Turkey Chili Recipe
A quick, cozy turkey chili that’s thick, flavorful, and easy to keep mild for the whole family, with simple pantry ingredients.
Equipment
- Large heavy-bottom pot or Dutch oven
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Can opener
- Measuring spoons and cups
- Ladle
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 bell pepper diced (optional)
- 1 lb 450 g ground turkey
- 2 tbsp chili powder
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt plus more to taste
- ½ tsp black pepper
- 2 tbsp tomato paste
- 1 can 14.5 oz / 411 g diced tomatoes
- 1 can 15 oz / 425 g kidney beans, rinsed and drained
- 1 can 15 oz / 425 g black beans, rinsed and drained
- 1 cup corn frozen or canned, drained
- 1 ½ cups chicken broth
- 1 tbsp lime juice optional, to finish
Instructions
- Sauté the base: Heat olive oil in a large pot over medium heat. Add onion (and bell pepper if using) and cook 4–5 minutes until softened.
- Add garlic: Stir in minced garlic for 30 seconds, just until fragrant.
- Brown the turkey: Add ground turkey and cook 6–8 minutes, breaking it up, until no longer pink.
- Bloom the spices: Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir for 30–60 seconds so the spices toast slightly.
- Build the tomato flavor: Stir in tomato paste until it coats the turkey mixture. Cook 1 minute.
- Add the rest: Pour in diced tomatoes, beans, corn, and chicken broth. Stir well.
- Simmer: Bring to a gentle simmer, then reduce heat to low. Simmer uncovered 18–22 minutes, stirring occasionally, until thickened.
- Taste and finish: Adjust salt and pepper. Stir in lime juice if using.
- Serve: Ladle into bowls and add toppings everyone likes.
Notes
- Use mild chili powder for kid-friendly flavor and serve hot sauce on the side.
- Simmer uncovered longer if you want it thicker.
- Swap broth for water in a pinch, but add a little extra salt at the end.