Description

This hearty Ground Turkey Chili recipe is a comforting and flavorful meal perfect for any day. Made with lean ground turkey, a blend of spices, savory beans, and fire-roasted tomatoes, it offers a healthy twist on a classic chili. Simmered to meld the flavors and topped with your choice of garnishes, this chili is delicious, nutritious, and easy to prepare.

Ingredients

Main 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

Optional Garnishes

Sour cream, for topping
Shredded cheese, for topping
Chopped parsley, for garnish

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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 well and cook until the onions soften and the turkey is fully cooked with no pink remaining, about 5-7 minutes. Drain any excess grease from the pan to keep the chili lean.
Add Canned Ingredients: Pour in the undrained cans of red kidney beans, pinto beans, fire-roasted tomatoes, and tomato paste directly into the pot. The liquid from the canned beans and tomatoes adds rich flavor and helps to thicken the chili.
Simmer the Chili: Stir all ingredients thoroughly to combine. Bring the chili mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30-45 minutes to allow the flavors to meld and the chili to thicken to your preferred consistency.
Serve: Ladle the hot chili into bowls and top with your desired garnishes such as sour cream, shredded cheese, and chopped parsley. Serve immediately and enjoy this warm, flavorful chili.

Notes

You can adjust the chili powder to taste for more or less heat.
For a thicker chili, simmer uncovered for the last 10 minutes.
Ground turkey keeps this chili leaner compared to beef alternatives.
For a vegetarian version, substitute turkey with plant-based ground meat and use vegetable broth if desired.
Leftovers store well in the fridge for up to 4 days or freeze for longer storage.