Turkey Chili

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  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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1 tablespoon canola oil

1 yellow onion, diced  

Kosher salt  

4 garlic cloves, thinly sliced  

1 red bell pepper, diced  

1/4 cup chili powder  

1 teaspoon ground cumin  

1/4 teaspoon cayenne pepper  

2 tablespoons tomato paste  

1 pound ground turkey  

One 28-ounce can plum tomatoes  

3 cups low-sodium chicken stock, plus more as needed  

1 tablespoon unsweetened cocoa powder  

1 1/2 cups cooked white beans, or One 12-ounce can, drained and rinsed  

1 1/2 cups cooked kidney beans, or One 12-ounce can, drained and rinsed  

Sour cream or plain Greek yogurt, for serving (optional) 

Sliced scallions, for serving (optional) 

Grated Cheddar cheese, for serving (optional) 


  1. Heat the canola oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of kosher salt and saute, stirring with a wooden spoon, for about 2 minutes, or until translucent. Add the garlic and bell pepper and saute for 1 minute. Add the chili powder, cumin, and cayenne and cook for at least 1 minute so that they bloom.
  2. Add the tomato paste and cook for 1 or 2 minutes to deepen its flavor.  
  3. Add the turkey and switch tools from a wooden spoon to a whisk. Cook the turkey, breaking up any large chunks with the whisk as you cook, for 5 minutes, or until browned.  
  4. Add the tomatoes, 3 cups of the stock, and the cocoa powder and bring to a simmer, whisking to make sure the cocoa powder is thoroughly dissolved and combined. Add the beans and bring the chili to a simmer.  
  5. Cover the pot with a lid or foil and cook the chili for 1 hour. Taste the chili after 1 hour and adjust the seasoning. If the chili is too thick for your liking, add a bit more chicken stock.  
  6. Serve in deep bowls topped with sour cream, sliced scallions, and grated Cheddar, if desired. 
Chili Shakshuka
Gabriela Rodiles

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