The Best Turkey Chili Recipe
Don’t be fooled by the long list of ingredients — this perfect cool weather comfort food is a cinch to make and packed with protein and fiber. Using ground turkey instead of beef keeps this dish a bit lighter. This chili freezes really well — so make a big batch, freeze it in smaller portions, and you have dinner at-the-ready all winter long!
Servings Prep Time
6 10minutes
Cook Time
25 minutes
Servings Prep Time
6 10minutes
Cook Time
25 minutes
Ingredients
Instructions
  1. Heat olive oil in a large saucepan over medium heat. Add onions, and garlic.
  2. Sauté until onions begin to turn translucent, about two minutes.
  3. Add turkey, breaking it up with a fork to crumble. Cook until browned on the outside, about 5 minutes.
  4. Add chili powder, tomato paste, oregano, cumin, cinnamon, salt, and black pepper and stir until combined. .
  5. Add poblano or green chilis, kidney beans, diced tomatoes, and broth.
  6. Bring to a boil, then reduce heat and simmer for 20 minutes.
  7. Service chili over brown rice or another whole grain (we love quinoa or bulgur wheat) and garnish with cilantro, scallions, a dollop of plain yogurt, and/or a sprinkle of shredded cheddar or Mexican blend shredded cheese.
Recipe Notes

Did you know that beans and legumes are one of the most nutritionally balanced foods that exist?

Swap out black or white beans if you don’t have kidney beans.

Add additional veggies like red bell peppers, corn, and baby spinach to beef up the veggies in this dish.

We prefer to use a medium fat ground turkey versus 99% lean ground turkey, but you can use either and it still tastes great. The little bit of fat lends flavor and tenderness to the turkey meat.