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Turkey Chili Recipe

Our turkey chili recipe is so filling and satisfying! It's meaty and comes together quickly on the stove or cooks effortlessly in the slow cooker*. It's on the regular rotation at our house. Serve in bowls with tortilla chips or over baked potatoes with your favorite chili toppings.* 
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 bowls of chili
Course: Main Course
Cuisine: American, Tex Mex
Ingredients Method Notes

Ingredients
  

  • 1 Tbsp olive oil
  • 1 lb lean ground turkey
  • 1 medium red onion diced, or yellow onion
  • 2 Tbsp chili powder
  • 1 tsp cumin powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1 tsp fine sea salt or to taste
  • 1/4 tsp black pepper or to taste
  • 28 oz canned diced tomatoes seasoned or plain, with their juice
  • 15 oz tomato sauce
  • 15 oz black beans drained and rinsed
  • 15 oz kidney beans drained and rinsed
  • 15 oz pinto beans with their juice or white beans with their juice
  • 2 oz jar of diced jalapeños or mild green chilis or to taste
  • 15 oz canned corn drained, or use frozen or fresh corn kernels
  • 1/2 cup chicken stock or water or as needed, to thin the chili

Method
 

  1. In a 5 Qt pot or Dutch oven over medium/high heat, add 1 Tbsp olive oil and sautee ground turkey until cooked through (5 min).
  2. Add diced onion, chili powder, cumin powder, garlic powder, oregano, salt and pepper. Sautee 5 minutes or until onions are softened.
  3. Add canned diced tomatoes with juice, tomato sauce, beans, diced jalapeños or chilis, and corn.
  4. Stir to combine and bring to a boil then reduce heat and simmer partially covered for 20 minutes, stirring occasionally. Add water or chicken stock towards the end if you prefer a thinner chili. Keep in mind it thickens slightly as it cools. Season to taste towards the end of cooking (I like to add an extra 1/2 tsp salt).

Notes

*To Make Turkey Chili in the Slow Cooker: Complete steps 1 and 2 on the stovetop (or in your slow cooker if you have a sautee function). After step 2, transfer the turkey mixture and the rest of the ingredients to the slow cooker and cook on low for 3-4 hours.
*Chili Toppings – Make an epic taco bar with your favorite toppings in small bowls: shredded cheese, sour cream, avocado, cilantro, lime wedges, chopped green onion, jalapenos, hot sauce and black olives. 
Storage Tips  – Store leftovers in an airtight container in the fridge for 3-4 days or the freezer for up to 3 months. To reheat: thaw in the fridge overnight and then reheat in the microwave or on the stove until warmed through.