Ground Turkey Chili Recipe

This Ground Turkey Chili isn’t just another recipe in our rotation; it’s become a cornerstone of our cozy family dinners, especially when the weather starts to cool down. The first time I made it, I was looking for a slightly lighter alternative to our usual beef chili, something that wouldn’t leave us feeling quite so heavy but would still deliver that comforting, deeply satisfying flavor we crave. I was honestly blown away by how incredibly rich and flavorful it turned out! The lean ground turkey simmers beautifully with the aromatic vegetables and spices, creating a chili that’s both hearty and surprisingly vibrant. My kids, who can sometimes be picky about ground turkey, absolutely devoured it, asking for seconds (and even thirds!). It’s become the chili recipe they request, praising its perfect balance of spice and savory goodness. It’s easy enough for a weeknight, impressive enough for guests, and the leftovers? Arguably even better the next day. It truly is a winner in our household, and I’m so excited to share it with you.

The Best Ground Turkey Chili Recipe (You’ll Make Again and Again!)

Get ready to discover your new favorite chili recipe! This Ground Turkey Chili is packed with flavor, loaded with lean protein and veggies, and simmered to perfection. It strikes the perfect balance between comforting richness and healthy eating. Unlike heavier beef chilis, this version uses lean ground turkey, making it a lighter option without sacrificing any of the robust taste you expect from a classic chili. It’s wonderfully customizable, allowing you to adjust the spice level and ingredients to suit your family’s preferences. Whether you’re a seasoned chili cook or trying it for the first time, this recipe is straightforward, forgiving, and delivers consistently delicious results.

Why You’ll Love This Healthy Turkey Chili

There are so many reasons why this Ground Turkey Chili recipe stands out and deserves a permanent spot in your recipe collection:

1. Healthier Comfort Food: By using lean ground turkey (93/7 or even 99% lean), you significantly reduce the saturated fat content compared to traditional ground beef chili, making it a heart-friendlier option. It’s packed with protein and fiber from the beans and vegetables, keeping you full and satisfied.
2. Incredibly Flavorful: Don’t let “healthy” fool you into thinking it lacks flavor! We build layers of taste by sautéing aromatics, blooming the spices, and allowing the chili to simmer, melding all the ingredients into a rich, savory, and perfectly spiced dish. The combination of chili powder, cumin, smoked paprika, and oregano creates that classic chili aroma and taste that warms you from the inside out.
3. Easy & Accessible: This recipe uses readily available ingredients found in most supermarkets. The steps are simple and straightforward, making it achievable even for beginner cooks. It’s mostly hands-off once it starts simmering, freeing you up to relax or prepare some toppings.
4. Perfect for Meal Prep: Chili is one of those magical dishes that tastes even better the next day as the flavors continue to meld. This recipe makes a generous batch, perfect for lunches throughout the week or freezing for future easy dinners. It reheats beautifully, making busy weeknights much less stressful.
5. Crowd-Pleaser: It’s a universally loved dish. Perfect for game days, potlucks, family gatherings, or just a cozy night in. You can easily set up a chili bar with various toppings (see our serving suggestions below!) and let everyone customize their own bowl.
6. Customizable: Easily adjust the heat level by adding more or less chili powder, cayenne, or jalapeños. Swap beans based on preference or availability. Add extra vegetables like corn or zucchini. This recipe is a fantastic base for your own chili creations!

Ingredients for Ground Turkey Chili

Here’s what you’ll need to gather to create this delicious and satisfying chili:

• Olive Oil: 1-2 Tablespoons (for sautéing)
• Lean Ground Turkey: 1.5 pounds (93/7 lean recommended, but 99% lean works too)
• Yellow Onion: 1 large, chopped (about 1.5 cups)
• Bell Peppers: 2 medium (any color combination – red, green, yellow, orange), chopped (about 2 cups)
• Garlic: 4-5 cloves, minced (about 1.5 Tablespoons)
• Jalapeño Pepper: 1 medium, finely minced (optional, seeds removed for less heat)
• Chili Powder: 3 Tablespoons (use a good quality blend)
• Ground Cumin: 1 Tablespoon
• Smoked Paprika: 1 teaspoon (adds a lovely smoky depth)
• Dried Oregano: 1 teaspoon
• Cayenne Pepper: 1/4 – 1/2 teaspoon (optional, adjust to your heat preference)
• Salt: 1.5 teaspoons (adjust to taste)
• Black Pepper: 1/2 teaspoon, freshly ground
• Diced Tomatoes: 1 can (28 ounces), undrained (fire-roasted adds extra flavor)
• Tomato Sauce: 1 can (15 ounces)
• Kidney Beans: 1 can (15-16 ounces), rinsed and drained
• Black Beans: 1 can (15-16 ounces), rinsed and drained
• Chicken or Vegetable Broth: 1 cup (low-sodium recommended)
• Optional additions:
  • Unsweetened Cocoa Powder: 1 teaspoon (enhances richness)
  • Brown Sugar or Maple Syrup: 1-2 teaspoons (balances acidity)
  • Corn: 1 cup frozen or canned (drained) – add during the last 15-20 minutes of simmering.
• For Garnish (Optional but Recommended):
  • Shredded Cheddar or Monterey Jack Cheese
  • Sour Cream or Plain Greek Yogurt
  • Chopped Fresh Cilantro
  • Sliced Green Onions or Chives
  • Diced Avocado
  • Sliced Jalapeños (fresh or pickled)
  • Crushed Tortilla Chips or Corn Chips

Ingredient Notes & Substitutions

Understanding your ingredients and potential swaps can make this recipe even more versatile:

• Ground Turkey: While 93/7 lean is recommended for a good balance of flavor and leanness, you can use 99% lean for an even lighter chili. If using 99% lean, you might need slightly more oil for sautéing, and the flavor might be slightly less rich (though still delicious!). Ground chicken can also be substituted.
• Onion & Garlic: Yellow onion provides a balanced sweetness, but white or red onion works too. Fresh garlic offers the best flavor, but garlic powder (about 1.5 teaspoons) can be used in a pinch.
• Bell Peppers: Use any color you like! Red peppers add sweetness, green peppers offer a slightly more vegetal flavor. A mix provides visual appeal and complexity.
• Jalapeño: This adds a subtle background heat. For more spice, leave some seeds in or add another jalapeño. For no heat, omit it entirely. You can also substitute with a pinch of red pepper flakes alongside the cayenne.
• Spices: The quality of your chili powder makes a difference! Look for a robust blend. Smoked paprika is highly recommended for depth, but sweet paprika can be used if necessary. Feel free to adjust spice quantities to your liking after tasting.
• Tomatoes: Fire-roasted diced tomatoes add a fantastic smoky layer. Crushed tomatoes can be used instead of diced for a smoother texture. Tomato paste (2-3 tablespoons added with the spices) can deepen the tomato flavor further.
• Beans: Kidney and black beans are classic choices. Pinto beans, cannellini beans (white kidney beans), or even chickpeas can be substituted or added. Always rinse and drain canned beans to remove excess sodium and starchy liquid. If you prefer chili without beans, simply omit them – you may want to add extra vegetables like corn or diced zucchini to bulk it up.
• Broth: Chicken broth complements the turkey well, but vegetable broth is a great option, especially if you have vegetarians who might enjoy a bean-and-veggie version. Use low-sodium broth to better control the saltiness of the final dish. Water can be used if you don’t have broth, but broth adds more flavor.
• Optional Additions: Cocoa powder might sound strange, but it adds incredible depth and richness without tasting like chocolate. A touch of sweetness (brown sugar, maple syrup, or even a little molasses) helps balance the acidity of the tomatoes and enhances the savory flavors. Corn adds texture and sweetness.

Step-by-Step Instructions

Follow these simple steps to create your delicious pot of Ground Turkey Chili:

1. Sauté Aromatics and Brown the Turkey

• Place a large pot or Dutch oven over medium-high heat. Add the olive oil and let it heat up for a minute until shimmering slightly.
• Add the chopped onion and bell peppers. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
• Add the minced garlic and optional jalapeño. Cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.
• Push the vegetables to one side of the pot. Add the ground turkey to the empty side. Break it apart with a spoon and cook, stirring occasionally, until it’s browned and no longer pink (about 7-10 minutes). If using very lean turkey and it sticks, you can add a splash more oil or broth.
• Drain off any excess fat from the pot if necessary (though lean turkey usually doesn’t produce much). Stir the browned turkey and vegetables together.

2. Bloom the Spices and Add Liquids

• Add the chili powder, cumin, smoked paprika, dried oregano, optional cayenne pepper, salt, and black pepper directly to the pot with the turkey and vegetables. If using, add the optional cocoa powder now too.
• Stir well to coat everything evenly. Cook for 1-2 minutes, stirring constantly. This step, known as “blooming,” toasts the spices and helps release their essential oils, significantly deepening their flavor.
• Pour in the undrained diced tomatoes, tomato sauce, and chicken or vegetable broth. Add the rinsed and drained kidney beans and black beans. If using, stir in the optional brown sugar or maple syrup.
• Stir everything together thoroughly, scraping the bottom of the pot to loosen any browned bits (these add great flavor!).

3. Simmer to Perfection

• Bring the chili mixture to a gentle boil over medium-high heat.
• Once boiling, reduce the heat to low, cover the pot loosely (leaving a small gap for steam to escape), and let it simmer for at least 30-45 minutes. For the best flavor development, simmer for 1 to 1.5 hours, stirring occasionally to prevent sticking. The longer it simmers gently, the more the flavors will meld and deepen.
• If adding optional corn, stir it in during the last 15-20 minutes of simmering time.
• During simmering, check the consistency. If the chili seems too thick for your liking, add a little more broth or water. If it seems too thin, you can let it simmer uncovered for the last 15-20 minutes to allow some liquid to evaporate, or create a slurry (mix 1 tablespoon cornstarch with 2 tablespoons cold water) and stir it in during the last few minutes of cooking until thickened.

4. Taste and Adjust Seasoning

• Once the chili has finished simmering, remove it from the heat. Taste carefully (it will be hot!) and adjust seasonings as needed. You might want more salt, pepper, chili powder, or cayenne depending on your preference. This is the crucial final step to ensure the flavor is perfect for you.
• Let the chili rest for 5-10 minutes before serving. This allows the flavors to settle even further.

Nutrition Facts (Estimated)

• Servings: This recipe makes approximately 6-8 generous servings.
• Calories per Serving: Roughly 350-450 calories per serving (based on 8 servings, using 93/7 lean turkey and standard ingredients).

Disclaimer: Nutritional information is an estimate only and can vary significantly depending on the specific ingredients used (brand, fat content of turkey, added toppings, etc.), portion sizes, and any substitutions made. For precise nutritional data, it’s recommended to calculate based on the actual ingredients and measurements used.

Preparation and Cook Time

• Preparation Time: 15-20 minutes (chopping vegetables, measuring ingredients)
• Cook Time: 50 minutes (minimum) to 1 hour 45 minutes (including longer simmer time for deeper flavor)
• Total Time: Approximately 1 hour 10 minutes to 2 hours 5 minutes

How to Serve Your Ground Turkey Chili

Chili is fantastic on its own, but the toppings and pairings take it to the next level! Offer a variety of options so everyone can customize their bowl. Here are some popular and delicious ways to serve it:

• Classic Toppings Bar: Set out small bowls with classic chili accompaniments:
  • Shredded Cheese (Cheddar, Monterey Jack, Colby Jack, or a Mexican blend)
  • Sour Cream or Plain Greek Yogurt (a healthier, tangy alternative)
  • Chopped Fresh Cilantro (adds bright, fresh flavor)
  • Sliced Green Onions or Chives
  • Diced Red Onion (for a sharper bite)
  • Fresh or Pickled Jalapeño Slices (for extra heat)
  • Diced Avocado or Guacamole (adds creamy richness)
  • Crushed Tortilla Chips or Corn Chips (like Fritos) for crunch
  • A dollop of hot sauce for those who like it fiery
• Serving Vessels:
  • Serve piping hot in individual bowls.
  • For a fun presentation at parties, serve directly from the pot or a slow cooker set to “Warm,” allowing guests to ladle their own.
• Pairings & Sides: Complete the meal with these complementary sides:
  • Cornbread: A classic pairing! Serve warm slices or muffins with butter or honey.
  • Rice: Spoon chili over fluffy white or brown rice to soak up the sauce.
  • Baked Potatoes or Sweet Potatoes: Split open a baked potato and load it up with chili and toppings for a hearty meal.
  • Salad: A simple green salad with a light vinaigrette offers a refreshing contrast.
  • Quesadillas: Simple cheese quesadillas are great for dipping.
  • Crackers: Saltines or oyster crackers are simple dippers.
• Creative Uses for Leftovers:
  • Chili Dogs: Spoon over hot dogs in buns.
  • Chili Cheese Fries: Ladle over French fries or potato wedges and top with cheese.
  • Chili Mac: Mix with cooked macaroni pasta for a hearty casserole.
  • Nachos: Use as a topping for loaded nachos.
  • Stuffed Peppers: Fill bell peppers with chili, top with cheese, and bake.

Additional Tips for Chili Success

Elevate your ground turkey chili game with these pro tips:

1. Don’t Overcrowd the Pan: When browning the turkey, ensure it has enough space in the pot. If you crowd the pan, the turkey will steam instead of brown, resulting in less flavor development. If your pot isn’t large enough, brown the turkey in batches, removing the first batch before adding the second, then combine everything.
2. Bloom Those Spices: Don’t skip the step of cooking the spices in the pot with the turkey and vegetables before adding the liquids. This toasting process unlocks deeper, more complex flavors from the spices than simply stirring them into the liquid. Be careful not to burn them – 1-2 minutes over medium heat, stirring constantly, is usually sufficient.
3. Simmer Low and Slow (If Time Allows): While the chili is delicious after 30-45 minutes, allowing it to simmer gently for 1 to 1.5 hours (or even longer on very low heat) makes a significant difference. It gives the flavors ample time to meld, tenderizes the ingredients further, and creates a richer, more cohesive sauce. Ensure the heat is low enough to maintain just a gentle bubbling, not a rolling boil.
4. Taste and Adjust Seasoning at the End: Flavors concentrate and change as chili simmers. Resist the urge to over-salt or over-spice at the beginning. Wait until the end of the simmering time, then taste and make your final adjustments. You might need more salt, a bit more chili powder for punch, a pinch more cumin for earthiness, or a touch more sweetness/acidity to balance everything out.
5. Let It Rest Before Serving: Just like with roasted meats, letting the chili rest off the heat for 5-10 minutes before ladling it into bowls allows the flavors to settle and meld one last time. It also slightly thickens the chili as it cools a bit, improving the texture.

Storage and Reheating Instructions

One of the best things about chili is how well it stores and reheats!

• Refrigeration: Allow the chili to cool down slightly (but don’t leave it at room temperature for more than 2 hours). Transfer it to airtight containers and store it in the refrigerator for up to 4-5 days. The flavor often improves overnight!
• Freezing: Chili freezes exceptionally well. Let it cool completely, then transfer it to freezer-safe airtight containers or heavy-duty freezer bags. Leave about an inch of headspace for expansion. Label with the date and contents. Frozen chili is best enjoyed within 3-4 months but can last longer.
• Thawing: Thaw frozen chili overnight in the refrigerator for the best results. You can also thaw it more quickly using the defrost setting on your microwave or by placing the sealed container/bag in a bowl of cold water (change the water every 30 minutes).
• Reheating:
  • Stovetop (Recommended): Gently reheat the chili in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a splash of broth or water if it seems too thick.
  • Microwave: Place chili in a microwave-safe bowl, cover loosely, and heat in increments, stirring in between, until hot.

Making Ahead and Meal Prep

This ground turkey chili is ideal for making ahead:

• Full Batch: Make the entire recipe 1-2 days before you plan to serve it. Store it in the refrigerator and simply reheat gently on the stovetop. The flavors will be even better!
• Meal Prep Portions: Divide the cooled chili into individual airtight containers for easy grab-and-go lunches or dinners throughout the week. Reheat as needed. Freeze individual portions for longer storage.

Frequently Asked Questions (FAQ)

Q1: Can I make this ground turkey chili in a slow cooker or Crock-Pot?

• A: Absolutely! To adapt this recipe for a slow cooker:
  1. Complete steps 1 and 2 (sautéing veggies, browning turkey, blooming spices) in a skillet on the stovetop. This step develops crucial flavor and is highly recommended. Drain any excess fat.
  2. Transfer the browned turkey mixture to your slow cooker insert.
  3. Add the remaining ingredients (tomatoes, sauce, beans, broth, optional sugar/cocoa). Stir well.
  4. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  5. Taste and adjust seasonings before serving. If desired, stir in corn during the last 30 minutes of cooking.

Q2: Can I make this recipe in an Instant Pot (Electric Pressure Cooker)?

• A: Yes, the Instant Pot makes quick work of chili!
  1. Use the “Sauté” function on your Instant Pot. Add oil and sauté the onions and peppers until softened (about 5 minutes). Add garlic and jalapeño, sauté 1 minute more.
  2. Add the ground turkey and cook, breaking it up, until browned. Drain excess fat if needed. Turn off the “Sauté” function.
  3. Stir in the spices (chili powder, cumin, paprika, oregano, cayenne, salt, pepper, optional cocoa) and cook for 1 minute, stirring constantly.
  4. Pour in the broth and scrape the bottom of the pot thoroughly to deglaze (this prevents the “Burn” notice).
  5. Add the diced tomatoes, tomato sauce, rinsed beans, and optional sugar. Do not stir after adding the tomatoes – layering can sometimes help prevent the burn warning.
  6. Secure the lid, set the valve to “Sealing.” Select “Pressure Cook” (or “Manual”) and set the timer for 15 minutes on High Pressure.
  7. Once the cooking time is up, allow the pressure to release naturally for 10-15 minutes, then perform a quick release for any remaining pressure.
  8. Carefully remove the lid. Stir the chili well. Taste and adjust seasonings. If adding corn, stir it in now. You can use the “Sauté” function on low for a few minutes if you need to thicken it slightly.

Q3: Is ground turkey chili actually healthy?

• A: Generally, yes! Compared to traditional chili made with ground beef (especially higher-fat varieties), ground turkey chili made with lean turkey (93% lean or leaner) is significantly lower in saturated fat and often lower in calories. It’s packed with lean protein, fiber from the beans and vegetables, and important vitamins and minerals from the tomatoes and peppers. The health factor also depends on preparation (minimal added oil) and toppings (choose lighter options like Greek yogurt over sour cream, and limit excessive cheese). It’s a nutritious and satisfying meal.

Q4: How can I make my turkey chili thicker or thinner?

• A:
  • To Thicken:
    • Simmer uncovered: Remove the lid during the last 15-30 minutes of cooking to allow excess liquid to evaporate.
    • Cornstarch Slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir the slurry into the simmering chili and cook for a few more minutes until thickened.
    • Mash Some Beans: Remove about 1/2 cup of beans, mash them with a fork, and stir them back into the chili. The starch from the beans will help thicken it.
    • Add Tomato Paste: Stirring in a tablespoon or two of tomato paste can add flavor and help thicken the chili slightly.
  • To Thin: Simply stir in additional low-sodium broth, water, or even a bit more tomato sauce until you reach your desired consistency. Warm it through after adding more liquid.

Q5: Can I add other vegetables to this chili?

• A: Definitely! Chili is very forgiving and welcomes extra veggies. Good additions include:
  • Corn: Adds sweetness and texture (add frozen or canned/drained during the last 15-20 mins).
  • Zucchini or Yellow Squash: Chop and add along with the bell peppers.
  • Carrots: Finely dice and add with the onions for extra sweetness and nutrients.
  • Celery: Dice and add with the onions for another layer of aromatic flavor.
  • Sweet Potatoes: Peel and dice into small cubes. Add them with the liquids; they will need sufficient simmering time (at least 30-40 minutes) to become tender.

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