Ground Turkey Chili

This Ground Turkey Chili is a hearty, flavorful meal that always gets rave reviews! It’s easy to make with ground turkey, tomatoes, black beans, and plenty of spices. It simmers for just 30-minutes and is guaranteed to be your go-to recipe for cooler weather.

There are tons of chili recipes out there, but this ground turkey chili is one of the best chilis we’ve ever enjoyed. The meat is tender, it’s thick, and hearty, the heat level is perfect, and there’s a huge depth of flavor from the different spices. It’s the perfect meal for a cold day, with minimal prep work. We have many other easy homemade chili recipes that we will share with you further down below.

Why you should make this chili recipe

• Healthy: Loaded with wholesome ingredients that keep you satisfied while nourishing your body. This meal has it all from the protein-packed turkey to the nutrient-rich veggies.
• Quick & easy to make: There’s no chopping, other than the onion and garlic. Everything else gets dumped into a pot and simmers away in just 30 minutes.
• Full of flavor: This cozy bowl of deliciousness is incredibly delicious, comforting, and filling. You will want to make it on repeat all season long!

Ingredients needed to make this turkey chili

This turkey chili recipe is made with simple, wholesome ingredients that you might already have in your kitchen and pantry. Here’s the lineup:

• Olive oil: For sautéing the onion. Feel free to use any preferred oil.
• Onion & garlic: A must for any flavorful chili recipe!
• Ground turkey: We recommend using 93% ground turkey, which is a blend of both breast and thigh meat. The 99% lean ground turkey breast dries out quickly and is not as flavorful.
• Spices: We’re using a delicious blend of chili powder, cumin, oregano, thyme, salt, and pepper. Feel free to use as much or as little as you prefer. If you like a spicier chili, you can add in a dash or two of cayenne pepper.
• Broth: We recommend using a low-sodium chicken or beef broth because then you can control the amount of salt in the chili.
• Tomatoes: We like to use crushed or stewed tomatoes, which are larger and softer than diced tomatoes. You can totally use either, though! Fire-roasted tomatoes would be great too! You’ll need 28 ounces, so one of the larger cans or two regular-sized 14.5-ounce cans.
• Black beans: The recipe calls for black beans, but feel free to use any beans you’d like. Pinto beans, kidney beans, or chili beans would also work great.
• For serving: Top your chili with any favorites! We love sour cream, jalapeños, shredded cheese, lime wedges, and cilantro.

How to make this recipe

This homemade chili recipe is incredibly flavorful and super easy to make! Here’s the simple process, but for the full, printable recipe, reference the recipe card at the bottom of the page.

Sauté the onion & brown the meat: Heat the oil in a dutch oven or large soup pot over medium heat. Sauté the onion for 3-4 minutes. Add the ground turkey and cook, mincing the meat with a wooden spoon, until no longer pink. Stir in the garlic and seasonings.

Simmer: Add the broth, crushed tomatoes, and beans. Bring to a boil, then reduce the heat and simmer for 30 minutes.

Serve: Once cooked to your liking, ladle chili into bowls and top with your favorite chili toppings. Enjoy!

Tips for recipe success

Even though this recipe is really quite simple, here are a few tips for the best results.

• To save a bit of time and effort, buy pre-cut onion from the produce department or the frozen food aisle. You can also buy jarred minced garlic.
• If the chili is thicker than you like, add more broth or water, 1/4 cup at a time.
• Not a fan of beans in your chili? Omit the beans and add another 1/2 pound of ground meat or extra veggies.

Customize this recipe

This chili is delicious as-is, but you can mix up the flavorings and customize the recipe to your taste. Here are some ideas:

• Protein: Use any type of ground meat you prefer. Lean ground beef or ground chicken would be great.
• Spicy: To give this chili an extra kick of heat, add about 1/4 teaspoon cayenne pepper when adding the other spices or add sliced jalapeños as a topping.
• Vegetables: You can add some other veggies to the mix such as bell peppers, corn, or diced green chilies.
• Creamy: After the soup is done cooking, remove the pot from the stove and stir in 1 cup of sour cream or 8 ounces of cream cheese, or 1 cup of heavy cream.

Frequently asked questions

Servings suggestions

Once the chili is ready, it’s time for the fun part – the taco toppings! Set out all of the topping choices and let everyone choose their favorites! We recommend any of the following:

• Shredded cheese
• Cilantro
• Sliced jalapeño
• Green onions
• Avocado or guacamole
• Greek yogurt or sour cream
• Lime wedges

Storage recommendations

• Storing: Place any leftovers in an airtight container and store it in the fridge. It will last about 4 to 5 days, making it great for meal prep. If you plan to keep it longer than that, this chili freezes well.

• Freezing: To freeze the chili, place it in freezer-safe containers or resealable gallon-sized freezer bags. Store in the freezer for up to 3 months. Thaw in the fridge overnight, then reheat it on medium heat on the stovetop. You can also reheat it for about 2 minutes in the microwave.

More chili recipes to try

• Easy Chicken Chili
• White Bean Pumpkin Chili
• Sweet Potato Chili
• White Bean Turkey Chili
• Keto Beef Chili
• Vegetarian Bean chili
• Vegan Chili Recipe

Recipes we think you will love

• Creamy Chicken Gnocchi Soup
• Taco Casserole Recipe
• Chicken and Pasta Recipe
• Chicken and Vegetable Soup
• Healthy Shrimp Scampi

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