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The Best-Ever Turkey Chili
5 from 27 votes

The Best-Ever Turkey Chili

The Best-Ever Turkey Chili combines lean ground turkey with a medley of bell peppers, onions, and jalapeños, simmered in a spiced tomato broth for a hearty, flavorful chili. A blend of chili powder, smoked paprika, cumin, and garlic powder seasons the dish, balanced by acidity from red wine vinegar and heat from hot sauce. The result is a robust chili with tender turkey and vegetables, suitable for a comforting meal that can be customized in spice level and served with traditional toppings like cheddar cheese and sour cream.

Prep Time
30 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 45 mins
Servings: 8 people
Calories: 262 kcal
Course: Lunch
Cuisine: American

Ingredients

  • 2 tablespoon olive oil
  • 1 large onion chopped, plus more for garnish
  • 2 bell pepper cored and chopped, red
  • 2 green bell pepper cored and chopped
  • 2 red bell pepper cored and chopped
  • 4 jalapeños 1 cored, seeded, and chopped, the others left whole for simmering
  • 1 tablespoon smoked paprika
  • 2 lbs ground turkey 93% lean
  • 1 tablespoon salt Kosher salt
  • 1 tablespoon black pepper Kosher salt
  • 2 oz cans tomato whole, with juices
  • 1 oz can green chilies chopped
  • 1½ cups chicken stock or vegetable
  • 1 oz. can tomato paste or 2 smaller cans
  • 2 tablespoon red wine vinegar
  • 2 tablespoon hot sauce ie, Tobasco or Crystals
  • 5 tablespoon chili powder
  • 2 tablespoon cumin ground
  • 1 tablespoon adobo seasoning
  • 1 tablespoon garlic powder
  • cheddar cheese for garnish (optional, grated
  • sour cream for garnish (optional)
  • jalapeños sliced, pickled or fresh

Instructions

    Cup of Yum
  1. Heat the olive oil over medium heat in a large pot, preferably a cast iron pot or Dutch oven. Add the onions, bell peppers, and jalapenos. Cook, stirring frequently, until soft and translucent, about 5 to 8 minutes. Stir in the smoked paprika.
  2. Meanwhile, cook the ground turkey in a large skillet until fully cooked. Drain excess grease. Sprinkle with ¼ teaspoon of salt and pepper.
  3. Add the cooked turkey to the sautéed veggies. Using your hands, squeeze the tomatoes into the pot, adding all the juice, as well.
  4. Stir in the chopped chilies, chicken (or vegetable) broth, tomato paste, red wine vinegar, hot sauce, chili powder, cumin, Adobo seasoning, garlic powder, 1 tablespoon salt, and 1 teaspoon black pepper. Stir until fully mixed.
  5. Use a small sharp knife to cut 3 or 4 slits down the sides of the remaining 3 jalapenos. Place them on top of the chili.
  6. Simmer the chili for 2 hours stirring occasionally. If simmering for more than 2 hours, you may need to add a little more broth if too much liquid cooks out.
  7. Serve with cheese, onions, sliced jalapenos, and sour cream (if desired)

Notes

  • Use 93% lean ground turkey for flavor with less fat; 99% lean can be used for a leaner chili but with less juiciness.
  • Adjust chili powder quantity based on your spice preference, starting low and increasing as needed.
  • To make vegetarian, omit meat and use vegetable broth, adding beans and corn for substance.
  • This chili keeps refrigerated for up to one week and freezes well for up to three months.
  • The simmering time develops flavor but can be extended with occasional broth additions to maintain consistency.

Nutrition Information

Calories 262kcal (13%) Carbohydrates 20g (7%) Protein 32g (64%) Fat 6g (9%) Saturated Fat 1g (5%) Cholesterol 64mg (21%) Sodium 634mg (26%) Potassium 1118mg (24%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 4047IU (81%) Vitamin C 60mg (67%) Calcium 61mg (6%) Iron 5mg (28%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 262

% Daily Value*

Calories 262kcal 13%
Carbohydrates 20g 7%
Protein 32g 64%
Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 64mg 21%
Sodium 634mg 26%
Potassium 1118mg 24%
Fiber 6g 24%
Sugar 9g 18%
Vitamin A 4047IU 81%
Vitamin C 60mg 67%
Calcium 61mg 6%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.