Turkey Chili Recipe
User Reviews
4.9
372 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
8 bowls of chili
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Calories
350 kcal
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Course
Main Course
Turkey Chili Recipe
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Our turkey chili recipe is so filling and satisfying! It's meaty and comes together quickly on the stove or cooks effortlessly in the slow cooker*. It's on the regular rotation at our house. Serve in bowls with tortilla chips or over baked potatoes with your favorite chili toppings.*
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Ingredients
- 1 Tbsp olive oil
- 1 lb lean ground turkey
- 1 medium red onion diced, or yellow onion
- 2 Tbsp chili powder
- 1 tsp cumin powder
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1 tsp fine sea salt or to taste
- 1/4 tsp black pepper or to taste
- 28 oz canned diced tomatoes seasoned or plain, with their juice
- 15 oz tomato sauce
- 15 oz black beans drained and rinsed
- 15 oz Kidney Beans drained and rinsed
- 15 oz pinto beans with their juice or white beans with their juice
- 2 oz jar of diced jalapeños or mild green chilis or to taste
- 15 oz canned corn drained, or use frozen or fresh corn kernels
- 1/2 cup chicken stock or water or as needed, to thin the chili
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Instructions
- In a 5 Qt pot or Dutch oven over medium/high heat, add 1 Tbsp olive oil and sautee ground turkey until cooked through (5 min).
- Add diced onion, chili powder, cumin powder, garlic powder, oregano, salt and pepper. Sautee 5 minutes or until onions are softened.
- Add canned diced tomatoes with juice, tomato sauce, beans, diced jalapeños or chilis, and corn.
- Stir to combine and bring to a boil then reduce heat and simmer partially covered for 20 minutes, stirring occasionally. Add water or chicken stock towards the end if you prefer a thinner chili. Keep in mind it thickens slightly as it cools. Season to taste towards the end of cooking (I like to add an extra 1/2 tsp salt).
Notes
- *To Make Turkey Chili in the Slow Cooker: Complete steps 1 and 2 on the stovetop (or in your slow cooker if you have a sautee function). After step 2, transfer the turkey mixture and the rest of the ingredients to the slow cooker and cook on low for 3-4 hours.
- *Chili Toppings - Make an epic taco bar with your favorite toppings in small bowls: shredded cheese, sour cream, avocado, cilantro, lime wedges, chopped green onion, jalapenos, hot sauce and black olives.
- Storage Tips - Store leftovers in an airtight container in the fridge for 3-4 days or the freezer for up to 3 months. To reheat: thaw in the fridge overnight and then reheat in the microwave or on the stove until warmed through.
Nutrition Information
Show Details
Calories
350kcal
(18%)
Carbs
50g
Protein
29g
(58%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
32mg
(11%)
Sodium
1000mg
(42%)
Potassium
1225mg
(35%)
Fiber
14g
(56%)
Sugar
6g
(12%)
Vitamin A
1039IU
(21%)
Vitamin C
24mg
(27%)
Calcium
111mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8bowls of chili
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbs | 50g | |
| Protein | 29g | 58% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 32mg | 11% |
| Sodium | 1000mg | 42% |
| Potassium | 1225mg | 26% |
| Fiber | 14g | 56% |
| Sugar | 6g | 12% |
| Vitamin A | 1039IU | 21% |
| Vitamin C | 24mg | 27% |
| Calcium | 111mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
372 reviews
Excellent
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