Ground Turkey Chili
You don’t need to simmer for hours in order to have a flavorful chili. This Ground Turkey Chili is full of spice and flavor, and ready to eat in 45 minutes. It’s one of the quickest chilis you can make, and leftovers keep beautifully.
Even though I love a classic beef rendition, this ground turkey chili gives it some serious competition. It has a cohesive, well-spiced flavor in every bite, and a tender texture full of ground turkey and black beans. A lot of people think of turkey as a boring meat, but during recipe testing, I played with various spices and ingredients, considering how to make turkey chili taste better.
Why This Recipe Is So Fantastic
✅Doesn’t need extensive simmering – This recipe only takes 45 minutes to make, which is very fast for a chili. Ground turkey doesn’t need as long of a simmering time to develop a very tender texture.
✅Full flavor and spice, without being too spicy – This is the best turkey chili in my eyes, because it has a nice level of spice and full flavor, but without being outrageously spicy. I’d probably call this a medium. I also offer instructions for making it milder, if you prefer.
✅ Made in one pot – This whole recipe is cooked in one pot, and I always appreciate how simple this makes it. My favorite recipes are the ones where it’s easy and delicious, dishwashing is minimal, and you end up with lots of leftovers, and this chili fits that to a tee.
✅ Great for leftovers or meal prep – This is one of the best recipes for having leftovers throughout the week, because if anything, it only gets better as it sits! It’s like a Beef Stew or Chicken Cacciatore in that sense.
How to Make It Step by Step
Saute the Vegetables:
Start by cooking chopped onion and celery with olive oil, salt, and pepper, for about 10 minutes:
The vegetables should be nice and soft.
Add the Ground Meat and Seasonings:
Turn the heat up and brown a couple pounds of dark ground turkey meat, then add cumin, chili powder, coriander, chipotle, and fresh garlic:
Stir that around for a minute, until the spices smell fragrant.
Bulk It Up:
Next add fire roasted tomatoes, black beans, cornmeal, and chicken stock:
Mix everything together, then bring the chili to a boil.
Simmer to Meld the Flavors and Thicken:
Reduce to a simmer, and cook gently for about 20 minutes, until the liquid has thickened slightly:
The chili is now ready to serve with your favorite toppings or sides.
Suggested Toppings and Sides That Pair Well
- A dollop of sour cream
- Shredded cheese on top
- Freshly chopped cilantro
- A dollop of fresh guacamole
- Asiago Black Pepper Bread
- Cilantro Lime Rice
Recipe Substitutions and Swaps
Ground turkey – You may substitute ground chicken if you prefer. I recommend using dark ground turkey or dark ground chicken for the best texture, as ground poultry breast tends to be too lean.
Beans – I think black beans go great here, but you can use whatever canned bean you prefer, like kidney, pinto, navy, etc.
Spices – The ground chipotle in particular is quite spicy, so if you want a milder experience, swap it out for smoked paprika.
Celery – Try switching the celery out for some butternut squash for a different flavor. I also sometimes like adding leftover Roasted Butternut Squash.
Recipe Tips and FAQ:
Yes, it freezes well for up to 2 months in an airtight container.
I recommend moving the container from the freezer to the fridge the day before you’d like to serve it, then reheating it gently in the microwave or in a saucepan on the stove.
Store in an airtight container for up to 5 days.
This recipe would actually work better in an Instant Pot (affiliate), because it’s important to soften the vegetables and brown the turkey. Saute as directed, then cook on high pressure for 5 minutes. If using a crockpot, I recommend softening the vegetables and browning the turkey first, then place all ingredients in the slow cooker on low for 2 hours.
Ground Turkey Chili
For the Turkey Chili:
- 1 cup chopped celery
- 3 cups chopped yellow onion
- 2 tbsp olive oil divided
- 1/2 tsp salt divided
- 1/4 tsp black pepper
- 2 lbs dark ground turkey
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp ground coriander
- 1 tsp ground chipotle
- 2 tbsp minced fresh garlic
- 28- ounce can fire roasted tomatoes
- 15- ounce can black beans drained and rinsed
- 1/4 cup cornmeal
- 3 cups chicken stock
- Heat a large pot over medium heat and add the celery, onion, one tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 tsp black pepper. Cook for 10 minutes, until softened.
- Turn the heat up to medium high. Add the turkey to the pot and season with the remaining 1/4 teaspoon of salt. Brown the turkey for about 5 minutes, until fully cooked through, breaking the turkey up into small pieces with your spatula.
- Add the cumin, chili powder, coriander, chipotle, and garlic and stir for 1 minute, until fragrant.
- Add the tomatoes, black beans, cornmeal, and chicken stock, and bring the mixture to a boil. Reduce to a simmer, then cook for 20 minutes, stirring every 5 minutes (the cornmeal has a tendency to settle at the bottom of the pan).
- Taste the chili and add more salt if you’d like.
- To serve, ladle the chili into bowls and top with grated cheese, sour cream, corn chips, or whatever toppings you’d like. Enjoy!
- Leftovers will keep well in the fridge for up to 5 days. I find chili taste the best on the 2nd day, after the flavors have melded a bit more.
- You may use ground chicken instead of ground turkey. Use the dark meat, not breast.
- You may use kidney beans, pinto beans, navy beans, or any canned bean you prefer instead of black beans.
- To make it milder: The ground chipotle in particular is quite spicy, so if you want a milder experience, swap it out for smoked paprika.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated in October 2018. Originally published February 2013.