soups-salads · easy
20-Minute Ground Turkey Chili (One Pot)
Thick, smoky ground turkey chili with kidney beans, bell pepper and tomatoes, simmered in one pot and ready in 20 minutes. Halal and freezer friendly.
Nutrition per serving (estimate): 400 calories · 33 g protein · 14 g fat · 40 g carbs
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Filed under easy soups and hearty salads, bean, chickpea and lentil dinners, one-pan dinner recipes and Tex-Mex dinners.
A big pot of chili is the easiest way to feed everyone on a cold night, and this ground turkey chili is ready in 20 minutes. Lean turkey, two cans of beans, crushed tomatoes and a good dose of toasted spices give you a thick, smoky chili without the long simmer.
“Ground turkey chili” and “easy turkey chili recipe” climb every year as the weather turns and Thanksgiving gets closer. It is a lighter alternative to beef chili and a great weeknight dinner during the busy holiday season.
Why it is so fast
Canned beans and tomatoes are already cooked, so the pot only needs about 9 minutes to thicken and come together. Toasting the spices in the pot does the flavor work a long simmer usually does.
Ingredient notes
Ground turkey. Use 93% or 85% lean halal ground turkey. Ground chicken or beef work too.
Spices. Chili powder, cumin, smoked paprika and oregano. Smoked paprika adds the smoky depth people often get from bacon in other chilis.
Beans. Kidney plus black beans give two textures. Pinto beans are fine.
Tomato paste and a little sugar. The paste deepens the color and the sugar rounds out the acidity of canned tomatoes.
Step by step
Brown the turkey with the vegetables. Onion and pepper soften while the meat cooks.
Toast the spices. One minute in the hot pot, stirring.
Simmer. Tomatoes, broth and beans go in and bubble until thick.
Season and top. Taste for salt, then pile on the toppings.
Variations
- White bean turkey chili: Swap in cannellini beans and use green chiles instead of crushed tomatoes.
- Spicier: Add a diced jalapeno with the onion or a pinch of cayenne.
- Extra veg: Stir in a cup of frozen corn or diced zucchini with the beans.
- Leftover turkey: Use 3 cups shredded cooked turkey and add it with the beans.
Common mistakes
Not browning the turkey. Ground turkey releases water before it browns. Let it cook undisturbed for two to three minutes, then break it up. Pale turkey makes a bland chili.
Adding the spices with the liquid. Toast the chili powder, cumin and paprika with the meat and tomato paste for a minute first. That one step does most of the work that hours of simmering would.
Too thin. If the chili looks loose at the end, simmer it uncovered for two more minutes, or mash a quarter of the beans against the side of the pot to thicken it.
Substitutions and halal swaps
- Meat: halal ground beef gives a richer chili. Halal ground chicken works the same way as turkey. Check the turkey label: not all turkey is halal, so buy from a halal butcher or a brand with certification.
- Broth: halal-certified chicken broth, vegetable broth or water with a teaspoon of tomato paste all work.
- Beans: use any two cans you like (pinto, kidney, black, cannellini). For a bean-free chili, add a second pound of meat and an extra can of tomatoes.
- Smoky depth without bacon: smoked paprika plus a chipotle pepper in adobo (check the label; most contain no alcohol) gives the smoky note that pork-based chilis get from bacon.
- Vegetarian: use two cups of cooked red lentils, or a third can of beans, instead of the turkey.
Freezing and reheating
Chili tastes better the next day as the spices settle. It freezes well for up to 3 months in portion containers. Reheat it covered over medium heat, adding a splash of broth or water.
Ways to serve leftovers
Spoon it over baked potatoes or rice, fold it into quesadillas with cheddar, or use it as a topping for nachos.
What to serve with it
Serve with cornbread, tortilla chips or rice. For more cozy soups, try the easy taco soup, the 20-minute white chicken chili or smoky black bean soup. Planning the holidays? See our quick Thanksgiving recipes.
Storing leftovers
Refrigerate up to 4 days or freeze up to 3 months. Reheat on the stove with a splash of broth.
Turkey chili, taco soup or white chicken chili?
This is the thick, spoonable red chili. Taco soup is brothier and uses taco seasoning and corn, and white chicken chili is creamy and tomato-free. Pick by texture, not just by protein.
Quick supper
Recipe card
Ingredients
- 1 tbsp olive oil
- 1 lb (450 g) halal ground turkey
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 tsp salt, plus more to taste
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) crushed tomatoes
- 1 tbsp tomato paste
- 1 cup halal chicken broth
- 1 tsp brown sugar or honey
- To serve: shredded cheddar, sour cream, sliced green onions, cilantro
Instructions
Preparation images are AI-generated illustrations.
- 1
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the turkey, onion and bell pepper and cook 5 minutes, breaking up the meat, until the turkey is no longer pink.
Step 1 · AI-generated illustration - 2
Stir in the garlic, chili powder, cumin, smoked paprika, oregano and salt and cook 1 minute until the spices smell toasty.
Step 2 · AI-generated illustration - 3
Add the tomato paste, crushed tomatoes, broth, both cans of beans and the sugar. Bring to a boil, then lower the heat and simmer 8 to 9 minutes, stirring often, until thick.
Step 3 · AI-generated illustration - 4
Taste and adjust the salt. If it is too thick, add a splash of broth; too thin, simmer a minute or two longer.
Step 4 · AI-generated illustration - 5
Ladle into bowls and top with cheddar, sour cream, green onions and cilantro.
Step 5 · AI-generated illustration
Helpful tips
- Ground turkey is lean, so do not drain it; the little fat it gives off carries the spices.
- Toasting the spices in the pot for a full minute is what makes a quick chili taste like it simmered for hours.
- Smash a few beans against the side of the pot to thicken the chili without extra time.
Frequently asked questions
How do you make turkey chili taste good?
Brown the turkey well, toast the chili powder, cumin and smoked paprika in the pot, and finish with enough salt. A teaspoon of brown sugar balances the tomatoes.
Do I need to drain ground turkey for chili?
Usually not. Most ground turkey is lean and releases very little fat, which helps the spices bloom. Drain only if you see a pool of fat.
Can I make this turkey chili ahead?
Yes. Chili tastes even better the next day. Keep it in the fridge for up to 4 days or freeze it for up to 3 months.
Is this turkey chili halal?
Yes, as long as you use halal ground turkey and halal broth. There is no pork, wine or beer in the recipe.
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