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Hearty turkey chili served in a bowl with toppings, perfect for warming up.

Turkey Chili

A warm, hearty turkey chili that combines robust flavors and nostalgic comfort, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil For sautéing the vegetables and adding a hint of richness.
  • 1 cup chopped yellow onion Essential for a flavorful base.
  • 1 pound ground turkey A lean protein that holds up well in chili.
  • 4 cloves garlic (minced) Adds a fragrant kick.
  • 1 tablespoon brown sugar Balances acidity from the tomatoes.
  • 2 tablespoons chili powder Customize to your spice tolerance.
  • 1 tablespoon ground cumin Nutty and warming aroma.
  • 1 teaspoon dried oregano Brings a lovely herbaceous note.
  • ½ teaspoon salt Amplifies the flavors.
  • ¼ teaspoon black pepper Adds a gentle kick.
  • 3 tablespoons tomato paste For richer sauce consistency.
  • 1 ¾ cups low sodium chicken broth Base for the broth.
  • 28 ounce fire-roasted crushed tomatoes Essential for that comforting tomato flavor.
  • 15 ounce kidney beans (rinsed and drained) For added heartiness.
  • 15 ounce black beans (rinsed and drained) Mix it up for variety.
  • 15 ounce pinto beans (rinsed and drained) Tons of texture and flavor.
Toppings (optional)
  • to taste shredded cheese For garnish.
  • to taste sour cream or plain Greek yogurt For garnish.
  • to taste cilantro For garnish.
  • to taste chopped onions For garnish.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and sauté until it turns translucent.
  3. Stir in the garlic; cook for another minute until aromatic.
  4. Add the ground turkey, browning it evenly.
  5. After about 5 minutes, incorporate the brown sugar, chili powder, cumin, oregano, salt, and pepper; stir to combine.
Cooking in Slow Cooker
  1. Sauté the onion and garlic in a skillet with olive oil, then transfer to the slow cooker.
  2. Brown the ground turkey in the same skillet and add to the cooker.
  3. Pour in the broth, tomatoes, and beans. Stir to combine.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
Cooking in Instant Pot
  1. Set the Instant Pot to sauté mode and add the olive oil.
  2. Sauté the onion and garlic, then add the turkey and brown it.
  3. Stir in all remaining ingredients, secure the lid, and set to cook on high pressure for 10 minutes. Allow natural release.

Notes

Let your chili rest for at least 30 minutes to allow flavors to deepen. Store leftovers in an airtight container in the fridge for up to 4 days. This dish freezes beautifully.