Turkey Chili
Updated Aug. 21, 2025
- Total Time
- 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon olive oil
- 2pounds ground turkey, white and dark meat combined
- 2cups coarsely chopped onions
- 2tablespoons chopped garlic
- 1large sweet red pepper, cored, deveined and coarsely chopped
- 1cup chopped celery
- 1jalapeño, cored, deveined and finely chopped
- 1tablespoon fresh oregano, chopped, or 1 tablespoon dried
- 2bay leaves
- 3tablespoons chili powder
- 2teaspoons ground cumin
- 3cups canned diced tomatoes
- 2cups chicken broth, fresh or canned
- Salt and black pepper
- 2(15-ounce) cans red kidney beans, drained
- 2cups shredded Cheddar
- 1cup sour cream (optional)
- Sliced lime, for garnish (optional)
Nutritional analysis per serving (6 servings)
765 calories; 38 grams fat; 15 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 58 grams carbohydrates; 15 grams dietary fiber; 16 grams sugars; 56 grams protein; 1690 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil over high in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
- Step 2
Add the onions, garlic, sweet pepper, celery, jalapeño, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
- Step 3
Add the tomatoes, chicken broth, salt and pepper to taste. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
- Step 4
Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with Cheddar, and sour cream and lime wedges, if desired.
Private Notes
Comments
Added my Chili Friends:
1/4 tsp. Espresso powder (or cocoa powder)
1/2 tsp: coriander, Chipotle powder, cinnamon
1 heaping Tbs. Brown sugar
I'm a fan of celery, provides wonderful flavor...include the small stalks with leaves.
Is this recipe referring to cooked turkey, as in thanksgiving leftovers? Or ground turkey?
I saute the onions, then garlic, then celery and pepper before adding the turkey, and use a bottle of beer instead of the stock.
Very good AS-IS, although to make it a punch with that chili flavor, I replaced chicken stock with chili water. De-seed and add 6 guajillo chiles (mild). Pour 2 cups boiling water over them and soak for 30 mins. Then blend thoroughly until no bits are left. Use in place of chicken stock.
Put in the broth early to keep the turkey moist and continue to cook the vegetables.
This is a good base recipe. I like the Turkey, which isn't too heavy. I've made this twice. The second time I subbed the jalapeno for chipotles in adobo and added some cocoa powder and oregano. I put in the whole can of tomatoes with liquid - because of this, and with the amount of liquid otherwise, I find it necessary to cook the chili longer than instructed.