The Best-Ever Turkey Chili

The best-every turkey chili
The best-every turkey chili

This Best-Ever Turkey Chili just makes you feel good. The Loon and I always say it really warms our cockles.  Yes, it’s that’s good.   It’s so comforting.  So deep in flavor and just amazing.   Let this simmer for a couple hours on the stove, or slow cook in your slow-cooker.  Your house will smell so good, and then when you have your first bowl…oh boy.  Whip up a batch of Cowboy Cornbread, and you’ll be in Heaven.  So good.  And healthy, too!

The Best-Ever Turkey Chili
Prep time
Cook time
Total time
This truly is the best-ever turkey chili. So flavorful, chock full of pure deliciousness. It really will warm your cockles. And isn't that good to know? The best-ever turkey chili.
Recipe type: Chili
Cuisine: American
Serves: 8
  • 2 lbs of 85% lean ground turkey
  • 2 tablespoons of smoked paprika, plus salt and pepper, to taste.
  • 2 tablespoons of olive oil
  • 2 red bell peppers, cored and chopped
  • 2 green red peppers, cored and chopped
  • 1 large yellow onions, chopped
  • 4 jalapenos, 1 cored, seeded, and diced...use the other 3 for cooking in the chili
  • 1 small can of green chopped chilies
  • 2 28 oz cans of whole tomatoes (San Marzano are great)
  • 1½ cups of beef or chicken stock
  • 1 14.5 oz can of tomato paste
  • 2 tablespoons of red wine vinegar
  • 2 teaspoons of hot sauce (ie, Tobasco or Crystals)
  • 3 to 4 tablespoons of good quality chili powder
  • 2 tablespoons of ground cumin
  • 1 teaspoon of Adobo seasoning
  • 1 tablespoon of Kosher salt
  • 1 teaspoon of ground black pepper
  • 1 tablespoon of garlic powder
  • 1 teaspoon of cayenne pepper (or more, to taste)
  • Grated cheddar cheese, for garnish (optional)
  • Finely chopped onion, for garnish (optional)
  • Dollop of sour cream, for garnish (optional)
  1. Heat the olive oil over medium heat in a large pot, preferably a Dutch oven
  2. Add the peppers and onion
  3. Saute until soft, about 8 minutes.
  4. Meanwhile, cook the ground turkey in a large skillet
  5. Add 1 tablespoon of the paprika, and a few pinches salt and pepper.
  6. Drain in colander once cooked.
  7. Add the turkey to the cooked veggies.
  8. Meanwhile, pulse the whole tomatoes in a food processor.
  9. Add the chopped chilies.
  10. Add the tomatoes plus juice to the turkey/veggie mixture.
  11. Add the stock.
  12. Add the tomato paste.
  13. Add the vinegar, hot sauce, chili powder, cumin, Adobo, salt, pepper, garlic powder and cayenne, plus the remaining tablespoon of smoked paprika
  14. Let simmer for about 2 hours over low-medium heat...stirring occasionally.
  15. Serve with cheese, onions and sour cream (if desired).


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