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A bowl of Turkey Chili topped with sliced avocado, red onion, jalapeño, sour cream, cilantro, and tortilla chips, with a garnish of fresh parsley in the background.

Turkey Chili

Turkey Chili is what I make when I want hearty, satisfying comfort food that's not as heavy as traditional beef chili. The cocoa powder creates unexpected depth and richness, while fire-roasted tomatoes bring smokiness that makes every bowl extra flavorful. I make it for game day parties, tailgates, chili cook-offs, potlucks, and cozy fall and winter dinners because it's budget-friendly, feeds a crowd, and totally family-friendly. The chili stays fresh in the fridge for 3 to 4 days or freezes for up to 3 months
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 12
Calories 167 kcal

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

Here are my best tips for making perfect turkey chili every time:
  • 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

Calories: 167kcalCarbohydrates: 12gProtein: 22gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 42mgSodium: 241mgPotassium: 520mgFiber: 4gSugar: 2gVitamin A: 777IUVitamin C: 6mgCalcium: 36mgIron: 2mg
Keyword Turkey Chili
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