30-Minute Turkey Chili

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  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
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3 tablespoons extra-virgin olive oil

1 medium yellow onion, chopped

5 cloves garlic, chopped

Kosher salt

2 teaspoons chili powder

1 teaspoon dried oregano

1 tablespoon tomato paste

1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce

1 pound ground turkey

1 (12-ounce) Mexican lager-style beer

1 (14 12-ounce) can whole peeled tomatoes, with their juice

1 (15 12-ounce) can kidney beans, rinsed and drained

Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey Jack cheese, and/or tortilla chips, for garnish, optional


  1. 1. Heat olive oil in a large, heavy skillet over medium-high heat. Add onion, garlic, 1 tablespoon salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.
  2. 2. Stir in tomato paste and chipotle chile and sauce; cook 1 minute more. Add turkey, breaking it up with a wooden spoon, and cook until meat begins to brown, about 3 minutes. Add beer and simmer until reduced by about half, about 8 minutes. Add tomatoes-crushing them through your fingers into skillet-along with their juices and beans; bring to a boil. Cook, uncovered and stirring occasionally, until thickened, about 10 minutes.
  3. 3. Ladle chili into bowls and serve with garnishes of your choice.
  4. Calories: 400
  5. Total Fat: 13 grams
  6. Saturated Fat: 1.5 grams
  7. Total Carbohydrate: 34 grams
  8. Protein: 38 grams
  9. Sodium: 510 milligrams
  10. Cholesterol: 45 milligrams
  11. Fiber: 12 grams
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