Turkey Chili

Healthy, hearty and filling, this easy to make Turkey Chili recipe is packed with lean ground turkey, veggies, and beans and ready in 30 minutes!

Course Lunch, Main Course, Main Dish, Soup

Cuisine American, Dairy-free, Fall, Healthy, North American, Soup

Keyword Turkey Chili

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 515kcal

Author Chrissie

2 tablespoon olive oil
1 pound lean ground turkey
1 large onion diced
2 cloves garlic finely minced
3 medium carrots chopped
2 stalks celery chopped
1 teaspoon dried oregano
2 teaspoons smoked paprika
1 tablespoon mild chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
3 cans beans in tomato sauce 15 ounce cans
15 ounces canned kidney beans drained and rinsed
15 ounces canned diced tomatoes
1 cup tomato sauce
1 cup chicken stock
diced red onions, avocado, shredded cheese, and sour cream for serving (optional)

Heat a large pot over medium heat and add the olive oil.
Brown the turkey for about 5 minutes then add the onion, garlic, carrots, celery, spices, and salt.
Continue cooking for a few minutes more, just until the veggies begin to soften.
Add the beans, canned tomatoes, tomato puree, and stock and stir everything together well.
Place the lid on the pot and cook for about 20 minutes, stirring regularly. You can also turn the heat to low and cook for up to one hour on low heat, stirring regularly.
Serve with a dollop of sour cream, chopped red onions, avocado, cheese, or whatever toppings you like!

Store any leftover chili in the fridge for 3 days

This recipe freezes well and can be stored in an airtight container in the freezer for up to 6 months.