Turkey Chili Recipe

4.82 from 11 ratings

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.

Prep Time10

Cook Time1 20

Course: Main Course

Cuisine: American

Keyword: chili, ground turkey, one pot, spicy

Servings:

Calories: 244kcal

Author: Mike Hultquist

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