Description
This BEST Turkey Chili Recipe combines lean ground turkey, three types of beans, and a blend of chili spices for a hearty, healthy, and flavorful meal. Perfectly spiced with chili powder, cumin, and smoked tomatoes, this chili is versatile and can be prepared on the stovetop, in an Instant Pot, or slow cooker. Ideal for warming dinners or batch cooking, it’s a protein-packed dish topped with your favorite garnishes like shredded cheese, sour cream, or cilantro.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 pound ground turkey
- 4 cloves garlic, minced
Seasonings & Flavorings
- 1 tablespoon brown sugar
- 2 tablespoons chili powder (use 1 tablespoon for less spice)
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons tomato paste
Liquids & Tomatoes
- 1 ¾ cups low sodium chicken broth (or one 14.5 ounce can)
- 28 ounce can fire roasted crushed tomatoes (or fire roasted diced tomatoes)
Beans
- 15 ounce can kidney beans, rinsed and drained
- 15 ounce can black beans, rinsed and drained
- 15 ounce can pinto beans, rinsed and drained
Toppings (Optional)
- Shredded cheese
- Sour cream or plain Greek yogurt
- Cilantro
- Chopped onions
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for another minute until fragrant.
- Cook Turkey: Add the ground turkey to the pot, breaking it up with a spoon. Cook until browned and no longer pink, about 6-8 minutes.
- Add Seasonings: Mix in the brown sugar, chili powder, cumin, oregano, salt, and black pepper. Stir thoroughly to coat the turkey and onions with the spices and cook for another minute to release their flavors.
- Incorporate Tomato Paste: Stir in the tomato paste and cook for 2 minutes to deepen the flavor and allow the tomato paste to caramelize slightly.
- Add Liquids and Tomatoes: Pour in the chicken broth and fire roasted crushed tomatoes. Stir to combine and bring the mixture to a simmer.
- Add Beans: Drain and rinse the kidney beans, black beans, and pinto beans, then stir them into the chili mixture.
- Simmer the Chili: Reduce the heat to low and cover the pot. Let the chili simmer for at least 45 minutes, stirring occasionally to prevent sticking, to allow flavors to meld together.
- Adjust Seasonings: Taste the chili and adjust salt, pepper, or chili powder as desired.
- Serve: Ladle the chili into bowls and top with shredded cheese, sour cream or plain Greek yogurt, cilantro, chopped onions, or your preferred toppings.
Notes
- This turkey chili is healthy, hearty, and packed with protein and fiber.
- It can be made on the stovetop, in an Instant Pot, or slow cooker with minor adjustments to cooking times.
- For a milder chili, reduce chili powder to 1 tablespoon.
- Use low sodium broth and rinse beans to control salt intake.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 459 kcal
- Sugar: 12 g
- Sodium: 834 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 18 g
- Protein: 38 g
- Cholesterol: 79 mg
