This hearty and delicious Turkey Chili recipe has just enough spice to warm you up from the inside.
Winter brings a different attitude to my cooking. The air is cold and crisp, the days are shorter, and we all spend so much time inside that I find myself with both more time and a greater desire to cook. The slower pace of the season makes it the perfect time to experiment in the kitchen and embrace the joy of preparing hearty, comforting meals. That doesn’t mean every dish is elaborate, though—winter is also the season when all my one-pot recipes come out in full force. A one-pot recipe is fantastic even on busier days, because while I may love to cook, I definitely don’t love doing a bunch of dishes!
In the colder months, I tend to make a lot of soups, stews, and chilis. That’s where this recipe for turkey chili comes into play. It’s leaner and just as delicious as traditional beef chili. Plus, it’s so easy to make and ready in an hour.
This chili has a unique flavor, part of which is due to the ground turkey, but it’s also full of rich spices like garlic, cumin, chili pepper, oregano, and cayenne pepper. The blend of black beans and kidney beans gives the dish a hearty texture that combines with the crushed tomatoes for a beautiful acidity. Turkey chili is real comfort food that is guaranteed to warm you up with each bite.
Is Turkey Chili Healthy?
Turkey chili is undoubtedly a healthier alternative to traditional beef chili. Ground turkey is lower in fat (including saturated fat) and calories than ground beef, making it a more heart-healthy choice. Also, the beans in this recipe contain a lot of fiber, protein, vitamins, and minerals.
If you want to boost the nutritional content of this chili, consider adding some extra vegetables like corn or bell peppers. Want to make a vegan/vegetarian version? Simply swap the turkey for tofu crumbles or mock “ground beef” and use vegetable broth instead of chicken broth.
Enhancing The Flavor Of Turkey Chili
Obviously, ground turkey has a different flavor than ground beef, and some folks think it has less flavor than ground beef. If you’re expecting your turkey chili to have the same exact flavor as beef chili, you might be a little disappointed. After all, turkey is definitely not beef.
One thing you can do to lend more depth of flavor to this turkey chili recipe is to add a dash of ground cinnamon. Yes, cinnamon. This spice, usually reserved for sweet desserts and sugary breads, has secret powers when it comes to savory dishes too. Cinnamon gives chili warm, spicy notes and complexity.
Other ideas include adding smoked paprika powder, Worcestershire sauce, and even replacing the chicken stock with mushroom stock.
How To Make Ahead And Store
To store leftover turkey chili, let it cool to room temperature and transfer to an airtight container. Store it in the refrigerator for up to 3 days. You can also freeze it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator. Reheat on the stovetop over low heat, stirring until piping hot.
Serving Suggestions
I serve this turkey chili with the same toppings as traditional beef chili: sour cream, shredded cheese, green onions, and cilantro. If you have some extra time and some ripe avocados, try making this Avocado Salsa as a chili condiment. I also highly recommend serving your turkey chili with a side of Cornbread With Creamed Corn. The sweetness of the cornbread will complement the spicy heat of the chili. If you aren’t a fan of cornbread, whip up some warm Naan instead. If all else fails, a stack of crackers will do the trick!
For an appetizer before a hearty bowl of turkey chili, make these Stuffed Mushrooms; and after your hearty bowl of chili has settled, have Bionicos (Mexican fruit bowls) for dessert.
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 1 pound ground turkey
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper optional
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 can crushed tomatoes 28 ounces
- 1 can kidney beans 15 ounces, drained and rinsed
- 1 can black beans 15 ounces, drained and rinsed
- 2 cups low-sodium chicken broth
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until onions are translucent, about 5 minutes.
- Add ground turkey to the pot, breaking it apart with a spoon. Cook until browned and no longer pink, about 8 minutes.
- Stir in tomato paste, chili powder, cumin, oregano, cayenne pepper, salt, and black pepper. Cook for 2 minutes until fragrant.
- Pour in crushed tomatoes, kidney beans, black beans, and chicken broth. Bring to a simmer.
- Reduce heat to low and let the chili simmer uncovered for 30 minutes, stirring occasionally. Adjust seasoning to taste.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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