra). Fire roasted tomatoes add a subtle smoky flavor right out of the can. Adding a bit extra also gives you more chunky texture and that big, tomatoey chili vibe people love.
Deeply cooked veggies. Instead of just softening the onion and peppers, you cook them longer so they start to lightly caramelize. That browning adds a rich flavor base you can’t get any other way.
Bloomed chili powder. The chili powder gets stirred into a little hot oil before any liquids go in. This “blooms” the spices, waking up their natural oils so the chili tastes deeper and more aromatic.

I'm calling this recipe the "Real Deal" Turkey Chili because it does exactly that. It incorporates a collection of outstanding ingredients that comes together into one beautifully flavored meal.

Let me show you how to make turkey chili, my way.

Turkey Chili Ingredients

Here is what you need to make an excellent pot of turkey chili. NOTE: The full list of ingredients with measurements are listed in the recipe card at the bottom of the post.

Olive Oil. Or any cooking oil.
Lean Ground Turkey.
Beans. I'm using pinto beans, but often use red kidney beans. You can vary it up with different beans. Try it out with black beans, great northern beans, white beans, or a combination of beans. So many options!
Onion and Garlic.
Chili Peppers. Use bell peppers for a milder chili, or jalapenos or hotter for a bit of heat. I usually include an extra hot pepper or 2. Also, use roasted red pepper for even bigger flavor.
Fire Roasted Tomatoes. Big flavor with smoky notes. Add extra tomato or chicken broth for a looser chili.
Chili Powder. I love the combination of ancho powder and guajillo powder, but you can use your favorite chili powder blend. Try my homemade chili powder.
Other Seasonings. Freshly ground cumin, red chili flakes, salt and pepper.
For Serving. Red pepper flakes, hot sauce, fresh chopped parsley or cilantro, green onions, shredded cheese, sour cream, or any of your favorites.

How to Make Turkey Chili

To make the turkey chili, first heat a bit of oil in a large pot. Add your onion, bell pepper, and jalapeño and cook them over medium heat until they’re very soft and starting to lightly brown, about 10-15 minutes. This slow cook and light caramelization is a big flavor-building step.

Next, add the ground turkey. Break it apart with a wooden spoon and cook until it’s no longer pink.

Stir in the garlic and cook for about 30 seconds, just until it becomes nice and fragrant.

Scoot everything to one side of the pot and add a little more oil to the empty side. Sprinkle in your chili powder and stir it in the oil for about 30 seconds to “bloom” the spices. This wakes up the flavor before you add any liquid.

From there, stir in the fire roasted tomatoes, beans, cumin, chili flakes, and a splash of hot sauce. Add broth or water if you want a looser chili.

Cooking the vegetables and turkey, then simmering turkey chili in a pot

Let the pot simmer on low heat for at least an hour, stirring every now and then, so all the flavors can come together. Taste and adjust the salt and seasonings to your liking, then dish it up with your favorite toppings.

Give it all a good stir, then simmer the pot at least 1 hour to let the flavors develop, stirring occasionally.

Boom! That's it, my friends! It's that easy! And it's a super meaty chili!

Recipe Tips & Notes

Swirl in a couple tablespoons of corn meal and cook another 10 minutes to thicken your chili if you feel it is too loose.
Sweet potatoes are a popular addition to round out your turkey chili. Simply peel and cube them, then add to the pot to simmer when you add the remaining ingredients.

Serving Turkey Chili

Turkey chili is one of those recipes that’s just as fun to serve as it is to make. Ladle it into warm bowls and load it up with your favorite toppings - think shredded cheese, sliced jalapeños, diced onion, avocado, sour cream, and plenty of fresh cilantro.

It’s great with jalapeno cornbread, homemade tortilla chips, or warm flour tortillas on the side for scooping.

Leftovers make awesome next-day lunches spooned over rice, stuffed into baked potatoes, or rolled into burritos for an easy meal prep win.

Storage & Leftovers

Turkey chili keeps really well, and the flavor is often even better the next day.

Fridge: Let the chili cool, then store it in airtight containers for up to 4-5 days.
Freezer: Transfer to freezer-safe containers or bags and freeze for up to 3 months. Label with the date so you don’t forget it. It's great for meal prep!

To reheat, warm gently in a pot over medium-low heat, adding a splash of water or broth if it’s thicker than you like. You can also microwave individual portions, stirring once or twice as they heat through.

Leftover turkey chili is great on its own, or you can spoon it over rice, baked potatoes, hot dogs, or nachos for easy “second-day” meals.

Try Some of My Other Popular Chili Recipes

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Turkey Chili Recipe

Looking for a big flavor Turkey Chili recipe? This one uses healthy lean turkey, fire roasted tomatoes, beans, and a chili powder bloom for maximum taste.

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Course: Main Course

Cuisine: American

Keyword: chili, ground turkey, one pot, spicy

Prep Time: 10

Cook Time: 1 20

Calories: 244kcal

Author: Mike Hultquist

Servings:

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4.82 from 11 ratings

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Ingredients

3 tablespoons vegetable oil divided
1 large onion chopped
1 small bell pepper or sweet pepper, chopped (use roasted red pepper for bigger flavor!)
1 jalapeno pepper chopped (optional, for spicy)
4 cloves garlic chopped
1.5 pounds ground turkey
1/4 cup chili powder (I use a mix of ancho and guajillo powder)
2 15 ounce cans pinto beans drained (or use red kidney beans)
3 cans fire roasted tomatoes (45 ounces total)
1 teaspoon salt or to taste
1 teaspoon freshly ground cumin
1 teaspoon red chili flakes
Hot sauce to taste
FOR SERVING: Red pepper flakes, hot sauce, fresh chopped parsley or cilantro, shredded cheese, sour cream, or any of your favorites

Instructions

Heat 1 tablespoon oil in a large pot over medium heat. Add the onion, bell pepper, and jalapeño with a pinch of salt. Cook, stirring occasionally, for 12-15 minutes, until very soft and lightly caramelized around the edges. (Big flavor-building step.)
Add the ground turkey to the pot. Break it apart with a wooden spoon and cook for 5-7 minutes, stirring occasionally, until cooked through and no longer pink and most of the moisture has cooked off.
Stir in the garlic and cook for 30 seconds to 1 minute, until fragrant.
Push the turkey and veggies to one side of the pot, leaving a clear spot on the bottom. Add the remaining 2 tablespoons oil to the empty side, then sprinkle in the chili powder. Stir the chili powder in the oil for about 30 seconds, just until very fragrant - don’t let it burn - then stir it into the turkey mixture. (Another big flavor-building step.)
Stir in the fire roasted tomatoes, beans, cumin, chili flakes, and a splash of hot sauce. Add broth or water if you need to loosen it to your preferred chili consistency.
Bring to a gentle simmer, then reduce the heat to low. Cook the chili for at least 1 hour, stirring occasionally, until thickened and deeply flavorful. Add a splash of water or broth if it gets too thick. Taste and adjust salt and seasonings as desired.
Ladle into bowls and serve with your favorite fixings.

Video

Notes

Serves 6-8. Nutritional information estimated without toppings.
Heat Factor: Medium-Hot. For more kick, use hotter peppers or add extra spicy chili powder or chili flakes. Hot sauce is also a nice addition for both heat and flavor. Dial it back with milder chilies.
Chili Too Thick? Add 1/2-1 cup chicken broth or more to thin to your preference. Simmer to warm through.

Nutrition Information

Calories: 244kcal Carbohydrates: 14g Protein: 19g Fat: 14g Saturated Fat: 3g Polyunsaturated Fat: 4g Monounsaturated Fat: 5g Trans Fat: 0.1g Cholesterol: 63mg Sodium: 715mg Potassium: 399mg Fiber: 4g Sugar: 5g Vitamin A: 3431IU Vitamin C: 26mg Calcium: 99mg Iron: 3mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 12/9/25 to include new photos and information. It was originally published on 10/11/19.