Easy Turkey Chili Soup
This easy turkey chili combines lean ground turkey, beans, tomatoes, and a fragrant spice blend for a nutritious, protein-rich meal. Perfect for weeknight dinners, meal prep, or cozy comfort food, it’s quick to prepare and adaptable for stove, slow cooker, or Instant Pot cooking.
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.
