Chili season is here! For me, this means as soon as the first autumn leaf hits the ground. You could say I am a fan. And this turkey chili is a classic! It’s full of simple, wholesome ingredients, so you won’t feel guilty topping it with plenty of cheese and sour cream. Find more delicious soup recipes in our archives.
At our house there is much debate over how soup-y chili should be. Do you prefer your chili on the thick side side (think sloppy joe filling or a thick meat sauce) or more on the thin side like a soup or stew? Honestly, I’d eat either one! But this turkey chili recipe is more like a stew or thick soup. I like to add Frito chips to chili and so this tends to thicken the final texture anyway.
Related: Next up, try my favorite vegetarian (red lentil) chili or vegetarian white chili.
Ingredients
- Ground turkey
- Shallot
- Garlic
- Red bell pepper
- Olive oil
- Red kidney beans
- Tomato sauce
- Chicken stock
- Chili powder
- Cumin
- Cayenne
- Oregano
- Salt & pepper
You will also want toppings like shredded cheddar cheese, sour cream, chopped green onions and corn chips (or crackers).
Directions
Prep the ingredients by chopping up the shallots and bell pepper (removing the stem and seeds). Mince the garlic. And drain the canned beans.
Add the olive oil to a large pan and saute the vegetables (shallot, bell pepper and garlic) over medium heat for 2-3 minutes until softened and a slightly brown. Remove from the pan.
In the same pan, brown the ground turkey until just cooked through (no pink should remain). If the turkey sticks, add a little more oil. This can sometimes happen with super lean ground turkey and certain pans. As it cooks, season with a tablespoon of the chili powder and little salt and pepper.
Then add the cooked vegetables and drained beans into the pan with the turkey. Then add the tomato sauce, chicken stock, and remaining spices. Simmer for 20-30 minutes. Taste and season with a little more salt and pepper or anything else you feel the chili needs.
When you are ready to serve, top with shredded cheese, sour cream, green onions and any other chili toppings you prefer.
Tips & Substitutions
- I like to use lean (99% fat free) ground turkey, but any ground turkey can work well in this recipe.
- You can swap the shallots for a half a yellow or red onion if needed.
- You can swap out the red kidney beans for other beans, like black beans, or even something already seasoned like ranch-style beans.
- Add more vegetables if you want! Other great additions would be corn, yellow squash, or jalapeno for more heat.
- Store leftovers in an airtight container in the refrigerator for up to a week and rewarm on the stove top or in the microwave as needed.
More Autumn Recipes
If you love this turkey chili, you may also want to try these:
Frequently Asked Questions
Is ground turkey a good substitute for ground beef in chili?
Yes, ground turkey is similar and will brown better than ground chicken. And ground turkey is leaner (less fat) than ground beef, so a great option if you want to lighten up a chili recipe.
What goes good with turkey chili?
Corn chips like Fritos, cornbread, tortilla chips, saltine crackers, grilled cheese sandwiches, or on top of spaghetti noodles.
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simple, delicious turkey chili
Instructions
-
Prep the ingredients by chopping up the shallots and bell pepper (removing the stem and seeds). Mince the garlic. And drain the canned beans.
-
Add the olive oil to a large pan and saute the vegetables (shallot, bell pepper and garlic) over medium heat for 2-3 minutes until softened and a slightly brown. Remove from the pan.
-
In the same pan, brown the ground turkey until just cooked through (no pink should remain). If the turkey sticks, add a little more oil. This can sometimes happen with super lean ground turkey and certain pans.
-
As it cooks, season with a tablespoon of the chili powder and little a salt and pepper.
-
Then add the cooked vegetables and drained beans into the pan with the turkey.
-
Then add the tomato sauce, chicken stock, and remaining spices.
-
Simmer for 20-30 minutes.
-
Taste and season with a little more salt and pepper or anything else you feel the chili needs.
-
When you are ready to serve, top with shredded cheese, sour cream, green onions and any other chili toppings you prefer.
Notes
You can swap out the red kidney beans for other beans, like black beans, or even something already seasoned like ranch-style beans.
Add more vegetables if you want! Other great additions would be corn, yellow squash, or jalapeno for more heat.
You will also want toppings like shredded cheddar cheese, sour cream, chopped green onions and corn chips (or crackers).
Store leftovers in an airtight container in the refrigerator for up to a week and rewarm on the stove top or in the microwave as needed.
Nutrition
Nutrition Facts
Turkey Chili
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
