Name: Easy Homemade Turkey Chili Recipe for Cozy Dinners
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 1 green bell pepper, diced; 2 cloves garlic, minced; 1 lb (about 450 g) ground turkey; 1 can (15 oz / 425 g) diced tomatoes; 1 can (15 oz / 425 g) tomato sauce; 1 can (15 oz / 425 g) kidney beans, drained and rinsed; 1 can (15 oz / 425 g) black beans, drained and rinsed; 1 cup low-sodium chicken broth (or water); 2 tablespoons chili powder; 1 teaspoon ground cumin; ½ teaspoon smoked paprika; ¼ teaspoon cayenne pepper (adjust to taste); 1 teaspoon dried oregano; Salt and black pepper to taste; Optional garnishes: chopped cilantro, sour cream, shredded cheese, diced avocado

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I’ve come up with a hearty, comforting turkey chili that’s perfect for chilly evenings. It’s packed with flavor, protein, and warming spices—without the heaviness of beef. Easy Homemade Turkey Chili Recipe for Cozy Dinners

Why You’ll Love This Recipe

I love that this chili is both satisfying and lighter than traditional beef versions. It’s easy to make in one pot, freezes well, and offers flexibility with ingredients and spice levels to match my mood or what I have on hand.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

1 tablespoon olive oil
1 medium onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 lb (about 450 g) ground turkey
1 can (15 oz / 425 g) diced tomatoes
1 can (15 oz / 425 g) tomato sauce
1 can (15 oz / 425 g) kidney beans, drained and rinsed
1 can (15 oz / 425 g) black beans, drained and rinsed
1 cup low‑sodium chicken broth (or water)
2 tablespoons chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (adjust to taste)
1 teaspoon dried oregano
Salt and black pepper to taste
Optional garnishes: chopped cilantro, sour cream, shredded cheese, diced avocado

Directions

Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and green bell pepper; sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the ground turkey, breaking it up with a spoon. Cook until browned and no longer pink, about 6–8 minutes.
Stir in the chili powder, cumin, smoked paprika, cayenne, and oregano. Let the spices toast for about 1 minute, stirring constantly.
Pour in the diced tomatoes, tomato sauce, and chicken broth. Stir well to combine.
Add the kidney beans and black beans, stir gently.
Bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot, and let it simmer for 25–30 minutes, stirring occasionally.
Taste and adjust seasoning with salt, black pepper, or additional chili powder or cayenne if desired.
Serve hot, and add optional garnishes of choice.

Servings and timing

This recipe makes about 4 to 6 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Vegetable boost: Add diced zucchini, carrot, or corn during the simmering stage.
Spice variation: Use ancho chili or chipotle chili powder in place of—or in addition to—regular chili powder for a smoky twist.
Meat swap: Substitute ground chicken or turkey sausage if preferred.
Beans optional: If I don’t want beans, I sometimes omit them and increase veggies.
Slow cooker version: After browning turkey and vegetables, transfer everything into a slow cooker and cook on low for 4–5 hours.

Storage/reheating

I let the chili cool to room temperature, then store it in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze portions in freezer‑safe containers for up to 3 months. To reheat, I thaw overnight (if frozen), then warm on the stove over medium heat, stirring occasionally until heated through. I also sometimes microwave a single portion, stirring halfway.

FAQs

What can I substitute for ground turkey?

I often use ground chicken, lean ground beef, or even a plant‑based meat substitute if I want a vegetarian version.

Is this chili very spicy?

It’s moderately spicy. I control the heat by adjusting the cayenne pepper. I can omit it entirely for a milder version.

Can I cook this in an Instant Pot?

Yes. I sauté the aromatics and turkey using the “Sauté” mode, then deglaze, add remaining ingredients, and cook on “Chili/Manual” high pressure for 10 minutes with a quick release.

Do I need to drain the beans?

Yes, I drain and rinse canned beans so the chili isn’t too salty or thick from excess liquid.

Can I make this ahead for a party?

Absolutely. The chili often tastes even better the next day because flavors meld. I make it a day ahead, refrigerate overnight, then reheat before serving.

Conclusion

I hope this turkey chili becomes one of my go‑to cozy meal choices. It’s simple, nutritious, and full of comforting flavors. Whether for a weeknight dinner or a gathering, it delivers warmth and satisfaction every time.