Easy Turkey Chili Recipe

Hey, I’m John Canel and today we’re making a hearty, delicious turkey chili, so let’s get started.

Ingredients & Prep

• 2 tablespoons olive oil
• 1 onion, diced
• 4–8 cloves garlic, minced
• 1 bell pepper, chopped
• 1 pound ground turkey (dark meat, not breast)
• 2–3 celery stalks, sliced (optional)
• 2 (14 oz) cans diced tomatoes
• 3 cups cooked beans (kidney, black, or pinto; about 2 cans)
• ½–1½ cups chicken broth, as desired
• 1 teaspoon brown sugar
• Optional: 2–3 tablespoons cornstarch for thicker chili

Spice Blend

• 3 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• ¼ teaspoon cayenne
• 1 teaspoon salt (plus more to taste)
• ¼ teaspoon cracked black pepper
• 1 tablespoon unsweetened cocoa powder (optional)

Instructions

Sauté the Aromatics

Place a big pot or Dutch oven over medium heat and add the olive oil. When the oil shimmers, add the diced onion and cook, stirring occasionally, until it begins to brown. Stir in the minced garlic and chopped bell pepper; cook until the pepper is crisp-tender.

Brown the Turkey

Add the ground turkey. Use the back of a spoon to break it into small chunks. When the pink is almost gone, sprinkle in the entire spice blend (and celery if using). Stir until the spices are fragrant and the turkey is fully browned.

Simmer

Pour in the diced tomatoes, beans, brown sugar, and ½ cup chicken broth. For a soupier chili, add up to 1½ cups broth. For a thicker, velvety texture, whisk 2–3 tablespoons cornstarch into a little cold broth, then stir it in and bring the chili to a gentle boil for 1 minute.

Reduce the heat to medium-low and simmer uncovered for 45–60 minutes, stirring now and then, until the flavors meld and the chili thickens.

Serving Suggestions

Ladle into bowls and top with your favorites:

• Sliced or diced avocado
• Shredded cheese
• Sour cream
• Fresh jalapeño slices

That’s pure flavor—so good and so easy. I hope you get a chance to make this recipe.