Why I Love This Recipe

There’s nothing better than a pot of chili simmering away on the stove, especially when you know you’ll have leftovers waiting for you all week. This turkey chili is hearty, packed with protein, and loaded with rich, smoky flavor that tastes like it cooked all day. It’s the kind of comforting meal that’s perfect for chilly nights, easy meal prep, or feeding a crowd with very little effort.

Enjoying The Leftovers

This is one of those recipes that somehow tastes even better the next day after all the flavors have had time to come together.

Storing

Let the chili cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating if frozen.

Reheating

Warm the chili in a saucepan over medium heat, stirring occasionally, or microwave individual portions until heated through. If it has thickened in the fridge, add a splash of chicken broth or water to loosen it to your desired consistency.

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The Best Turkey Chili

Hearty, high in protein, and packed with rich, smoky flavor, this easy Turkey Chili is a one-pot dinner that's perfect for cozy nights, meal prep, and freezer-friendly leftovers.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
US M
Servings 5

Ingredients

  • 1 lb ground turkey
  • 1 , 15 oz can crushed fire roasted tomatoes
  • 1 tbsp avocado oil
  • 1 can kidney beans
  • 1 can pinto beans
  • 1 can tomato paste
  • 1 red bell pepper
  • 2 small zucchini
  • 1 small red onion
  • 1 cup chicken stock
  • 1 tbsp oregano
  • 2 tsp cumin
  • 2 tsp salt
  • 1 tsp white pepper
  • 1 tsp paprika
  • 2 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Optional garnishes sour cream, avocado, shredded cheese
US – M

Instructions

  • Heat the avocado oil in a large pot over medium-high heat. Add the chopped red onion, red bell pepper, and zucchini, and sauté for 5-7 minutes, or until the vegetables have softened.
  • Add the ground turkey and cook for another 5-7 minutes, breaking it up with a spoon as it cooks, until it's fully browned.
  • Stir in all of the seasonings, followed by the chicken stock, beans, crushed tomatoes, and tomato paste. Mix well until everything is fully combined.
  • Bring the chili to a gentle simmer, cover, and cook for 30-35 minutes, stirring occasionally. The longer it simmers, the more the flavors will develop.
  • Taste and adjust with additional salt and pepper if needed.
  • Serve topped with shredded cheese, avocado, sour cream, or your favorite chili toppings.

Equipment

large pot
cutting board
measuring cups

Nutrition Per Serving

Calories: 365kcal | Carbohydrates: 46g | Protein: 35g | Fat: 7g | Fiber: 14g