For a filling and comforting lunch or dinner, this turkey chili is the perfect recipe! It’s packed with protein and vegetables for a nutritious meal the whole family will love.
In the Fall and Winter months, I crave something warm and hearty for lunch and supper. This delicious turkey chili checks all my boxes! It’s easy to make, and you can store it in the fridge for quick and nutritious meals throughout the week.
Chilis and sheet pan dinners are my default go-to dinners in the colder months because they’re easy to make, full of healthy whole foods, and my whole family loves them.
My delicious turkey chili includes simple ingredients, but when combined they all taste incredible!
- ground turkey
- chili powder
- salt & pepper
- black beans
- sweet bell pepper
- crushed tomatoes
- toppings like avocado, green onion, shredded cheddar cheese & sour cream
See recipe card for quantities.
To begin, core and cut the sweet bell pepper into 1/4″ pieces, peel and cut the onion into 1/4″ pieces, and then peel and mince the garlic cloves.
Add 1 tsp oil, the chopped garlic, and the onion to a preheated pot on the stove and sautee until the onion is clear. Then, add the ground turkey and season with chili powder, salt & pepper. Cook until the turkey is cooked through completely.
Next, add the chopped bell pepper, black beans, crushed tomatoes and 1/2 cup of water. Cover and cook until the chili thickens slightly and the bell pepper softens – about 15 minutes.
- Ground turkey – instead of ground turkey, you can use ground beef
- Black beans – use chickpeas instead (or in addition) to the black beans for a different texture and taste
- Vegetarian – the ground turkey can be replaced with plant-based/vegan ground to make this recipe vegetarian
- Spicy – add chili pepper flakes while cooking to add extra spice
- Deluxe – top with sliced avocado, sour cream and shredded cheddar cheese for a deluxe chili dish
- Rich – add 1 tsp of ground cinnamon to your turkey chili for an exceptionally rich and cozy taste
I like to use a heavy pot for making my chilis, like a cast iron dutch oven.
You can store the cooled, cooked chili in an airtight container in the fridge for up to 5 days.
For an even richer tasting chili, let the chili simmer on low heat for an additional 15 minutes. This mixes all the flavours and makes it taste even more delicious!
I find that turkey and beef chili taste similar. All the spices and veggies add lots of flavour to the chili either way.
When making this chili for my family, I also usually make some homemade biscuits for them to enjoy. This is my favourite baking powder biscuit recipe. For myself, I simply like to top my chili with shredded cheddar cheese and a dollup of sour cream. No side dish needed!
Delicious Turkey & Veggie Chili
- 500 g ground turkey
- 4 tbsp chili powder
- 740 ml black beans
- 4 garlic cloves
- 2 sweet bell peppers
- 740 ml crushed tomatoes
- olive oil
- salt & pepper
- To begin, core and cut the sweet bell pepper into 1/4" pieces, peel and cut the onion into 1/4" pieces, and then peel and mince the garlic cloves.
- Add 1 tsp oil, chopped garlic, and the onion to a preheated pot on the stove and sautee until the onion is clear.
- Then, add the ground turkey and season with chili powder, salt & pepper. Cook until the turkey is cooked through completely.
- Next, add the chopped bell pepper, black beans, crushed tomatoes and 1/2 cup of water. Cover and cook until the chili thickens slightly and the bell pepper softens – about 15 minutes.
These nutrition values are estimates only. Read my full nutrition disclaimer here.
- Cook the ground turkey to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove