- Olive oil 2 teaspoons
- yellow onion 1, chopped
- Garlic cloves 3, minced
- Red bell pepper 1, chopped
- ground turkey (or chicken) 1 pound extra lean (99%)
- Chili powder 4 tablespoons
- Cumin 2 teaspoons, ground
- Oregano 1 teaspoon, dried
- Cayenne pepper 1/4 teaspoon
- Salt 1/2 teaspoon, to taste • 1 kcal
- Tomatoes One 28-ounce can, diced or crushed
- Chicken broth 1 1/4 cups
- Red kidney beans Two 15-oz cans, rinsed and drained
- sweet corn One 15-oz can, rinsed and drained
- Cheddar Cheese Shredded, optional for serving
- avocado diced, optional for serving
- Tortilla chips optional for serving
- Sour cream optional for serving
- Cilantro chopped, optional for serving
A big bowl of hot, spicy, savory turkey chili is a perfect comforting weeknight meal. This turkey chili can be made with leftover or ground turkey and is easy to eat for days after as leftovers. It’s quick and easy to prepare and leave simmering while doing anything else. Spicy chili powder, cumin, cayenne, and more spices come together with tomatoes, corn, beans, onion, garlic, and red bell pepper for a hearty, thick chili. Textured toppings like creamy avocado and crunchy tortilla chips round out the completed dish.
How to make turkey chili with leftover turkey
Turkey chili can easily be made with whatever leftover turkey you may have. Just add it in instead of the ground turkey. It starts by sauteing onions, garlic and peppers.
Then add the turkey and spices.
Add canned goods like tomatoes, bean and corn.
Cook together for about half an hour and serve!
What to serve with turkey chili
Serve a bowl of tortilla chips alongside this turkey chili for dipping, or cook up cornbread and trade bitefuls of thick, spicy chili with crumbly, buttery cornbread. To top, the different textures and flavors of creamy avocado and sour cream, crunchy tortilla chips, and melted cheese will finish off the meal. Get creative with the garnishes! Lime juice, chopped raw onion, or chopped cilantro will pair well with this turkey chili as well.
How to store turkey chili
After cooling at room temperature, this turkey chili can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for a month or more.
Heat olive oil in a large soup pot over medium heat. Add onion, bell pepper, and garlic and saute for about 5 minutes, stirring.
Add ground turkey and break up, stirring and cooking, until pink is gone.
Stir in chili powder, cumin, oregano, cayenne pepper, and salt.
Stir in chicken broth, tomatoes, kidney beans, and corn and bring to a boil. Reduce heat and simmer for 30-40 minutes, until chilli is thickened.
Ladle into bowls and top with desired garnishes.
Adjust the spice level to preference by omitting or adding extra cayenne and chili powder.
Reheat the turkey chili at a low temperature in a small saucepan on the stove for best results. If adding shredded cheese, do so when the chili is still in the pan and leave the top on to allow cheese to melt.