0 from 33 votes
Turkey Chili Recipe
This delicious Turkey Chili recipe is made with plenty of vegetables, beans, and spices and it's just waiting for all your favorite chili toppings!
Prep Time
15 mins
Cook Time
15 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 ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 1-2 teaspoons chipotle chili powder (see note 1)
- 1 teaspoon ground coriander
- Salt and freshly ground black pepper
To make the chili:
- 2 tablespoons olive oil
- 2 onions 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 fire-roasted diced tomatoes with green chiles undrained (see note 4)
- 1 (28 ounce) can tomato puree
- 1 bay leaf
To serve:
- shredded cheese
- sour cream
- scallions thinly sliced
- avocados 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
- Store leftovers covered in the refrigerator for up to 4 days.
- Chipotle chili powder: Chipotle chili powder is spicy! If you’re unsure, start with 1 teaspoon (or less) until the chili is fully cooked. Then, taste and add more at the end. You can also substitute ½ teaspoon cayenne pepper or omit it entirely.
- Bell peppers: Or add or substitute carrots, celery, corn, or zucchini.
- Kidney beans: 3 cups cooked beans can be substituted for the 1 can (that’s about 1 cup dried beans before cooking). You can use any type of canned or cooked bean instead of kidney.
- Canned tomatoes: I love the flavor of fire-roasted tomatoes with green chiles, but you can substitute regular canned tomatoes and add 1 (4-ounce) can diced green chilies. Ro*tel tomatoes are good, too.
- Yield: This recipe makes about 9 cups of Turkey Chili, enough for 6 hearty servings, 1 1/2 cups each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
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
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
112mg
(37%)
Sodium
325mg
(14%)
Potassium
1438mg
(41%)
Fiber
9g
(36%)
Sugar
12g
(24%)
Vitamin A
4045IU
(81%)
Vitamin C
43mg
(48%)
Calcium
177mg
(18%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 6servings (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.