Turkey Chili Recipe

Stuff You Need

• ½ cup plus 2 Tbsp water, divided
• 2 tsp kosher salt (or 1 tsp table salt)
• ½ tsp baking soda
• 2 lb 93 percent lean ground turkey
• 2 oz (~57 g) dried ancho chiles, stemmed, seeded, torn into 1″ pieces
• ½ oz (~14 g) dried guajillo chiles, stemmed, seeded, torn into 1″ pieces
• 3 (6″) corn tortillas, torn into 1″ pieces
• 1 Tbsp ground cumin
• 1 Tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp dried oregano, crushed
• 1 tsp ground coriander
• 1 tsp freshly ground black pepper
• ¼ cup neutral oil (vegetable or canola)
• 3 medium yellow onions, finely chopped (about 3 cups)
• 1 Tbsp minced garlic
• 1 Tbsp tomato paste
• 2 (15‑oz) cans low‑sodium red kidney beans, undrained
• 2 cups low‑sodium chicken broth
• 1 (14.5‑oz) can diced tomatoes, undrained
• 1 Tbsp packed brown sugar

Stuff to Know Before Cooking

Use 93% lean ground turkey for the best texture and flavor—avoid 99% fat-free ground turkey breast.

Corn tortillas add depth and help thicken the chili. Suggested garnishes include shredded cheese, sour cream, avocado, chopped onion, cilantro, and pickled or raw chopped jalapeños.

This chili pairs well with white rice.

Stuff to Know Before Cooking

This recipe uses kosher salt; if you’re using table salt, halve each salt measurement. The water is divided between the turkey prep and the simmer.

Prep the Turkey

In a small bowl, whisk together 2 Tbsp water, 1 tsp kosher salt (or ½ tsp table salt), and ½ tsp baking soda. Place 2 lb ground turkey in a large bowl, break it into rough ½″ pieces, drizzle the baking soda mixture over it, and toss gently to coat. Set aside.

Toast and Prep the Chiles

Heat ¼ cup neutral oil in a Dutch oven over medium‑high heat. Add 2 oz dried ancho chiles and ½ oz dried guajillo chiles, stirring frequently, until fragrant, 2 to 6 minutes.

Transfer to a food processor and let cool slightly.

Make the Chile Seasoning Blend

Add 3 torn corn tortillas, 1 Tbsp ground cumin, 1 Tbsp smoked paprika, 2 tsp garlic powder, 2 tsp crushed oregano, 1 tsp ground coriander, and 1 tsp freshly ground black pepper to the processor with the chiles. Process until finely ground, about 1 to 2 minutes.

Transfer to a bowl.

Cook the Aromatics and Turkey

Return the pot to medium heat. Add the onions and remaining 1 tsp kosher salt; sauté until softened and lightly browned, 6 to 8 minutes. Stir in 1 Tbsp minced garlic and cook until fragrant, 30 to 60 seconds.

Add 1 Tbsp tomato paste and cook for 1 minute, stirring. Add the turkey, breaking into ¼″ pieces with a wooden spoon, and cook until no longer pink, 6 to 8 minutes.

Stir in the chile seasoning blend until the turkey is well coated and fragrant, about 1 minute.

Simmer and Serve

Pour in 2 (15‑oz) cans red kidney beans with their liquid, 2 cups low‑sodium chicken broth, 1 (14.5‑oz) can diced tomatoes, 1 Tbsp packed brown sugar, and the remaining ½ cup water.

Stir well, bring to a simmer, cover, and cook, stirring occasionally, for 10 minutes to meld flavors.

Taste and adjust salt if needed. Serve hot.

Turkey Chili

This turkey chili is rich and smoky, with earthy dried chiles, warm spices, and a touch of sweetness from brown sugar. Ground turkey and kidney beans make it hearty without feeling heavy.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Ingredients

• ½  cup plus 2 Tbsp water divided
• 2  tsp kosher salt or 1 tsp table salt
• ½  tsp baking soda
• 2  lb 93 percent lean ground turkey
• 2  oz ~57 g dried ancho chiles, stemmed, seeded, torn into 1″ pieces
• ½  oz ~14 g dried guajillo chiles, stemmed, seeded, torn into 1″ pieces
• 3 6″ corn tortillas, torn into 1″ pieces
• 1  Tbsp ground cumin
• 1  Tbsp smoked paprika
• 2  tsp garlic powder
• 2  tsp dried oregano crushed
• 1  tsp ground coriander
• 1  tsp freshly ground black pepper
• ¼  cup neutral oil vegetable or canola
• 3 medium yellow onions finely chopped (about 3 cups)
• 1  Tbsp minced garlic
• 1  Tbsp tomato paste
• 2 15‑oz cans low‑sodium red kidney beans, undrained
• 2  cups low‑sodium chicken broth
• 1 14.5‑oz can diced tomatoes, undrained
• 1  Tbsp packed brown sugar

Instructions

• Toss turkey with water, salt, and baking soda; set aside.
• Toast chiles in oil 2–6 min; process with tortillas and spices.
• Sauté onions with salt 6–8 min; add garlic 30–60 sec, then tomato paste 1 min.
• Cook turkey pieces 6–8 min; stir in chile blend 1 min.
• Add beans, broth, tomatoes, sugar, and water; simmer 10 min.
• Adjust seasoning and serve.