My One-Pot Turkey Chili Is Legendary — This Is My (Cheap!) Secret Ingredient
I’m a chili girl. I grew up eating my dad’s chicken chili (his recipe is a family secret, but ours looks delicious); I’d beg him to make batches when I was home from college so I could bring it back to school with me. I also spent enough dinners at Austin’s famous Texas Chili Parlour to get my fill of the classic beef variety. While I grew up in Texas, I am not a beef traditionalist, and I’m also very pro-bean. So it shouldn’t come as a surprise that I will happily sit down to a bowl of turkey chili.
All things equal, turkey chili is a bit lighter than beef chili, and typically a little less expensive (ground turkey is often cheaper). Like most chilis, it’s freezer-friendly (my dad freezes individual portions so it’s always at the ready), very filling, and highly customizable. Because turkey chili already feels a little less traditional to me, I have no problem throwing in any ingredients I’ve got on hand — extra carrots, sweet potatoes, you name it.
Like any chili, it’s all about the toppings. I like a little cheese, a dollop of Greek yogurt (it’s a little lighter than sour cream), sliced scallions, and a generous handful of Frito corn chips. But the best part about chili night? You get to add whatever toppings you want.
Why You’ll Love It
There’s a touch of sweetness. A little brown sugar (combined with pops of corn kernels) adds sweet balance to the smoky chili heat.
You’ll find no flour or added thickeners here! Instead, the starchy liquid from a can of beans cooks down to thicken the stew.
Key Ingredients in Turkey Chili
Ground turkey: Use ground turkey, which is a mix of light and dark meats, for a more robust flavor and tender texture. Avoid anything labeled “ground turkey breast,” or “99% lean,” which is too lean and won’t yield the same results.
Aromatics: Onion and garlic make the chili extra flavorful.
Spices: A combination of chili powder, cumin, oregano, paprika, cinnamon, and cayenne pepper give the pot a deep, smoky flavor. A touch of molasses-rich brown sugar balances the tomato acidity.
Tomatoes: Tomato paste adds deep umami flavor, while canned crushed tomatoes add texture to the base of the chili.
Beans: This recipe calls for two cans of beans. Drain one, but use the starchy liquid from the second can to thicken the chili without any flour or cornstarch.
How to Make Turkey Chili
Cook the aromatics. Sauté onions and garlic in a Dutch oven. Add the tomato paste and cook, stirring occasionally, until darkened in color (this takes the raw tomato flavor out and adds a layer of roasty flavor).
Brown the turkey. Add ground turkey, breaking up the meat with a wooden spoon, and cook until browned. Add chili powder, cumin, brown sugar, oregano, paprika, cinnamon, and a little touch of cayenne pepper.
Simmer the chili. Add crushed tomatoes, broth or water, frozen corn, and canned beans. Drain one can, but keep the liquid from the other; the starch will thicken the chili. Bring to a boil and reduce the heat to simmer gently until the flavors meld and the chili is slightly thickened.
Finish and serve. Remove the pot from heat and add a touch of apple cider vinegar. This will add a little brightness and balanced acidity. Ladle into bowls and serve with all your favorite toppings.
Helpful Swaps
Swap out the spices for your favorite chili seasoning packet or homemade spice blend.
Add any extra veggies you have in the crisper — just chop them finely and add them to the mix! Carrots, celery, bell peppers, and sweet potatoes are a good place to start.
Use pinto or black beans instead of kidney.
It goes without saying, but I’ll say it anyway: You can swap out turkey for ground beef, lamb, chicken, pork, or even a plant-based ground option.
Storage and Make-Ahead Tips
Chili tastes best when made a day ahead so the flavors have a chance to meld. Refrigerate in an airtight container, then reheat on the stovetop over medium heat. Leftovers can be refrigerated for up to 4 days in an airtight container or frozen for up to 3 months.
What to Serve with Turkey Chili
Serve over Baked Potatoes, or make Leftover Chili Baked Potato Casserole
More Delicious Chili Recipes
Turkey Chili Recipe
The beans belong here.
Prep time 10 minutes
Cook time 1 hour to 1 hour 10 minutes
Makes about 10 cups
Serves 8 to 10
Ingredients
For the chili:
1 medium yellow onion
3 cloves garlic
2 (about 15-ounce) cans kidney beans
2 tablespoons olive oil
2 tablespoons tomato paste
1 pound ground turkey
1 1/4 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons packed dark or light brown sugar
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper (optional)
1 (28-ounce) can crushed tomatoes
2 cups low-sodium chicken broth, vegetable broth, or water
1 cup frozen corn kernels
1 teaspoon apple cider vinegar
Serving options:
Sour cream or plain Greek yogurt
Shredded cheddar cheese
Thinly sliced scallions
Diced avocado
Fresh cilantro
Corn chips or tortilla chips
Instructions
Dice 1 medium yellow onion (about 1 1/2 cups). Mince 3 garlic cloves. Drain but don’t rinse 1 (about 15-ounce) can kidney beans; do not drain or rinse the second can.
Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add 2 tablespoons tomato paste and stir to coat the onions. Cook, stirring occasionally, until darkened in color, 2 to 3 minutes.
Add 1 pound ground turkey, 1 1/4 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Add 2 tablespoons chili powder, 2 teaspoons ground cumin, 2 teaspoons packed brown sugar, 1 teaspoon dried oregano, 1 teaspoon paprika, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon cayenne pepper if using. Stir to coat the meat and cook for 1 minute more.
Add the drained beans, the remaining can kidney beans and its canning liquid, 1 (28-ounce) can crushed tomatoes, 2 cups low-sodium broth or water, and 1 cup frozen corn kernels. Stir to combine and bring to a boil. Reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the flavors meld and the mixture is slightly thickened, 30 to 40 minutes.
Remove the pot from the heat. Add 1 teaspoon apple cider vinegar and stir to combine. Taste and season with more kosher salt as needed. Ladle into bowls and serve with desired toppings.
Recipe Notes
Make ahead: Chili tastes best made 1 day ahead so the flavors have a chance to meld. Refrigerate in an airtight container. Reheat on the stovetop over medium heat.
Storage: Leftovers can be refrigerated for up to 4 days in an airtight container or frozen for up to 3 months.
Further Reading
We Asked 3 Chefs to Name the Best Ice Cream, and They All Said the Same Thing
Reese’s Just Launched a Limited-Edition Peanut Butter Cup, and It Tastes 4x Better than the Original
