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.
Looking for a turkey chili recipe with real flavor? You’re in the right place.
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.
It’s easy to make, too. Cook it down, then let it simmer until it's rich and flavorful.
Why This Turkey Chili Is Better Than Most
This isn’t your average “dump and simmer” turkey chili. These simple techniques build deeper flavor so it actually tastes rich, hearty, and satisfying, not bland or watery.
- Fire roasted tomatoes (plus extra). You get subtle smokiness right out of the can, and using a bit more gives you a thicker, chunkier chili with that bold, tomato-rich flavor people expect.
- Deeply cooked veggies. Instead of just softening the onion and peppers, cook them until they start to lightly caramelize. That browning builds a rich flavor base that makes a huge difference in the final chili.
- Bloomed chili powder. The chili powder is stirred into hot oil before adding liquids. This “blooms” the spices, unlocking their oils so the chili tastes deeper, warmer, and more aromatic.
If you’ve ever had turkey chili that tasted a little flat, this method fixes that completely.
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.
Key Ingredients for Turkey Chili
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.
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.
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.
How to Spice Up Turkey Chili
This recipe has a nice level of heat, but it’s easy to adjust depending on your spice preference.
- Add fresh chilies. Jalapeños for mild heat, serranos for more kick, or habaneros if you like it hot.
- Stir in chili flakes or cayenne. Easy way to increase heat to taste.
- Use hotter chili powders. Try ancho, guajillo, or chipotle for both heat and depth.
- Add chipotle in adobo. Brings smoky heat and richness.
- Finish with hot sauce. A few dashes at the end lets you control the final spice level.
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
Equipment
- 1 Large Pot (or Dutch Oven)
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
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.
FAQs
Is Turkey Chili Healthier Than Beef Chili?
Turkey chili is generally lighter than beef chili, especially when made with lean ground turkey. It’s lower in fat and calories but still high in protein, making it a great option for a hearty, healthier meal.
With the right spices and cooking techniques, turkey chili can be just as rich and satisfying as beef chili.
Use 93% lean turkey for a lighter version, or 85-90% for more flavor.
How Long Should You Simmer Turkey Chili?
For the best flavor, simmer turkey chili for at least 30-40 minutes, but 1 hour or longer is ideal. The longer simmer gives the spices time to develop and helps the chili thicken into a richer, more satisfying dish.
Don’t rush it. This is where the real flavor builds.
This post was updated on March 19, 2026 to include new FAQs, improved structure, and additional cooking tips. It was originally published on March 20, 2019. The recipe itself has not changed.
Sean Sigalet says
Hello Mike,
My wife and I really enjoyed the turkey chili. I used two large Hungarian hot peppers out of my freezer and Italian herb canned tomatoes. After the onions, peppers, garlic were done i cooked the turkey and the paste as you did. Then I transferred it to my crock pot with beans, mushrooms and celery. cooked it for about 5 hours on medium. Very delicious. keep the recipes coming...Cheers Sean
Mike Hultquist says
Glad you enjoyed it, Sean! Thanks for sharing this. It took me years to get this turkey chili just right, and finally did!! We love this dish.
laurie says
Delish! After trying zillions of chili recipes that were all just “fine,” this one finally brings the heat and flavor. Definitely my new go-to.
Mike Hultquist says
AWESOME!! Glad you enjoyed it, Laurie!! Took me a few tries, but I got this one down just the way it needs to be done!! Thanks so much!
BobG says
I've been advised to cut back on red meat, so I have turned to Turkey Chili to satisfy my chili habit. This is, by far, the best recipe I have found!
Mike Hultquist says
Yes!!! Thanks, Bob. I hear you. I did and redid this recipe until I got it just right, because I need big flavor!! Very happy you enjoyed it and shared your experience. It is super helpful to the success of this site!
Valarie Foehlinger says
This Turkey Chili is delicious. One of the best chilis I have made. I like the blend of the two chilis. Yes I used Jalapenos, too. Thanks
Mike Hultquist says
Awesome! Glad you like it, Valarie!! Thanks for sharing your comments!! I love it.
Angel I Hafelfinger says
The best chili ever.Tonight was the 1st time I used ancho and guajillo and it made the chili incredible.I didn't even use chili powder.I used jalapenos also.I did add some cumin.The best recipe that my whole family loves.
Mike Hultquist says
Angel, thanks!! Glad the family enjoyed it!