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Your search for the best turkey chili recipe stops here! With just the right amount of zesty seasoning, this simple and easy ground turkey chili is thick, rich, and incredibly flavorful. Serve it with a side of cornbread, pumpkin bread, or corn muffins for the ultimate family-friendly dinner!
Table of Contents
Chili is one of our family’s favorite meals, so I’ve certainly tried many, many versions over the years. From white chicken chili to Texas chili and Southern homemade chili, we generally love them all. But if we had to pick a favorite? It’s safe to say that this healthy ground turkey chili is one of the best we’ve ever had! Here’s why you’ll love the simple dish:
- Flavor: it’s got just the right balance of zesty chili seasoning to give it the flavor that you’re looking for — without any single spice overpowering another.
- Thickness: no watery chili allowed! This hearty, rich chili is loaded with meat for a satisfying meal. After all, chili is not a soup, so it shouldn’t be thinned with too much broth.
- Easy: the dish comes together quickly and easily on the stovetop with minimal effort. You don’t need all day to cook it in a Crock Pot, and you don’t need any fancy equipment like an Instant Pot. Just grab a good ole’ Dutch oven and whip up a batch in no time.
- Make-ahead and freezer-friendly: this meal just gets better as it sits and the flavors come together, so you can simmer a pot on the weekend and enjoy a warm, homemade meal on your busiest weeknights. Leftovers keep well in the freezer, too!
What is a true chili?
This easy ground turkey chili recipe is about as classic as it gets! Also called chili con carne (or “chili with meat”), a true chili is a spicy stew containing chili peppers or chili powder, meat, and often tomatoes and beans. You’ve got each of those components here, for maximum flavor with minimal effort!
Can I substitute ground turkey for ground beef in chili?
Yes! Ground beef and ground turkey are generally interchangeable in chili recipes. In fact, this recipe is just a slight adaptation of our favorite beef chili. I use a combination of both ground turkey and ground Italian turkey sausage, since the sausage adds a nice boost of flavor to the dish.
Ingredients
This is a quick overview of the ingredients that you’ll need for the best turkey chili recipe. As always, the specific measurements and the complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Olive oil: to sauté the meat and vegetables.
- Ground turkey: use any type of ground turkey that you like (extra lean turkey breast, or a combination of dark and white meat lean ground turkey that has a bit more fat). You can substitute with ground beef or ground chicken, too.
- Ground Italian turkey sausage: use a bulk turkey sausage like this one for extra flavor in every bite.
- Onion and garlic: for savory flavor.
- Tomato paste: gives the chili a rich tomato flavor without watering it down.
- Whole tomatoes: whole, peeled tomatoes are packed in tomato juice or tomato purée, and typically have the best flavor of any variety of canned tomatoes. You can easily break up the bigger chunks of tomatoes with your wooden spoon as you stir the chili. They’re my preference over canned diced tomatoes, but you can sub with the diced tomatoes in a pinch.
- Chicken broth: just enough to loosen up the dish and add a bit of flavor.
- Chili powder, ground cumin, kosher salt, bay leaf, oregano, and cayenne pepper: the classic warm spices that make a great chili seasoning.
- Brown sugar: a secret ingredient that balances the acidity in the tomatoes and gives the chili a more complex depth of flavor.
- Corn or beans: my family prefers a chili without beans, so I use canned corn instead. If you’d like to add beans to your chili, just swap out the corn and use a can of kidney beans, pinto beans, or any other beans that you have on hand.
How to Make Ground Turkey Chili on the Stovetop
Back in the mid-1980’s, the Virginia Chefs Association put together a cookbook called, The Great Chefs of Virginia. I happen to own a vintage copy of this treasure, which includes the beef chili recipe from The Tobacco Company Restaurant in Richmond. I’ve dined in this cozy restaurant in the Shockoe Slip on a number of occasions, and I was so excited to be able to make the delicious dish in my own home. Best of all, the recipe is surprisingly easy. I’ve tweaked the original slightly over the years, including the addition of turkey instead of beef, and I hope you’ll agree that this is the best chili recipe you’ve ever tasted!
- Brown the turkey, sausage, onion, and garlic in olive oil in a large Dutch oven (this is the one that I use), then drain off the fat.
- Add the remaining ingredients to the pot except for the corn or beans.
- Bring to a boil, then reduce the heat to low.
- Cover and simmer for 1 hour, stirring occasionally.
- Add the corn or beans to the pot and simmer for about 10-15 more minutes.
- Discard the bay leaf.
- Ladle into bowls and garnish with desired toppings.
How To Thicken Chili
This turkey chili recipe has a rich, thick consistency. If you prefer it even thicker, you can simmer the pot on the stovetop with the lid off. That’s why I love a Dutch oven on the stove top more than a slow cooker — the stovetop method just gives you more control over the cooking process and helps you achieve the perfect pot of chili!
What to Eat With Healthy Turkey Chili
Create a “chili bar” by setting out a variety of toppings and sides, and then let your family members or guests design their own chili bowls.
Favorite Chili Toppings
- Grated cheddar cheese
- Sour cream or plain Greek yogurt
- Sliced green onion, minced red onion, quick pickled red onion, or minced white onion
- Sliced fresh jalapeño pepper
- Fresh cilantro, parsley, or chives
- Tortilla strips or crushed tortilla chips
- Diced avocado
Sides to Serve with Stovetop Turkey Chili
- Jalapeno Cheddar Mexican Cornbread, Old-Fashioned Southern Corn Sticks, Southern Cornbread, Sweet Cornbread, Pumpkin Cornbread (shown here), Jiffy Cornbread with Creamed Corn, Cake Mix Cornbread, Skillet Cornbread, or Honey Cornbread
- Cornbread Muffins or 3-Ingredient Sour Cream Muffins
- Two-Ingredient Pumpkin Muffins, Pumpkin Bread, or Applesauce Pumpkin Muffins
- 3-Ingredient Buttermilk Biscuits, Flaky Biscuits, Sweet Potato Biscuits, Drop Biscuits, or Cheese Biscuits
- No-Knead Dutch Oven Bread, Jalapeño Cheddar Bread, Beer Bread, or Cheddar Chive Beer Bread
- Green Salad with Red Wine Vinaigrette, Wedge Salads, House Salad, or Caesar Salad
- Fritos or other corn chips
- Saltine crackers
- Easy Homemade Guacamole with tortilla chips and salsa
Preparation and Storage
Leftover chili will keep in an airtight container in the refrigerator for 4-5 days.
How to Freeze
Allow the chili to cool to room temperature. Package in airtight containers or Ziploc freezer bags and store in the freezer for up to 3 months.
How to Reheat
Thaw frozen chili in the refrigerator overnight. Place chili in a saucepan. Cover and warm over low heat, just until heated through. If it seems too thick, thin the chili with a splash of broth or water. You can also reheat individual portions covered in the microwave for 1-2 minutes on high.
Recipe Variations
- If you prefer a thinner consistency, you can add a can of crushed tomatoes or tomato sauce to your pot of chili. An extra splash of chicken broth will also work.
- Instead of corn, add a can of drained, rinsed beans to the chili. Dark or light red kidney beans are a classic addition to a pot of chili. That said, any beans that you enjoy will work well in this dish — from pinto beans and pink beans to white beans, black beans, or even garbanzo beans!
- Add beer: replace some of the broth with your favorite beer for a yeasty, rich flavor.
- For more veggies, add diced sweet bell pepper to the pot when you add the onion.
- Beef chili: substitute ground beef for the ground turkey. Ground chicken will also work!
- Crockpot turkey chili: brown the turkey, sausage, onion, and garlic in a skillet. Drain off the fat, then transfer the beef mixture to a slow cooker. Add the remaining ingredients, cover, and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
- For a spicy pot of chili, add more cayenne.
Tips for the Best Ground Beef Turkey Chili Recipe
- Don’t omit the sugar. It might seem odd, but the sugar helps balance the acidity of the tomatoes in the chili, creating a richer, multi-dimensional tomato flavor. It doesn’t make the chili taste too sweet. Start with 1 teaspoon, and if you like an even sweeter taste, increase the amount to 2 teaspoons or up to 1 tablespoon.
- Adjust the heat. The cayenne gives this turkey chili a spicy kick. If you prefer a less-spicy chili, omit this ingredient (it will still have plenty of zesty flavor from the chili powder). If you like a spicier chili, add a bit more cayenne.
- Simmer the chili with the pot covered to trap the moisture. If you prefer a thicker consistency, you can remove the lid towards the end of the cooking time.
- If the chili looks too thick, stir in crushed tomatoes, tomato sauce, beer, or additional broth to thin.
- Stir the pot occasionally as the chili simmers to prevent the bottom from scorching.
- If you have the time, prepare this chili at least one day in advance. The flavors will come together and the chili will taste even better on day 2!
More Chili Recipes to Try
Ground Turkey Chili
Equipment
- 5-7 quart Dutch oven
Ingredients
- 1 tablespoon olive oil
- 1 lb. ground turkey
- 1 lb. ground Italian turkey sausage
- 2 cups diced onion
- 3 large cloves garlic, minced (about 1 tablespoon total)
- 1 (6 ounce) can tomato paste
- 1 (14.5 ounce) can whole tomatoes, not drained
- 1 ¼ cups chicken broth, plus extra broth to thin the chili at the end, if desired
- 2 ½ tablespoons chili powder
- 1-2 teaspoons brown sugar
- 2 ½ teaspoons cumin
- 1 ½ teaspoons kosher salt, plus more to taste
- 1 bay leaf
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper, more or less, to taste
- 1 (15.25 ounce) can corn, drained (or sub with a can of drained and rinsed pinto beans or kidney beans)
- Optional, for serving: cornbread; corn chips; cheese; sour cream; sliced green onions/chives; cilantro; avocado; diced red onion
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. When the oil shimmers, add the turkey, sausage, onion, and garlic. Cook, stirring regularly and breaking up the meat, until the turkey is no longer pink. Drain off the excess fat and return the turkey mixture to the pot.
- Add the tomato paste, whole tomatoes and their juices, chicken broth, chili powder, brown sugar, cumin, salt, bay leaf, oregano, and cayenne. Bring to a boil, then reduce the heat to low. Cover the pot and simmer the chili over very low heat for about 1 hour, stirring occasionally. Break up the big tomatoes with a wooden spoon or fork as you stir.
- Add the corn (or beans) and simmer the mixture for 10-15 minutes longer. Thin the chili with extra chicken broth, if necessary. Discard the bay leaf. Ladle into individual serving bowls and garnish with desired toppings.
Notes
- Don’t omit the sugar. It might seem odd, but the sugar helps balance the acidity of the tomatoes in the chili, creating a richer, multi-dimensional tomato flavor. It doesn’t make the chili taste too sweet. Start with 1 teaspoon, and if you like an even sweeter taste, increase the amount to 2 teaspoons or up to 1 tablespoon.
- Adjust the heat. The cayenne gives this turkey chili a spicy kick. If you prefer a less-spicy chili, omit this ingredient (it will still have plenty of zesty flavor from the chili powder). If you like a spicier chili, add a bit more cayenne.
- Simmer the chili with the pot covered to trap the moisture. If you prefer a thicker consistency, you can remove the lid towards the end of the cooking time.
- If the chili looks too thick, stir in crushed tomatoes, tomato sauce, beer, or additional broth to thin.
- Stir the pot occasionally as the chili simmers to prevent the bottom from scorching.
- If you have the time, prepare this chili at least one day in advance. The flavors will come together and the chili will taste even better on day 2!
