Easy Turkey Chili Recipe

In our home, weeknight dinners need to be two things: delicious and, above all, easy. Juggling work, school runs, and everything in between leaves little time for complicated recipes. That’s why this Easy Turkey Chili recipe has become an absolute staple. It’s the kind of meal that everyone in the family—from the pickiest eaters to the chili aficionados—devours with gusto. The beauty of this recipe lies in its simplicity. Using lean ground turkey keeps it healthy and light, while the blend of spices and hearty beans delivers that classic, comforting chili flavor we all crave. Whether you’re looking for a quick stove-top meal, a set-it-and-forget-it slow cooker option, or the speed of an Instant Pot, this recipe has you covered. Get ready to enjoy a bowl of warm, flavorful chili that’s perfect for a cozy night in, game day gatherings, or a satisfying lunch the next day. Trust me, once you try this, it will become a regular in your recipe rotation too!

Ingredients

This recipe uses simple, readily available ingredients that you might already have in your pantry. Here’s everything you’ll need to create this delicious turkey chili:

• 2 tablespoons Olive Oil: Olive oil is our preferred choice for sautéing as it adds a subtle fruity flavor and is a healthy fat. You can substitute with vegetable oil or avocado oil if you prefer.
• 1 medium Onion, diced: Yellow or white onions work best in chili. Diced onion provides a foundational savory flavor and texture to the chili. Make sure to dice them uniformly for even cooking.
• 4 cloves Garlic, minced: Fresh garlic is essential for that pungent, aromatic kick. Mince it finely to release its flavor quickly during sautéing. You can adjust the amount of garlic to your preference – some chili lovers adore even more!
• 1 pound Uncooked Lean Ground Turkey: Lean ground turkey is the star protein of this chili, offering a healthier alternative to beef. Look for 93% lean or leaner for a truly guilt-free meal. Ground chicken can also be substituted.
• ¼ cup Chili Powder Blend (Not pure chili powder): This is a crucial ingredient for authentic chili flavor. It’s important to use a chili powder blend, which is a mix of chili peppers, cumin, oregano, garlic powder, and other spices. Pure chili powder is just ground dried chili peppers and lacks the complexity needed for chili. Brands like McCormick or store-brand chili powder blends are excellent choices.
• 1 teaspoon Ground Cumin: Cumin adds a warm, earthy, and slightly smoky depth to the chili. It’s a quintessential chili spice that enhances the overall flavor profile.
• 1 teaspoon Smoked Paprika: Smoked paprika brings a beautiful smoky richness to the chili, adding layers of flavor that make it taste like it’s been simmering for hours. If you only have regular paprika, you can use that, but smoked paprika truly elevates the dish.
• 1 teaspoon Sea Salt, or to taste: Salt is essential for bringing out the flavors of all the ingredients. Sea salt is preferred for its clean taste, but table salt works too. Start with 1 teaspoon and adjust to your liking at the end of cooking.
• ½ teaspoon Black Pepper: Freshly ground black pepper adds a touch of spice and complexity. Adjust the amount to your preference.
• 1 (28-ounce can) Crushed Tomatoes, or other canned tomatoes: Crushed tomatoes provide the base sauciness of the chili. You can also use diced tomatoes or whole peeled tomatoes (and crush them yourself). Fire-roasted tomatoes will add an extra layer of smoky flavor if you enjoy that.
• ½ (6-ounce can) Tomato Paste: Tomato paste is a concentrated tomato flavor booster. It thickens the chili and adds a rich, umami depth that rounds out the taste.
• 3 (15-ounce cans) Beans (any kind), rinsed and drained = 4.5 cups beans: This recipe is flexible when it comes to beans! You can use any combination of your favorites. Popular choices include:
  • Kidney beans: Classic chili beans with a slightly sweet and creamy texture.
  • Pinto beans: Earthy and creamy, they blend well into the chili.
  • Black beans: Provide a slightly sweeter and firmer texture.
  • Cannellini beans (white kidney beans): Creamy and mild, they add a different dimension to the chili.
  • Feel free to use a mix of two or three types of beans for a more complex flavor and texture. Rinsing and draining the beans removes excess sodium and canning liquid.
• 2 cups Chicken Broth, or preferred cooking liquid: Chicken broth adds moisture and flavor to the chili. Low-sodium chicken broth is a good choice to control the salt level. You can also use vegetable broth for a vegetarian option or even beef broth for a richer flavor profile. Water can be used in a pinch, but broth adds more depth.

Instructions

This Easy Turkey Chili recipe is incredibly versatile and can be made using three different cooking methods: stove-top, slow cooker, and Instant Pot. Choose the method that best suits your time and equipment.

Stove-Top Instructions

This is the quickest method, perfect for a weeknight meal.

1. Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the diced onion and sauté for 3-5 minutes, or until softened and translucent. Stir occasionally to prevent sticking.
2. Add Garlic: Stir in the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir constantly during this step.
3. Brown the Turkey: Add the ground turkey to the pot and increase the heat slightly to medium-high. Break up the turkey with a spoon or spatula and sauté until it is mostly cooked through and no longer pink. This should take about 5-7 minutes. Stir frequently to ensure even cooking and prevent sticking.
4. Bloom the Spices: Sprinkle the chili powder blend, cumin, smoked paprika, salt, and pepper over the cooked turkey. Sauté for 2-3 minutes more, stirring constantly, until the spices become fragrant. This step, called “blooming,” releases the essential oils in the spices and intensifies their flavor.
5. Add Remaining Ingredients: Pour in the crushed tomatoes (with their juice), tomato paste, rinsed and drained beans, and chicken broth. Stir everything well to combine, ensuring the tomato paste is fully incorporated.
6. Bring to a Boil, Then Simmer: Increase the heat to high and bring the chili to a boil. Once boiling, reduce the heat to low. Partially cover the pot with a lid, leaving a small gap for steam to escape.
7. Simmer and Thicken: Simmer the chili for at least 20 minutes, or up to 30 minutes, stirring occasionally, until it has thickened to your desired consistency. The longer it simmers, the more the flavors will meld together. If you prefer a thicker chili, simmer uncovered for the last 10 minutes to allow more liquid to evaporate.
8. Taste and Adjust: Taste the chili and adjust the seasonings as needed. You may want to add more salt, pepper, chili powder, or cumin to your liking. If you want a spicier chili, you can add a pinch of cayenne pepper or a dash of hot sauce.
9. Serve Hot: Ladle the chili into bowls and serve hot with your favorite toppings (see “How to Serve” section below).

Slow Cooker Instructions

For a hands-off approach, the slow cooker is perfect. You can prepare this chili in the morning and come home to a delicious, ready-to-eat meal.

1. Brown Turkey (Optional but Recommended for Best Flavor): While you can skip this step and add raw turkey to the slow cooker, browning the turkey first significantly enhances the flavor and texture of the chili. Follow steps 1-4 of the stove-top instructions in a skillet on the stovetop. Drain off any excess grease from the turkey.
2. Combine Ingredients in Slow Cooker: Transfer the browned turkey mixture to a 6-quart or larger slow cooker. Add the crushed tomatoes, tomato paste, beans, and chicken broth. Stir well to combine all ingredients.
3. Cook on Low or High: Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Cooking on low for a longer period allows the flavors to develop more deeply.
4. Thicken (If Needed): If your chili is thinner than you’d like after slow cooking, you can thicken it. Remove about 1 cup of chili liquid from the slow cooker and whisk it with 1-2 tablespoons of cornstarch or all-purpose flour in a small bowl until smooth. Pour this slurry back into the slow cooker, stir well, and cook on high heat for another 15-30 minutes, or until the chili thickens. Alternatively, you can simply simmer the chili on the stovetop for 15-20 minutes after slow cooking to reduce and thicken it.
5. Taste and Adjust: Taste the chili and adjust seasonings as needed before serving.
6. Serve Hot: Ladle into bowls and serve with your favorite toppings.

Instant Pot Instructions

For a super-fast chili, the Instant Pot is your best friend. You can have delicious chili ready in under an hour!

1. Sauté Aromatics and Turkey: Turn your Instant Pot to the “Sauté” function (Normal setting). Add olive oil, and once hot, add the diced onion and sauté for 3-5 minutes until softened. Stir in the minced garlic and sauté for another minute until fragrant. Add the ground turkey and break it up with a spoon. Sauté until the turkey is mostly browned and no longer pink. Drain off any excess grease.
2. Bloom Spices: Stir in the chili powder blend, cumin, smoked paprika, salt, and pepper. Sauté for 1-2 minutes until fragrant.
3. Add Remaining Ingredients: Pour in the crushed tomatoes, tomato paste, beans, and chicken broth. Stir well to combine, scraping up any browned bits from the bottom of the pot to prevent the “Burn” notice.
4. Pressure Cook: Cancel the “Sauté” function. Secure the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” or “Pressure Cook” mode for 15 minutes at high pressure.
5. Natural Pressure Release (Recommended) or Quick Release: Allow the Instant Pot to naturally pressure release for 10 minutes. Then, you can do a quick release to release any remaining pressure. Natural pressure release helps prevent liquid from sputtering out and allows the chili to thicken slightly.
6. Thicken (If Needed): If the chili is thinner than desired, turn the Instant Pot back to “Sauté” mode. Simmer for 5-10 minutes, stirring occasionally, until it thickens. You can also use a cornstarch slurry as described in the slow cooker instructions if needed.
7. Taste and Adjust: Taste and adjust seasonings as needed.
8. Serve Hot: Ladle into bowls and enjoy!

Nutrition Facts

(Note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.)

• Serving Size: Approximately 1 cup
• Servings Per Recipe: Approximately 10 cups
• Estimated Calories Per Serving: Around 300-350 calories (This is an approximate range. To get a more precise calorie count, use a nutrition calculator with the specific brands of ingredients you use.)

This turkey chili is a relatively healthy and balanced meal. It’s a good source of:

• Lean Protein: From the ground turkey, essential for muscle building and satiety.
• Fiber: From the beans and tomatoes, promoting digestive health and fullness.
• Vitamins and Minerals: Tomatoes provide Vitamin C and potassium, while beans are rich in iron and folate.
• Lower in Fat than Traditional Beef Chili: Using lean ground turkey significantly reduces the fat content compared to chili made with ground beef.

Preparation Time

• Prep Time: 15 minutes
• Cook Time (Stove-Top): 20 minutes
• Cook Time (Slow Cooker): 3-8 hours (depending on high or low setting)
• Cook Time (Instant Pot): 35 minutes (including pressure build-up and release)
• Total Time (Stove-Top): 35 minutes
• Total Time (Slow Cooker): 3 hours 15 minutes – 8 hours 15 minutes
• Total Time (Instant Pot): 50 minutes

This recipe is incredibly quick for stove-top and Instant Pot methods, making it ideal for busy weeknights. The slow cooker option requires more time but is almost entirely hands-off.

How to Serve

Turkey Chili is delicious on its own, but it’s even better with a variety of toppings and sides! Here are some serving suggestions:

• Classic Toppings:
  • Shredded Cheddar Cheese or Monterey Jack Cheese
  • Sour Cream or Greek Yogurt
  • Chopped Green Onions or Chives
  • Fresh Cilantro
• Spice and Flavor Boosters:
  • Diced Jalapeños (fresh or pickled)
  • Hot Sauce (Tabasco, Sriracha, your favorite!)
  • Avocado or Guacamole
  • Lime wedges (a squeeze of lime brightens the flavors)
• Crunchy Textures:
  • Tortilla Chips or Strips
  • Crushed Oyster Crackers
  • Fried Onions
• Hearty Sides:
  • Cornbread (classic chili pairing!)
  • Dinner Rolls or Biscuits
  • Side Salad (a fresh green salad or a Southwestern-style salad)
  • Baked Potato or Sweet Potato (top with chili for a loaded baked potato meal)
  • Rice (white or brown rice, especially good if you want to stretch the chili further)

Serving Ideas:

• Chili Bar: Set up a chili bar with bowls of chili and a variety of toppings for a fun and interactive meal, especially great for parties or gatherings.
• Chili Dogs or Chili Cheese Fries: Spoon chili over hot dogs or French fries for a delicious and indulgent treat.
• Chili Mac and Cheese: Mix chili with cooked macaroni and cheese for a comforting and hearty combination.
• Chili Stuffed Peppers: Use chili as a filling for bell peppers for a complete and satisfying meal.

Additional Tips for Perfect Turkey Chili

1. Use Quality Chili Powder Blend: As mentioned earlier, the chili powder blend is key to authentic chili flavor. Invest in a good quality blend from a reputable brand for the best results. Experiment with different brands to find your favorite flavor profile.
2. Adjust Spice Level to Your Preference: This recipe is moderately spiced. If you prefer a milder chili, start with 2 tablespoons of chili powder and adjust to taste. For a spicier chili, add extra chili powder, cayenne pepper, or chopped jalapeños. You can also add a pinch of red pepper flakes for extra heat.
3. Don’t Skip Browning the Turkey (Especially for Slow Cooker): Browning the ground turkey before adding it to the chili, especially for slow cooker and stove-top methods, significantly enhances the flavor. It adds depth and richness that you just can’t achieve with raw turkey.
4. Simmer for Flavor Development: Simmering the chili for at least 20-30 minutes (or longer for slow cooker) is crucial for allowing the flavors to meld and deepen. Don’t rush this step! The longer it simmers, the better the chili will taste.
5. Make it Ahead of Time and Freeze for Easy Meals: Chili is a fantastic make-ahead meal. The flavors actually improve after a day or two in the refrigerator. It also freezes beautifully. Portion leftover chili into freezer-safe containers or bags and freeze for up to 3 months. Thaw in the refrigerator overnight or in the microwave and reheat on the stovetop or in the microwave. This makes it a perfect meal prep option for busy weeks.

FAQ Section: Your Turkey Chili Questions Answered

Q1: Can I use different types of beans in this chili?

A: Absolutely! This recipe is very flexible when it comes to beans. Feel free to use any combination of your favorite beans, such as kidney beans, pinto beans, black beans, cannellini beans, or even chickpeas. Using a mix of 2-3 types of beans adds complexity to the flavor and texture. Just ensure you use the same total amount of beans (4.5 cups or 3 cans).

Q2: Can I make this chili vegetarian or vegan?

A: Yes, easily! To make this chili vegetarian, simply omit the ground turkey. For a vegan version, omit the turkey and ensure you are using vegetable broth instead of chicken broth. To replace the protein from the turkey, you can add an extra can of beans, lentils (cooked separately and added in), or crumbled vegetarian ground “beef” substitute. You could also add diced vegetables like bell peppers, zucchini, or corn to make it heartier.

Q3: How long does turkey chili last in the refrigerator?

A: Properly stored in an airtight container in the refrigerator, turkey chili will last for 3-4 days. Make sure to cool the chili down to room temperature before refrigerating to prevent bacterial growth.

Q4: Can I double or triple this recipe?

A: Yes, this recipe can easily be doubled or tripled to feed a larger crowd or for meal prepping. Simply scale up all the ingredients proportionally. For stove-top cooking, use a larger pot or Dutch oven. For slow cooker, you might need a larger slow cooker (8-quart or larger for tripling). For Instant Pot, you may need to cook in batches if your Instant Pot is not large enough. Cooking times generally remain the same, but you may need to simmer for a bit longer to thicken larger batches of chili.

Q5: What are some other vegetables I can add to this chili?

A: You can definitely add more vegetables to your turkey chili to boost its nutritional value and flavor! Some great additions include:

• Bell Peppers: Diced bell peppers (any color) can be sautéed with the onions for added sweetness and crunch.
• Corn: Frozen or canned corn kernels add sweetness and texture. Stir them in during the last 15-20 minutes of cooking.
• Zucchini or Yellow Squash: Diced zucchini or yellow squash adds mild flavor and moisture. Add them in during the last 20 minutes of cooking.
• Carrots: Diced carrots add sweetness and a slight crunch. Sauté them with the onions as they take a bit longer to cook.
• Sweet Potatoes: Diced sweet potatoes add sweetness and heartiness. Sauté them with the onions and carrots.
• Mushrooms: Sliced or diced mushrooms add an umami depth. Sauté them with the onions and garlic.

Feel free to experiment and customize this Easy Turkey Chili recipe to your liking! It’s a forgiving and adaptable recipe that’s sure to become a family favorite. Enjoy!

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