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Turkey Chili is my go-to when I want all the comfort of chili that’s lighter than beef. The cocoa powder adds unexpected richness, while the fire-roasted crushed tomatoes give it smoky depth. The turkey soaks up all the spices as it simmers and gets perfectly thick. Every spoonful is so flavorful you can’t stop eating it.
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I make it for game day parties, tailgates, and chili cook-offs because it feeds a crowd without breaking the bank. It’s also perfect for potlucks, cozy fall and winter dinners, and cold football Sundays. It’s easy to make in big batches and totally family-friendly. The chili stays fresh in the fridge for 3 to 4 days or freezes for up to 3 months.
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.
Let me walk you through this hearty, flavorful turkey chili recipe that is sure to become your new go-to favorite.
Build the Aromatic Base
Heat olive oil in a Dutch oven or large pot over medium heat. Add the diced yellow onion and cook for 3–5 minutes until it softens and turns translucent. I love using this Dutch oven with a lid because it heats evenly and gives me perfect, consistent results every time, especially when I’m softening onions at the start of a recipe.
Stir in the minced garlic and cook for 1 minute until it smells amazing and fragrant, and don’t rush this part, as it’s where you start building all the incredible flavor.
If you’re working with large garlic cloves, just cut them in half so they fit comfortably in the press. I use a garlic press that I absolutely love because it gives me perfectly minced garlic in seconds, making this step effortless and mess-free.
Caramelize the Tomato Paste
Stir in 3 tablespoons of tomato paste and cook for 2–3 minutes, stirring frequently so it doesn’t stick to the bottom of the pot. You’ll notice it darkens and caramelizes slightly, which concentrates the flavor and adds sweetness, and this step truly makes a huge difference in the final taste.
Add the 2 lb ground turkey (or you can use ground chicken instead), season with salt and pepper, and cook for 6–8 minutes, breaking it up until browned. I love using my sturdy wooden spoon here because it breaks up the ground turkey so easily while it browns, and it always gives me better control than any metal or silicone tool I’ve tried.
Toast the Spices
Stir in 2 tbsp chili powder, 1 tbsp cumin, 1 tbsp cocoa powder, 2 tsp oregano, and 1 tsp paprika. Cook for 1 minute, stirring constantly, to toast the spices and release their oils.
You’ll smell the difference immediately when they bloom, and that’s partly because the cocoa powder adds a subtle depth without any chocolate flavor.
Simmer Until Thick
Add kidney beans (make sure they’re drained and rinsed), fire-roasted crushed tomatoes, and chicken broth, and stir everything together well and bring to a boil. Once it’s bubbling, reduce the heat and let it simmer uncovered for 30–40 minutes.
Stir occasionally and watch as it thickens into a hearty, rich chili. I use my favorite ladle to check the consistency, and having a well-designed one like this makes the job faster and far less messy. If you want it thicker, let it simmer a bit longer.
Finish and Season
Remove from heat and stir in the apple cider vinegar, which brightens all the flavors and balances the richness. Taste and adjust the seasoning with more salt, pepper, or spices if needed. Serve hot in bowls with your favorite toppings like shredded cheese, sour cream, fresh cilantro, green onions, avocado, or tortilla chips. Serve and enjoy!
When I’m heading to potluck gatherings or visiting a friend, I pack the chili in airtight containers to prevent spills, then tuck them into an insulated casserole carrier I love, which keeps everything perfectly hot and makes transport completely stress-free.
Turkey Chili
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion diced
- 3 cloves garlic minced
- 3 tablespoons tomato paste
- 2 pounds ground turkey
- Salt and pepper to taste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 2 cups fire-roasted crushed tomatoes
- 2 cups chicken broth
- 2 cups kidney beans drained and rinsed
- 1 teaspoon apple cider vinegar
Instructions
- Heat olive oil in a Dutch oven or large pot over medium heat.2 tablespoons olive oil
- Add onion and cook for 3–5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.1 cup yellow onion, 3 cloves garlic
- Stir in tomato paste and cook for 2–3 minutes until it darkens and caramelizes slightly. Add ground turkey, season with salt and pepper, and cook for 6–8 minutes, breaking it up until browned.3 tablespoons tomato paste, 2 pounds ground turkey, Salt and pepper
- Stir in chili powder, cumin, cocoa powder, oregano, and paprika. Cook for 1 minute to release flavors. Add kidney beans, crushed tomatoes, and chicken broth. Stir well and bring to a boil.2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon unsweetened cocoa powder, 2 teaspoons dried oregano, 1 teaspoon paprika, 2 cups fire-roasted crushed tomatoes, 2 cups chicken broth, 2 cups kidney beans
- Reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally, until thickened. Remove from heat and stir in apple cider vinegar. Taste and adjust seasoning if needed.1 teaspoon apple cider vinegar
- Serve hot in bowls with your choice of toppings.
Video
Notes
- Don’t skip caramelizing the tomato paste: Cooking it for a few minutes darkens it and concentrates the flavor, adding depth and sweetness to the chili base.
- Toast your spices: Cooking the spices for 1 minute before adding liquids releases their essential oils and makes them more fragrant and flavorful.
- The cocoa powder is key: It adds richness and complexity without making the chili taste like chocolate, so don’t leave it out.
- Let it simmer low and slow: Simmering for 30–40 minutes allows the flavors to meld and the chili to thicken properly, so rushing it won’t give the same depth.
- Apple cider vinegar brightens everything: Adding it at the end balances the richness and makes all the other flavors pop.
- Flash freeze for easy portions: Spread cooled chili on a baking sheet and freeze for 1 hour, then transfer to containers so portions don’t stick together, and you can grab exactly what you need.
Nutrition
How to Store Leftovers
Once the chili has cooled completely, transfer it to airtight containers like these and store it in the refrigerator for 3 to 4 days. The flavors actually deepen and improve after a day or two, so leftovers are a win.
When you’re ready to eat, reheat individual portions in the microwave or warm them gently on the stovetop with a splash of broth if they’ve gotten too thick.
For longer storage, freeze it in freezer-safe containers or heavy-duty freezer bags for up to 3 months. I portion it into individual servings before freezing so I can grab exactly what I need.
Thaw it overnight in the refrigerator, then reheat on the stovetop; the texture holds up beautifully after freezing, making it great for meal prep.
What to Serve With Turkey Chili
I love serving the chili with warm cornbread or crusty bread for dipping, and it’s great over baked potatoes or white rice for something heartier. A toppings bar with cheddar, sour cream, avocado, green onions, jalapeños, and cilantro lets everyone customize their bowl. Cheddar bay sausage balls also make a tasty, bite-sized addition.
For sides, a simple salad with lime vinaigrette or coleslaw adds freshness and cuts through the richness. Tortilla chips or corn chips are perfect for scooping, making it a flexible meal that works for weeknights or game day.
More Easy Recipes for You to Try at Home
If you love this chili, you’ll want to try my other comfort food recipes.
