12 Ground Turkey Chili Recipes to Warm You Up Fast

As the temperatures start to drop, there’s something special about the cozy scent of chili cooking on the stove. One of my go-to choices is ground turkey chili, offering a hearty yet healthy option. Whether it’s a smoky chipotle turkey chili or a creamy white bean and turkey chili, the flavors are sure to please. If you’re curious about these delicious options, let’s explore some fantastic recipes together.

Classic Ground Turkey Chili

Classic Ground Turkey Chili is a flavorful and hearty dish perfect for a cozy family dinner or a gathering with friends. This chili is a healthier alternative to traditional beef chili, using lean ground turkey that pairs excellently with a variety of spices and beans. The combination of tender turkey, aromatic spices, and rich tomatoes creates a comforting bowl of chili that warms you from the inside out.

Whether served on its own, with a side of cornbread, or over rice, this dish is sure to be a hit. This recipe is designed to serve 4-6 people, making it perfect for a weeknight meal or a small gathering. The ground turkey is seasoned with classic chili spices and combined with beans and tomatoes for a robust and satisfying meal.

The recipe is straightforward to prepare, allowing you to have a delicious homemade chili on the table with minimal effort. Follow these steps to create a delicious Classic Ground Turkey Chili that everyone will love.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 2 tablespoons lime juice
• Fresh cilantro, for garnish

Cooking Instructions:

1. Prepare the Ingredients: Begin by dicing the onion and bell peppers, and mincing the garlic. Drain and rinse the kidney and black beans, and set aside.
2. Cook the Turkey: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground turkey and cook until browned, breaking it apart with a spoon as it cooks, about 5-7 minutes.
3. Sauté the Vegetables: Add the diced onion, garlic, and bell peppers to the pot. Sauté until the vegetables are tender and the onion is translucent, about 5 minutes.
4. Season the Chili: Stir in the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 2 minutes to allow the spices to release their flavors.
5. Add the Tomatoes and Beans: Pour in the crushed tomatoes, kidney beans, black beans, chicken broth, and tomato paste. Stir well to combine all the ingredients.
6. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for at least 30 minutes, stirring occasionally to prevent sticking.
7. Finish the Chili: Stir in the dried oregano, ground coriander, and lime juice. Let the chili simmer uncovered for an additional 10-15 minutes, allowing it to thicken. Taste and adjust seasoning if necessary.
8. Serve: Ladle the chili into bowls and garnish with fresh cilantro. Serve hot with your choice of toppings or sides.

Extra Tips:

For additional depth of flavor, consider making the chili a day in advance; it often tastes even better the next day as the flavors meld together. You can also adjust the spice level to your preference by adding more or less cayenne pepper.

If you prefer a thicker chili, you can mash a few of the beans with a fork before adding them to the pot. This chili can also be made in a slow cooker; simply brown the turkey and sauté the vegetables before transferring everything to the cooker and letting it cook on low for 4-6 hours.

Smoky Chipotle Turkey Chili

Smoky Chipotle Turkey Chili is a hearty and flavorful dish that combines the lean protein of turkey with the rich, smoky heat of chipotle peppers. Perfect for chilly days or when you’re craving something comforting yet healthy, this chili is brimming with robust spices and wholesome beans, making it a delicious and nourishing meal.

The chipotle peppers add a depth of flavor that complements the savoriness of the turkey, creating a dish that’s both satisfying and memorable. This recipe is ideal for serving 4-6 people, making it perfect for family dinners or when you have guests over.

It’s simple to prepare yet packed with flavors that will delight your taste buds. The combination of ingredients not only enhances the taste but also provides a nutritious balance, ensuring that your meal is both delicious and fulfilling. Whether you’re a fan of spicy food or just looking to try something new, this Smoky Chipotle Turkey Chili is sure to become a favorite in your recipe collection.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 2-3 chipotle peppers in adobo sauce, chopped
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups chicken broth
• Optional toppings: sour cream, shredded cheese, chopped cilantro, lime wedges

Instructions:

1. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Cook the Turkey: Add the ground turkey to the pot and cook until browned, breaking it apart with a wooden spoon. This should take about 6-8 minutes.
3. Sauté Vegetables: Add the diced onion, minced garlic, and diced red bell pepper to the pot. Sauté for about 5 minutes until the vegetables are softened and the onions become translucent.
4. Add Beans and Tomatoes: Stir in the black beans, kidney beans, crushed tomatoes, and tomato paste. Mix well to combine all the ingredients.
5. Incorporate Chipotle and Spices: Add the chopped chipotle peppers, chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir everything until the spices are evenly distributed.
6. Simmer: Pour in the chicken broth, bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, stirring occasionally. This allows the flavors to meld beautifully.
7. Adjust Seasoning: Taste the chili and adjust seasoning if necessary. If you prefer more heat, you can add additional chipotle peppers or adobo sauce.
8. Serve: Once the chili has reached your desired consistency, serve it hot with optional toppings like sour cream, shredded cheese, chopped cilantro, or lime wedges.

Extra Tips: For a thicker chili, you can let it simmer uncovered for the last 10 minutes to allow some of the liquid to evaporate. If you prefer a milder chili, reduce the amount of chipotle peppers used.

This dish can also be made ahead of time and tastes even better the next day as the flavors continue to develop. Consider pairing it with a side of cornbread or a fresh salad for a complete meal.

White Bean and Turkey Chili

White Bean and Turkey Chili is a hearty and flavorful dish that combines the lean protein of turkey with the creamy texture of white beans. This chili is perfect for cozy nights or when you’re in need of a nutritious meal that’s both satisfying and delicious.

The spices and herbs blend beautifully, creating a savory and slightly spicy flavor profile that will surely delight your taste buds. Whether you’re serving it at a family dinner or a casual get-together, this chili is sure to be a hit.

This recipe is designed to serve 4-6 people, making it ideal for a small gathering or a family meal. The preparation is straightforward, allowing even novice cooks to create a dish that looks and tastes impressive.

With a few fresh ingredients and pantry staples, you can whip up this comforting chili in no time. It’s a versatile dish that can be adjusted for spiciness and is perfect for customizing with your favorite toppings.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (4 oz) green chilies
• 2 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup frozen corn
• 1/4 cup fresh cilantro, chopped

Cooking Instructions:

1. Heat the Oil: In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic, sautéing them until the onion becomes translucent, about 5 minutes.
2. Cook the Turkey: Add the ground turkey to the pot, breaking it up with a spoon. Cook until the turkey is browned and cooked through, about 7-10 minutes.
3. Add Spices and Tomatoes: Stir in the chili powder, cumin, oregano, salt, and pepper. Cook for another minute to allow the spices to bloom. Add the diced tomatoes and green chilies, stirring to combine.
4. Incorporate Beans and Broth: Pour in the chicken broth and add the white beans. Stir everything together and bring the mixture to a simmer.
5. Simmer the Chili: Reduce the heat to low and let the chili simmer for about 20 minutes, stirring occasionally. This allows the flavors to meld together nicely.
6. Add Corn and Finish: Stir in the frozen corn and let it cook for an additional 5 minutes. Just before serving, mix in the chopped cilantro for a fresh touch.
7. Serve: Ladle the chili into bowls and serve hot. It’s perfect as is, or you can offer toppings like shredded cheese, sour cream, or avocado slices.

Extra Tips:

For a thicker chili, you can mash some of the beans before adding them to the pot. This will create a richer texture.

If you want to add more heat, consider including a diced jalapeño with the onions or using a spicier chili powder.

Leftovers can be stored in the refrigerator for up to three days or frozen for longer storage. Reheat gently on the stove for the best texture and flavor.

Enjoy your White Bean and Turkey Chili with a side of cornbread or a simple green salad for a complete meal.

Sweet Potato and Turkey Chili

Sweet Potato and Turkey Chili is a hearty and delicious dish that brings a delightful twist to traditional chili. This recipe combines lean ground turkey with sweet potatoes, creating a nutritious and satisfying meal perfect for cooler days. The rich blend of spices, tomatoes, and beans provides a robust flavor that complements the natural sweetness of the potatoes.

This chili isn’t only comforting but also packed with protein and nutrients, making it an excellent choice for a wholesome family dinner.

This chili is easy to prepare, making it ideal for both weeknight dinners and casual gatherings. The ingredients are simple, and the cooking process allows for flexibility, so you can adjust the seasonings to suit your taste. Whether you’re a fan of spicy dishes or prefer a milder flavor, this Sweet Potato and Turkey Chili can be customized to your liking.

Serve it with a side of cornbread or a fresh green salad to complete the meal. The following recipe yields a serving size of 4-6 people.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 2 cups chicken broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Chopped fresh cilantro for garnish (optional)

Cooking Instructions:

1. Prepare the Ingredients: Start by gathering all your ingredients and chopping the vegetables. Ascertain the sweet potatoes are diced into small cubes for even cooking.
2. Cook the Turkey: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground turkey, breaking it up with a spoon or spatula. Cook until the turkey is browned and cooked through, about 5-7 minutes. Remove the turkey from the pot and set it aside.
3. Sauté the Vegetables: In the same pot, add the diced onion and garlic. Sauté for about 2-3 minutes until the onion is translucent and the garlic is fragrant.
4. Combine Ingredients: Add the diced sweet potatoes and red bell pepper to the pot. Stir in the cooked turkey, black beans, kidney beans, diced tomatoes, and chicken broth.
5. Season the Chili: Stir in the chili powder, cumin, paprika, and cayenne pepper (if using). Season with salt and pepper to taste.
6. Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until the sweet potatoes are tender and the flavors have melded together.
7. Finish and Serve: Once the chili is cooked, taste and adjust the seasoning if necessary. Serve hot, garnished with chopped fresh cilantro if desired.

Extra Tips:

For a thicker chili, you can mash some of the sweet potatoes against the side of the pot before serving. If you prefer a spicier dish, feel free to increase the amount of cayenne pepper or add diced jalapeños.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and the flavors often deepen with time, making it even more delicious the next day. Finally, consider serving with toppings like shredded cheese, sour cream, or avocado slices for added richness.

Spicy Jalapeño Turkey Chili

Spicy Jalapeño Turkey Chili is a flavorful and hearty dish that’s perfect for warming up during cold weather. This chili combines the lean protein of ground turkey with the fiery kick of jalapeños, creating a delicious meal that’s both satisfying and nutritious.

The rich tomato base, along with a mix of spices, guarantees that each spoonful is packed with flavor, making it a crowd-pleaser for family dinners or casual gatherings.

This recipe is designed to serve 4-6 people, making it ideal for a small group or for having leftovers. It’s a versatile dish that can be adjusted according to your spice preference by adding more or fewer jalapeños. The addition of beans and vegetables makes it a wholesome meal on its own, or it can be served with a side of crusty bread or over a bed of rice for a complete dining experience.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 jalapeños, seeded and finely chopped
• 1 red bell pepper, chopped
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 2 cups chicken broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro

Cooking Instructions:

1. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until it becomes translucent.
2. Cook the Turkey: Add the ground turkey to the pot and cook until browned, breaking it apart with a wooden spoon. This should take about 6-8 minutes.
3. Add Aromatics: Stir in the minced garlic, chopped jalapeños, and red bell pepper. Cook for an additional 3 minutes, allowing the vegetables to soften slightly.
4. Combine Ingredients: Add the crushed tomatoes, kidney beans, black beans, and chicken broth to the pot. Stir well to combine all ingredients.
5. Season the Chili: Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and pepper. Mix thoroughly to make sure the spices are evenly distributed throughout the chili.
6. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes, stirring occasionally. This allows the flavors to meld together.
7. Adjust Seasoning: Taste the chili and adjust seasoning as needed. If you prefer a spicier chili, add more jalapeños or a dash of cayenne pepper.
8. Serve: Ladle the chili into bowls and top with optional toppings like shredded cheese, sour cream, or chopped cilantro if desired.

Extra Tips:

For an even richer flavor, consider simmering the chili for longer than the suggested 30 minutes. Allowing it to cook for an hour or more can deepen the flavors.

If the chili becomes too thick for your liking, simply add a bit more chicken broth or water to reach your desired consistency. Additionally, this chili stores well in the refrigerator for up to 3 days and can be frozen for later use, making it a great option for meal prep.

Garden Vegetable Turkey Chili

Garden Vegetable Turkey Chili is a delightful twist on the classic chili dish, combining the hearty flavors of turkey with a vibrant selection of fresh vegetables. This recipe is perfect for those seeking a healthy and satisfying meal that’s both nourishing and full of flavor.

The blend of spices, along with the natural sweetness of the garden vegetables, gives this chili a unique and comforting taste that’s bound to please everyone at the table. Ideal for a family meal or a casual gathering with friends, this Garden Vegetable Turkey Chili serves 4-6 people and can be cooked in under an hour.

The freshness of the vegetables enhances the ground turkey, creating a robust and savory delight that’s both wholesome and hearty. Whether you’re looking for a weeknight dinner option or a dish to warm you up on a chilly day, this turkey chili fits the bill perfectly.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 bell peppers (any color), diced
• 2 medium carrots, sliced
• 1 zucchini, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups chicken broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup frozen corn kernels
• Optional toppings: chopped fresh cilantro, sliced avocado, shredded cheese, sour cream, lime wedges

Cooking Instructions:

1. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and minced garlic, and sauté for about 3 minutes until the onion becomes translucent and fragrant.
2. Cook the Turkey: Add the ground turkey to the pot. Cook, breaking it apart with a wooden spoon, until the turkey is browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
3. Add Vegetables: Stir in the diced bell peppers, sliced carrots, and zucchini. Cook for another 5 minutes until the vegetables begin to soften.
4. Add Beans and Tomatoes: Mix in the black beans, kidney beans, and crushed tomatoes. Stir well to combine all the ingredients.
5. Season the Chili: Pour in the chicken broth, then add the chili powder, cumin, smoked paprika, salt, and pepper. Stir thoroughly to guarantee the spices are evenly distributed.
6. Simmer the Chili: Bring the mixture to a simmer. Lower the heat to medium-low and let it cook, uncovered, for 20-25 minutes. Stir occasionally to prevent sticking and to help the flavors meld together.
7. Finish with Corn: About 5 minutes before the chili is done, add the frozen corn kernels. Stir and allow them to heat through.
8. Serve: Taste the chili and adjust the seasoning if necessary. Serve hot with your choice of optional toppings like cilantro, avocado, cheese, sour cream, or lime wedges.

Extra Tips:

For an added depth of flavor, consider roasting the bell peppers before adding them to the chili. This can enhance their sweetness and contribute a subtle smoky note to the dish.

If you prefer a spicier chili, include a diced jalapeño or a pinch of cayenne pepper. This recipe is quite versatile, so feel free to substitute or add any vegetables you have on hand.

Additionally, this chili can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months, making it a great make-ahead meal.

Black Bean and Corn Turkey Chili

This Black Bean and Corn Turkey Chili is the perfect hearty dish for a cozy dinner. It’s packed with lean protein from the turkey, fiber-rich black beans, and sweet corn that adds a delightful crunch. This chili isn’t only delicious but also nutritious, making it a fantastic option for those who want a wholesome meal.

Whether you’re serving it for a family dinner or a casual get-together, this recipe is sure to be a hit. The combination of spices and fresh ingredients creates a robust flavor profile that will warm you up on a chilly day. The recipe is easy to follow, and with just a little bit of prep work, you’ll have a pot of chili simmering away, ready to be enjoyed.

Serve it with your favorite toppings or a side of cornbread for a complete meal that will leave everyone satisfied.

Ingredients for 4-6 servings:

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 1 can (14.5 ounces) diced tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chicken broth
• Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños

Cooking Instructions:

1. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
2. Cook the Turkey: Add the ground turkey to the pot. Break it up with a wooden spoon and cook until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
3. Add Vegetables: Stir in the chopped red bell pepper, black beans, corn, diced tomatoes, and tomato paste. Mix everything together until well combined.
4. Season the Chili: Sprinkle the chili powder, ground cumin, paprika, salt, and black pepper over the mixture. Stir well to guarantee the spices are evenly distributed.
5. Simmer the Chili: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 20-30 minutes, stirring occasionally to prevent sticking.
6. Adjust Seasoning: Taste the chili and adjust the seasoning if necessary. If you prefer a thicker chili, let it simmer uncovered for an additional 10 minutes.
7. Serve and Enjoy: Serve the chili hot, garnished with your choice of toppings such as shredded cheese, sour cream, chopped cilantro, or sliced jalapeños.

Extra Tips:

For an extra depth of flavor, consider adding a splash of lime juice or a pinch of cayenne pepper for more heat. If you have leftovers, this chili tastes even better the next day as the flavors continue to meld.

You can also freeze any extra portions for up to three months, making it a convenient option for meal prep. Don’t hesitate to customize the recipe by adding other vegetables like zucchini or mushrooms, or by using different types of beans.

Pumpkin Turkey Chili

Pumpkin Turkey Chili is a warm and comforting dish that combines the savory flavors of turkey with the subtle sweetness of pumpkin. This recipe is perfect for a cozy dinner on a chilly evening, offering a unique twist on traditional chili by incorporating pumpkin puree for extra depth and nutrition. Not only does this dish provide a hearty meal, but it also makes use of seasonal ingredients that are readily available during the fall.

This chili is packed with nutrients and flavors, making it an excellent choice for a family meal. The combination of lean ground turkey and pumpkin guarantees a healthy yet satisfying dish, while the addition of spices like chili powder and cumin add warmth and complexity. The recipe serves 4-6 people, making it suitable for small gatherings or a weeknight dinner with leftovers for the next day.

Ingredients for Pumpkin Turkey Chili (Serves 4-6):

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 cup chopped onion
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 1 (15-ounce) can pumpkin puree
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 2 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional toppings: sour cream, shredded cheese, chopped cilantro

Cooking Instructions:

1. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté until the vegetables are soft, about 5 minutes.
2. Cook the Turkey: Add the ground turkey to the pot and cook until browned, breaking it apart with a spoon, for about 6-8 minutes. Confirm the turkey is fully cooked and no pink remains.
3. Add Aromatics: Stir in the minced garlic, chili powder, ground cumin, and smoked paprika. Cook for an additional minute until the spices are fragrant.
4. Combine Ingredients: Add the pumpkin puree, diced tomatoes, black beans, and chicken broth to the pot. Stir everything together until well combined.
5. Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Let the chili simmer uncovered for 20-25 minutes, stirring occasionally, until it thickens to your desired consistency.
6. Season and Serve: Taste the chili and season with salt and pepper as needed. Serve hot, with optional toppings like sour cream, shredded cheese, and chopped cilantro if desired.

Extra Tips:

For an even richer flavor, consider cooking the chili a day ahead and reheating it before serving; the flavors will meld together beautifully overnight.

If you prefer a spicier chili, add a pinch of cayenne pepper or some diced jalapeños. Additionally, if pumpkin puree is unavailable, you can substitute with butternut squash puree for a similar taste and texture.

Enjoy your Pumpkin Turkey Chili with a side of crusty bread or over a bed of rice for a complete meal.

Three-Bean Turkey Chili

Three-Bean Turkey Chili is a comforting and hearty dish that’s perfect for chilly days or when you’re in need of a satisfying meal. This recipe combines lean ground turkey with a trio of beans, creating a protein-rich and fiber-filled chili that’s both nourishing and delicious. The addition of spices and vegetables adds layers of flavor, making it a crowd-pleaser for family dinners or casual gatherings.

The versatility of this Three-Bean Turkey Chili means it can easily be customized to suit your taste preferences. Whether you like your chili mild or with a kick of heat, this recipe is adaptable. It’s a great option for meal prepping as it stores well and tastes even better the next day. Serve it with your favorite toppings like shredded cheese, sour cream, or fresh cilantro to enhance its flavor profile and make it your own.

Ingredients for 4-6 servings:

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 can (28 oz) crushed tomatoes
• 2 cups chicken or vegetable broth
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Ingredients: Before you start cooking, make certain all your ingredients are ready. Dice the onion and bell peppers, mince the garlic, and rinse and drain all the beans. This will make the cooking process smoother.
2. Cook the Turkey: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground turkey and cook until browned, breaking it up with a spoon as it cooks. This should take about 5-7 minutes. Once cooked, remove any excess fat from the pot.
3. Sauté Vegetables: Add the diced onion, garlic, and bell peppers to the pot with the turkey. Sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.
4. Add Spices: Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for another 1-2 minutes to allow the spices to become fragrant.
5. Combine Ingredients: Add the black beans, kidney beans, pinto beans, crushed tomatoes, and chicken broth to the pot. Stir well to combine all ingredients.
6. Simmer the Chili: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the chili simmer for at least 30 minutes, stirring occasionally. This will allow the flavors to meld together.
7. Season to Taste: After simmering, taste the chili and adjust the seasoning with salt and pepper as needed. If you prefer a thicker chili, continue to simmer uncovered until it reaches your desired consistency.

Extra Tips:

For an even deeper flavor, consider preparing the chili a day in advance; the flavors will develop more as it sits. This chili can be stored in an airtight container in the refrigerator for up to 4 days, or it can be frozen for up to 3 months.

When reheating, add a splash of broth or water to restore its original texture. If you prefer a spicier chili, feel free to increase the cayenne pepper or add chopped jalapeños. Remember to taste as you go to ascertain the spice level suits your preference.

Quinoa and Turkey Chili

Quinoa and Turkey Chili is a hearty, nutritious dish that combines the lean protein of ground turkey with the wholesome goodness of quinoa. This dish is perfect for a chilly evening or when you want a comforting yet healthy meal. The addition of vegetables and spices not only enhances the flavor but also boosts the nutritional value, making it a complete and satisfying meal for the entire family.

Whether you’re a fan of spicy flavors or you prefer a milder taste, this recipe can be easily adjusted to suit your personal preference. Ideal for serving a crowd or for meal prep, this recipe serves 4-6 people. It’s a great option for those looking to enjoy a balanced meal that’s rich in protein and fiber while being low in fat.

The combination of quinoa with turkey creates a unique texture and flavor that’s both filling and delicious. With a few simple ingredients and steps, you can whip up this flavorful chili in no time.

Ingredients:

• 1 pound ground turkey
• 1 cup quinoa, rinsed
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) tomato sauce
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups chicken or vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• Salt and black pepper to taste
• Chopped cilantro and lime wedges for garnish (optional)

Instructions:

1. Prepare Quinoa: Start by rinsing the quinoa thoroughly under cold water using a fine mesh strainer. This helps to remove any bitterness from the saponin coating.
2. Cook Turkey: In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground turkey and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
3. Sauté Vegetables: Add the diced onion, minced garlic, and diced bell pepper to the pot with the turkey. Sauté for about 5 minutes until the vegetables are softened and fragrant.
4. Add Spices and Tomatoes: Stir in the chili powder, cumin, paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes until the spices are well combined with the meat and vegetables. Then, add the diced tomatoes and tomato sauce, mixing well.
5. Incorporate Quinoa and Beans: Add the rinsed quinoa, kidney beans, black beans, and broth to the pot. Stir everything together, ensuring the quinoa is submerged in the liquid.
6. Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 30-35 minutes, or until the quinoa is cooked through and the chili has thickened.
7. Adjust Seasoning: Taste the chili and adjust the seasoning if needed. Add more salt, pepper, or spices according to your preference.
8. Serve and Garnish: Once the chili is ready, serve it hot in bowls. Garnish with chopped cilantro and lime wedges if desired.

Extra Tips:

For an even richer flavor, consider making this chili a day in advance and allowing the flavors to meld overnight in the refrigerator. You can also customize the level of heat by adjusting the amount of cayenne pepper or adding fresh jalapeños.

If you have leftovers, store them in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to loosen the consistency. Enjoy your Quinoa and Turkey Chili with a side of crusty bread or over a bed of rice for a satisfying meal.

Turkey Chili With Bell Peppers

Turkey chili with bell peppers is a hearty, flavorful dish that combines lean ground turkey with vibrant bell peppers and a blend of spices to create a warming, satisfying meal. Perfect for a chilly night or any time you’re in the mood for a comforting bowl of chili, this recipe isn’t only delicious but also a healthier alternative to traditional beef chili.

The addition of bell peppers adds a nice crunch and sweetness, balancing the heat from the chili spices, and the turkey provides a lean source of protein. This recipe serves 4-6 people, making it perfect for a family dinner or for meal prepping for the week.

The ingredients list is straightforward, and with a bit of chopping and simmering, you’ll have a delicious pot of turkey chili ready to enjoy. Pair it with some crusty bread or a side salad to complete the meal, or enjoy it on its own for a lighter option.

Ingredients:

• 2 tablespoons olive oil
• 1 pound ground turkey
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 2 tablespoons tomato paste
• 2 cups chicken broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Sour cream (optional, for serving)

Cooking Instructions:

1. Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
2. Cook the Turkey: Add the ground turkey to the pot. Use a wooden spoon to break it up into small pieces. Cook until the turkey is browned and cooked through, about 5-7 minutes.
3. Add the Bell Peppers: Stir in the chopped red, green, and yellow bell peppers. Cook for another 5 minutes, allowing the peppers to soften slightly.
4. Incorporate the Tomatoes and Beans: Add the diced tomatoes, kidney beans, and black beans to the pot. Stir to combine all the ingredients evenly.
5. Mix in the Tomato Paste and Spices: Add the tomato paste, chicken broth, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Stir well to guarantee the tomato paste dissolves completely and the spices are evenly distributed.
6. Simmer the Chili: Bring the chili to a simmer over medium-high heat. Once it begins to simmer, reduce the heat to low and cover the pot. Let it cook for at least 30 minutes, stirring occasionally to prevent sticking.
7. Adjust Seasoning: After 30 minutes, taste the chili and adjust the seasoning if necessary. Add more salt, pepper, or spices to suit your taste preference.
8. Serve: Once the chili is ready, ladle it into bowls. Garnish with fresh chopped cilantro and a dollop of sour cream, if desired. Serve hot.

Extra Tips:

For an even richer flavor, consider letting the chili simmer for an additional hour; this will allow the flavors to meld together more deeply.

If you prefer a thicker chili, you can let it simmer uncovered for the last 10-15 minutes to let some of the liquid evaporate. For those who enjoy extra heat, feel free to add more cayenne pepper or even a chopped jalapeño along with the bell peppers.

This turkey chili also freezes well, making it a great option for batch cooking and storing for future meals.

Turkey Chili Verde

Turkey Chili Verde is a delicious and hearty dish that combines the rich flavors of turkey with the tangy zest of tomatillos and peppers. Perfect for those chilly evenings, this dish offers a comforting warmth with a hint of spice. The verde, or green, in the name comes from the vibrant green chiles and tomatillos that form the base of this chili. Not only is this dish flavorful, but it’s also a healthier alternative to traditional beef chili, utilizing lean ground turkey.

This recipe yields a serving size suitable for 4-6 people, making it perfect for family dinners or small gatherings. Turkey Chili Verde isn’t only nutritious but also quite simple to prepare, ensuring that even novice cooks can tackle this recipe with confidence. The use of fresh ingredients like cilantro and lime juice adds a fresh taste that complements the slow-cooked richness of the chili.

Ingredients:

• 2 tablespoons olive oil
• 1 pound ground turkey
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 pound tomatillos, husked and chopped
• 2 poblano peppers, diced
• 1 jalapeño pepper, seeded and diced
• 1 can (15 oz) white beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice

Instructions:

1. Prepare the Ingredients: Begin by preparing all your ingredients. Husk and chop the tomatillos, dice the onion, poblano, and jalapeño peppers, and mince the garlic. This preparation will make the cooking process smoother.
2. Cook the Turkey: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground turkey and cook until browned, breaking it up with a spoon as it cooks. This should take about 5-7 minutes.
3. Sauté the Vegetables: Add the diced onion and minced garlic to the pot with the turkey. Cook for another 3-4 minutes until the onion becomes translucent and fragrant.
4. Add the Peppers and Tomatillos: Stir in the chopped tomatillos, poblano, and jalapeño peppers. Sauté for 5 minutes until the vegetables begin to soften.
5. Season and Simmer: Pour in the chicken broth, then add the white beans, cumin, oregano, salt, and pepper. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally.
6. Finish with Cilantro and Lime: Once the chili has thickened and the flavors have melded, stir in the chopped cilantro and lime juice. Taste and adjust seasoning if necessary.
7. Serve: Serve the Turkey Chili Verde hot, garnished with additional cilantro or slices of avocado if desired.

Extra Tips:

For an added layer of flavor, consider roasting the peppers before adding them to the chili. This can be done by placing them under a broiler until the skin chars and blisters. Peel off the skin, then dice the peppers as directed.

Additionally, if you prefer a thicker chili, you can mash some of the white beans before adding them to the pot. This will naturally thicken the chili without needing any additional thickeners. Enjoy your Turkey Chili Verde with a side of cornbread or a dollop of sour cream for an extra treat!