What the heck is this?
This is the chili that’s going to make you forget all about that greasy, heavy beef version you used to make. We’re talking about a thick, stick-to-your-ribs turkey chili that’s packed with protein, loaded with beans, and has just the right amount of heat to warm you up without setting your mouth on fire. It’s the kind of meal that makes your house smell incredible for hours and tastes even better the next day. Plus, using turkey instead of beef means you can go back for thirds without feeling like you need to unbutton your pants. Win-win.
Why You’ll Love This Recipe
- Lighter than beef chili but just as satisfying
- Freezes like a dream for easy weeknight dinners
- One pot, minimal cleanup (because who has time for a sink full of dishes?)
- Gets better with time – make it Sunday, eat it all week
- Perfect for meal prep warriors
- Kid-approved but sophisticated enough for adults
- Sneaks in tons of vegetables without anyone complaining
- Budget-friendly comfort food at its finest
The Good Stuff You’ll Need
For the Protein Power:
- 2 lbs ground turkey (85/15 blend works best)
- 2 tbsp olive oil
For the Veggie Foundation:
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 jalapeños, seeded and minced (keep the seeds if you’re brave)
For the Spice Life:
- 3 tbsp chili powder
- 2 tbsp ground cumin
- 1 tbsp smoked paprika
- 2 tsp dried oregano
- 1 tsp cayenne pepper (adjust to taste)
- 2 tsp salt
- 1 tsp black pepper
For the Saucy Situation:
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 tbsp tomato paste
- 2 cups beef or chicken broth
- 2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
For the Bean Dream:
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
For the Secret Weapons:
- 1 square dark chocolate (trust me on this)
- 1 tbsp brown sugar
- 1 bay leaf
For Serving:
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Fresh cilantro
- Cornbread (obviously)
Let’s Do This
Step 1: Brown That Turkey
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it’s browned and cooked through (about 8-10 minutes). Don’t worry if it looks a little dry – we’re fixing that.
Step 2: Veggie Party
Add the diced onion and bell peppers to the pot. Cook for about 5-6 minutes until they start to soften. Add the garlic and jalapeños and cook for another minute until fragrant.
Step 3: Spice It Right
Add all your spices (chili powder, cumin, paprika, oregano, cayenne, salt, and pepper). Stir everything around for about a minute until it smells amazing and the spices are toasted.
Step 4: Build the Base
Stir in the tomato paste and cook for another minute. Then add the crushed tomatoes, tomato sauce, broth, Worcestershire sauce, and apple cider vinegar. Drop in that bay leaf too.
Step 5: Bean There, Done That
Add all three types of beans. Give everything a good stir and bring it to a boil.
Step 6: The Magic Touch
Once it’s boiling, add your secret weapons – the dark chocolate and brown sugar. Reduce heat to low and let it simmer, partially covered, for at least 45 minutes. The longer you let it go, the better it gets.
Step 7: Taste and Adjust
Remove the bay leaf and taste your masterpiece. Need more heat? Add cayenne. Too acidic? Add a pinch more brown sugar. Not enough depth? Add more Worcestershire.
Serving Suggestions
Ladle into bowls and top with shredded cheese, a dollop of sour cream, chopped green onions, and fresh cilantro. Serve with cornbread, crusty bread, or even over baked sweet potatoes for something different.
Pro tip: Make baked potato “boats” by splitting open baked potatoes and loading them with chili and toppings. Game changer.
Switch It Up
Smoky Version: Add a chipotle pepper in adobo sauce, minced up White Turkey Chili: Use white beans, green chiles, and chicken broth with cumin and oregano Slow Cooker Style: Brown everything first, then dump it all in your slow cooker for 6-8 hours on low Vegetarian Swap: Replace turkey with extra beans and diced mushrooms Heat Seeker: Keep those jalapeño seeds and add some hot sauce at the end
Make-Ahead Game Plan
This chili is actually better the next day, so make it ahead! It keeps in the fridge for up to 5 days and freezes for up to 3 months. Just let it cool completely before freezing.
To reheat, just warm it gently on the stove, adding a splash of broth if it’s gotten too thick.
Questions People Actually Ask
Q: Can I use ground turkey breast instead? A: You can, but it’ll be drier. The 85/15 blend has enough fat to keep things moist and flavorful.
Q: What if I don’t like beans? A: First, we need to talk. But seriously, you can reduce them or swap for corn, diced zucchini, or more peppers.
Q: Can I make this in a slow cooker? A: Absolutely! Brown the turkey and sauté the veggies first, then dump everything in your slow cooker for 6-8 hours on low.
Q: Why the dark chocolate? A: It adds depth and richness without making it sweet. It’s a classic chili secret that actually works.
Q: How do I make it less spicy for kids? A: Skip the cayenne and jalapeños, and use mild chili powder. You can always add hot sauce to individual bowls.
Q: Can I double this recipe? A: Yes! Just use a really big pot and maybe increase the cooking time by 15-20 minutes.
Print
Thick and Hearty Turkey Chili: The Bowl of Comfort That Won’t Wreck Your Jeans
- Total Time: 1 hour 20 minutes
- Yield: 8–10 servings 1x
Description
This is the chili that’s going to make you forget all about that greasy, heavy beef version you used to make. We’re talking about a thick, stick-to-your-ribs turkey chili that’s packed with protein, loaded with beans, and has just the right amount of heat to warm you up without setting your mouth on fire. It’s the kind of meal that makes your house smell incredible for hours and tastes even better the next day. Plus, using turkey instead of beef means you can go back for thirds without feeling like you need to unbutton your pants. Win-win.
Ingredients
For the Protein Power:
- 2 lbs ground turkey (85/15 blend works best)
- 2 tbsp olive oil
For the Veggie Foundation:
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 jalapeños, seeded and minced (keep the seeds if you’re brave)
For the Spice Life:
- 3 tbsp chili powder
- 2 tbsp ground cumin
- 1 tbsp smoked paprika
- 2 tsp dried oregano
- 1 tsp cayenne pepper (adjust to taste)
- 2 tsp salt
- 1 tsp black pepper
For the Saucy Situation:
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 tbsp tomato paste
- 2 cups beef or chicken broth
- 2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
For the Bean Dream:
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
For the Secret Weapons:
- 1 square dark chocolate (trust me on this)
- 1 tbsp brown sugar
- 1 bay leaf
For Serving:
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Fresh cilantro
- Cornbread (obviously)
Instructions
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it’s browned and cooked through (about 8-10 minutes). Don’t worry if it looks a little dry – we’re fixing that.
Add the diced onion and bell peppers to the pot. Cook for about 5-6 minutes until they start to soften. Add the garlic and jalapeños and cook for another minute until fragrant.
Add all your spices (chili powder, cumin, paprika, oregano, cayenne, salt, and pepper). Stir everything around for about a minute until it smells amazing and the spices are toasted.
Stir in the tomato paste and cook for another minute. Then add the crushed tomatoes, tomato sauce, broth, Worcestershire sauce, and apple cider vinegar. Drop in that bay leaf too.
Add all three types of beans. Give everything a good stir and bring it to a boil.
Once it’s boiling, add your secret weapons – the dark chocolate and brown sugar. Reduce heat to low and let it simmer, partially covered, for at least 45 minutes. The longer you let it go, the better it gets.
Remove the bay leaf and taste your masterpiece. Need more heat? Add cayenne. Too acidic? Add a pinch more brown sugar. Not enough depth? Add more Worcestershire.
Notes
Ladle into bowls and top with shredded cheese, a dollop of sour cream, chopped green onions, and fresh cilantro. Serve with cornbread, crusty bread, or even over baked sweet potatoes for something different.
Pro tip: Make baked potato “boats” by splitting open baked potatoes and loading them with chili and toppings. Game changer.
- Prep Time: 20 minutes
- Cook Time: 1 hour
Nutrition
- Calories: ~385 kcal
- Fat: ~12g
- Carbohydrates: ~35g
- Protein: ~28g