Quick Turkey Chili Recipe

When the weather turns crisp and cool, nothing calls my name quite like a simmering pot on the stove. This turkey chili has become a staple in my kitchen because it balances deep, smoky spice with a hint of sweetness.

You can make this hearty meal in an Instant Pot, slow cooker, or right on the stovetop depending on your schedule. It is thick, filling, and surprisingly healthy while still feeling like pure comfort food.

What Makes This Turkey Chili a Keeper for Years to Come

The combination of fire-roasted tomatoes and a touch of brown sugar creates a flavor profile that tastes like it simmered all day. I often find that ground turkey absorbs the spices even better than beef, resulting in a bolder final dish.

It uses three different types of beans to add amazing texture and plenty of fiber to keep you full. You can easily customize the heat level to suit everyone at the table, making it a true crowd pleaser.

Cleanup is a breeze since everything cooks in just one pot, regardless of which method you choose. Leftovers taste even better the next day after the spices have had time to meld together in the fridge.

If you enjoyed this hearty bowl, you should definitely try my Tuscan White Bean Soup Recipe for another cozy option. I also recommend the Minestrone Soup Recipe if you want something packed with vegetables.

Everything You Need for the Perfect Turkey Chili

• Olive oil
• Yellow onion (chopped)
• Turkey chili calls for lean ground turkey (I use 93% lean for the best flavor balance)
• Fresh garlic cloves (minced)
• Brown sugar (adds a subtle sweetness to balance the acidity)
• Chili powder (adjust the amount based on your heat preference)
• Ground cumin
• Dried oregano
• Salt and black pepper
• Tomato paste (thickens the base)
• Low sodium chicken broth
• Fire roasted crushed tomatoes (gives a smoky depth to the turkey chili)
• Kidney beans (rinsed and drained)
• Black beans (rinsed and drained)
• Pinto beans (rinsed and drained)

My Method for Turkey Chili

1. Heat the olive oil in a large Dutch oven or pot over medium-high heat and sauté the onion for about 2 minutes. Add the ground turkey and cook until browned, breaking it apart with a spoon, then stir in the garlic for 30 seconds.
2. Stir in the brown sugar, chili powder, cumin, oregano, salt, pepper, and tomato paste until the meat is well coated. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot to enhance the turkey chili flavor.
3. Add the crushed tomatoes and all three types of beans to the pot and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 1 to 2 hours, removing the lid for the last 30 minutes to thicken.

My Best Tips for Perfect Turkey Chili

Sautéing the spices and tomato paste with the meat before adding the liquid blooms the flavors intensely. This simple step prevents the spices from tasting raw and gives the turkey chili a much richer background note.

If you prefer a thicker consistency, allow the pot to simmer uncovered for a bit longer to reduce the liquid. You can also mash a few of the beans against the side of the pot to naturally thicken the sauce without adding cornstarch.

For the best texture, I recommend using 93% lean turkey rather than 99% fat-free breast meat. The little bit of fat adds necessary moisture so the meat stays tender during the long simmer.

How to Serve This Turkey Chili

I love setting up a toppings bar with shredded cheddar cheese, sour cream, and diced red onions. Fresh cilantro and sliced jalapeños add a bright pop of color and heat to the turkey chili.

This dish pairs perfectly with a side of warm cornbread or soft dinner rolls for dipping. You can also ladle it over baked potatoes or rice to stretch the meal further for a large crowd.