One-Pot Turkey Chili

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I have been making this turkey chili since forever and it is genuinely one of the most requested recipes in my house. It is cozy, filling, a little spicy, and honestly so easy. One pot, 45 minutes, feeds a crowd. It checks every single box for a weeknight meal that also works for leftovers all week.

I switched from beef to ground turkey years ago and I will be honest, I did not even notice the difference once the spices are in. The key is not skimping on the seasoning. Chili should be bold and the spice blend here delivers.

Make It Your Own

This chili is really flexible. Want more heat? Add a diced jalapeno with the onions or a pinch of cayenne. Want it thicker? Let it simmer longer with the lid off. Want to bulk it up even more? Toss in a can of corn or some diced zucchini.

The toppings are where it gets really fun. I always do sour cream, shredded cheddar, sliced green onions, and a handful of crushed crackers. My husband adds hot sauce to his. Everyone can customize their own bowl which makes it great for feeding the whole family.

One-Pot Turkey Chili

A hearty, flavorful chili made with lean ground turkey, two kinds of beans, and bold spices all in one pot.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1.5 lbs ground turkey
• 1 onion diced
• 1 bell pepper diced
• 3 cloves garlic minced
• 1 can (15oz) kidney beans drained and rinsed
• 1 can (15oz) black beans drained and rinsed
• 1 can (28oz) crushed tomatoes
• 1 cup chicken broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp oregano
• 1 tsp salt
• toppings sour cream, shredded cheddar, green onions, crackers

Method

 

1. Heat a drizzle of oil in a large pot over medium-high heat. Add onion and bell pepper, cook for 4 minutes.
2. Add garlic and cook 1 minute. Add ground turkey and cook, breaking up, until browned through.
3. Stir in chili powder, cumin, paprika, oregano, and salt. Cook for 1 minute to toast the spices.
4. Add crushed tomatoes, broth, kidney beans, and black beans. Stir to combine.
5. Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes, stirring occasionally.
6. Taste and adjust seasoning. Serve with your favorite toppings.

Notes

Chili tastes even better the next day after the flavors meld. Store in fridge up to 5 days or freeze for 3 months.

This is the kind of recipe that gets better every time you reheat it, so make a big batch! Leave a comment below and tell me your go-to chili toppings.

Tools for This Recipe

• Lodge 6 Quart Enameled Cast Iron Dutch Oven: A big heavy pot holds the whole batch and keeps the chili at a steady simmer without scorching on the bottom.
• Teak Wooden Spoon Set: A sturdy wooden spoon makes it easy to break up the ground turkey as it browns.
• OXO Good Grips Stainless Steel Soup Ladle: Perfect for scooping chili into bowls so everyone can pile on their own toppings.

So glad you are here. Pam