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The Best Turkey Chili

Make the BEST turkey chili recipe in the slow cooker... or the stovetop! Loaded with kidney beans, pinto beans, black beans, veggies, chili powder, and ground turkey, it's hearty and perfect for chilly nights. Browning the turkey adds tons of flavor! Serve with cheese, sour cream, avocado, and cornbread muffins!

Prep Time
30 mins
Cook Time
8 hrs
Total Time
8 hrs 30 mins
Servings: 14 servings
Course: Main Course , Dinner
Cuisine: American , International

Ingredients

  • 1 pound lean ground turkey
  • 2 tablespoons olive oil
  • 1/2 cup celery finely chopped
  • 2 carrots diced
  • 1 large yellow onion diced
  • 1 red bell pepper seeds and ribs removed, diced
  • 1 Jalapeno pepper seeds and ribs removed, minced
  • 3 to 4 cloves garlic minced
  • 2 tablespoons chili powder
  • 2 teaspoons light brown sugar optional but recommend
  • 1 and 1/2 teaspoons ground cumin
  • 1 teaspoon Italian seasoning
  • 1/2 to 3/4 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 4 Tablespoons tomato paste
  • 1 28-ounce can crushed tomatoes OR diced tomatoes in tomato juice if using diced tomatoes, don't drain
  • 3 15-ounce cans beans (1 kidney, 1 pinto, and 1 black bean recommend) rinsed and drained
  • 1 and 1/4 cups vegetable broth
  • 1 cup frozen corn
  • 1/4 cup fresh lime juice

Instructions

    Cup of Yum
  1. Heat a large skillet over medium-high heat. Add in the ground turkey and cook for 8 to 10 minutes, or until no longer pink, breaking the meat up into large chunks as it cooks.
  2. Add in the olive oil, celery, carrot, onion, bell pepper, and jalapeño pepper; cook for another 5 minutes, or until softened.
  3. Add in the garlic, chili powder, cumin, Italian seasoning, salt, black pepper, cayenne pepper, and tomato paste and cook for 2 more minutes, stirring the tomato paste into the meat mixture.
  4. Transfer mixture into a 5-qt (or larger) slow cooker. Stir in the tomatoes, kidney beans, pinto beans, vegetable broth, and corn mixing well to combine.
  5. Cover and cook on low for 8 hours. Stir in the lime juice right before serving! Garnish with cilantro, sour cream, and cheese, if desired. Serve warm, with extra lime wedges.
To Make in a Dutch-Oven (Stovetop)
    Cup of Yum
  1. Cook as directed above, up to step 4. Instead of transferring to a slow cooker, keep the dutch-oven or soup pot on the stove.
  2. Add the tomatoes, beans, and broth and bring to a boil over medium-high heat. Then reduce to a simmer and cook for an hour, stirring occasionally.
  3. Stir in the corn and lime juice, and simmer for another 20 minutes. If the chili appears to be getting too thick, add a little more broth or water as needed.