Easy Turkey Chili Recipe
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. Includes stove, slow cooker, and Instant Pot methods.
Servings: 10 cups
Calories: 111kcal
Equipment
- 4.5-quart Dutch oven or stockpot or 6 quart Instant Pot
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 Salt or to taste
- ½ teaspoon Black Pepper
- 1 (28-ounce can) Crushed Tomatoes or other canned tomatoes
- ⅓ cup Tomato Paste about half of a 6-ounce can
- 3 (15-ounce cans) Beans (any kind) rinsed and drained *see footnote
- 1-2 cups Chicken Broth or preferred cooking liquid
Instructions
See recipe footnotes for other cooking methods
- Heat OLIVE OIL in a 4-quart soup 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.Note: Start with 1 cup of broth for a thicker chili that’s ready sooner. If using the full 2 cups, plan to simmer the chili for about 20 minutes longer to allow it to thicken properly.
- Increase the heat to HIGH and cook until the chili comes to a boil, stirring as needed.
- Reduce the 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.
Video
Notes
* What beans to use: I usually use kidney, black, and pinto or navy beans, but you can use 4 ½ cups of any cooked beans.
Other cooking methods
Pressure cooker: Heat oil using the Sauté setting. Cook the onions, garlic, and ground turkey until the turkey is cooked through. Add remaining ingredients, secure the lid, and cook on High Pressure for 2 minutes (it will take 10-15 minutes to pressurize). Let the pressure release naturally for 10 minutes, then carefully release any remaining steam. Stir and serve warm.
Slow cooker: Follow steps 1-4 of the stove instructions above. Transfer the ingredients to a slow cooker, add the remaining ingredients, cover, and cook for 2 hours on HIGH or 4-6 hours on LOW.
Nutrition
Serving: 1cup | Calories: 111kcal | Carbohydrates: 7g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 445mg | Potassium: 280mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1017IU | Vitamin C: 23mg | Calcium: 21mg | Iron: 1mg