Turkey Chili
Ground turkey brings a lighter texture than beef, but it needs help building depth — toast the chili powder and cumin in the pot before adding liquid, and don't skip the tomato paste, which adds the umami backbone that turkey lacks on its own. A long, slow simmer rewards you. Serve this with Skillet Cornbread and Creamy Mashed Potatoes.
Dinner • 45 min
Ingredients
- 2 tablespoons neutral oil (canola or vegetable)
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 pound ground turkey (93% lean)
- Kosher salt and freshly ground black pepper
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups low-sodium chicken stock or beer
- 1 tablespoon tomato paste
- Shredded cheddar, sour cream, sliced jalapeños, and tortilla chips, for serving
Get Our Free 5-Ingredient Summer Dinners PDF
10 effortless recipes with 5 ingredients or fewer — delivered to your inbox, plus one thoughtful recipe every week.
Steps
- Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion and bell pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 30 seconds.
- Add ground turkey, 1 teaspoon salt, and several grinds of black pepper. Break up the meat with a wooden spoon and cook until no longer pink, about 5 minutes.
- Add chili powder, cumin, smoked paprika, and cayenne. Stir and cook until the spices are fragrant, about 1 minute.
- Add diced tomatoes with their juices, kidney beans, black beans, chicken stock, and tomato paste. Stir to combine. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, for 25–30 minutes until thickened to your liking.
- Taste and adjust salt. Serve with shredded cheddar, sour cream, jalapeños, and tortilla chips on the side.
Tips & Variations
Make Ahead
Chili is famously better the next day. Make the whole batch, cool completely, and refrigerate for up to 4 days. Reheat gently on the stovetop with a splash of water.
Storage
Refrigerate in an airtight container for up to 5 days. Freezes exceptionally well — portion into freezer bags, press flat, and freeze for up to 4 months. Thaw overnight in the refrigerator or reheat directly from frozen in a covered pot over low heat.
Substitutions
Ground beef (85% lean) makes a richer chili — drain excess fat after browning. For a vegetarian version, replace turkey with 2 additional cans of beans (pinto and cannellini work well) and use vegetable stock. A bottle of dark beer (Negra Modelo, Shiner Bock) instead of stock adds malty depth.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
Try These Next
Shop This Recipe
The Measuring Cup earns a commission from qualifying purchases at no extra cost to you. We only recommend tools we use in our own kitchen.
