Easy One-Pot Turkey Chili
Add Preferred SourceWhen you’re in the mood for a hearty, comforting meal that doesn’t skimp on flavor, this Turkey Chili is your go-to recipe. It’s a lighter take on a classic dish, using lean ground turkey while still packing in all the bold, savory goodness you expect. This chili is easy to whip up, full of ingredients you likely already have in your kitchen, and perfect for feeding a crowd or meal prepping for the week.
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This Turkey Chili is a real crowd-pleaser and is so easy to make for game day, tailgating, or to take to a potluck. You can use turkey leftovers, reducing your waste and saving some money. With only one pot and 15 minutes of prep, this flavor-packed beauty will be ready in as little as 45 minutes.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Turkey Chili with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my straightforward instructions, and you’ll soon be enjoying this delicious chili.
Brown the Turkey
Start by heating a non-stick skillet over medium-high heat and add a splash of olive oil. When it’s hot and shimmering, add the ground turkey along with the Mexican Seasoning.
Let the turkey brown, stirring occasionally to get that even golden color. This step is key for building a deep, savory flavor in your chili.
Sauté the Vegetables
Once the turkey is browned, toss in the diced red bell pepper, onion, and minced garlic. Let these cook together for a few minutes until the veggies soften up and release their aromas. This is where the magic starts happening—your kitchen will smell amazing!
Simmer the Chili
Now it’s time to add the chopped tomatoes, kidney beans (make sure they’re drained and rinsed), and chicken broth. Stir everything together, then lower the heat to a gentle simmer.
Let it cook for about 25 minutes, giving those flavors time to meld into a delicious, hearty chili. Give it a taste, and season with salt and pepper as needed.
Serve and Garnish
Your Turkey Chili is ready to be enjoyed! Ladle it into bowls and get creative with your toppings.
Whether it’s creamy avocado, a sprinkle of red onion, a pinch of red pepper flakes for some heat, a dollop of sour cream, or fresh cilantro, make it your own.
Recipe Notes and Expert Tips
Here are some extra tips for you, so that you can customize the chili to suit you!
- Browning the Turkey: Don’t rush the browning process—this step locks in the flavor and adds depth to your chili.
- Customizing Spice Levels: You control the heat. Add more or less Mexican Seasoning and red pepper flakes to match your taste.
- Thickening the Chili: For a thicker chili, simmer uncovered for the last 10 minutes. It’ll reduce the broth and make it nice and hearty.
- Boosting Flavor: A squeeze of lime juice or a splash of hot sauce right before serving can take the flavor up a notch.
- Kidney Beans: Swap out kidney beans for black beans or pinto beans if you’re feeling adventurous or just want to mix things up.
- Make it Vegetarian: If you’re going meatless, no problem! Substitute the turkey with more beans or a plant-based protein for a tasty vegetarian version.
How to Store Leftover Turkey Chili
Store your Turkey Chili in an airtight container in the fridge where it’ll stay good for up to 4 days. When you’re ready for round two, just reheat it on the stovetop or in the microwave.
Planning ahead? This chili freezes beautifully—just pop it into a freezer-safe container, and it’ll keep for up to 3 months. Thaw it overnight in the fridge and reheat when you’re ready for a quick, cozy meal.
What to Serve With Turkey Chili
Turkey Chili is super versatile when it comes to sides. Pair it with some warm cornbread, a scoop of rice, or crunchy tortilla chips.
For a lighter option, serve it alongside a green salad or roasted veggies. If you’re in the mood for something more filling, spoon it over a baked potato or a bed of quinoa for a complete meal that’s both satisfying and delicious.
More Easy Recipes for You to Try at Home
If you like this, then take a look at some of my favorite recipes.
- Spatchcock Turkey
- Turkey Meatloaf
- Turkey Casserole
- Honey Chicken Tenders
- Million Dollar Casserole
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 4 tablespoons Mexican Seasoning
- 1 red bell pepper diced
- 1 onion diced
- 2 garlic cloves minced
- 2 cups tomatoes chopped
- 8 ounces kidney beans drained and rinsed
- 4 cups chicken broth
- Salt and pepper
- Avocado to serve
- Red pepper flakes to serve
- Red onion to serve
- Sour cream to serve
- Cilantro to serve
Instructions
- Heat a non-stick skillet to medium-high and heat the olive oil, once it’s hot, brown the turkey with the Mexican Seasoning.1 tablespoon olive oil, 1 pound ground turkey, 4 tablespoons Mexican Seasoning
- Add the red bell pepper, onion, garlic, and cook for a couple more minutes.1 red bell pepper, 1 onion, 2 garlic cloves
- Add the tomato, kidney beans, and chicken broth and cook for 25 minutes. Taste and adjust salt and pepper.2 cups tomatoes, 8 ounces kidney beans, 4 cups chicken broth, Salt and pepper
- Serve with avocado, red onion, red pepper flakes, sour cream, cilantro, or your favorite toppings.Avocado, Red pepper flakes, Red onion, Sour cream, Cilantro
Notes
- Browning the Turkey: Don’t rush the browning process—this step locks in the flavor and adds depth to your chili.
- Customizing Spice Levels: You control the heat. Add more or less Mexican Seasoning and red pepper flakes to match your taste.
- Thickening the Chili: For a thicker chili, simmer uncovered for the last 10 minutes. It’ll reduce the broth and make it nice and hearty.
- Boosting Flavor: A squeeze of lime juice or a splash of hot sauce right before serving can take the flavor up a notch.
- Kidney Beans: Swap out kidney beans for black beans or pinto beans if you’re feeling adventurous or just want to mix things up.
- Make it Vegetarian: If you’re going meatless, no problem! Substitute the turkey with more beans or a plant-based protein for a tasty vegetarian version.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
