Turkey Chili Recipe

This healthy Turkey Chili recipe is packed full of lean protein, veggies, and so much flavor! It’s simple to make and the perfect comfort meal on a cold day. It stores well and freezes great so make a big batch.

Looking for more soup recipes? Try Chicken and Dumplings, Clam Chowder, or Beef Noodle Soup!

Why I love this recipe:

• Modeled after my favorite Turkey Chili recipe from my hometown Deer Valley Ski resort. I love the depth of flavor from the additions of ancho chili powder, poblano peppers (mild heat) and masa harina (which adds great flavor and body to the chili). Nothing tastes better than this chili on a cold day.
• Healthy – About 20 grams of protein per serving, and full of veggies to keep you full and satisfied.
• Fast – Twenty minutes of prep and then just let it simmer, or make it in the crock pot!

How to make Turkey Chili:

Cook Meat: Heat olive oil over medium heat in a dutch oven or stockpot. Add the ground turkey and cook, crumbling into pieces, until cooked through. Remove from the pan and set aside.

Sauté Vegetables: Add 2 tablespoons of oil to the pot. Once hot, add onion, celery, poblano, carrot, and garlic. Cook for 5 minutes, stirring occasionally until sautéed.

Make Seasoning: Mix the masa harina, cumin, garlic powder, salt, chili powders, paprika, cinnamon and coriander.

Combine Ingredients: Add the turkey back to the pot and sprinkle the seasonings over it. Stir everything well to combine. Add chicken broth, tomatoes, beans and corn and stir well.

Simmer: Bring to a boil then reduce heat and simmer for 20-30 minutes, stirring occasionally to scrape the bottom of the pan.

Serve: Top this easy turkey chili recipe with sour cream, shredded cheddar cheese, diced green onions and hot sauce, if desired. Serve with a side of jalapeño cornbread or skillet cornbread!

Make Ahead and Freezing Instructions:

To Make Ahead: I think the flavors in this ground turkey chili recipe are even better the next day. Make the chili then store in a airtight container in the fridge for a few days. Heat on the stove to a simmer when ready to serve.

To Freeze: This healthy chili freezes great! Just store in a freezer safe bag or container for up to 2 months. Let thaw completely overnight in the fridge before heating.

Recipe Variations:

• Turkey: To add leftover cooked turkey (from Thanksgiving turkey for example), chop into pieces and add to soup at the end of cooking.
• Crockpot Turkey Chili: Brown the turkey and sauté the veggies. Add everything to slow cooker and cook on low for 6 hours or high for 3 hours.

More Chili Recipes:

• Spicy Chili
• Classic Homemade Chili
• Creamy White Chicken Chili
• Homemade Chili Cheese Dip

Recipe

5 from 129 votes

Turkey Chili

This healthy Turkey Chili recipe is packed full of lean protein, veggies, and so much flavor! It's simple to make and the perfect comfort meal on a cold day. It stores well and freezes great so make a big batch.

Print Pin Review

Author Lauren Allen

Course Main Course, Soup

Cuisine American

Servings 6

Calories 275

Prep 20 minutes mins

Cook 30 minutes mins

Total 50 minutes mins

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Equipment

• Dutch Oven , or large pot
• Meat Chopper

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 3 Tablespoons olive oil , divided
• ▢ 1 pound lean ground turkey
• ▢ 1 yellow onion , medium, diced
• ▢ 3 celery ribs , diced
• ▢ ½ of a poblano pepper* , (sometimes called pasilla)They are mild heat), seeded and diced
• ▢ 1 medium carrot , shredded
• ▢ 3 cloves garlic , minced
• ▢ 1/2 cup masa harina
• ▢ 1 Tablespoon ground cumin
• ▢ 1 Tablespoon garlic powder
• ▢ 1 Tablespoon kosher salt
• ▢ 2 teaspoons chili powder
• ▢ 2 teaspoons ancho chili powder , or substitute regular
• ▢ 1 1/2 teaspoons paprika
• ▢ ½ teaspoon ground cinnamon
• ▢ ½ teaspoon ground coriander
• ▢ 2 cans diced tomatoes with green chilies (I use rotel)
• ▢ 2 cups low-sodium chicken broth
• ▢ 1 15 oz can kidney beans , drained
• ▢ 1 15 oz can creamed corn
• ▢ 1 15 oz can black beans , drained

Instructions

 

• Heat 1 Tablespoon olive oil over medium heat in a dutch oven or stockpot. Add the ground turkey and cook, crumbling into small pieces, until cooked through. Remove from the pan and set aside.
• Add 2 tablespoons of oil to the pot. Once hot, add onion, celery, poblano, carrot, and garlic. Cook for 5 minutes, stirring occasionally until sautéed.
• Meanwhile, in a small bowl mix the masa harina, cumin, garlic powder, salt, chili powders, paprika, cinnamon and coriander.
• Add the turkey back to the pot and sprinkle the seasonings over it. Stir everything well to combine. Add chicken broth, diced tomatoes, beans and corn and stir well.
• Bring to a boil then reduce heat and simmer for 20-30 minutes, stirring occasionally to scrape the bottom of the pan.
• Serve topped with sour cream, shredded cheddar cheese, diced green onions, and hot sauce, if desired.

Notes

Turkey: To use leftover cooked turkey, chop the meat into pieces and stir in to soup at the end of cooking.

Poblano Pepper: They’re mild in heat and add great flavor. You could substitute a bell pepper.

Make Ahead Instructions: Tastes even better the next day. Store in an airtight container in the fridge for a few days. Rewarm on the stove or slow cooker.

Freezing Instructions: Store in a freezer safe bag or container for up to 2 months. Thaw completely in the fridge, then rewarm on the stove or slow cooker.

Slow Cooker Turkey Chili: Brown the turkey and sauté the veggies. Add everything to slow cooker and cook on low for 6 hours or high for 3 hours.

Nutrition

Calories: 275kcalCarbohydrates: 20gProtein: 19gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 56mgSodium: 1288mgPotassium: 658mgFiber: 4gSugar: 5gVitamin A: 2599IUVitamin C: 15mgCalcium: 105mgIron: 4mg

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