Can this chili be made in advance?

Absolutely. It’s actually one of those magical dishes that tastes better after a day or two as the flavors continue to develop. Just reheat and enjoy – perfect for meal prep or easy lunches.

Can I double or halve the recipe?

Definitely. This recipe scales up or down easily. If you’re doubling, use a big enough pot and give it a little extra simmer time.

This particular recipe has warmth and deep flavor rather than overt heat. If you love spicy chili, feel free to add hot sauce, jalapeños, or an extra dash of chili powder.

What if I only have one kind of bean?

No problem! Use all red kidney beans or all pinto beans. The chili will still be delicious – this flexible recipe welcomes substitutions.

Ground Turkey Chili Recipe

Name: Ground Turkey Chili Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: American
Ingredients: 1 pound ground turkey; 1 yellow onion, chopped; 2 tbsp chili powder; 1 tsp salt; 1 tsp cumin; 1 tsp garlic powder; 15.5 ounce can red kidney beans, undrained; 15.5 ounce can pinto beans, undrained; 14.5 ounce can fire roasted tomatoes, undrained; 6 ounce can tomato paste; Sour cream; Shredded cheese; Chopped parsley

Description

This Ground Turkey Chili is a delicious, hearty, and healthier twist on classic chili, made with lean ground turkey, a blend of flavorful spices, and three types of canned ingredients for a quick and satisfying meal. Perfect for busy weeknights, meal prepping, or game day gatherings, this chili is protein-rich, filling, and easily customizable with your favorite toppings.

Ingredients

Units Scale

For the Chili

1 pound ground turkey
1 yellow onion, chopped
2 tbsp chili powder
1 tsp salt
1 tsp cumin
1 tsp garlic powder
15.5 ounce can red kidney beans, undrained
15.5 ounce can pinto beans, undrained
14.5 ounce can fire roasted tomatoes, undrained
6 ounce can tomato paste

Optional Garnishes

Sour cream
Shredded cheese
Chopped parsley

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Instructions

Sauté Turkey and Onions: In a large pot or Dutch oven over medium-high heat, add the ground turkey, chopped onion, chili powder, salt, cumin, and garlic powder. Stir and cook the mixture until the onions soften and the turkey is no longer pink, about 5-7 minutes. Drain any excess grease from the pan.
Add Canned Ingredients: Pour in the red kidney beans, pinto beans, fire roasted tomatoes, and tomato paste directly into the pot. Do not drain the canned beans or tomatoes, as the liquid adds flavor and body to the chili.
Simmer the Chili: Stir all the ingredients together thoroughly to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for 30-45 minutes, allowing the flavors to meld and the chili to thicken.
Serve: Ladle the hot chili into bowls and top with your desired garnishes, such as sour cream, shredded cheese, and chopped parsley, if using. Enjoy!

Notes

You can add more vegetables such as bell peppers or corn for extra flavor and nutrition.
For a spicier chili, include diced jalapeños or a pinch of cayenne pepper.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
This recipe is gluten free and can be made dairy free by omitting or substituting the garnishes.

Nutrition

Serving Size: 1/4 of recipe
Calories: 330
Sugar: 7g
Sodium: 1030mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 11g
Protein: 28g
Cholesterol: 60mg