If you cook for a family, you know a universally loved recipe is hard to find. For us, this turkey chili is the exception. It’s become a family tradition — served at Sunday dinners, birthdays, and any time someone wants comfort food. When my daughters moved out they called for the recipe, and even my new son‑in‑law learned to make it.
Mom’s Best Turkey Chili
This turkey chili is warm, spicy and satisfying — high in protein, lower in fat than beef alternatives, and loaded with vegetables. The recipe makes a double batch (about 12 servings), so I usually freeze half for busy nights. Having freezer meals ready is a lifesaver for a working parent.
I like to top the chili with shredded cheese, diced avocado and sliced green onion, and serve tortilla chips on the side. Beans are optional; if you add them, kidney or pinto beans work best.
Mom’s Best Turkey Chili
Making this chili is straightforward. Sauté ground turkey in a little olive oil with garlic, salt, oregano and chili powders. Browning the meat and briefly cooking the spices helps release their flavors. I like a blend of mild chili powder with a bit of chipotle powder for depth and smoky heat.
Add diced onion and bell pepper once the turkey is nearly cooked, and continue cooking until the vegetables begin to soften. Because tomatoes are acidic, they can prevent onions and peppers from softening during a long simmer, so it’s best to start them in the pan rather than adding them later while the chili cooks.
After the turkey is browned and the vegetables are softened, purée canned tomatoes with their juices and add them to the pot. Simmer gently, uncovered, for about an hour, tasting and adjusting seasonings as you go. Note that chipotle powder can intensify over time, so add it conservatively at first. If the chili becomes too thick, stir in a little water.
Mom’s Best Turkey Chili
This turkey chili is one of our family’s go‑to recipes. I hope your household enjoys it as much as we do — try it, and if you like, leave a review to share how it turned out.
Mom’s Best Turkey Chili
Pin Recipe
Ingredients
- 2 packages — 1.25 pounds each, 85% lean ground turkey
- 2 cloves garlic, pressed
- 2 tablespoons olive oil
- 3 tablespoons mild chili powder
- 1 ½ teaspoons chipotle chili powder
- 1 ½ teaspoons oregano (preferably Mexican)
- 2–3 teaspoons salt
- 2 medium onions, diced fine
- 4 bell peppers, diced fine
- 2 28‑oz. cans (or 4 14‑oz. cans) tomatoes, diced or whole
- 2 cans kidney or pinto beans, drained and rinsed (optional), or 3 cups cooked beans
Instructions
- Chop the onions and bell peppers and set aside.
- Heat the olive oil in a large soup pot over medium-high. Add the turkey, garlic, salt, chili powder and oregano. Brown the meat, breaking it into small pieces as it cooks.
- When the meat is nearly cooked, add the bell peppers and onions. Cook, stirring, until the vegetables are translucent and beginning to soften.
- Purée the tomatoes with their juice in a blender until smooth. Add the puréed tomatoes to the pot and simmer uncovered over medium heat for about one hour. Taste midway and adjust seasonings. Chipotle powder grows spicier as it cooks, so add it cautiously. If the chili becomes too thick, stir in a little water.
- If using beans, add the drained beans and simmer until heated through. Serve with desired toppings.
Nutrition
Carbohydrates: 12 g
Protein: 15 g
Fat: 11 g
Let us know how it was!
Disclosures: The author received no compensation for this post. The post may contain affiliate links; purchases through those links may provide a small commission to help support recipe publishing.
Photos by Marsha Maxwell and Yulia1971/Shutterstock.com
