When the cooler months roll around, there’s nothing more comforting than a big pot of chili simmering on the stove. This turkey chili recipe is one I make almost weekly for my family. It’s simple, hearty, and filling — and has become a fan favorite around our table, which always feels like a big win. We love the lighter version with ground turkey, but on occasion, we’ve even swapped in deer meat from our freezer or grass fed ground beef.
This recipe has all the makings of a true classic: tender ground turkey, flavorful spices, beans, and tomatoes — all cooked down into a warm and cozy bowl that never lasts long.
Ingredients
-
2 pounds ground turkey
-
1 tablespoon extra-virgin olive oil
-
2 cups chopped white onions
-
2 tablespoons chopped garlic
-
1 tablespoon dried oregano
-
2 bay leaves
-
3 tablespoons chili powder
-
2 teaspoons ground cumin
-
1 cup canned, diced tomatoes, drained
-
2 (29-ounce) cans tomato sauce
-
1 teaspoon salt, plus more to taste
-
½ teaspoon freshly ground black pepper, plus more to taste
-
2 (15-ounce) cans red kidney beans, drained and rinsed
-
1 (15-ounce) can chili beans, drained
-
Shredded cheddar cheese, for garnishing
-
Sour cream, for garnishing
-
1 jalapeño, thinly sliced, for garnishing
Instructions
-
In a large stockpot over medium heat, brown the ground turkey until fully cooked.
-
Add the oil, onions, garlic, oregano, bay leaves, chili powder, and cumin. Stir well and cook for 5 minutes.
-
Add the tomatoes, tomato sauce, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Let cook for 15 minutes, stirring occasionally.
-
Add the kidney and chili beans. Cook for another 10 minutes, stirring occasionally.
-
Serve warm with cheddar cheese, sour cream, and sliced jalapeños on top.
Turkey Chili Recipe
Description
This classic turkey chili recipe has all the makings of a true classic: tender ground turkey, flavorful spices, beans, and tomatoes — all cooked down into a warm and cozy bowl that never lasts long.
Ingredients
-
2 pounds ground turkey
-
1 tablespoon extra-virgin olive oil
-
2 cups chopped white onions
-
2 tablespoons chopped garlic
-
1 tablespoon dried oregano
-
2 bay leaves
-
3 tablespoons chili powder
-
2 teaspoons ground cumin
-
1 cup canned, diced tomatoes, drained
-
2 (29-ounce) cans tomato sauce
-
1 teaspoon salt, plus more to taste
-
½ teaspoon freshly ground black pepper, plus more to taste
-
2 (15-ounce) cans red kidney beans, drained and rinsed
-
1 (15-ounce) can chili beans, drained
-
Shredded cheddar cheese, for garnishing
-
Sour cream, for garnishing
-
1 jalapeño, thinly sliced, for garnishing
Instructions
-
In a large stockpot over medium heat, brown the ground turkey until fully cooked.
-
Add the oil, onions, garlic, oregano, bay leaves, chili powder, and cumin. Stir well and cook for 5 minutes.
-
Add the tomatoes, tomato sauce, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Let cook for 15 minutes, stirring occasionally.
-
Add the kidney and chili beans. Cook for another 10 minutes, stirring occasionally.
-
Serve warm with cheddar cheese, sour cream, and sliced jalapeños on top.
Tips for the Best Turkey Chili Recipe
-
Make it richer → Add bacon crumbles for a smoky flavor.
-
Add crunch → Fritos or cornbread on the side are always a hit in our house.
-
Turn up the heat → Extra jalapeños or hot sauce bring just the right spice.
-
Meal prep friendly → This chili keeps well and makes a perfect leftover lunch.
Why You’ll Love This Recipe
This is the best turkey chili recipe to make during fall and winter because it checks all the boxes: it’s easy, filling, and the kind of meal that feels like it’s made to share. Whether you’re cooking for a weeknight family dinner, tailgating on game day, or prepping for cozy weekend meals, this chili will quickly become your go-to.
Recent Comments