4.9 from 93 votes
Ground Turkey Chili
This easy ground turkey chili recipe makes a great weeknight dinner. Packed with savory ground turkey, beans, veggies and tomato in every spoonful, this is a delicious and comforting dinner that cooks in 30 minutes.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 Servings
Calories: 420 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3 ribs celery diced
- 1 medium sweet onion diced
- ¼ cup water
- 1 pound ground turkey
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 tablespoon oregano
- 1 teaspoon salt I start with a teaspoon and taste, adding more if necessary
- 1 teaspoon ground pepper I start with a teaspoon and taste, adding more if necessary
- 29 ounces canned diced tomatoes 29 ounces is two 14.5 ounce cans or about 4 cups of diced tomatoes with juices
- 2 cups chicken broth low sodium
- 46.5 ounces kidney beans canned but drained 46.5 ounces equals 3 15.5 ounce cans, or about 5 1/2 cups of canned kidney beans
- 1 whole bay leaf dried
- 2 tablespoons parsley optional
Instructions
- Dice sweet onion and celery into bite sized pieces small enough to fit on a spoon.
- Heat up a large pot on medium-high heat Add a little pan spray or olive oil, then add the celery and onion. Sautee for 1-3 minutes. Add water and cook another 2-3 minutes until vegetables are soft.
- Place the ground turkey into the pan and break up the turkey with a wooden spatula. Add cumin, paprika, chili powder, oregano, salt and pepper. Continue sauteeing the ground turkey for 5-7 minutes or until the turkey is cooked through all the way and has no pink.
- Add the canned tomatoes, broth, kidney beans and bay leaf to the pot. Turn the temperature on the stove up to high and bring the pot to a rolling boil. Once the entire surface of the chili is bubbling, cover the pot with a lid and turn down the heat to medium to simmer
- Allow the pot to simmer covered for 20-30 minutes. Remove the bay leaf before serving. Add fresh parsley and your favorite toppings, then enjoy!
Cup of Yum
Notes
- A squeeze of lime is delicious at the end or at the table for this chili.
- Sometimes instead of measuring out the individual seasonings, I'll just add some of my homemade taco seasonings to this chili. To make it spicier, add a little red pepper flake or a dash of hot sauce.
- If your broth is not low sodium, leave out the salt until the very end. Taste your chili at the end and add salt a 1/4 teaspoon at a time to taste.
- This chili is incredibly versatile, and leftovers freeze really well. You can portion the chili into individual meals to freeze, or into a large container. To reheat from frozen run hot water around the outside of the container, then slide the frozen chili into a pot with a lid. You may need to add a little extra water when reheating.
- Other beans can be substituted for the kidney beans. I often do a mix of dark and light kidney beans, but black beans and white cannellini beans are also delicious. Beans that have a slightly thicker skin work best for this recipe.
Nutrition Information
Calories
420kcal
(21%)
Carbohydrates
62g
(21%)
Protein
39g
(78%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
43mg
(14%)
Sodium
946mg
(39%)
Potassium
1541mg
(44%)
Fiber
19g
(76%)
Sugar
7g
(14%)
Vitamin A
543IU
(11%)
Vitamin C
22mg
(24%)
Calcium
154mg
(15%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 420
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 62g | 21% |
| Protein | 39g | 78% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 43mg | 14% |
| Sodium | 946mg | 39% |
| Potassium | 1541mg | 33% |
| Fiber | 19g | 76% |
| Sugar | 7g | 14% |
| Vitamin A | 543IU | 11% |
| Vitamin C | 22mg | 24% |
| Calcium | 154mg | 15% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.