This is my favorite turkey chili recipe — easy to make and full of flavor. Lean ground turkey, hearty beans, sweet corn, and vegetables simmer together in a warm blend of spices for a satisfying weeknight or game-day meal.
Using ground turkey keeps this chili lighter than a traditional beef chili while still delivering plenty of protein and texture. It’s adaptable, freezer-friendly, and simple to customize to your taste.
Chili is a go-to comfort food when the weather cools or when friends gather for a game. This turkey chili is rich, well-seasoned, and just the right thickness — full of lean ground turkey, vegetables, canned tomatoes, beans, and a mix of pantry spices. It’s quick enough for weeknights and always a hit at parties.
What Makes This the Best Turkey Chili Recipe?
- Lighter but hearty. Ground turkey reduces the fat while keeping the dish filling and flavorful.
- Simple seasonings. Basic spices and dried herbs deliver deep flavor without a long ingredient list.
- Stovetop or slow cooker. The chili comes together in a Dutch oven on the stove in about an hour, or you can finish it in a slow cooker for hands-off cooking.
- Freezer-friendly. It reheats well and freezes nicely, making it ideal for meal prep and leftovers.
Ingredients You’ll Need
Below is a summary of the key ingredients. The full, printable ingredient list with exact amounts is available in the recipe card below.
- Olive oil (or avocado oil) for sautéing.
- Onion and garlic — chopped yellow onion and minced garlic (or garlic powder as a substitute).
- Ground turkey — lean ground turkey is recommended; ground chicken or beef can be substituted.
- Worcestershire sauce — adds umami (soy sauce works as an alternative).
- Spices — chili powder, cayenne (optional), ground cumin, dried oregano, salt, and black pepper.
- Tomatoes — a large can of diced or crushed tomatoes plus tomato paste for depth; fire-roasted canned tomatoes add extra smoky flavor.
- Chicken broth — low-sodium chicken or vegetable broth to deglaze and build the base.
- Beans and corn — canned kidney and pinto beans plus canned sweet corn (rinsed and drained). Swap in red, black, or white beans if you prefer.
- Toppings — shredded cheddar, avocado, tortilla chips, jalapeños, sour cream or Greek yogurt, scallions, and cilantro.
How to Make Turkey Chili
These instructions describe the stovetop method; a slow-cooker option is also noted below.
- Sauté onions and turkey. Heat oil in a large, heavy pot or Dutch oven over medium heat. Cook chopped onion until translucent, then add ground turkey and brown, breaking it up as it cooks. Add garlic and cook briefly until fragrant.
- Add seasonings. Stir in Worcestershire sauce and the spice mix (chili powder, cayenne, cumin, oregano, salt, and pepper). Cook a minute so the spices bloom. Mix in tomato paste and cook another minute to deepen the flavor.
- Combine remaining ingredients. Pour in chicken broth and add canned tomatoes, scraping up any browned bits. Stir in rinsed beans and sweet corn.
- Simmer. Bring to a boil, then reduce to a low simmer. Cover and cook 30–40 minutes, stirring occasionally. For a thicker chili, simmer uncovered for the last 10–15 minutes.
- Adjust and serve. Taste and adjust seasoning, then ladle into bowls and offer toppings like shredded cheese, avocado, chips, jalapeños, sour cream, scallions, and cilantro.
Chili Topping Ideas
Common taco toppings work beautifully on chili: sour cream or Greek yogurt, shredded cheddar, sliced jalapeños, avocado, crushed tortilla chips, green onions, and fresh cilantro all add texture and flavor.
Tips and Variations
- Thicker or thinner. Simmer uncovered to reduce liquid, or add extra broth if you prefer a thinner consistency.
- Swap proteins. Ground chicken, beef, or shredded turkey work well depending on what you have on hand.
- Make ahead. Chili often tastes better the next day; it stores in the fridge for up to 3 days and freezes for up to 3 months.
- Vegetarian option. Omit the meat and increase the beans or use plant-based ground meat for a vegetarian chili.
- Spice level. Increase cayenne or add chopped chiles for heat, or omit cayenne for a milder bowl.
What Goes With Chili?
Serve this turkey chili with cornbread for dunking, loaded baked potatoes, or roasted potato wedges seasoned with taco spices. Fresh sides like Mexican street corn salad or stuffed mushrooms pair well, and for game-day spreads consider nachos, guacamole, or layered dips.
Slow Cooker Option
Yes — brown the turkey and onions first, then transfer everything to a slow cooker and cook 6–7 hours on Low or 3–4 hours on High.
Storing and Reheating Leftovers
- Refrigerate. Store leftover chili in an airtight container for up to 3 days.
- Reheat. Warm on the stovetop or in the microwave until heated through.
- Freeze. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Chilis, Soups, and Stews
- Chicken Chili
- Creamy Ravioli Soup
- Mulligan Stew
- Hearty Guinness Beef Stew
- Spicy Chicken Soup
Turkey Chili Recipe
Ingredients
- 2 teaspoons olive oil
- 1 cup yellow onion, chopped
- 1½ pounds ground turkey
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire Sauce
- 1½ tablespoons chili powder
- ¼ teaspoon cayenne pepper
- 1½ teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 2 tablespoons tomato paste
- 2 cups low sodium chicken broth
- 28 ounce can of diced tomatoes, or crushed tomatoes
- 15 ounce can of kidney beans, rinsed and drained
- 15 ounce can of pinto beans, rinsed and drained
- 15 ounce can of sweet corn, rinsed and drained
- For topping: shredded cheddar cheese, sliced avocado, tortilla chips, fresh jalapeños, sour cream or plain Greek yogurt, spring onion, fresh cilantro, etc.
Instructions
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In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat.
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Add the chopped onion and sauté until translucent, about 5 minutes.
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Add ground turkey and cook, breaking it up, until browned and cooked through, about 7–8 minutes.
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Stir in the garlic and cook until fragrant, about 20 seconds.
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Add Worcestershire sauce, chili powder, cayenne, cumin, oregano, salt, and pepper. Cook 1–2 minutes to let the spices release their aroma.
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Stir in tomato paste and cook 1–2 minutes to deepen the flavor.
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Pour in chicken broth and add diced or crushed tomatoes, scraping up any browned bits from the bottom of the pot.
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Add rinsed kidney beans, pinto beans, and sweet corn. Stir to combine.
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Bring to a boil, then reduce heat and simmer, covered, for 30–40 minutes. Stir occasionally.
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Taste and adjust seasoning with more salt, pepper, or chili powder if needed.
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Ladle into bowls and top with your favorite garnishes.
Equipment
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Dutch Oven
Notes
- For a thicker chili, simmer uncovered for the last 10–15 minutes. For a thinner chili, add a little extra broth while cooking.
- Ground turkey keeps the chili lean but flavorful. Ground chicken is a good substitute; lean ground beef will make a heartier chili.
- This chili often tastes better the next day as flavors meld. Store in the refrigerator up to 3 days or freeze up to 3 months.
- To make vegetarian chili, omit the turkey and add extra beans or a plant-based ground meat substitute.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to ingredients and preparation methods.
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