Print

Award Winning Turkey Chili

Award Winning Turkey Chili
Print Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Award Winning Turkey Chili is a hearty, wholesome, and ridiculously simple dish that has become a family favorite, even winning a local cook-off. Made with lean ground turkey, beans, and vegetables, it's a healthier, protein-packed alternative to traditional beef chili. Rich, complex, and perfectly spiced, it tastes like it's been simmering all day. Ideal for busy weeknights, meal prep, and feeding a crowd, this versatile and comforting chili is a true testament to simple ingredients creating something truly special.

Ingredients

Scale

1 tablespoon Olive Oil
1.5 pounds Ground Turkey
1 large Yellow Onio
2 Bell Peppers (any color)
3 cloves Garlic
3 tablespoons Chili Powder
1 tablespoon Ground Cumi
1 teaspoon Smoked Paprika
1 teaspoon Dried Oregano
1 teaspoon Salt
0.5 teaspoon Black Pepper
1 28-ounce can Crushed Tomatoes
1 14.5-ounce can Diced Tomatoes
2 tablespoons Tomato Paste
1 15-ounce can Kidney Beans
1 15-ounce can Pinto Beans
1.5 cups Low-sodium Chicken Broth
1 4-ounce can Mild Diced Green Chiles
1 tablespoon Apple Cider Vinegar
1 teaspoon Brown Sugar (optional)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion and bell peppers. Cook, stirring occasionally, for 5-7 minutes until they softe
  2. Add the ground turkey to the pot. Break it apart with a spoon and cook until it is no longer pink, about 8-10 minutes. Drain any excess fat from the pot
  3. Stir in the minced garlic, chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for another 1-2 minutes, stirring constantly, until the spices become fragrant
  4. Pour in the crushed tomatoes, diced tomatoes (undrained), tomato paste, kidney beans, pinto beans, chicken broth, and green chiles. Stir everything together thoroughly
  5. Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes, or up to 2 hours, stirring occasionally. Longer simmering times develop deeper flavors
  6. Stir in the apple cider vinegar and brown sugar (if using). Taste and adjust seasonings as needed. Serve hot with your favorite toppings

Notes

To achieve deeper flavor, don't rush browning the turkey to develop a golden crust.

Toast spices (chili powder, cumin, paprika, oregano) for 1-2 minutes in the hot pan to release their full aroma and flavor.

Use low-sodium broth and canned tomatoes to control the salt content.

A touch of apple cider vinegar brightens flavors, and brown sugar can balance tomato acidity.

This chili tastes even better the next day as flavors meld, making it excellent for meal prep.

Substitutions are flexible: use black or cannellini beans, different bell peppers, or add a poblano for heat. Adjust spice by adding jalapeño/cayenne or reducing chili powder/omitting green chiles. Reduce broth by half a cup for a thicker chili.

For a vegetarian version, swap ground turkey for cooked lentils, mushrooms, or a plant-based ground meat substitute.

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat gently, adding a splash of broth or water if too thick.

Nutrition

Find it online: https://fabiloustaste.com/award-winning-turkey-chili/