Turkey Chili
Turkey chili swaps the usual beef for lean ground turkey, simmered on the stove with kidney and black beans, red and green peppers, tomatoes, chili powder, cumin and smoked paprika. Ground turkey is milder than beef, so this version browns it well and toasts the spices in the pot before the tomatoes go in. That builds a deep, savoury chili in about 30 minutes of simmering.
Published
- Prep Time
- 15 mins
- Cook Time
- 45 mins
- Total Time
- 1 hr
- Servings
- 8 servings
How do you make Turkey Chili?
Brown 700 g lean ground turkey in a large pot until no pink remains and it reaches 74°C (165°F). Add onion, red and green peppers and garlic, then stir in chili powder, cumin, smoked paprika, oregano and tomato paste for a minute. Add diced tomatoes, kidney and black beans and broth, simmer uncovered for 30 minutes, and finish with lime juice and cilantro.
- Total time
- 1 hr
- Calories
- 310 per serving
- Protein
- 26 g
- Yield
- 8 servings
- Difficulty
- Easy
- Method
- Simmering
Ingredients
Equipment
Large pot or Dutch oven (5 litre or larger) · Wooden spoon · Instant-read thermometer
Quick Directions
Brown the turkey
Heat the oil in a large pot or Dutch oven over medium-high heat.
Soften the vegetables
Add the onion, red and green peppers and jalapeño, if using.
Toast the spices
Stir in the chili powder, cumin, smoked paprika, oregano, cayenne, salt, black pepper and tomato paste.
Simmer
Add the diced tomatoes with their juice, the kidney beans, black beans and broth, and scrape up any browned bits from the bottom of the pot.
Finish and serve
Take the pot off the heat and stir in the lime juice and cilantro.
Step-by-Step Instructions
Follow these detailed steps to make the perfect turkey chili.
Brown the turkey
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the turkey, press it into an even layer and leave it for 3-4 minutes, until browned underneath. Break it up with a wooden spoon and cook for 3-4 minutes more, until no pink remains and it reaches 74°C (165°F). Lean turkey releases very little fat, so there is no need to drain it.
Soften the vegetables
Add the onion, red and green peppers and jalapeño, if using. Cook for 5-6 minutes, stirring often, until the onion is soft and translucent. Add the garlic and stir for 30 seconds, until fragrant.
Toast the spices
Stir in the chili powder, cumin, smoked paprika, oregano, cayenne, salt, black pepper and tomato paste. Cook for 1-2 minutes, stirring constantly, until the spices smell toasty and the paste darkens slightly. Cooking the spices in the pan gives a deeper flavour than adding them to the liquid.
Simmer
Add the diced tomatoes with their juice, the kidney beans, black beans and broth, and scrape up any browned bits from the bottom of the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring now and then, until the chili has thickened and the peppers are tender. If it gets too thick, add a splash of broth. For a thicker chili, mash a ladle of beans against the side of the pot and stir them back in.
Finish and serve
Take the pot off the heat and stir in the lime juice and cilantro. Taste and add more salt or chili powder if needed. Ladle into bowls and top with Greek yogurt or sour cream, green onion, avocado or a little cheddar.
Recipe Tips
- Chili powder means different things around the world. This recipe uses a mild chili seasoning blend of ground chilies with cumin, garlic and oregano. If yours is pure ground chili or cayenne, use 1-2 tsp and add 1 tbsp sweet paprika. Some blends contain wheat-based fillers, so check the label if you need the chili gluten-free.
- Leave the turkey alone for the first few minutes in the pot. It browns instead of steaming, and those browned bits give a mild meat much more flavour.
- Use 93% lean ground turkey. Extra-lean turkey breast mince turns dry and crumbly in chili; if that is all you have, add an extra tablespoon of oil.
- The lime juice goes in at the end because heat dulls it. It brightens the tomatoes and spices without making the chili taste sour.
- Chili thickens as it cools. Loosen leftovers with a splash of broth or water when you reheat them.
Variations
- Smoky chipotle: add 1-2 chopped chipotle peppers in adobo sauce with the tomatoes. Check the label if you need it gluten-free.
- More vegetables: add 1 diced zucchini and 1 diced carrot with the peppers, plus an extra 125 ml broth.
- Different beans: swap either can for pinto beans, white beans or chickpeas, or add 150 g (1 cup) frozen corn with the beans.
- Chicken chili: use lean ground chicken instead of turkey and cook it until no pink remains and it reaches 74°C (165°F).
Nutrition (per serving)
| Calories | 310 |
|---|---|
| Protein | 26 g |
| Carbs | 29 g |
| Fat | 9.5 g |
| Saturated fat | 2.5 g |
| Fibre | 8.5 g |
| Sugar | 6 g |
| Sodium | 670 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cool and refrigerate within 2 hours in airtight containers for up to 4 days.
- Freezer
- Freeze in portions for up to 3 months, leaving a little room at the top of each container. Thaw overnight in the fridge.
- Reheat
- Reheat in a pot over medium heat, stirring and adding a splash of broth or water, or in the microwave, until steaming hot and 74°C (165°F) in the centre.
Turkey Chili FAQs
Can I make turkey chili in a slow cooker?
Yes. Brown the turkey in a skillet until it reaches 74°C (165°F), then soften the onion, peppers and garlic and toast the spices and tomato paste in the same pan. Move everything to the slow cooker with the tomatoes, beans and only 250 ml (1 cup) broth, since nothing evaporates. Cook on LOW for 4-6 hours or HIGH for 2-3 hours, then stir in the lime juice and cilantro.
What temperature should ground turkey be cooked to?
Cook ground turkey to 74°C (165°F). Check it with an instant-read thermometer pushed into a mound of the browned meat. It should have no pink left and any juices should run clear.
Is turkey chili healthier than beef chili?
It is usually lighter. 93% lean ground turkey has less fat and saturated fat than the 80-85% lean ground beef often used in chili, though extra-lean ground beef is close to turkey. This recipe comes to about 310 calories, 26 g protein and 8.5 g fibre per serving of roughly 1 1/2 cups.
Can you freeze turkey chili?
Yes. Cool it quickly, portion it into airtight containers and freeze for up to 3 months. Thaw it overnight in the fridge and reheat it on the stove until steaming hot, 74°C (165°F), adding a splash of broth if it has thickened.
Is this turkey chili gluten-free?
Yes, as written. Ground turkey, beans, tomatoes and spices are naturally gluten-free, but some chili powder blends and broths contain wheat, so check both labels. Serve it with corn tortilla chips or rice rather than bread.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
