Turkey Chili Recipe

5 from 2 votes

Hearty Turkey Chili is packed with flavor and easy to make for busy weeknight dinners. Ground turkey has never tasted so good!

Prep Time10

Cook Time3

Course: Dinner

Cuisine: American, Southern, tex mex

Servings:

Author: Kellie

Cost: $10

2 pounds ground turkey
1 large onion diced
1 red bell pepper diced
1 green bell pepper diced
5 garlic cloves minced
2 large jalapeno peppers minced (remove the seeds and veins for less heat…leave them for more heat)
1/4 cup chili powder
3 tablespoons ground cumin
1 tablespoons ground cayenne pepper Or more if you like a lot of heat!
1 tablespoon crushed red pepper
6 ounce jar of chopped sweet peppers and juice
1/2 cup packed light brown sugar
1 can black beans drained and rinsed
28 ounce can tomato sauce
28 ounce can crushed fire roasted tomatoes

In a large frying pan, brown the ground turkey until no longer pink and transfer to the slow cooker using a slotted spoon. Drain off all but two tablespoons of fat and add the onions to the pan.
Cook the onions over med-high heat until they begin to soften. Add the peppers to the onions and sauté until softened. Add the garlic and jalapeno peppers, cooking for one minute longer. Transfer the mixture to the slow cooker with the turkey.
Add the chili powder, cumin, cayenne pepper, crushed red pepper, sweet peppers and juice to the turkey mixture and stir to combine.
Add the brown sugar, tomato sauce and crushed tomatoes and black beans stirring thoroughly to be sure all the ingredients are incorporated. Season with kosher salt and black pepper to taste and cook in the slow cooker on high for 3-4 hours or low for 5-6 hours. The chili is done when hot throughout, slightly thickened, and the peppers are tender.
Serve with your favorite chili toppings, we love greek yogurt, sour cream, shredded cheddar, green onions, and pickled jalapenos…just to name a few.

For the best flavor, brown the ground turkey before adding it to the slow cooker. This helps the chili taste richer and keeps the turkey from becoming too soft.
Use 93% lean ground turkey for the best texture. Extra-lean ground turkey breast will work, but it can become a little dry after a long cook time.
For a milder chili, remove the seeds and veins from the jalapeños and omit the crushed red pepper. For more heat, leave the jalapeño seeds in or add extra cayenne.
If the chili is thinner than you like, cook uncovered for the last 20–30 minutes or transfer it to a pot and simmer until thickened.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled chili in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat on the stovetop over medium-low heat or in the microwave until hot. Add a splash of broth, water, or tomato sauce if the chili thickens too much.