Why You’ll Love Quick Ground Turkey Chili Recipe
This ground turkey chili delivers plenty of classic chili flavor while keeping the preparation simple. Ground turkey cooks quickly and absorbs the chili powder, cumin, garlic, and tomato flavors beautifully.
It is also a convenient one-pot dinner, which means less cleanup afterward. Pinto beans and kidney beans make the chili extra satisfying, while tomato paste and crushed or diced tomatoes create a rich, thick base.
Another great thing about this recipe is how easy it is to customize. You can adjust the spices, swap the beans, add vegetables, or pile on your favorite chili toppings. It is also excellent for meal prep because the flavors become even better after sitting overnight.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons olive oil
- 1 large yellow or white onion, diced
- 1 pound 85% lean ground turkey
- 1 teaspoon salt, plus more to taste
- ¼ cup (66g) tomato paste
- 4 cloves garlic, minced or pressed
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon black pepper
- 14 ounces crushed or diced tomatoes
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 cup chicken broth
- Sour cream, optional for serving
- Shredded cheese, optional for serving
- Cilantro, optional for serving
Directions
- Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and cook for about 5 minutes, stirring occasionally, until the edges begin to turn translucent.
- Add the ground turkey and salt to the pot. Cook, breaking the turkey apart with a spoon and stirring frequently, until it is browned.
- Stir in the tomato paste, minced garlic, chili powder, cumin, and black pepper. Cook for 1 to 2 minutes, stirring frequently, until the spices and garlic become fragrant.
- Pour in the tomatoes along with their juices. Add the drained and rinsed pinto beans, kidney beans, and chicken broth. Stir everything together until well combined.
- Bring the chili to a gentle simmer. Leave it uncovered and cook for 20 to 30 minutes, stirring occasionally, until the turkey is completely cooked and the chili has thickened to your liking.
- Taste the chili and season with additional salt and black pepper as needed.
- Spoon the hot chili into bowls. Top with sour cream, shredded cheese, cilantro, or your other favorite toppings before serving.
Servings and timing
This recipe makes approximately 5 servings.
Prep time: About 10 minutes
Cook time: About 30 minutes
Total time: About 40 minutes
Servings: 5
The exact cooking time can vary slightly depending on how quickly the turkey browns and how thick you prefer your chili. Simmering it a little longer will produce a thicker consistency.
Variations
For a spicier turkey chili, add cayenne pepper, crushed red pepper flakes, diced jalapeño, or chopped chipotle peppers. You can also use a hotter chili powder if you prefer more heat.
For extra vegetables, add diced bell peppers, corn, zucchini, carrots, or mushrooms. Bell peppers can be cooked alongside the onion, while quicker-cooking vegetables can be added later.
You can substitute black beans, cannellini beans, or additional pinto beans for the kidney beans. A combination of different beans works particularly well if you want to use what you already have in the pantry.
For an even leaner version, use lean or extra-lean ground turkey. Because very lean turkey contains less fat, you may need a little additional olive oil to keep it moist while cooking.
For a thicker chili, simmer it uncovered for an additional 5 to 10 minutes. You can also mash a small portion of the beans against the side of the pot and stir them back into the chili.
For a thinner, soupier consistency, add a splash of additional chicken broth until the chili reaches your preferred texture.
Storage/Reheating
Allow leftover turkey chili to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 to 4 days.
For longer storage, place cooled chili in freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months. Individual portions are especially convenient for quick lunches and dinners.
To reheat refrigerated chili, place it in a saucepan over medium-low heat and cook, stirring occasionally, until thoroughly heated. If the chili has thickened considerably in the refrigerator, stir in a small splash of chicken broth or water.
Individual portions can also be reheated in the microwave. Heat in short intervals, stirring between each interval, until hot throughout.
For frozen chili, thaw it overnight in the refrigerator before reheating for the best results. You can also gently reheat it from frozen in a covered saucepan, adding a small amount of broth or water if necessary.
FAQs
Can I use extra-lean ground turkey for this chili?
Yes. Extra-lean ground turkey works well, although it contains less fat and can dry out more easily. Keep the olive oil in the recipe and avoid overcooking the turkey before adding the remaining ingredients.
Can I make ground turkey chili without beans?
Yes. You can leave out both types of beans for a bean-free version. Consider adding extra ground turkey, diced vegetables, or additional tomatoes to maintain a hearty consistency.
How can I make this turkey chili spicier?
Add cayenne pepper, diced jalapeño, red pepper flakes, chipotle peppers, or hot sauce. Start with a small amount and add more after tasting so you can control the heat level.
How can I make the chili less spicy?
Reduce the amount of chili powder and make sure you are using a mild chili powder blend. Serving the chili with sour cream, shredded cheese, or avocado can also help balance the heat.
Why is my turkey chili too thin?
The chili may simply need more simmering time. Keep the pot uncovered and allow it to simmer until some of the excess liquid evaporates. Mashing some of the beans can also naturally thicken the chili.
What can I serve with ground turkey chili?
Cornbread, tortilla chips, rice, baked potatoes, or a simple green salad all pair nicely with turkey chili. You can also serve it with toppings such as cheese, sour cream, cilantro, avocado, green onions, or jalapeños.
Can I make this chili ahead of time?
Yes. This chili is an excellent make-ahead meal because the flavors have more time to blend as it rests. Prepare it a day in advance, refrigerate it in an airtight container, and reheat it before serving.
Can I freeze ground turkey chili?
Yes. Let the chili cool completely before portioning it into freezer-safe containers. It can be frozen for up to 3 months and thawed in the refrigerator before reheating.
Can I use ground chicken instead of ground turkey?
Yes. Ground chicken is an easy substitute and can be prepared using the same basic method. Choose ground chicken with some fat for the best texture and flavor.
Do I need to drain and rinse the canned beans?
Draining and rinsing the beans removes the thick canning liquid and helps you control the chili’s consistency and seasoning. It also keeps the tomato and spice flavors of the chili from being diluted by the bean liquid.
Conclusion
Quick Ground Turkey Chili is a simple, satisfying one-pot meal that delivers rich flavor without requiring a long cooking time. Ground turkey, two kinds of beans, tomatoes, garlic, and warming spices create a hearty chili that is ready in about 40 minutes.
It is an especially useful recipe for busy weeknight dinners, meal prep, or feeding a family with minimal cleanup. Serve it with your favorite toppings and sides, and customize the spices, vegetables, and beans to make every bowl your own.
Quick Ground Turkey Chili
A hearty, flavorful ground turkey chili loaded with tender beans, tomatoes, warm spices, and savory turkey. This easy one-pot meal is ready in about 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
- 2 tablespoons olive oil
- 1 large yellow or white onion (diced)
- 1 pound 85% lean ground turkey
- 1 teaspoon salt (plus more to taste)
- ¼ cup (66g) tomato paste
- 4 cloves garlic (minced or pressed)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon black pepper
- 14 ounces crushed or diced tomatoes
- 1 15-ounce can pinto beans (drained and rinsed)
- 1 15-ounce can kidney beans (drained and rinsed)
- 1 cup chicken broth
- Sour cream (optional)
- Shredded cheese (optional)
- Cilantro (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and cook until the edges begin to turn translucent, about 5 minutes.
- Add the ground turkey and salt. Cook, stirring often and breaking up the turkey, until browned.
- Stir in the tomato paste, garlic, chili powder, cumin, and black pepper. Cook for 1 to 2 minutes, until aromatic.
- Add the tomatoes with their juices, drained and rinsed beans, and chicken broth. Bring to a low simmer and cook uncovered, stirring occasionally, for 20 to 30 minutes, until the turkey is cooked through and the chili has thickened.
- Taste and add additional salt and black pepper as needed.
- Spoon the chili into bowls and top with sour cream, shredded cheese, and cilantro if desired. Serve hot.
Notes
- Drain and rinse the pinto and kidney beans before adding them to the chili.
- Add a little extra chicken broth if you prefer a thinner chili.
- For a thicker chili, simmer uncovered for a few additional minutes.
- Serve with optional sour cream, shredded cheese, and fresh cilantro.
- Store leftovers covered in the refrigerator and reheat gently before serving.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 11 g
- Protein: 34 g
- Cholesterol: 70 mg
