Turkey Chili is flavorful, hearty, and easy to make. This chili recipe makes a quick dinner, and uses a lot of pantry items like canned beans and tomatoes. You can make this delicious ground turkey chili recipe in about an hour.
Today’s recipe is one that has developed over 30 years, in my kitchen. We started eating ground turkey long before it became popular, so this is a true retro recipe!
Turkey chili is just as good as beef chili, in my opinion. You season it the same, and only have to cook it a little differently.
Which Beans Work Best?
This chili recipe uses canned beans. I really like using three different kinds. For texture, flavor, and color.
I use red kidney beans, black beans, and garbanzo beans. You can use any kind you like, or have in your pantry.
Just be sure to ideally use 3 -15 oz cans, and that they are not flavored, as you will be draining and rinsing them.
Here are the steps to make this tasty turkey chili recipe:
This healthy chili is delicious as soon as it is made, but like many soups and chilis, it tastes even better the next day!
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If you made this delicious chili recipe, please leave a comment with a star rating below. I would like to know what you thought of it!
- 2 Tbsp Olive Oil
- 1 lg Onion diced
- 2 Bay Leaves
- 1 cup Celery diced
- 1 1/2 lbs Ground Turkey
- 4 cloves Garlic pressed or finely minced
- 1 tsp Dried Oregano
- 1 Tbsp Cumin
- 1 Tbsp Chili Powder mild
- 1/4 tsp Chipotle Pepper Powder optional
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 -7 oz can Diced Green Chiles
- 1 -15 oz can Diced Tomatoes with juice
- 2 -15 oz cans Tomato Sauce
- 1 -15 oz can Red Kidney Beans drained & rinsed
- 1 -15 oz can Black Beans drained & rinsed
- 1 -15 oz can Garbanzo Beans drained & rinsed
- Heat a soup pot or 5 qt Dutch Oven over medium-high heat. When the pot is hot, add the olive oil, onion, and bay leaves. Cook, stirring occasionally, until onion starts to turn translucent.
- Add the celery, ground turkey, and garlic. Stir and cook until the turkey is mostly cooked.
- Add the oregano, cumin, chili powder, chipotle powder, salt, and pepper. Stir well.
- Add the diced green chiles, diced tomatoes with the juice, and the tomato sauce. Stir.
- Add all of the beans and stir.
- Bring to a simmer and then lower the heat. Cover the pot and cook at a very low simmer for 25 minutes, stirring occasionally. Watch out for scorching on the bottom of the pot. If there is, lower the heat more and stir, scraping the bottom of the pot to get up all of the stuck on bits.
- Serve with cornbread or biscuits, and garnish with your favorite toppings. We like sour cream and cheese.
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