Turkey Chili

Turkey Chili - Bubs


  • 1 pound ground turkey
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper (any color), chopped
  • 1 jalapeño pepper, finely chopped (adjust for heat preference)
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 can (6 oz) tomato paste
  • 2 cups chicken broth
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • Salt and black pepper to taste
  • Optional toppings: shredded cheese, chopped green onions, sour cream, cilantro, avocado


  1. Cook the Ground Turkey:

    • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground turkey and cook until browned, breaking it apart with a spoon as it cooks. Once cooked, transfer the turkey to a plate and set aside.
  2. Sauté Aromatics:

    • In the same pot, add the chopped onion, garlic, bell pepper, and jalapeño pepper. Sauté for about 5-7 minutes, or until the vegetables begin to soften.
  3. Add Beans and Tomatoes:

    • Return the cooked turkey to the pot. Add the drained kidney beans, diced tomatoes, and tomato paste. Stir to combine.
  4. Add Spices:

    • Sprinkle in chili powder, ground cumin, paprika, dried oregano, ground coriander, salt, and black pepper. Mix well to distribute the spices evenly.
  5. Pour in Chicken Broth:

    • Add the chicken broth to the pot and stir. Bring the mixture to a gentle boil.
  6. Simmer:

    • Reduce the heat to low, cover, and let the chili simmer for about 30-40 minutes. This allows the flavors to meld and the chili to thicken.
  7. Adjust Seasoning:

    • Taste and adjust the seasoning if needed. If you want more heat, you can add extra chili powder or a pinch of cayenne pepper.
  8. Serve:

    • Ladle the turkey chili into bowls. Serve hot, and offer optional toppings like shredded cheese, chopped green onions, sour cream, cilantro, and avocado.