Classic Turkey Chili Recipe

5 from 1 vote
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Margie Burns Modified: March 24, 2022
Classic Turkey Chili Recipe

How To Make Classic Turkey Chili

Savor a burst of warm flavors in this loaded turkey chili. It’s made with lean turkey, tomato-chicken broth, and tons of spices, for a spicy, creamy bite.

Preparation: 30 minutes
Cooking: 2 hours
Total: 2 hours 30 minutes



  • 2medium yellow onions
  • 1red bell pepper
  • 6clovesgarlic
  • 2tbspvegetable oil
  • ¼cupchili powder
  • 1tbspground cumin
  • 2tspground coriander
  • ½tspred pepper flakes
  • 1tspdried oregano
  • ½tspcayenne pepper
  • 2lbs93% lean ground turkey,divided
  • 15ozkidney beans,(1 can) drained and rinsed
  • 28oztomatoes,(1 can) diced
  • 28oztomatoes,(1 can) crushed
  • 2cupschicken broth,plus extra as needed
  • tspsalt

For Optional Serving:

  • cilantro
  • lime wedges
  • sour cream
  • cheese
  • scallions


  1. Roughly chop the onions, bell pepper, and garlic and place in the bowl of a food processor fitted with the steel blade. Pulse, scraping down the sides as necessary, until the vegetables are finely chopped. Do not over-process.

  2. Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped vegetables, chili powder, cumin, coriander, red pepper flakes, oregano, and cayenne pepper and cook, stirring often, for about 10 minutes until the vegetables are softened.

  3. Add about 1¼ pounds of the turkey, increase the heat to medium-high, and cook, breaking up the meat with a wooden spoon, for about 4 minutes until no longer pink.

  4. Stir in the beans, diced tomatoes and their juice, crushed tomatoes, broth, and salt, and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, for about 1 hour until the chili has begun to thicken.

  5. Pat the remaining turkey together into a ball, then pinch off teaspoon-sized pieces of meat and stir into the chili. Continue to simmer, stirring occasionally, for about 40 minutes until turkey is tender and chili is slightly thickened.

  6. Taste and adjust seasoning, if necessary, and serve.

Recipe Notes

If the chili begins to stick to the bottom of the pot or looks too thick, stir in extra broth as needed.


  • Calories: 631.48kcal
  • Fat: 20.64g
  • Saturated Fat: 4.19g
  • Trans Fat: 0.21g
  • Monounsaturated Fat: 8.67g
  • Polyunsaturated Fat: 5.87g
  • Carbohydrates: 66.05g
  • Fiber: 24.68g
  • Sugar: 12.87g
  • Protein: 51.37g
  • Cholesterol: 114.29mg
  • Sodium: 1088.09mg
  • Calcium: 218.82mg
  • Potassium: 2315.30mg
  • Iron: 10.61mg
  • Vitamin A: 282.19µg
  • Vitamin C: 73.14mg
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