A lighter version than traditional chili - this easy turkey chili is perfect for a cozy weeknight dinner. It's a little bit sweet and spicy with plenty of beans and ground turkey!
Although my heart belongs to beef (namely burgers), we go through an obscene amount of ground turkey in our household. It's cheap in bulk, leaner than beef, and easier to deal with than chicken.
Turkey chili is a go-to for me. You can double it and stick the leftovers in the freezer for an easy weeknight meal. (Or use it for an epic chili bar!)
It's great for leftovers, if not better. And it's a one pot meal. Feelin' the love!
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Essential Ingredients:
- Ground turkey - I recommend 85% lean for the best results. It's lean yet moist. You can use 93% lean, but the meat may taste a little dry since it has minimal fat.
- Veggies - I used carrots and onions. Carrots are surprisingly good in chili! You can add more veggies if you want. Celery, sweet potato, and bell peppers are good options.
- Chipotles in adobo - Chipotles add a smoky depth of flavor! For a spicier chili, increase the amount to two or three.
- Spices - Cumin and chili powder are essential. I prefer ancho chile powder with it's mild, smoky flavor.
How to make this turkey chili recipe
This is a one pot meal which means less dishes and more good vibes!
I always do my prep work first. Dice the onion, peel and dice the carrots, etc. A little prep work and some relaxing tunes make cooking a breeze!
This turkey chili recipe is very simple! Here's what you need to do:
- Sauté the veg in olive oil until they look translucent.
- Add the aromatics. Lime, spices, garlic, and green chiles add SO much flavor.
- Add the turkey meat and cook until cooked all the way through.
- Add the liquid and simmer. The chicken stock, kidney beans, tomatoes, chipotle, and brown sugar go in. Don't skip the simmer!
- Thicken, then simmer some more! Stir in the tomato paste to thicken the mixture, then simmer for 20 more minutes. The secret is in the simmer! It marries all the flavors together.
- Stir in cilantro and serve. I like shredded cheddar, sour cream, sliced avocado, and crushed tortilla chips.
Topping Ideas:
The only thing I love more than a big bowl of chili are the toppings! The opportunities are endless. Here's a few of my favorites:
- Sliced avocado
- Shredded cheese
- Sliced green onions
- Diced red onion
- Crushed chips
- Pickled jalapenos (or raw)
- Sour cream (or plain Greek yogurt)
- Pickled red onion
- Fresh cilantro
What to Serve with Turkey Chili:
I'm a firm believer that chili doesn't need a side! But sometimes, I just want one. Here's a few good ones:
- Cornbread - You'd never know this almond flour cornbread is gluten free! Or try this cornbread with sour cream instead of eggs.
- Garlic bread - This sliced garlic bread takes NO time at all.
- Roasted potatoes - These roasted potatoes in a cilantro vinaigrette are SO fresh yet creamy.
Storage Tips:
- Store leftover chili in an airtight container in the fridge for up to 5 days.
- For a longer shelf life, freeze leftover chili for up to 3 months. You can use a freezer-safe container or large zip-top bag.
- Thaw frozen chili in the fridge overnight, then reheat in a pot on the stovetop or in the microwave.
More Soup Recipes:
Turkey Chili
Equipment
- Large pot or dutch oven
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 sweet onion small dice
- 3 carrots peeled and small dice
- 1 teaspoon kosher salt
- ½ Lime
- 1½ teaspoons cumin
- 1 teaspoon ancho chile powder
- 2 garlic cloves, minced
- 4 oz. Canned Green Chilies
- 1 chipotle in adobo chopped
- 28 oz. can diced tomatoes
- 15 oz. can kidney beans drained
- 22 oz. chicken stock
- 4 oz. can tomato paste
- 1 tablespoon chopped cilantro
- 1½ tablespoons brown sugar
- 1 pound Ground Turkey
Instructions
- Heat olive oil in a dutch oven or large pot on medium high heat. Sauté onion and carrots for around 4 minutes.
- Add juice of half of a lime, salt, cumin, ancho chile powder, garlic, and green chilies to the pot. Continue to cook 1 more minute, Add the ground turkey, stirring occasionally until fully cooked.
- Add the minced chipotle, brown sugar, diced tomatoes, kidney beans, and chicken stock. Stir and let simmer 10 minutes. Stir in tomato paste and let simmer for 20 more minutes. Stir in chopped cilantro.
- Serve with sour cream and shredded cheese.
wanda b truett
Im gonna make this for Caleb today. He is a beef eater and loves chili. I will let you know what he says!!!
Carolyn
Okay great! Let me know how it turns out!
emma
it was good