Turkey Chili

Chili is the perfect way to get “un-chilly.”  Okay, sorry, that was a little lame.  But it’s SO true.  A nice warm bowl of chili is the perfect way to warm up after a cold, blistery day.  I made a giant pot of this chili.  It freezes well, so I can freeze in individual portions and grab from the freezer when I need a quick meal.

This chili is loaded with ground turkey and lots of flavor.  It is a recipe based on one from one of my favorite cookbooks, The Complete America’s Test Kitchen TV Show Cookbook.  It takes about 2 hours to simmer the flavors together over the stove, and the flavor gets better over time (the full flavor comes out the next day!).  If you’re looking for a tasty way to warm up this winter, this is your recipe!


Turkey Chili

 Active Prep: 15 min.
Cook time: 2 hr
TOTAL: 2 hr, 15 min


  • ¼ c vegetable oil
  • 2 medium onions, diced small
  • 1 red bell pepper, seeded and stemmed, diced
  • 4 large garlic cloves, minced
  • ¼ c chili powder
  • 1 Tbsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp red pepper flakes
  • 1 tsp dried oregano
  • ½ tsp cayenne pepper
  • 2 lb. ground turkey (I used 85% lean)
  • 2 (15-oz) cans red kidney beans, drained and rinsed
  • 1 (28-oz) can diced tomatoes
  • 1 (28-oz) can tomato puree
  • Salt, to taste


  1. In a large Dutch oven, heat vegetable oil on medium-high heat. Add onions, pepper, and garlic cloves.  Cook, stirring frequently, until vegetables are tender, about 5 minutes.  Add chili powder, cumin, coriander, red pepper flakes, oregano, and cayenne pepper.  Mix well.  Cook for an additional 2-3 minutes until fragrant, stirring frequently.
  2. Add ground turkey, breaking into small pieces as it cooks. Stir well and cook until turkey is fully cooked, about 6-8 minutes.
  3. Add kidney beans, tomatoes, and tomato puree. Add salt to taste.  Bring to a boil, then reduce heat to low and simmer, COVERED, for 1 hour, stirring occasionally.
  4. Uncover and continue to simmer for an additional hour, until chili has thickened slightly. Serve immediately or store in refrigerator for 5-6 days in an air-tight container.  You may also store in freezer for 3-4 months in an airtight container or freezer bag.