Introduction
This turkey chili is a tasty, more healthful version of a standard beef chili. Since it uses a leaner meat, the recipe has less fat overall, making it more healthy and lower-calorie.
Best of all, it’s easy to change up the ingredients and really make this chili your own.
Spicy or Mild?
This specific chili is fairly spicy. If you want it more mild, I recommend leaving out the cayenne. Of course, you can also make it more spicy by adding more cayenne, or maybe some hot sauce.
What Else Can Be Added to Turkey Chili?
Anything added to beef chili can be safely added here. That includes beans, onions, tomatoes, etc. For toppings, things like avocado, cheese and sour cream are great options.
If you want something a bit more interesting, I recommend having a peanut butter sandwich on the side. Dip each bite into the chili, or just eat it on the side. If you’re feeling really adventurous, you can add peanut butter directly to the chili.
Can You Freeze Turkey Chili?
Absolutely! This chili freezes very well, making it great for meal prep and general large-batch cooking. Just be sure not to freeze any additions; no one wants a frozen peanut butter sandwich.
Conclusion and Recipe
Below I’ve listed the ingredients, ingredient amounts, and steps for making this turkey chili. If you like this recipe, consider following me on Wix or Pinterest.
For another healthy soup recipe, check out my lentil chili mac.
Ingredients
1 lb ground turkey, 454 grams 2 Tbsps vegetable oil, 28 grams 1 cup diced yellow onion, 135 grams 1 green bell pepper, diced 1 cup corn kernels, 135 grams 2 Tbsps tomato paste, 33 grams 4 cups broth or stock, 960 grams
For the spices:
2 Tbsps flour, 20 grams 1 Tbsp chili powder, 8 grams 2 tsps sugar, 8 grams 1 tsp cumin, 2 grams 1 1/3 tsps kosher salt, 8 grams 1/2 tsp black pepper, 2 grams 1/2 tsp garlic powder, 2 grams Large pinch of dry oregano, about 1/2 tsp Pinch of ground cayenne, about 1/4 tsp
Preparation
Preheat a large pot or stock pan over medium-high heat. Add 1 tbsp of oil and the turkey and cook, stirring occasionally, until the turkey is cooked through*.
Remove the turkey, then add the second Tbsp of oil followed by the onion, corn and bell pepper. Cook until the onion and pepper are softened, about 5 minutes**.
Add the tomato paste and spices and cook for 2-3 minutes, then add your broth/stock. Cook, stirring frequently, until slightly thickened***.
Add your turkey back in. Once it’s cooked through, you’re ready to serve.
Notes
* The turkey doesn’t need to be totally cooked, but it should be mostly done at least. If you’re not confident it’s cooked now, you can finish cooking it at the end.
** If the pan gets so dry that things start sticking and burning, add in a splash of broth. That goes for any point in this recipe – especially after adding the spices.
*** It won’t thicken much, but it should be noticeable. If you added beans to your chili, you can break them up to help thicken the soup even more.
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