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Simple Turkey Chili - A Satisfying Favorite

This simple turkey chili--a satisfying favorite--is a recipe you want to have on hand for cold-weather dinners, lunches, and tailgates.
Prep Time 10 mins
Cook Time 35 mins
Course dinner, lunch
Cuisine American
Servings 6 people


  • 1 tablespoon canola oil (or avocado or olive oil)
  • 1 medium white onion, chopped
  • 2 garlic cloves, minced
  • 1 medium green bell pepper, chopped
  • 1 medium red or yellow bell pepper, chopped optional
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • ½-1 teaspoon crushed red pepper flakes optional
  • ½ teaspoon salt
  • freshly ground pepper to taste
  • 2 pounds ground turkey or use 1 pound ground turkey and add an extra can of beans!
  • 1 cup reduced-sodium chicken broth
  • 1 28-ounce can whole peeled tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 15-ounce can red kidney beans, rinsed and drained

Topping Suggestions

  • shredded cheese
  • sliced avocado
  • sour cream
  • tortilla chips
  • fresh cilantro, chopped


  • Heat oil in a Dutch oven or large pot over medium heat. Add onion, garlic, and bell pepper. Saute for 2-3 minutes, until tender. Sprinkle with cumin, chili powder, and red pepper flakes. Cook for another minute.
  • Add turkey to the pan and cook until browned, about 6-8 minutes, crumbling the meat as it cooks.
  • Stir broth, tomatoes, and tomato paste into the pot and bring it to a boil. Reduce to a simmer, add kidney beans, cover, and let simmer for about 25 minutes. Taste and season with salt, pepper, or additional chili powder as needed.
  • Serve with toppings and enjoy!
Keyword chili, football, tailgate, tex-mex, turkey