30-Minute One-Pot Ground Turkey Chili
Ground turkey chili that tastes like it simmered all day, but you can pull it off on a busy Tuesday in half an hour. Everything cooks in one pot, so cleanup is as easy as the cooking.
It is thick, warm, and just spicy enough, but not so hot that the kids push their bowls away. A big ladle of sour cream and a handful of tortilla chips turn it into dinner that feels like more than the sum of its simple parts.
Why This Chili Works
Ground turkey is lean, so the chili stays light without tasting thin. A heavy hand of chili powder and a little smoked paprika give it the deep, slow-cooked flavor most chili recipes get from hours at the stove.
Canned tomatoes and kidney beans do a lot of the work here. No chopping a dozen vegetables, no long list of pantry items. The whole thing uses about 10 ingredients, most of which are probably already in your kitchen.
Ingredients
- 1 tbsp olive oil: any neutral oil works, but olive adds a little richness without overpowering
- 1 lb ground turkey: 93/7 lean is ideal; 85/15 works if that is what you have, just drain any extra fat
- 1 medium yellow onion, chopped: about 1 cup
- 1 bell pepper, chopped: any color; green gives a slightly sharper note, red is sweeter
- 3 cloves garlic, minced
- 2 tbsp chili powder: this is the backbone of the chili; use a mild blend if you prefer less heat
- 1 tsp ground cumin
- 1 tsp smoked paprika: the smoked version gives that low simmered taste; sweet paprika works in a pinch
- 1 tsp dried oregano
- ½ tsp kosher salt: plus more to taste at the end
- ¼ tsp black pepper
- 2 tbsp tomato paste
- 1 can (15 oz) fire roasted diced tomatoes: do not drain them; the liquid builds the chili base
- 1 can (15 oz) kidney beans, drained and rinsed: dark red or light red both work
- 1 cup low sodium chicken broth: water works too, but broth adds a little extra savory depth
Variations / Substitutions
- Spice level: dial the chili powder down to 1 tbsp and skip the smoked paprika for a mild pot; add a minced chipotle pepper in adobo for more heat and smoke
- Beans: black beans or pinto beans swap in 1:1 for the kidney beans; just drain and rinse them the same way
- Vegetables: a cup of frozen corn or half a cup of diced zucchini can go in with the tomatoes for extra bulk
- No turkey: ground chicken or lean ground beef work with the same cook time; drain beef after browning if it gives off much fat
- Dairy free: the chili itself is dairy free; just serve without cheese or sour cream, or use a dairy free topping
How To Make One-Pot Ground Turkey Chili
Step 1: Brown the Turkey and Aromatics
Warm the 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the 1 lb ground turkey and cook, breaking it apart with a spoon, until it loses its raw pink color and begins to brown, about 5 minutes.
Stir in the chopped onion, bell pepper, and garlic. Cook, stirring now and then, for another 4 to 5 minutes, until the onion turns translucent and the pepper softens slightly. You will see a little browned fond building on the bottom of the pot at this stage.
Step 2: Toast the Spices
Sprinkle the 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp oregano, the ½ tsp salt, and the ¼ tsp pepper over the meat and vegetables. Stir constantly for 1 minute, just until the spices smell warm and fragrant. This quick step wakes them up and makes the whole kitchen smell like chili long before the simmer starts.
Stir in the 2 tbsp tomato paste and keep stirring for 30 seconds more. The paste will darken slightly and coat everything, which helps build a richer base.
Step 3: Simmer the Chili
Pour in the can of fire roasted diced tomatoes with their juices, the drained kidney beans, and the 1 cup of broth. Stir everything together and bring the mixture to a gentle boil.
Once you see bubbles around the edges, drop the heat to low so the chili just barely simmers. Partially cover the pot with a lid, leaving a small gap for steam to escape, and let it cook for 20 minutes. Stir once or twice to make sure nothing sticks. The chili will thicken as it cooks, and the flavors will concentrate.
Step 4: Ladle and Top
Taste the chili and add another pinch of salt if it needs it. Ladle it into deep bowls while it is still steaming hot.
Set out bowls of toppings so everyone can build their own: a spoonful of sour cream, shredded cheddar, sliced jalapeños, fresh cilantro, or a pile of crushed tortilla chips. The chili looks best with a creamy white swirl and a pop of green on top.
Tips for the Best Ground Turkey Chili
- Use a heavy pot. A thin one can cause hot spots that scorch the spices before they bloom.
- Do not skip toasting the spices. Even 60 seconds in the dry pot after the meat is cooked makes the chili taste like it spent much longer on the stove.
- If the chili gets too thick during the simmer, splash in a little more broth or water a tablespoon at a time until it looks how you like it. The finished chili should be thick enough to hold toppings but still spoonable.
- The flavor deepens if you let it sit, so leftovers are even better the next day. If you have time, make it in the morning and reheat for dinner.
- Leftover chili is great spooned over baked potatoes or as the base for loaded nachos.
This recipe doubles easily for a crowd or for freezing.
| For this many servings | Use ground turkey | Use beans (15 oz cans) | Use diced tomatoes (15 oz cans) |
|---|---|---|---|
| 4 (original) | 1 lb | 1 | 1 |
| 8 | 2 lbs | 2 | 2 |
Storing and Reheating Leftovers
- Refrigerate: cool the chili completely, then transfer it to an airtight container. It keeps well in the fridge for up to 4 days.
- Reheating: warm it gently in a pot over medium-low heat, stirring now and then, until hot all the way through. Add a splash of water or broth if it has thickened too much in the fridge.
What To Serve With Ground Turkey Chili
Cornbread is a natural partner because the faint sweetness plays off the smoky chili. A skillet of jalapeño cheddar cornbread takes it up a notch without any extra work.
For a lighter side, a simple slaw with lime juice and a little salt cuts the richness. If you want a crunchy element without chips, warm flour tortillas on a dry skillet and let people tear off pieces to dip.
Frequently Asked Questions
Can I make this in a slow cooker instead?
Yes. Brown the turkey and aromatics on the stove first, then transfer everything to a slow cooker. Cook on low for 4 to 6 hours or on high for 2 to 3 hours.
Is this chili spicy?
It has a warm, medium heat from the chili powder and smoked paprika, but it is not intensely hot. Dial down the chili powder and skip the paprika for a very mild bowl, or add jalapeño with the onion for more kick.
Can I freeze ground turkey chili?
Yes. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
What if I don’t have fire roasted tomatoes?
Plain diced tomatoes work fine. For a similar smoky note, add an extra ½ teaspoon of smoked paprika or a small pinch of chipotle powder.
Ground Turkey Chili Recipe
Ingredients
Method
- Heat olive oil in a large pot over medium-high heat. Add ground turkey and cook, breaking it apart, until no longer pink, about 5 minutes.
- Stir in onion, bell pepper, and garlic. Cook until onion turns translucent, about 4 to 5 minutes.
- Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir constantly for 1 minute, then stir in tomato paste and cook 30 seconds more.
- Pour in diced tomatoes with their juices, kidney beans, and broth. Bring to a gentle boil, then reduce heat to low and simmer, partially covered, for 20 minutes, stirring once or twice.
- Taste and adjust salt if needed. Ladle into bowls and serve with toppings like sour cream, shredded cheese, and cilantro.
