Go Back
–+ servings
Save This Recipe Form

Don’t lose this recipe!

Put in your email, and we’ll deliver it straight to your inbox. You’ll also get weekly recipe suggestions based on what you love. Opt-out anytime – no strings attached!

A bowl of turkey chili topped with avocado slices, red onion, sour cream, and fresh cilantro. Nearby are a small bowl of spices and a few sprigs of cilantro.

Easy One-Pot Turkey Chili

This Turkey Chili is your go-to when you want a hearty, satisfying meal that’s packed with flavor but still on the lighter side. Made with lean ground turkey, it delivers all the rich, savory goodness you love in a chili without the extra heaviness. Whether you're cooking for game day, a potluck, or just a cozy night in, this one-pot dish is incredibly easy to whip up and comes together in just 45 minutes. Plus, it’s a great way to use up turkey leftovers, making it both budget-friendly and delicious.
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Lunch, Main Course
Cuisine: Mexican
Keyword: Turkey Chili
Servings: 8
Calories: 145kcal
Author: Mandy Applegate

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
US Customary - Metric

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

Calories: 145kcal | Carbohydrates: 12g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 569mg | Potassium: 457mg | Fiber: 4g | Sugar: 3g | Vitamin A: 910IU | Vitamin C: 26mg | Calcium: 24mg | Iron: 2mg
Tried this recipe?Let us know how it was!