Description

This hearty Ground Turkey Chili recipe is a flavorful and nutritious twist on classic chili, perfect for a cozy meal. Made with lean ground turkey, aromatic spices, kidney and pinto beans, fire-roasted tomatoes, and a rich tomato paste base, it simmers to perfection for a thick and satisfying dish. Garnish with sour cream, shredded cheese, and fresh parsley to add creaminess and freshness.

Ingredients

Scale

Chili Base

1 pound ground turkey
1 yellow onion, chopped
2 tbsp chili powder
1 tsp salt
1 tsp cumin
1 tsp garlic powder

Beans and Tomatoes

15.5 ounce can red kidney beans, undrained
15.5 ounce can pinto beans, undrained
14.5 ounce can fire roasted tomatoes, undrained
6 ounce can tomato paste

Garnishes

Sour cream (optional)
Shredded cheese (optional)
Chopped parsley (optional)

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Instructions

Cook the Turkey and Onions: In a large pot or Dutch oven over medium-high heat, add the ground turkey, chopped onion, chili powder, salt, cumin, and garlic powder. Stir and cook until the onions soften and the turkey is no longer pink, about 5-7 minutes. Drain any excess grease to keep the chili lean.
Add Beans and Tomatoes: Pour in the red kidney beans, pinto beans, fire-roasted tomatoes, and tomato paste along with their liquids directly into the pot. The liquids help add depth and body to the chili.
Simmer the Chili: Stir all ingredients together thoroughly to combine, then bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the chili simmer gently for 30-45 minutes to allow the flavors to meld and the chili to thicken.
Serve and Garnish: Ladle the hot chili into bowls and top with your choice of sour cream, shredded cheese, and chopped parsley for added creaminess and freshness. Serve warm and enjoy!

Notes

Do not drain canned beans or tomatoes as the liquid adds flavor and texture.
Adjust chili powder to taste for desired spiciness.
Use lean ground turkey to keep the dish lower in fat.
Leftovers refrigerate well for up to 4 days and freeze perfectly for up to 3 months.
For a thicker chili, simmer uncovered for the last 10 minutes.