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This hearty turkey chili recipe uses lean ground turkey, tender beans, tomatoes, and chili seasoning, all simmered into a saucy chili fit for any appetite.
Why you'll love this recipe
- Ground turkey chili is as flavorful and comforting as a classic beef chili.
- Uses simple, budget-friendly, ingredients.
- Easy recipe for any cooking level.
- Can be made using the stove, slow cooker, or Instant Pot.
- Easily customized with recipe variations.
- Freeze and reheat for convenience.
- Great for busy weeknights, family dinner, and game day.
Ingredient notes
Ingredient amounts are listed in the printable recipe below.
- olive oil - You can use your preferred cooking oil.
- onions - Use white, red, or yellow onions for this recipe.
- garlic - Fresh garlic cloves are a priority for any chili recipe. Use as much as your heart desires.
- ground turkey - I prefer 93% lean ground turkey, but any fat content will work for this recipe.
- chili seasoning - You can never go wrong with the ample amount of chili powder, cumin, and paprika in this recipe. Of course, feel free to customize!
- salt and pepper - These bring all of the flavors together, especially salt, so I recommend adjusting it to taste by adding more before serving.
- canned crushed tomatoes - Use any canned tomatoes such as whole tomatoes or diced tomatoes (keep juice and add it as the same time).
- tomato paste - This helps thicken the chili and adds a deep tomato flavor.
- chicken broth - Any cooking liquid can be used.
- 3 beans - Beans add volume, flavor, fiber, and nutrition. Use my three-bean combination or go with classic kidney beans. It's customizable!
How to make turkey chili
Enjoy these step-by-step stove method photos. You'll find Instant Pot and slow cooker instructions in the turkey chili recipe below.
Step 1. Sauté onions and garlic over medium-high heat until golden brown and tender, stirring as needed. Add ground turkey. Sauté until turkey is mostly cooked through, stirring as needed.
Step 2. Stir in chili powder, cumin, paprika, salt, and pepper. Sauté until the ground turkey is well-coated and chili seasoning is fragrant, stirring as needed.
Step 3. Stir in tomatoes, tomato paste, beans, and broth. Increase heat to HIGH and bring chili to a boil for a few minutes, stirring as needed. Reduce heat, partially cover, and simmer chili until it thickens to your liking, stirring as needed.
Serve turkey chili warm. Of course it's even better with homemade cornbread. Add your favorite toppings and devour!
Recipe testing notes
- The longer you saute onions, the more colorful and flavorful they'll become. This is one of my flavoring secrets for the best turkey chili.
- I find that cooked ground turkey yields very little excess grease, regardless of fat content, which makes for easy cleanup since you likely won't need to drain it off.
- The total cook time varies by cooking method. Stove and Instant Pot turkey chili take about 35 minutes whereas the slow cooker method takes 2 hours minimum.
Turkey chili recipe variations
- Add more volume, texture, and flavor to this chili by dicing and sauteing 2 celery ribs and 1 bell pepper with the onions.
- I love the combination of kidney beans, black beans, and pinto beans in this recipe. Of course, any beans can be used in turkey chili.
- Using corn in turkey chili adds texture, volume, and a hint of sweetness. Add 1 ½ cups canned, fresh, or frozen corn at the same time beans are added.
- Create an even more complex chili flavor by adding 1 tablespoon of unsweetened cocoa powder along with the other seasonings.
- Substitute ¾ cup of broth with a 12-ounce beer. Note: dark beer creates a beautiful, dark colored chili.
- Make this turkey chili spicy by adding 1 teaspoon crushed red pepper or ¼ teaspoon cayenne pepper with the other chili seasonings. Of course, these can also be added to taste upon serving.
Can you freeze turkey chili?
Yes! In fact, freezing turkey chili is a great make-ahead strategies because it's so convenient to have homemade comfort food on hand at all times! To do so, allow chili to cool completely and freeze in airtight containers or ziptop freezer bags up to 90 days, or longer in vacuum sealer bags.
Recommended chili recipes
Chili lovers! Check out this scrumptious white chicken chili. It's so good, it appeared in a celebrity chili cookbook! If you're looking for a meatless alternative, this lentil chili and 3 bean vegan chili will satisfy the whole family, especially on busy weeknights!
📖 Recipe
Easy Turkey Chili Recipe
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Onion diced
- 4 cloves Garlic minced
- 1 pound Uncooked Lean Ground Turkey
- ¼ cup Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Sea Salt or to taste
- ½ teaspoon Black Pepper
- 1 (28-ounce can) Crushed Tomatoes or other canned tomatoes
- ½ (6-ounce can) Tomato Paste
- 3 (15-ounce cans) Beans (any kind) rinsed and drained
- 2 cups Chicken Broth or preferred cooking liquid
Equipment
- 4-quart soup pot or 6 quart Instant Pot
Instructions
Stove instructions (see footnotes for Instant Pot and Crockpot methods)
- Heat OLIVE OIL in pot on medium-high heat.
- Add ONIONS and sauté until tender. Stir in GARLIC and sauté until fragrant, stirring as needed.
- Add GROUND TURKEY and continue sauteing until turkey is mostly cooked through, stirring as needed.
- Stir in CHILI POWDER, CUMIN, PAPRIKA, SALT, and PEPPER. Saute a few minutes until ground turkey is coated and seasonings are fragrant.
- Add TOMATOES (with juice), TOMATO PASTE, BEANS, and BROTH. Stir everything to combine.
- Increase heat to HIGH long enough to bring chili to a boil for a few minutes, stirring as needed.
- Reduce heat to low. Partially cover and simmer until chili thickens to your liking, stirring as needed.
Storage and Reheat Instructions
- Store chili in an airtight container up to 5 days in the refrigerator and up to 3 months in the freezer.To thaw, transfer frozen chili from freezer to refrigerator 24-48 hours before reheating and serving.Reheat chili via microwave in a heat-safe container, or on the stove. Add a little water to the chili if it's too thick.
Final step
Click stars to vote. Please visit 'Comments' below for reviews.
Andee says
I have a quick question. I have never made chili before so I want to clarify a part of your recipe. Next to the ingredient "diced tomatoes" it says to "keep juice". Does that mean you drain the can of tomatoes? I ask because I did not see a place in the recipe where you would add the juice to the recipe. The way it is written leads me to believe that you are "keeping" it for a further instruction. Can you please clarify that? Thank you!
Traci says
Hiya! You're so right! I just edited the recipe card to say "don't drain" instead of keep juice. Thanks for asking and let me know if you have any other questions 🙂 Enjoy!!
Eleanor says
I made the chili tonight using the instant pot recipe even though it was a a warm summer evening and not chili weather. It was delicious! Very flavorful and easy.
The Kitchen Girl says
Hi! I'm so glad you took this recipe for a spin and enjoyed it as much as we do. We love turkey chili even during summer too! Thanks so much for the feedback.
bob says
add a spoon of instant coffee
The Kitchen Girl says
Heck ya! That's a flavor booster for sure 🙂
Eleanor Grams says
This sounds delicious and I want to try it. But are you sure the cook time is only 2 minutes in the instant pot. Cook time in the introduction says 20 minutes.
The Kitchen Girl says
Yep, I'm sure 🙂 Here's why – The process takes 20 full minutes, which is 8 minutes to pressurize, 2 minute pressure cook time, and depressurize for 10 minutes. Let me know if you have further questions. I'm here for it. Enjoy!
Lee Torrence says
I made this the other night and brought it over to my friend's house for 4 of us to enjoy. I felt like a bit of a shmuck since she's a gourmet cook and eating a meal cooked by her is like eating in a 5 start restaurant. But, there was just SO much chili I knew I had to share it with someone! Everybody loved it! My gourmet friend grated some cotija cheese which was nice. I had squeezed in a full lime before bringing it over and at the table poured a little delicious red Cabernet Sauvingon into my bowl (would've done it while cooking but didn't have any! There was still a lot leftover, so I took it to an appetizer party the next day (per my gourmet friend's suggestion) as a chili nacho dip. I heated it in the oven on 350 until warm and cheese was bubbly. took it out and topped it with grated cheddar, chopped green onions, and I drizzled sour cream through a plastic sandwich bag clipped at the corner...which needs to be quite small I learned! THAT WAS A BIG HIT, TOO! Thank you, Traci. For another delicious, easy, healthy meal!
The Kitchen Girl says
Awww I'm so glad you enjoyed this one Lee 🙂 Yes, it makes 12 cups so you could easily scale it down, or keep feeding friends...I love that! 🙂 That chili nacho dip though ... YUMMMM! Thank you for taking the time to leave such detailed feedback my friend! xoxoxo
Kate says
This is the BEST turkey chili recipe! It is easy to make. You only dirty one pot, and it has such a good spice kick. A definite crowd pleaser! Perfect for winter nights, the Super Bowl, a dinner party, potluck, you name it. I'm obsessed! Thanks for sharing this delicious turkey chili recipe.
Traci Antonovich says
Thanks so much, Kate! I am happy you love it and I'm soooo loving your enthusiasm! 🙂
Amanda says
This is such a vibrant, fresh looking chili (I love the photos!). I'm starting to look for recipes for my game day parties for after the holidays, and this will be absolutely perfect for my guests. I love that it's a turkey chili instead of beef, so I can accommodate even more of my friends' diets. What great ideas for using leftover chili, too - I think that chili breakfast bake is going to have to happen!
Traci Antonovich says
Thanks Amanda! Hope you love this recipe 🙂
Mackenzie says
As silly as it sounds, beans are my favorite food. One of my biggest complaints with chili is that it doesn't have enough beans, so this three bean variety is screaming my name. Plus, I always grab ground turkey at the store as a backup, so the ingredients for this meal are almost always in my kitchen. I love the idea of using the extra leftovers for chili mac or potatoes! I definitely know how I'm using mine!
Traci Antonovich says
Thanks Mackenzie! Sounds like I made this chili with you in mind 😉 Can't wait for you to eat some chili mac!
Dana says
I love turkey chili! I grew up eating the usual beefy chili, and though it was good, ground beef doesn't always sit well with me anymore. Red meat is a *sometimes* thing. So I've been subbing in poultry where I can, and always coming out pleasantly surprised! I haven't made chili in ages. I can't wait to give this a whirl.
Traci Antonovich says
Thanks Dana! Yep, beefy chili here too and these days, beef is 'sometimes' for me too 🙂 I think you'll love this chili!
Marisa Franca says
I've never tried making chili with turkey -- or with 3 beans. Your recipe fascinates me and I'm dying to try it -- all the way to the jalapeños you add on top. The chili looks hearty and the red pepper would give it a healthy dose of a kick. This recipe is a winner with me.
Traci Antonovich says
Thanks Marisa! Yes, if you've never had turkey chili with 3 beans, this is a great recipe to get you started! Hope you can try it out sometime 🙂
Debra says
This recipe is right up our alley. Football season and cooler temps means big batches of one pot hearty meals. This is a great addition to my Sunday meal prep too. Gotta love a recipe that includes leftovers that can be taken for lunch. I just got a new thermos too!!
Traci Antonovich says
Thanks Debra! I do love one pot game day food...so versatile. And I love that you just got a new thermos...cheers to all the yummy, warm things that go into it 🙂
Daniela says
This turkey chili looks delicious! And it's so easy to make! I love all the fresh flavors in it, and seeing that I'm obsessed with spicy food, I would probably top mine with some sliced serrano peppers like you suggest. Great recipe!
Traci Antonovich says
Thanks Daniela! I'm so crazy for those Serrano toppers 🙂 My other half grows them and they're just lovely!
Trish says
Oh my family would LOVE this! I've been really trying to get into big batch meals that freeze well, so I'm so happy you mentioned that. Hello dinner! 🙂
Traci Antonovich says
Yay Trish, thanks! This one make a lot too...perfect for a family, and for freezing 🙂
Tracy says
Two of my favorite things about a recipe: when it provides lots of left overs and then also great suggestions on new ways to use those leftovers! This hits both! What an awesome chili on it's own but then a chili Shepard's pie?! Whaattt... that's GENIUS. Planning this in our meal prep this week!
Traci Antonovich says
Thanks Tracy! Yep, there's something about mashed potatoes and chili that just make both of those things even better...if that's even possible LOL 😉 Hope you love this one!
Leah says
This chili sounds so hearty and filling. I love a great bowl of chili, especially when its cold out, and you need to warm up, and this sounds perfect for that! Thanks for this great recipe!
Traci Antonovich says
You're so welcome, Leah! Hope you love this one like we do! 🙂
Carmy says
I love chili! I just made a batch of turkey chili to freeze for the next few weeks. I love that you added extra veggies to this to make it healthier, it's definitely a yummier dish when it's packed with vegs. The mix of beans is also a great way to make the chili more filling!
Traci Antonovich says
Yay thanks Carmy! I can't help but load the veggies into my chili...every time! 😉
Bryan says
My wife would really love this recipe! Thank you
Traci Antonovich says
Thanks Bryan! Hope you'll make it for her 🙂
Lisa says
We have a small family, so I love recipes that freeze well and allow me to do some "batch cooking". This chili recipe sounds like the perfect combo of ease and healthy, hearty, satisfying flavor. I've always been a one-bean chili person -- as in "choose your bean", but it makes so much sense to mix it up with several types. Not only does it give an eye-popping appearance, but it really amps up the protein. We're doing our Christmas decorating this weekend and I think a pot of this on the stove will be the ideal pick me up as we're decking our halls. Thanks for the recipe!
Traci Antonovich says
Awww Lisa, you have such a way with words...and now I want to do exactly what you're doing this weekend (but we just had it last week LOL). Thanks again!
Gloria says
We LOVE chili of ALL kinds. This sounds delicious, and perfect for comfort food season. I will be making a HUGE pot of this to take to a potluck. I know it will be a hit.
Traci Antonovich says
Thanks Gloria...this is the perfect potluck chili. Easy, affordable, delish, and makes a lot!
Matt says
Chili is the best isn’t it?! Sounds amazing and excited to give this one a try.
Traci Antonovich says
Thanks Matt! Hope you love it like we do! 🙂
Jenna says
Chili is on my mind as it gets cold out!! This will be my first time trying turkey chili. Looking forward to it!
Traci Antonovich says
Awesome Jenna! Hope you love it! Be sure to note that this recipe yields 3 quarts 😉
Kelly Anthony says
This three bean turkey chili looks so tasty and colorful. I can't wait to make this for my family.
Traci Antonovich says
Thanks Kelly! Hope your family loves it! 🙂
Tayler Ross says
Hooray for chili season! I can't wait to try this yummy looking recipe!
Traci Antonovich says
Thanks Tayler...I'm cheering for chili season too! 🙂
Louise says
This looks so good! I make chili all the time and will give this recipe a go for sure!
Traci Antonovich says
Thanks Louise...it's a staple over here too! 🙂
Cindy Gordon says
We've been having such bitter cold weather! This looks perfect for my menu plan!
Traci Antonovich says
Awesome Cindy...it makes menu planning so easy 🙂