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Close-up of thick ground turkey chili clinging to a spoon with visible beans and crumbled turkey

Ground Turkey Chili

This easy stovetop ground turkey chili combines lean turkey, beans, tomatoes, vegetables, and pantry spices in one hearty pot. It is a comforting American dinner that comes together in about 50 minutes and can be customized with your favorite toppings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chili
  • 1 tablespoon cooking oil
  • 1 medium yellow onion diced
  • 1 medium bell pepper diced
  • 3 cloves garlic minced
  • 1 pound ground turkey
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon ground black pepper
  • 1 can crushed tomatoes 28 ounces
  • 1 can kidney beans 15 ounces, drained and rinsed
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 cup low-sodium chicken broth plus more as needed
Optional Toppings
  • shredded cheddar cheese optional, for serving
  • chopped green onion optional, for serving
  • fresh cilantro optional, chopped, for serving
  • plain Greek yogurt or sour cream optional, for serving
  • sliced jalapeño optional, for serving
  • crushed tortilla chips optional, for serving

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or firm spatula
  • Can opener
  • Instant-read thermometer
  • Ladle

Method
 

  1. Heat the cooking oil in a large pot or Dutch oven over medium heat.
  2. Add the diced onion and bell pepper. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add the minced garlic and cook for about 30 seconds, stirring constantly so it does not burn.
  4. Add the ground turkey. Break it into small crumbles with a wooden spoon or firm spatula and cook for 5 to 7 minutes, stirring frequently, until most of the visible pink is gone.
  5. Stir in the tomato paste, chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute while stirring to coat the turkey and vegetables.
  6. Add the crushed tomatoes, drained kidney beans, drained black beans, and 1 cup of chicken broth. Stir well and scrape the bottom of the pot to release any browned bits.
  7. Bring the chili to a gentle simmer. Reduce the heat to medium-low and simmer uncovered for 20 to 25 minutes, stirring occasionally.
  8. If the chili becomes thicker than desired, stir in additional broth a few tablespoons at a time until it reaches your preferred consistency.
  9. Use an instant-read thermometer to confirm that the ground turkey has reached an internal temperature of 165°F (74°C). Taste and adjust the salt, pepper, or chili powder as needed.
  10. Ladle the chili into bowls and serve with shredded cheddar, green onion, cilantro, Greek yogurt, sour cream, jalapeño, or crushed tortilla chips as desired.

Notes

Adjusting the spice level: Chili powder blends vary in heat and salt content. Begin with the listed amount, allow the chili to simmer, and adjust only after tasting the finished dish.
For thicker chili: Simmer uncovered for a few additional minutes or mash a small portion of the beans against the side of the pot and stir them back into the chili.
For thinner chili: Add low-sodium chicken broth a few tablespoons at a time until the desired consistency is reached.
Food safety: Confirm that the ground turkey reaches 165°F (74°C). Refrigerate leftovers within 2 hours of cooking and reheat them to 165°F (74°C).
Storage: Keep leftovers in an airtight container in the refrigerator and use them within 3 to 4 days.
Nutrition note: Optional toppings are not included. Nutrition values should be calculated with the exact ingredient brands, drained bean weights, topping quantities, and confirmed final yield before publication.