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Ground Turkey Chili
Zesty, flavorful, and easy, you’ll love this ground turkey chili recipe!
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 35 mins
Servings: 6 cups (about 4 people)
Calories: 374 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 1 lb. ground turkey
- 1 lb. ground Italian turkey sausage
- 2 cups diced onion
- 3 large cloves garlic, minced (about 1 tablespoon total)
- 1 (6 ounce) can tomato paste
- 1 (14.5 ounce) can whole tomatoes, not drained
- 1 ¼ cups chicken broth, plus extra broth to thin the chili at the end, if desired
- 2 ½ tablespoons chili powder
- 1-2 teaspoons brown sugar
- 2 ½ teaspoons cumin
- 1 ½ teaspoons kosher salt, plus more to taste
- 1 bay leaf
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper, more or less, to taste
- 1 (15.25 ounce) can corn, drained (or sub with a can of drained and rinsed pinto beans or kidney beans)
- Optional, for serving: cornbread; corn chips; cheese; sour cream; sliced green onions/chives; cilantro; avocado; diced red onion
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. When the oil shimmers, add the turkey, sausage, onion, and garlic. Cook, stirring regularly and breaking up the meat, until the turkey is no longer pink. Drain off the excess fat and return the turkey mixture to the pot.
- Add the tomato paste, whole tomatoes and their juices, chicken broth, chili powder, brown sugar, cumin, salt, bay leaf, oregano, and cayenne. Bring to a boil, then reduce the heat to low. Cover the pot and simmer the chili over very low heat for about 1 hour, stirring occasionally. Break up the big tomatoes with a wooden spoon or fork as you stir.
- Add the corn (or beans) and simmer the mixture for 10-15 minutes longer. Thin the chili with extra chicken broth, if necessary. Discard the bay leaf. Ladle into individual serving bowls and garnish with desired toppings.
Cup of Yum
Notes
- Don’t omit the sugar. It might seem odd, but the sugar helps balance the acidity of the tomatoes in the chili, creating a richer, multi-dimensional tomato flavor. It doesn’t make the chili taste too sweet. Start with 1 teaspoon, and if you like an even sweeter taste, increase the amount to 2 teaspoons or up to 1 tablespoon.
- Adjust the heat. The cayenne gives this turkey chili a spicy kick. If you prefer a less-spicy chili, omit this ingredient (it will still have plenty of zesty flavor from the chili powder). If you like a spicier chili, add a bit more cayenne.
- Simmer the chili with the pot covered to trap the moisture. If you prefer a thicker consistency, you can remove the lid towards the end of the cooking time.
- If the chili looks too thick, stir in crushed tomatoes, tomato sauce, beer, or additional broth to thin.
- Stir the pot occasionally as the chili simmers to prevent the bottom from scorching.
- If you have the time, prepare this chili at least one day in advance. The flavors will come together and the chili will taste even better on day 2!
Nutrition Information
Serving
1cup
Calories
374kcal
(19%)
Carbohydrates
35g
(12%)
Protein
36g
(72%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
0.01g
Cholesterol
82mg
(27%)
Sodium
1717mg
(72%)
Potassium
1151mg
(33%)
Fiber
7g
(28%)
Sugar
14g
(28%)
Vitamin A
1835IU
(37%)
Vitamin C
44mg
(49%)
Calcium
91mg
(9%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 6cups (about 4 people)
Amount Per Serving
Calories 374
% Daily Value*
| Serving | 1cup | |
| Calories | 374kcal | 19% |
| Carbohydrates | 35g | 12% |
| Protein | 36g | 72% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 1717mg | 72% |
| Potassium | 1151mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 1835IU | 37% |
| Vitamin C | 44mg | 49% |
| Calcium | 91mg | 9% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.