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Easy Stovetop Ground Turkey Chili Recipe

Easy Stovetop Ground Turkey Chili

A hearty one-pot turkey chili made with lean ground turkey, kidney beans, black beans, tomatoes, aromatic vegetables, and classic chili spices. It is an easy weeknight dinner with plenty for leftovers.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 5 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 medium Medium yellow onion, diced
  • 1 medium Medium bell pepper, diced
  • 3 cloves Garlic cloves, minced
  • 1 pound Lean ground turkey, preferably 93% lean
  • 2 tablespoons Chili powder
  • 2 teaspoons Ground cumin
  • 1 teaspoon Paprika, smoked or regular
  • 1 teaspoon Dried oregano
  • 1 teaspoon Kosher salt, plus more to taste
  • 1/2 teaspoon Black pepper
  • 28 ounces Crushed or diced tomatoes
  • 15 ounces Tomato sauce
  • 15 ounces Kidney beans, drained and rinsed
  • 15 ounces Black beans or pinto beans, drained and rinsed
  • 1 cup Low-sodium chicken broth or water
Optional Additions
  • 1 tablespoon Tomato paste
  • 1 optional Jalapeño, minced
  • 1-2 teaspoons Brown sugar
  • 1/2 teaspoon Chipotle powder or cayenne pepper
  • 1 cup Frozen corn

Method
 

Step-by-Step
  1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and bell pepper, then cook for 4 to 5 minutes until the vegetables soften.
  2. Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Add the ground turkey and break it into small pieces with a wooden spoon.
  3. Cook the turkey for 6 to 8 minutes, stirring occasionally, until it is no longer pink and has browned thoroughly. Stir in the chili powder, cumin, paprika, oregano, salt, pepper, and optional tomato paste.
  4. Cook the seasoned turkey mixture for 30 to 60 seconds so the spices become fragrant. Add the tomatoes, tomato sauce, drained beans, and broth or water, stirring well to combine.
  5. Bring the chili to a gentle boil, then reduce the heat to low. Partially cover the pot and simmer for 20 to 30 minutes, stirring occasionally.
  6. Taste the chili and adjust the salt, chili powder, or heat as needed. For a thicker chili, simmer uncovered for a few additional minutes before serving.

Notes

For the best flavor, brown the turkey thoroughly and toast the spices briefly before adding liquid. If the chili becomes too thick, add broth in 1/4-cup increments. Refrigerate leftovers promptly and store them in a covered container for up to 4 days.