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96% would make again

Turkey Chili

There’s nothing more comforting than a warm bowl of chili! Whip up a batch for game day, or freeze the leftovers for an easy future dinner. Our recipe comes together in just 45 minutes, but doesn’t skimp on that long-simmered flavor. Whatever you do, don’t forget the toppings! Our favorites are sour cream, shredded cheese, and scallions.

May 17, 2021
Total Time

45 minutes

45 min

Prep Time

10 minutes

10 min

Cook Time

35 minutes

35 min

Turkey Chili
Total Time

45 minutes

45 min

Prep Time

10 minutes

10 min

Cook Time

35 minutes

35 min

Ingredients

for 6 Servings

  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 3 cloves garlic, minced
  • 3 tablespoons chili powder
  • 3 teaspoons ground cumin
  • 1 lb ground turkey (455 g)
  • 1 can tomato
  • 2 cans red kidney bean, drained and rinsed
  • 2 cups low sodium chicken stock (480 mL)
  • 2 ½ teaspoons kosher salt

For Serving

  • sour cream
  • shredded cheddar cheese
  • scallion, thinly sliced

Nutrition Info

  • Calories 442
  • Fat 27g
  • Carbs 31g
  • Fiber 3g
  • Sugar 7g
  • Protein 16g

Estimated values based on one serving size.

Preparation

  1. Heat the olive oil in a large pot over medium-high heat. Once the oil begins to shimmer, add the onion and red bell pepper and cook, stirring occasionally, until softened, 7 minutes.
  2. Add the garlic, chili powder, and cumin, and cook, stirring frequently, until aromatic, about 30 seconds.
  3. Add the ground turkey and cook, breaking up the meat with a wood spoon or spatula, until browned and cooked through, about 5 minutes.
  4. Add the tomatoes, red kidney beans, chicken stock, and salt and bring to a boil. Reduce the heat to low and simmer until the liquid has slightly reduced and the chili has thickened, about 20 minutes.
  5. Serve the chili with sour cream, cheese, and scallions.
  6. Enjoy!

Ingredients

for 6 Servings

  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 3 cloves garlic, minced
  • 3 tablespoons chili powder
  • 3 teaspoons ground cumin
  • 1 lb ground turkey (455 g)
  • 1 can tomato
  • 2 cans red kidney bean, drained and rinsed
  • 2 cups low sodium chicken stock (480 mL)
  • 2 ½ teaspoons kosher salt

For Serving

  • sour cream
  • shredded cheddar cheese
  • scallion, thinly sliced

Nutrition Info

  • Calories 442
  • Fat 27g
  • Carbs 31g
  • Fiber 3g
  • Sugar 7g
  • Protein 16g

Estimated values based on one serving size.

Preparation

  1. Heat the olive oil in a large pot over medium-high heat. Once the oil begins to shimmer, add the onion and red bell pepper and cook, stirring occasionally, until softened, 7 minutes.
  2. Add the garlic, chili powder, and cumin, and cook, stirring frequently, until aromatic, about 30 seconds.
  3. Add the ground turkey and cook, breaking up the meat with a wood spoon or spatula, until browned and cooked through, about 5 minutes.
  4. Add the tomatoes, red kidney beans, chicken stock, and salt and bring to a boil. Reduce the heat to low and simmer until the liquid has slightly reduced and the chili has thickened, about 20 minutes.
  5. Serve the chili with sour cream, cheese, and scallions.
  6. Enjoy!
Turkey Chili

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