5 from 33 votes
Turkey Chili Recipe
This Turkey Chili blends ground turkey cooked with onions, bell pepper, and a homemade chili seasoning including chili powder, cumin, oregano, thyme, coriander, and optional chipotle powder. Kidney beans and several forms of tomatoes simmer to create a thick, hearty, and spiced stew. Topped with shredded cheese, sour cream, scallions, and avocado, it’s a well-rounded chili designed for multiple servings.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
6
servings (1 1/2 cups each)
Calories:
400 kcal
Course:
Main Course, Soup
Cuisine:
American
Ingredients
For the chili seasoning:
- 4 tablespoons chili powder
- 2 tablespoons cumin ground
- 1 tablespoon oregano dried
- 2 teaspoons thyme dried
- 1-2 teaspoons chipotle chili powder (see note 1)
- 1 teaspoon ground coriander
- salt freshly ground
- black pepper freshly ground
To make the chili:
- 2 tablespoons olive oil
- 2 onion chopped
- 1 green bell pepper stemmed, seeded, and chopped (see note 1)
- 8 cloves garlic minced
- 2 pounds ground turkey
- 2 (15.5 ounce) cans Kidney Beans drained and rinsed (see note 3)
- 2 (10 ounce) cans diced tomatoes undrained (see note 4, fire-roasted with green chiles
- 1 (28 ounce) can tomato puree
- 1 bay leaf
To serve:
- cheese shredded
- sour cream
- scallions thinly sliced
- avocado peeled, pitted, and diced
Instructions
- To make the homemade chili seasoning, in a small bowl, whisk together chili powder, cumin, oregano, thyme, chipotle chili powder (if using), coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- In a Dutch oven or stock pot, heat oil over medium-high heat until shimmering. Add onions, bell pepper, and chili seasoning. Cook until the onions and peppers have softened, about 7 to 10 minutes.
- Stir in garlic until fragrant, about 30 seconds. Add turkey and cook, breaking up the clumps with a spoon, until the turkey is no longer pink, about 5 minutes.
- Stir in kidney beans, tomatoes, tomato puree, and bay leaf. Bring to a simmer, cover, and cook for 30 minutes. Remove lid and continue to simmer for 30 minutes longer.
- Remove bay leaf and season to taste with salt and pepper. Serve with shredded cheese, sour cream, scallions, and diced avocado or your favorite toppings.
Cup of Yum
Notes
- Leftovers keep covered in the refrigerator for up to 4 days.
- Chipotle chili powder is spicy; start with 1 teaspoon or less and adjust after cooking.
- Substitute ½ teaspoon cayenne pepper for chipotle powder or omit for less spice.
- Bell peppers can be substituted or combined with carrots, celery, corn, or zucchini to vary texture and flavor.
- Use cooked beans (approx. 3 cups) instead of canned kidney beans if preferred.
- Fire-roasted canned tomatoes contribute smoky flavor but regular canned tomatoes plus diced green chilies are also suitable.
- Recipe yields about 9 cups, serving six hearty portions of approximately 1.5 cups each.
Nutrition Information
Serving
1.5 cups
Calories
400kcal
(20%)
Carbohydrates
28g
(9%)
Protein
34g
(68%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.2g
(10%)
Cholesterol
112mg
(37%)
Sodium
325mg
(14%)
Potassium
1438mg
(31%)
Fiber
9g
(36%)
Sugar
12g
(24%)
Vitamin A
4045IU
(81%)
Vitamin C
43mg
(48%)
Calcium
177mg
(18%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 6 servings (1 1/2 cups each)
Amount Per Serving
Calories 400
% Daily Value*
| Serving | 1.5 cups | |
| Calories | 400kcal | 20% |
| Carbohydrates | 28g | 9% |
| Protein | 34g | 68% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 112mg | 37% |
| Sodium | 325mg | 14% |
| Potassium | 1438mg | 31% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 4045IU | 81% |
| Vitamin C | 43mg | 48% |
| Calcium | 177mg | 18% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.