The Best-Ever Turkey Chili

A helping of turkey chili being ladled into a dark blue bowl next to a piece of cornbread.

Course: Appetizer or Soup, Lunch / Dinner

Cuisine: American

Prep Time: 30

Cook Time: 2 15

Total Time: 2 45

Servings: people

Calories: 262kcal

Author: Kris Longwell

This truly is the best-ever turkey chili. So flavorful, chock full of pure deliciousness. It really will warm you to the bone. And it's healthy, too! The best-ever turkey chili.

Print Recipe

Equipment

5 quart pot or Dutch oven
Skillet/saucepan

Ingredients

2 tablespoon olive oil
1 large onion chopped, plus more for garnish
2 red bell peppers cored and chopped
2 green red bell peppers cored and chopped
4 jalapeños 1 cored, seeded, and chopped, the others left whole for simmering
2 lbs ground turkey 93% lean
1 tablespoon Kosher salt and ground black pepper
1 tablespoon smoked paprika
2 28 oz cans tomatoes whole, with juices
1 4 oz can green chilies chopped
1½ cups chicken stock or vegetable
1 12 oz. can tomato paste or 2 smaller cans
2 tablespoon red wine vinegar
2 tablespoon hot sauce ie, Tobasco or Crystals
5 tablespoon chili powder
2 tablespoon ground cumin
1 tablespoon Adobo seasoning
1 tablespoon garlic powder
Grated cheddar cheese for garnish (optional)
sour cream for garnish (optional)
jalapenos sliced, pickled or fresh

Instructions

Heat the olive oil over medium heat in a large pot, preferably a cast iron pot or Dutch oven. Add the onions, bell peppers, and jalapeños. Cook, stirring frequently, until soft and translucent, about 5 to 8 minutes. Stir in the smoked paprika.
2 tbsp olive oil, 1 large onion, 2 red bell peppers, 2 green red bell peppers, 4 jalapeños
Meanwhile, cook the ground turkey in a large skillet until fully cooked. Drain excess grease. Sprinkle with ¼ teaspoon of salt and pepper, as well as the paprika. Cook for another minute
2 lbs ground turkey, 1 tbsp Kosher salt and ground black pepper, 1 tbsp smoked paprika
Add the cooked turkey to the sautéed veggies. Using your hands, squeeze the tomatoes into the pot, adding all the juice as well.
2 28 oz cans tomatoes
Stir in the chopped chilies, chicken (or vegetable) broth, tomato paste, red wine vinegar, hot sauce, chili powder, cumin, Adobo seasoning, garlic powder, 1 tablespoon salt, and 1 teaspoon black pepper. Stir until fully mixed.
1 4 oz can green chilies, 1½ cups chicken stock, 1 12 oz. can tomato paste, 2 tbsp red wine vinegar, 2 tbsp hot sauce, 5 tbsp chili powder, 2 tbsp ground cumin, 1 tbsp Adobo seasoning, 1 tbsp garlic powder
Use a small, sharp knife to cut 3 or 4 slits down the sides of the remaining 3 jalapeños. Place them on top of the chili.
Simmer the chili for 2 hours, stirring occasionally. If simmering for more than 2 hours, you may need to add a little more broth if too much liquid cooks out.
Serve with cheese, onions, sliced jalapenos, and sour cream (if desired)
Grated cheddar cheese, sour cream, jalapenos

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

We use 93% lean ground turkey for our chili. It will render a little grease, which adds some flavor; however, since we want this chili to be low-calorie and low-fat, we drain the grease off. For a healthier option, you could use 99% lean ground turkey. It won't be as juicy or flavorful, but will still be very good.

Chili powders vary in spice level, depending on the brand and type of peppers that are utilized. For standard chili powder, we use 5 tablespoons. However, this can be adjusted according to your taste. If you are concerned about the spice level, then start off with a couple of tablespoons of chili powder, and taste after about an hour of simmering. Add more if desired. Our version is definitely on the mild side.

This recipe can easily be cut in half or doubled, if desired.

This chili will keep in the fridge in an airtight container for up to 1 week. It freezes beautifully for up to 3 months.

As with most good chili recipes, this is even better the following days after the initial preparation.

Nutrition