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.*
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
Instructions
- 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).
- Add diced onion, chili powder, cumin powder, garlic powder, oregano, salt and pepper. Sautee 5 minutes or until onions are softened.
- Add canned diced tomatoes with juice, tomato sauce, beans, diced jalapeños or chilis, and corn.
- 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.
Nutrition Facts
Turkey Chili Recipe
Amount per Serving
Calories
350
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Cholesterol
32
mg
11
%
Sodium
1000
mg
43
%
Potassium
1225
mg
35
%
Carbohydrates
50
g
17
%
Fiber
14
g
58
%
Sugar
6
g
7
%
Protein
29
g
58
%
Vitamin A
1039
IU
21
%
Vitamin C
24
mg
29
%
Calcium
111
mg
11
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
