Ground Turkey Chili Recipe

Why You’ll Love This Ground Turkey Chili

Sometimes you want chili right now, like on a chilly Tuesday night when everyone has had a long day, without waiting hours for it to cook. On those nights, make this turkey chili recipe! When I want to switch it up from the family favorite World’s Best Chili with beef, I turn to this super simple, super satisfying ground turkey chili.

It has a rich smokiness from a combination of beef broth and chipotles in adobo, and you’ll have that cooked-all-day flavor without needing a ton of time to cook it. That’s a winner in my book! Add a side of Gluten Free Cornbread and dig in. Here’s why you’ll love this recipe:

• Incredibly quick. From start to finish – even including prep time – you need just 30 minutes to make turkey chili.
• Cooking options. I love that you can eat turkey chili just after it’s made on the stove or let it simmer in the crock pot all day if you’re out of the house. It tastes great whichever method you use!
• Keeps well. You can cook turkey chili the day before you plan to serve it and let it chill out in the fridge overnight (this will make it even more flavorful). It’s also freezer-friendly, so make a double batch, freeze half, and enjoy chili anytime you want it.

Recipe Ingredients

I’ve outlined what you’ll need for this ground turkey chili recipe below. Find the full ingredient amounts in the recipe card at the end of this post.

• Olive Oil: I always use extra-virgin olive oil.
• Onion: A yellow or red onion works here.
• Ground Turkey: If you can’t find ground turkey, you can make this chili with ground chicken.
• Chipotle: I use a chipotle from a can of chipotles in adobo plus a little of the adobo sauce. Be sure you use a brand that is gluten free, such as La Costena (at the time of writing – always check for updates!)
• Spices: A mix of chili powder, paprika, and cumin.
• Tomatoes: I use a can of diced tomatoes. Use “fire-roasted tomatoes” for extra flavor.
• Tomato Sauce: I used a can of sauce, but homemade sauce works fine, too!
• Broth: Use beef broth or stock, or swap chicken broth.
• Black Beans: I used 1 can of drained black beans.
• Salt and Pepper: Kosher salt and freshly ground black pepper are added to taste.
• Toppings: These can include shredded cheese, sour cream (or plain Greek yogurt), tortilla chips, chopped avocado, or your favorite chili toppings for serving.

How to Make Ground Turkey Chili

Here’s a look at the easy steps that go into making turkey chili. I’ve included the detailed instructions in the recipe card.

• Cook the onion. Heat the olive oil, then cook the onion until soft and add the ground turkey.
• Brown the turkey. Cook the ground turkey until it’s browned and cooked through.

• Add remaining ingredients. Stir in all of the ingredients, then bring the chili to a simmer.
• Cook. Cook the chili on low for 15-20 minutes, then serve with your favorite toppings.

Tips and Variation Ideas

• Adjust the liquid. Some people like a thicker chili, while others like it more thin. To make it thicker, drain off some of the liquid from the canned tomatoes. If you want the chili to be thinner, add more tomato liquid and some broth until it reaches your desired consistency.
• Double the batch. This is a great make-ahead meal. You can make a double batch of chili, enjoy some for dinner, and store the rest in the fridge or freezer for later.
• Try chicken. As mentioned in the ingredients notes, you can substitute ground chicken for the ground turkey if needed. You can also make this chili with beef, but I like it with ground turkey.
• Other beans. I like adding white beans to this chili, either in place of the black beans or I’ll do 1/2 a can of white beans and 1/2 can of black beans. You could also add chickpeas or kidney beans for a different flavor. And, try my White Bean Turkey Chili recipe if you like white beans!
• Add veggies. If you want to bump up the vegetable component, add 1 seeded and diced red bell pepper to the onion. I also like to add 2-4 cloves of minced garlic. A cup of fresh or frozen corn will add a little crunch.

Storing and Reheating Extras

For easy meals later, I divide ground turkey chili into individual-sized portions and place them in containers in the fridge or freezer.

• Fridge – Place cooled chili in an airtight container and store it in the fridge for up to 5 days.
• Freezer – Transfer cooled chili to a freezer-safe bag or container, then store in the freezer for up to 3 months. Defrost the turkey chili in the fridge before reheating it.
• To Reheat – Chili can be reheated in a pot on the stove over medium heat until hot. Stir it a few times while it’s heating so that it doesn’t burn. Or, place a portion of chili in a microwave-safe bowl, cover it with a plate so it doesn’t splatter, and reheat in 1-minute increments, stirring after each one, until heated through.

More Chili Recipes

• Slow Cooker Aloha Chili
• Instant Pot White Chicken Chili
• No Bean Chili Recipe