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This hearty and flavorful turkey chili is loaded with lean ground turkey, beans, corn, tomatoes, and spices. It’s easy to make, perfect for meal prep, and a comforting dish the whole family will love.

Ingredients

1 tablespoon olive oil
1 pound lean ground turkey
1 medium red or yellow onion, diced
2 tablespoons chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
1 teaspoon fine sea salt (or to taste)
¼ teaspoon black pepper (or to taste)
28 ounces canned diced tomatoes (with juice, plain or seasoned)
15 ounces tomato sauce
15 ounces black beans, drained and rinsed
15 ounces kidney beans, drained and rinsed
15 ounces pinto beans (with their liquid) or white beans (with their liquid)
2 ounces diced jalapeños or mild green chiles (from a jar, or to taste)
15 ounces canned corn, drained (or substitute frozen or fresh corn kernels)
½ cup chicken stock or water (optional, to thin chili as needed)

Instructions

Cook the turkey: In a 5-quart pot or Dutch oven, heat olive oil over medium-high heat. Add ground turkey and cook until no longer pink, about 5 minutes.
Add aromatics and spices: Stir in onion, chili powder, cumin, garlic powder, oregano, salt, and pepper. Cook for another 5 minutes, or until onions are softened.
Add the base ingredients: Stir in diced tomatoes with their juice, tomato sauce, black beans, kidney beans, pinto (or white) beans with liquid, jalapeños (or green chiles), and corn.
Simmer: Bring to a boil, then reduce heat and let simmer partially covered for 20 minutes, stirring occasionally.
Adjust consistency and seasoning: If you prefer a thinner chili, add chicken stock or water near the end of cooking. Taste and adjust salt and seasonings before serving.

Why You’ll Love This Recipe

A lighter take on classic chili using lean ground turkey.
Packed with protein, fiber, and vegetables for a hearty, balanced meal.
Easy to make in one pot with minimal cleanup.
Perfect for leftovers—it tastes even better the next day!

Tips

Don’t skip toasting spices: Cooking them with the onions deepens the flavor.
Adjust thickness: Add liquid for a soupier chili or simmer longer for a thicker texture.
Meal prep friendly: Store in individual containers for easy grab-and-go lunches.
Extra spice: Add fresh jalapeños or cayenne pepper if you like it hot.

Variations and Substitutions

Different protein: Swap ground turkey with ground chicken, beef, or even crumbled tofu.
Bean swaps: Use any beans you have on hand—garbanzo beans or navy beans work well.
Low-carb version: Skip the corn and reduce the beans, adding extra vegetables like zucchini or bell peppers.
Slow cooker method: Brown the turkey and onions first, then transfer everything to a slow cooker and cook on low for 6–8 hours.

FAQs

Can I make this ahead of time?
Yes! Chili tastes even better the next day as flavors meld.

How do I store leftovers?
Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.

Can I make this vegetarian?
Absolutely—just omit the turkey and use extra beans or lentils.

What if my chili is too spicy?
Stir in a little extra tomato sauce, corn, or even a spoonful of sour cream to mellow the heat.

Serving Suggestions

Serve hot with cornbread, tortilla chips, or crusty bread.
Top with shredded cheese, sour cream, sliced avocado, or green onions.
Add a squeeze of lime for freshness.
Pair with a simple side salad for a balanced meal.