Turkey Chili

Easy Turkey Chili

Turkey Chili

It’s quick, easy, and super healthy with lean protein, antioxidant rich peppers, and fiber from the beans. Using white meat turkey makes the leanest chili and the multi-colored peppers make it the healthiest. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Makes: 4 servings

Turkey Chili


  • 2 teaspoons olive oil
  • 1 cup diced onion
  • 1 clove garlic, crushed
  • 1 pound ground turkey breast (dark meat works too)
  • 15-ounce can red kidney beans, lightly drained
  • 1 to 1 1/2 cups diced colored bell peppers
  • 1/3 cup diced jalapeño pepper (optional if you like it spicy)
  • 1 1/2 cups chicken stock (homemade or Swanson’s unsalted)
  • 1 cup canned tomato puree or strained (I like Pomi strained tomatoes)
  • 2 Tablespoons tomato paste
  • 1 Tablespoon chili powder
  • 1 teaspoon salt (use less if using salted stock) + pepper to taste
  • 2 Tablespoons chopped parsley (optional)


  1. Heat oil over med-high heat and sauté onion and garlic for 1-2 minutes.
  2. Add turkey & cook 2-3 minutes, stirring to break it up, until it’s no longer pink.
  3. Add remaining ingredients. Cook uncovered, stirring occasionally, for 15 minutes.
  4. (For a thicker chili, whisk 2 teaspoons of flour into 1/4 cup of stock or water and add to the chili. Cook another 5 minutes.)

Note: Want My Homemade (not spicy) Chili Powder Recipe? Click here.

Note: I sometimes add a 2nd can of beans (pinto) and 1/2 cup more liquid for variety (and more servings).

21 Comments on "Easy Turkey Chili"

  1. Tami

    This chili has been a family favorite for 2 years. Thank you Jenny.

  2. Lynn

    I really enjoyed your many recipes. I hope we can new recipes for 2021. Stay safe. Thank you.

  3. Junie

    Oh Ms. Jenny, thank you, thank you ? for sharing your marvelous recipes. They are quick and easy and simple, easy for the tummy, and are exactly the health conscious adjustments I need, built right in. I work full-time & care for family with debilitating health issues] and ? love cooking.
    I have made this chili for the last 3 weeks as it can be used in multiple ways, breakfast, lunch, dinner or quick snack! I’ve made 4 other recipes, and they are spot on! Yum, cabbage rolls, bbq sauce, and on and on! Thank you ☺️

  4. Dawn

    This chili is delicious! It might be my new go-to! I doubled the recipe and let it cook in the crockpot after browning the meat, so we would have leftovers for a couple days! Perfect make ahead meal.

  5. Chrsitiane

    Just wanted to share a really quick, delicious chili with you…
    1 lb. ground beef or turkey
    16 oz. of fresh pico de gallo
    2 cans of your favorite beans, rinsed and drained. I like black beans and pinto beans
    2 cans, any brand ranch style beans -do not drain
    1 can of tomato sauce
    2 Tbsp. cumin (I love cumin so I add more, to taste)
    2 Tbsp. chili powder.
    Brown the meat, then add all of the other ingredients. Simmer for 30 minutes. If you like really thick chili, you can stir in a can or fat-free refried beans

    • Jenny Can Cook

      Thank you for sharing this. I’m putting it in my “Your Recipes” category as well.

    • salsender

      Love this recipe. I add onions, garlic and bell pepper to the meat when browning. I use 3 cans of a variety of beans. I can of diced tomatoes, 1 can tomato sauce, 1 pkt of chili seasoning, chili powder, celery salt, italian seasoning, cocoa powder, a little sugar, ranch dressing and a can of corn. Also water to make it a little thinner. Alway served with corn bread. Love it! You are a great cook and I am enjoying going through your recipes. Thanks for your demos too, they are great! Sally

    • Dawnzi

      Sounds different and interesting! I’ll try this for sure! Thank you!

  6. Claudia

    Made this last night, what a delicious success. And by “success” I mean flavor. So easy, healthy!!, yet fully dimensional flavor profile. Nom, nom, nom. Thanks so much for this, Jenny. You give me life!!

  7. Gloria

    I made the easy turkey chili tonight. A double batch for 9 of us, so delicious!
    Even my grandson who said “I don’t like food cooked in a pot” ate his.
    Thank you for a wonderful recipe!

  8. Sharral

    Still looking for you to do a video on making poppyseed kolaches.

  9. Pat O

    How do I determine the Nutrition Facts?

  10. Cnthea

    What can I substitute for the jalapeño pepper that won’t be so hot? Thanks.

    • Jenny

      Anaheim peppers, also called long peppers, are very mild.

  11. reba

    Jenny, I just came across your u-tube video and am going to try several of your healthy recipes. Thank you!

  12. Janie Stege

    Hi Jenni
    Thank you for your vidoes, much obliged. The men in my home enjoy a hot chili meal on a cold winter’s night, with warm cornbread muffins.
    Love chili recipe, can you add celery and black eyed beans to recipe?

    • Jenny

      Chili is always a flexible recipe for adding ingredients but keep an eye in case you need a little more liquid.

  13. Helios

    Hey Jenny love your recipes. Quick question do I drain the juice off of the turkey once its browned, or do I leave it?

    • Jenny

      If you are using ground white turkey breast there should not be any juice or fat to drain off. But if you’re using dark meat or a combination of white and dark, you don’t have to drain it off because the juices will adds flavor but if the liquid has a lot of fat and you’re looking to eat less calories, I would drain it off.

  14. Maria Yumang

    what do u mean by the ingredient Pomi strained tomatoes?

    • Jenny

      Pomi is a brand of tomatoes that comes in a box and are popular here in the U.S. (http://www.pomi.us.com/StrainedTomatoes.php) You can use any canned, strained, tomatoes. In fact, I have made this chili with tomato sauce, canned diced tomatoes, and tomato puree. Chili is a very flexible dish so almost any tomato product can be used. I just prefer the thick, strained tomatoes. I appreciate your question because I will now clarify this ingredient for my international visitors.

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