This hearty turkey chili is a flavorful, protein-packed meal perfect for busy weeknights or meal prep.
Made with lean ground turkey, nutrient-rich beans, and a blend of aromatic spices, it’s high in protein, fiber, and essential vitamins while remaining low in saturated fat.
Quick to cook and versatile for stove, slow cooker, or Instant Pot, this chili is satisfying, wholesome, and endlessly comforting.
Easy Turkey Chili Soup
Equipment
- 1 Chef’s Knife
- 1 Cutting board
- 1 4-quart soup pot (or 6-quart Instant Pot for pressure cooking)
- 1 stirring utensil
- Airtight storage containers
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 1 pound lean ground turkey
- ¼ cup chili powder blend store-bought mix, not pure chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt or to taste
- ½ teaspoon black pepper
- 1 28-ounce can crushed tomatoes
- ⅓ cup tomato paste about half of a 6-ounce can
- 3 15-ounce cans beans, rinsed and drained (about 4.5 cups)
- 2 cups chicken broth or preferred cooking liquid
Instructions
- Prepare Your Ingredients: Before you start cooking, make sure all ingredients are ready. Dice the onion finely, mince the garlic, and open your cans of tomatoes, tomato paste, and beans. Measure out your chili powder blend, cumin, paprika, salt, and pepper so everything is within reach. This prep ensures a smooth cooking process and avoids any delays while sautéing or simmering.
- Heat the Oil: Place a large 4-quart soup pot over medium-high heat. Add 2 tablespoons of olive oil and allow it to warm for 1–2 minutes. The oil should shimmer slightly but not smoke. This step ensures that the onions and garlic will sauté evenly and release their natural sweetness without sticking.
- Sauté the Onions: Add the diced onion to the hot oil. Stir frequently for 4–5 minutes until the onion becomes soft, translucent, and slightly golden. Properly sautéed onions form the flavor base of your chili, giving it depth and a subtle sweetness that balances the spices.
- Cook the Garlic: Add the minced garlic to the pot with the sautéed onions. Stir continuously for 30–60 seconds until fragrant, being careful not to let it brown too much. Garlic adds aromatic depth and a mild heat, which will complement the chili spices beautifully.
- Brown the Ground Turkey: Add 1 pound of lean ground turkey to the pot. Break it up with a wooden spoon or spatula and cook for 5–6 minutes, stirring occasionally, until the turkey loses its raw pink color. Browning the meat enhances flavor through the Maillard reaction, creating a rich, savory base for the chili.
- Add Spices and Seasonings: Sprinkle in ¼ cup chili powder blend, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon sea salt (or to taste), and ½ teaspoon black pepper. Stir constantly for 2–3 minutes, allowing the spices to coat the turkey and toast lightly. This step releases the essential oils in the spices, intensifying the chili’s aroma and flavor.
- Incorporate Tomatoes and Paste: Add the entire 28-ounce can of crushed tomatoes and ⅓ cup tomato paste to the pot. Stir thoroughly, ensuring that the tomato paste fully dissolves into the mixture. Tomatoes provide acidity and body to the chili, balancing the richness of the turkey and spices.
- Add Beans and Broth: Drain and rinse 3 cans of beans (about 4.5 cups total) and add them to the pot along with 2 cups of chicken broth. Stir gently to combine. The beans add fiber, protein, and creaminess, while the broth ensures the chili has the right consistency for simmering.
- Bring Chili to a Boil: Increase the heat to high and allow the chili to come to a gentle boil for 3–5 minutes. Stir occasionally to prevent sticking. Boiling briefly helps the flavors meld together and ensures that all ingredients are heated evenly.
- Simmer and Thicken: Reduce the heat to low and partially cover the pot with a lid. Allow the chili to simmer for 15–20 minutes, stirring occasionally. The chili will thicken naturally as the liquid reduces, and the flavors intensify. Taste periodically and adjust seasoning with extra salt or pepper if needed.
- Serve or Store: Once the chili reaches your preferred thickness, remove it from heat. Serve warm in bowls, optionally garnished with shredded cheese, sour cream, chopped cilantro, or green onions. For storage, transfer leftover chili to airtight containers and refrigerate up to 5 days or freeze up to 3 months. To reheat, use a stove or microwave and add a splash of water if the chili has thickened too much.
Notes
- Chili Powder Selection: Use a pre-blended chili powder rather than pure chili powder to ensure a balanced flavor with hints of cumin, garlic, and paprika. If you only have pure chili powder, start with a small pinch and adjust to taste.
- Beans Variety: Any canned beans—kidney, black, pinto, or a mix—work well. Rinse them thoroughly to reduce excess sodium and improve texture.
- Tomato Options: Crushed tomatoes give a smooth, hearty base, while diced tomatoes add more texture. You can use fire-roasted tomatoes for a smokier flavor.
- Thickness Adjustment: If your chili is too thin after simmering, remove the lid and simmer a few extra minutes. If it’s too thick, stir in a bit more broth or water.
- Spice Customization: Adjust seasoning according to taste. Add a pinch of cayenne or smoked paprika for extra heat, or a splash of lime juice at the end for brightness.
Chef’s Secrets for Perfect Chili
The key to a rich, flavorful chili lies in layering flavors.
Sautéing onions and garlic until they are soft and aromatic builds a sweet and savory foundation.
Browning the ground turkey carefully ensures maximum flavor through caramelization.
Toasting the spices briefly before adding liquids releases their natural oils and enhances their aroma.
For a deeper flavor, allow the chili to rest for a few hours after cooking—this lets the spices and beans fully meld together.
Using a mix of beans, and optionally adding a few fire-roasted tomatoes or a dash of smoked paprika, can take the chili to the next level.
Serving Suggestions for Delicious Meals
This turkey chili is incredibly versatile.
Serve it in a bowl with shredded cheddar, diced avocado, or a dollop of sour cream for a satisfying dinner.
It pairs beautifully with cornbread, warm tortillas, or over a baked potato for a hearty meal.
For a lighter option, enjoy it over a bed of cooked quinoa, brown rice, or cauliflower rice.
You can even use it as a filling for tacos, stuffed peppers, or chili nachos for a fun twist.
Fresh herbs like cilantro or green onions add a burst of color and freshness just before serving.
Storage Tips for Freshness Longevity
Store chili in airtight containers in the refrigerator for up to 5 days.
For long-term storage, freeze portions in freezer-safe containers for up to 3 months.
To thaw, move frozen portions to the refrigerator 24–48 hours before reheating.
Reheat gently on the stove over medium heat, stirring occasionally to prevent sticking, or use the microwave in a heat-safe container.
If the chili has thickened during storage, stir in a splash of broth or water to achieve the desired consistency.
Labeling containers with dates ensures you enjoy it at peak freshness.
Frequently Asked Questions
1. Can I use other types of meat?
Yes! Ground chicken, beef, or even plant-based crumbles can replace turkey.
Adjust cooking times slightly for fattier meats to render the right amount of moisture without overcooking.
2. Is this chili spicy?
The recipe is mildly spiced with chili powder and smoked paprika.
You can increase the heat with cayenne, chipotle powder, or a few chopped fresh chili peppers if you prefer a spicier version.
3. Can I make this chili ahead of time?
Absolutely. Chili often tastes even better the next day because the flavors have more time to meld.
Make a batch a day in advance, store it properly, and reheat before serving.
4. What beans work best in this recipe?
Kidney, black, pinto, or a mix are all excellent choices.
Rinsing the beans before adding them helps remove excess sodium and prevents the chili from becoming too thick or starchy.
5. How can I adjust the chili’s consistency?
For a thicker chili, simmer uncovered for several extra minutes to reduce liquid.
For a thinner chili, stir in a bit more chicken broth, water, or even tomato juice until it reaches your preferred texture.
