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-every turkey chili

The Best-Ever Turkey Chili

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.
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Course: Chili
Cuisine: American
Keyword: Ground turkey
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 8 people
Calories: 146kcal


  • 2 lbs 85% lean ground turkey
  • 2 tbsp smoked paprika plus salt and pepper, to taste.
  • 2 tbsp 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
  • 1 1/2 cups beef or chicken stock
  • 1 14.5 oz can tomato paste
  • 2 tbsp red wine vinegar
  • 2 tsp hot sauce ie, Tobasco or Crystals
  • 3 to 4 tbsp good quality chili powder
  • 2 tbsp ground cumin
  • 1 tsp Adobo seasoning
  • 1 tbsp Kosher salt
  • 1 tsp ground black pepper
  • 1 tbsp garlic powder
  • 1 tsp 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)


  • Heat the olive oil over medium heat in a large pot, preferably a Dutch oven
  • Add the peppers and onion
  • Saute until soft, about 8 minutes.
  • Meanwhile, cook the ground turkey in a large skillet
  • Add 1 tablespoon of the paprika, and a few pinches salt and pepper.
  • Drain in colander once cooked.
  • Add the turkey to the cooked veggies.
  • Meanwhile, pulse the whole tomatoes in a food processor.
  • Add the chopped chilies.
  • Add the tomatoes plus juice to the turkey/veggie mixture.
  • Add the stock.
  • Add the tomato paste.
  • Add the vinegar, hot sauce, chili powder, cumin, Adobo, salt, pepper, garlic powder and cayenne, plus the remaining tablespoon of smoked paprika
  • Let simmer for about 2 hours over low-medium heat...stirring occasionally.
  • Serve with cheese, onions and sour cream (if desired).


Calories: 146kcal
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