This hearty turkey chili is perfect for crisp fall evenings. The warming spices are comforting, and this dish will keep your appetite and taste buds satisfied.
Every October, I make this “stick to your ribs” hearty turkey chili. Of course, it can made year-round, but I associate it with the fall, particularly Halloween. It’s a simple dish that takes 45 minutes from start to finish, making it perfect for a weeknight dinner or weekly meal prep.
If you’re a die-hard Texan who doesn’t want beans in your chili, remove them, add another pound of ground turkey or pork, and adjust the liquid and seasonings to your liking.
Ingredients
- 1 pound of ground turkey (sub with ground chicken, pork, or beef)
- Olive or avocado oil
- 1 yellow onion
- 2 cloves garlic
- 1 15-oz can of white beans, drained (navy or cannelini )
- 1 15-oz can of black beans, drained (sub with pinto beans)
- 1 8-oz can of tomato sauce
- 1 4-oz can of diced green chilis (mild or medium)
- 1 cup water (plus more)
- Chili powder
- Salt
- Ground cumin
- Cornstarch
- Onion powder
- Black pepper (plus more for seasoning the turkey)
- Garlic powder
- a dash of ground cinnamon
How to Make Turkey Chili
- Cook the onion and garlic: In a large pot or Dutch oven, heat 1 tablespoon of oil over medium heat. Cook the onion for 2 minutes, then add the minced garlic and cook for 15-20 seconds.
- Cook the turkey: Add the ground turkey to the pot and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook until it is no longer pink, about 6-8 minutes.
- Add remaining ingredients: Next, add the beans, green chilis, tomato sauce, seasonings, and water to the pot.
- Simmer and Taste: Stir well, then simmer for 20 minutes on medium-low heat. Add more water as needed. After 20 minutes, taste the chili and adjust seasonings to your liking. Simmer for an additional 10 minutes over low heat.
- Cover and Rest: Once cooked, remove the pot from the heat and cover tightly with the lid. Let the turkey chili sit for 10-15 minutes before serving.
- Serve: Ladle chili into sturdy bowls and top with a dollop of sour cream, shredded cheddar or Monterey Jack, and chopped cilantro (optional).
- Leftovers: Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 8 weeks.
Topping and Sides for Turkey Chili
- Chopped jalapeno chilies
- Chopped green onions
- Sour cream or crema
- Cornbread
- Rice
- Tortillas
- Lime wedges
- Diced onions
- Avocado slices
- Shredded or crumbled cheese: pepper jack, cotija, Monterey Jack, cheddar, queso blanco, and more!
Ways to Use Leftover Turkey Chili
Leftover turkey chili can be reheated as is and enjoyed or used in other recipes! Combine it with warmed Velveeta and shredded cheddar cheese to make a dip and serve it with tortilla chips. Use it as a filling for burritos or tacos, or as an ingredient in rice bowls. You can also enjoy it served over baked potatoes or by mixing it with cooked pasta and cheese for a delicious chili mac.
More Recipes to Enjoy!
Hearty Turkey Chili
Ingredients
- 1 pound ground turkey (sub with ground chicken, pork, or beef)
- 1 tablespoon olive or avocado oil
- 1 yellow onion finely chopped
- 2 cloves garlic minced
- 15 ounce can of white beans (navy or cannellini ) drained
- 15 ounce can of black beans drained
- 8 ounce can of tomato sauce
- 4 ounce can of diced green chilis mild or medium
- 1 cup water more as needed
- For chili seasoning:
- 1 tablespoon chili powder
- 1 teaspoon salt plus more for seasoning the turkey
- 1 teaspoon ground cumin
- 1/2 teaspoon cornstarch
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper plus more for seasoning the turkey
- 1/4 teaspoon garlic powder
- dash of ground cinnamon
Instructions
- Heat oil in a large pot or Dutch oven.
- Cook the onion over medium heat for 2 minutes. Add the minced garlic, and cook for 1another 15-20 seconds.
- Add the ground turkey to the pot and season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Cook until ithe meat is no longer pink, about 6-8 minutes.
- Next, add the beans, green chilis, tomato sauce, seasonings, and water to the pot. Stir well, then simmer for 20 minutes on medium-low heat. Add more water as needed.
- After 20 minutes, taste the chili and adjust seasonings to your liking. Cook for an additional 10 minutes over low heat.
- Once cooked, remove the pot from the heat and cover tightly with the lid. Let the turkey chili sit for 10 minutes before serving.
- Ladle desired amount into a bowl., and top with sour cream, shredded cheddar cheese, and your favorite toppings.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 8 weeks.
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