Turkey Chili

Turkey chili with chunky vegetables, tomatoes with spicy chiles and beans. Loads of flavor in this hearty chili, lightened up a bit with ground turkey. Serve topped with cheese, sour cream and hot sauce.

Course Main Course
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Author Kelly ~ the hungry bluebird


  • 1 tablespoon olive oil
  • 2 pounds ground turkey (white and dark meat mix)
  • 2 cups yellow onion, coarsely chopped
  • 2 tablespoons garlic, finely chopped
  • 1 sweet red bell pepper, cored, deveined and coarsely chopped
  • 1 cup celery, large dice
  • 1 tablespoon dried oregano, crushed to release flavor
  • 2 bay leaves
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 (14½-oz.) can fire roasted tomatoes, diced
  • 1 (10-oz.) can fire roasted (or regular) diced tomatoes and green chilis (like Rotel)
  • 1 (10-oz.) can diced tomatoes with habaneros (like Rotel spicy)
  • cups chicken broth/stock, preferably homemade
  • Kosher salt and freshly ground pepper, to taste
  • 2 (15-oz.) cans of red kidney beans, drained
  • Optional toppings: shredded cheddar cheese, sour cream, hot sauce and lime wedges


  1. In a large heavy dutch oven, heat oil until shimmering.  Blot turkey dry with paper towels, add to pot.  Do not move and let lightly brown for a couple minutes.  Turn meat in chunks, continue to brown a few more minutes.  Then start breaking up the meat with a wooden spoon to break up lumps, and brown, about 7 or 8 minutes.

  2. Add onions, garlic, red pepper, celery, oregano, bay leaves, chili powder and cumin.  Stir well and cook for another 5 minutes, stirring occasionally.

  3. Add the diced tomatoes and tomatoes with chilis, chicken broth, salt and pepper.  Bring up to a boil and then turn down to a simmer and cook for 15 minutes, stirring occasionally.

  4. Add the drained beans and cook, stirring occasionally, for another 10 minutes.  Taste for salt, serve in bowls with toppings on the side.

Recipe Notes