Turkey chili is hearty, filling, and delicious. It's the perfect warm and cozy meal to serve on cold nights, but that doesn’t mean you can’t enjoy it during sunny days. This flavorful ground turkey chili recipe is quick and easy to make in one pot, and can even be made in the instant pot in half the time. Loaded with classic ingredients and a savory blend of seasoning, and topped with your favorite chili toppings, it has incredible depth of flavor in every bite. Make a big batch because it's easy to make ahead and freezer-friendly too.
Why You’ll Love Turkey Chili
- It's flavorful and delicious. To make this delicious turkey chili, we start by sautéing fresh garlic, onion, bell pepper, and celery. Tenderizing these aromatics is a step you don’t want to miss as it forms the basis of this chili. It's also seasoned with classic chili spices like chili powder, cumin, paprika, and oregano to add delicious flavor in every bite. You can even add in a splash of soy sauce for a savory, salty kick, but can leave it out to keep it more traditional.
- Quick and easy one pot recipe. This recipe is so easy to make. You spend just a few minutes sautéing and then you let the chili simmer until it's done. Plus, it's made in one single pot. Who doesn't love cooking everything in one pot? It means that you have way less dishes to clean at the end. That's a huge bonus!
- Turkey is delicious in chili. Although you’ll find beef in traditional chili recipes like Slow Cooker Beef Chili and One Pot Chili, turkey is a healthy meat that you can use in a chili recipe. We also love using chicken in White Chicken Chili, or just beans in Vegetarian Chili.
- You can even make in the instant pot. Check the recipe tips to make this chili even faster (in literallly half the time!) in the instant pot pressure cooker. Weeknight dinners have never been quicker.
Ingredients and Substitutions
To make this easy Turkey Chili, you will need the following ingredients (full quantities in the recipe card below):
- vegetable oil
- red onion
- garlic
- green bell pepper - you can substitute the bell pepper for jalapeño pepper for an extra kick.
- celery
- ground turkey
- seasoning - salt, ground cumin, chili powder, smoked paprika, dried oregano, and soy sauce (optional).
- fire-roasted diced tomatoes
- vegetable broth - or substitute with water.
- beans - I used canned red kidney beans and black beans. You can also substitute each of the beans with 1.5 cups cooked beans or use ½ cup dry beans (note that you will need to soak them overnight and may need to add 5-10 minutes to the cook time until the beans are fully cooked).
Turkey Chili Toppings
To spice things up, feel free to add your favorite chili toppings on your turkey chili! My favorites are:
- sour cream
- shredded cheddar cheese
- avocado
- cilantro
- lime juice
- tortilla strips or tortilla chips
- jalapeños
You will also need measuring cups and spoons and a Dutch oven or large cooking pot.
How to Make the Best Ground Turkey Chili
- Sauté vegetables. Heat oil in a 4 quart Dutch oven or large pot over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, garlic, bell pepper, and celery. Sauté until tender, about 2-3 minutes.
- Cook turkey. Add ground turkey and cook for 5-7 minutes until it turns white, stirring well. Make sure to break up ground turkey into small pieces with a spatula while cooking.
- Add seasoning. Stir in salt, cumin, chili powder, paprika, and oregano until well combined. Add diced tomatoes, broth, soy sauce (if using), kidney beans, and black beans. Stir well and bring it to a boil, about 5 minutes.
- Simmer. Cover the lid and simmer over low heat for 30-35 minutes until thickened to a desired consistency, stirring occasionally.
- Serve. Serve with your favorite chili toppings such as sour cream, cheese, avocado, cilantro, tortilla strips, and lime wedges, if desired.
How to Cook Turkey Chili in the Instant Pot
Turn on the Sauté function on high on the Instant Pot. Add oil and heat until the hot oil sizzles, about 1 minute. Add onion, garlic, bell pepper, and celery. Sauté until tender, about 2-3 minutes.
Add turkey and cook for 5-7 minutes until it turns white, stirring well. Make sure to break up ground turkey into small pieces with a spatula. Stir in all seasonings including salt, cumin, chili powder, paprika, and oregano.
Add diced tomatoes, broth, soy sauce (if using), kidney beans, and black beans. Seal the lid and turn the steam release knob to Seal position. Pressure cook for 12-15 minutes. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position. Serve immediately.
Storing Instructions
- How to store chili: Keep leftover turkey chili in an airtight container in the fridge for up to 3-4 days. Allow it to cool to room temperature first before storing.
- How to freeze chili: You can also freeze cooked turkey chili for up to 2-3 months. Store in an airtight container or freezer bag. I would also recommend portioning them out into smaller portions to easily thaw the exact amount that you want. When ready to eat, allow it to thaw overnight in the refrigerator first.
- How to reheat chili: You can reheat turkey chili in a pan over the stove on medium heat or in the microwave on medium heat, until warmed through.
More Ground Turkey Recipes
- Mediterranean Turkey Burgers
- Thai Turkey Meatballs in Coconut Curry
- Ground Turkey Pasta Bake
- Korean Ground Turkey
- Sweet Chili Turkey Meatballs
- Baked Turkey Meatballs
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Recipe
Turkey Chili
- Total Time: 1 hour
- Yield: 10-12 servings
- Diet: Gluten Free
Description
Turkey chili is hearty, filling, flavorful, and delicious. It's warm and cozy, quick and easy to make in one pot, and can be made faster in the instant pot.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium red onion, diced
- 1 tablespoon garlic, minced
- 1 medium green bell pepper (or jalapeño pepper), diced
- 2 ribs celery, diced
- 1 pound ground turkey
- 1 teaspoon salt
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 (14.5 ounce) cans fire-roasted diced tomatoes
- 2 cups vegetable broth (or water)
- 1 tablespoon soy sauce (optional)
- 1 (15 ounce) can red kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
For the toppings:
- sour cream
- cheddar cheese, shredded
- avocado, sliced
- cilantro, finely chopped
- lime, wedged
Instructions
- Heat oil in a 4 quart Dutch oven or large pot over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, garlic, bell pepper, and celery. Sauté until tender, about 2-3 minutes.
- Add ground turkey and cook for 5-7 minutes until it turns white, stirring well. Make sure to break up ground turkey into small pieces with a spatula while cooking.
- Stir in salt, cumin, chili powder, paprika, and oregano until well combined. Add diced tomatoes, broth, soy sauce (if using), kidney beans, and black beans. Stir well and bring it to a boil, about 5 minutes.
- Cover the lid and simmer over low heat for 30-35 minutes until thickened to a desired consistency, stirring occasionally.
- Serve with your favorite chili toppings such as sour cream, cheese, avocado, cilantro, tortilla strips, and lime wedges, if desired.
Instant Pot Instructions:
- Turn on the Sauté function on high on the Instant Pot. Add oil and heat until the hot oil sizzles, about 1 minute. Add onion, garlic, bell pepper, and celery. Sauté until tender, about 2-3 minutes.
- Add turkey and cook for 5-7 minutes until it turns white, stirring well. Make sure to break up ground turkey into small pieces with a spatula. Stir in all seasonings including salt, cumin, chili powder, paprika, and oregano.
- Add diced tomatoes, broth, soy sauce (if using), kidney beans, and black beans. Seal the lid and turn the steam release knob to Seal position. Pressure cook for 12-15 minutes. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position. Serve immediately.
Notes
How to store chili: Keep leftover turkey chili in an airtight container in the fridge for up to 3-4 days. Allow it to cool to room temperature first before storing.
How to freeze chili: You can also freeze cooked turkey chili for up to 2-3 months. Store in an airtight container or freezer bag. I would also recommend portioning them out into smaller portions to easily thaw the exact amount that you want. When ready to eat, allow it to thaw overnight in the refrigerator first.
How to reheat chili: You can reheat turkey chili in a pan over the stove on medium heat or in the microwave on medium heat, until warmed through.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Mexican
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