Introduction

This turkey chili is a hearty and flavorful dish perfect for cozy dinners or meal prep. Packed with vegetables, beans, and a rich tomato base, it’s a satisfying meal that’s both wholesome and delicious. Easy to make and customizable, it’s sure to become a family favorite.

A white bowl filled with thick chili that has a rich red-brown sauce layer, visible chunks of ground meat, dark black beans, and small pieces of red bell pepper mixed throughout. On top, there are bright green chopped scallions scattered as a garnish. On one side of the bowl, there are three light golden yellow crispy tortilla chips standing upright. The bowl rests on a white marbled surface with soft white cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp olive oil
1 medium red onion, chopped
2 cloves garlic, diced
1 medium red bell pepper, chopped
1 large carrot, diced
2 lbs ground turkey
14 oz can kidney beans, drained and rinsed
14 oz can black beans, drained and rinsed
1 serving chili seasoning (see notes)
28 oz can diced tomatoes
6 oz tomato paste
1 1/2 cups chicken stock

Instructions

Step 1: Heat olive oil in a sauté pan over medium-low heat. Add diced carrots and chopped red onion, cooking until the onion turns translucent. Add the garlic next and cook until it starts to brown and the onions are fully softened.
Step 2: Add the ground turkey to the pan. Increase heat to medium and stir occasionally, cooking until the turkey is fully cooked through.
Step 3: Stir in the chili seasoning and chopped red bell pepper, mixing well to evenly coat the meat and vegetables.
Step 4: Add kidney beans, black beans, diced tomatoes, tomato paste, and chicken stock. Stir thoroughly to combine all ingredients and bring the mixture to a low boil.
Step 5: Reduce the heat to a gentle simmer and cook uncovered for 20 to 25 minutes, stirring occasionally, until the chili reaches your desired thickness.
Step 6: Serve warm as is or topped with your favorite chili accompaniments like sour cream, shredded cheese, or tortilla chips.

Tips & Variations

Use homemade chili seasoning for the best flavor, and adjust cayenne pepper to control the heat level.
Add extra vegetables like corn or zucchini for more texture and nutrition.
For a thicker chili, simmer longer or add less chicken stock.
Make it in a slow cooker by following steps 1-3 on the stove, then transfer everything to the slow cooker and cook on low for 4-6 hours.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave until heated through. This chili also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with thick chili that has dark red and brown colors, showing chunks of cooked ground meat, black beans, and pieces of red bell pepper, topped with a dollop of white sour cream in the center. Two large, golden yellow tortilla chips stand upright on one side of the chili. Small bright green chopped scallions are sprinkled on top. The bowl is on a white marbled surface with a soft white cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground beef instead of turkey?

Yes, ground beef works well as a substitute and will add a richer flavor, though the chili will be higher in fat.

What if I don’t have homemade chili seasoning?

You can use store-bought chili seasoning packets, but adjust amounts to taste. Homemade seasoning allows you to control spice levels and freshness.