This turkey chili builds flavor from onion, garlic, bell pepper, ground turkey, beans, tomatoes, and a warm spice mix. It is a batch-friendly dinner: start with a small amount of broth for a thick chili, then add more if you prefer it looser. The recipe card below lists the full quantities.
What goes into the chili
Use 1 pound of ground turkey with an onion, four garlic cloves, one bell pepper, and two or three celery stalks. Two 14-ounce cans of diced tomatoes and about 3 cups of rinsed kidney beans make it hearty. The spice mix is chili powder, cumin, dried oregano, cayenne, salt, and black pepper. A tablespoon of brown sugar balances the tomatoes; unsweetened cocoa powder is optional for a deeper savory note.
Make it in one pot
- Warm 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 4 minutes. Add the minced garlic, chopped bell pepper, and sliced celery; cook a few minutes more.
- Add the ground turkey and break it into small pieces with a spoon. Stir in 3 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon dried oregano, 1/4 teaspoon cayenne, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cook until the turkey is fully cooked; a food thermometer should read 165°F (74°C).
- Stir in the diced tomatoes with their juices, brown sugar, drained beans, and 1/2 cup chicken broth. Add the optional tablespoon of unsweetened cocoa powder now, if using.
- Simmer uncovered over medium-low heat for 45 to 60 minutes, stirring occasionally. If it becomes too thick, add broth gradually, up to about 1 1/2 cups total. Taste and adjust salt and heat before serving.
Adjust the texture and heat
Chili powder blends vary, so begin with less if yours is especially hot and add the remainder after tasting. The uncovered simmer naturally thickens the chili. If you still want it thicker, mix 2 tablespoons cornstarch with an equal amount of cold water first, stir the slurry into the bubbling chili, and simmer briefly. Do not sprinkle dry cornstarch directly into the pot; it can clump. Add a little more slurry only if needed.
For a milder version, omit the cayenne and jalapeño garnish. For a brothier version, skip the cornstarch and add more broth. See the USDA temperature chart for the 165°F minimum for ground poultry.
How to serve it
Top each bowl with avocado, shredded cheese, sour cream, jalapeño, or fresh salsa according to taste. For another bean-and-meat dinner, try one-pan ground beef and rice; for a lighter side, pair the chili with a simple salad.
Easy Hearty Turkey Chili Recipe for Weeknight Dinners
One-pot turkey chili with beans, tomatoes, and warm spices. Simmer it until thick, then add broth or an optional cornstarch slurry to adjust the texture. Makes 6 servings.
- 2 tablespoons olive oil
- 1 large onion (diced)
- 4 cloves garlic (minced)
- 1 bell pepper (chopped)
- 1 pound ground turkey
- 2 to 3 stalks celery (sliced)
- 2 14-ounce cans diced tomatoes (with juices)
- 1 tablespoon brown sugar
- 3 cups cooked kidney beans (rinsed and drained)
- 1/2 to 1 1/2 cups chicken broth (add gradually)
- 2 tablespoons cornstarch (optional, for thickening)
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon unsweetened cocoa powder (optional)
- jalapeño (sliced, optional garnish)
- avocado (diced, optional garnish)
- shredded cheese (optional garnish)
- sour cream (optional garnish)
- fresh salsa (optional garnish)
Warm the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 4 minutes.
Add the minced garlic, chopped bell pepper, and sliced celery. Cook for a few minutes, stirring.
Add the ground turkey and break it into small pieces. Stir in the chili powder, cumin, oregano, cayenne, salt, and black pepper. Cook until the turkey reaches 165°F (74°C) on a food thermometer.
Stir in the diced tomatoes with their juices, brown sugar, kidney beans, and 1/2 cup chicken broth. Add the cocoa powder now if using.
Simmer uncovered over medium-low heat for 45 to 60 minutes, stirring occasionally. Add more broth gradually, up to 1 1/2 cups total, if the chili becomes too thick.
For a thicker chili, stir 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Stir the slurry into the bubbling chili and simmer briefly. Taste and adjust the seasoning.
Ladle into bowls and add any desired jalapeño, avocado, cheese, sour cream, or salsa.
Cook the ground turkey to 165°F (74°C). For thicker chili, mix 2 tablespoons cornstarch with 2 tablespoons cold water before stirring it into the bubbling pot; simmer briefly. Add more slurry only if needed. Refrigerate leftovers promptly.