Published on
by Erin
We don’t say it often, but this is the absolute Best Turkey Chili Recipe!! It can easily made on the stovetop, in the Slow Cooker or Instant Pot. This flavorful turkey chili is made with lean ground turkey, red kidney beans, canned tomatoes, and all the spices!
The BEST Ground Turkey Chili Recipe
Warm, cozy and full of simple ingredients! This is hands-down my favorite turkey chili recipe. It may even win you a prize at a chili cook-off competition (our neighborhood has one every year and this is my go-to)! Packed with flavor, it is perfect for a crowd and it can easily be made with or without beans. We love to make it for a chilly fall or winter evening or game day Sunday (this Goulash recipe is also a cold-weather favorite). Just make sure you include all the wonderful toppings to really bring it over the top.
And if you want to change up the classic flavors, considering trying our Easy Pumpkin Chili!
What You Will Need
- avocado or olive oil: a splash in the stockpot to help sauté the onions and garlic.
- bacon: this adds a little more fat and deliciousness to the overall flavor!
- garlic & yellow onion: classic flavors that start every classic pot of chili.
- bell peppers: we use several different colors to create a greater depth of flavor.
- ground turkey: a nice lean meat that’s perfect for chili or you can always use ground beef too!
- tomato paste, whole, canned tomatoes, & fire-roasted tomatoes: the perfect tomato base that has some variety in texture and extra flavor.
- coconut aminos: for a little umami flavor, option to use soy sauce if you aren’t concerned about Whole30/Paleo.
- chili powder, onion powder, garlic powder, cumin, paprika, bay leaf, kosher salt, & ground black pepper: classic flavors that you know and love about any flavorful chili recipe!
- lime zest: this adds a bit of acidity to round out the flavors.
- mushrooms: adding more vegetables is always a plus in our book, but you can omit if you want.
- chicken broth: only needed when using an Instant Pot for making this recipe.
What Gives Chili The Best Flavor
There are a few ways to bring the best flavor to your favorite chili recipe – spices, cooking method, and a touch of acidity. We love that this recipe includes a variety of classic chili spices like chili powder, cumin, and paprika! And then the real magic happens when you let all the spices and other chili ingredients simmer for a long period of time to really let all the flavors to meld and come together. Add in that touch of acidity from the lime zest and watch your tastebuds come alive!
How to Make Turkey Chili
You can begin by getting out your chef’s knife and cutting board to prep your ingredients.
The following process shots will show this turkey chili recipe being made in an Instant Pot, but you could also make it in a crockpot or in a dutch oven on your stovetop.
For starters, you can turn on the sauté function on your Instant Pot, drizzle in the olive oil, and add the bacon allowing the fat to render a bit. Continue to move the bacon around with a wooden spoon and then add your chopped bell peppers, onion, and garlic. Once they have all cooked for a bit, it is time to add the lean ground turkey. Continue cooking for about 5 minutes or until the turkey meat has browned.
Now you can add all of the rest of the chili ingredients (except the beans), place the cover on top, seal it, and switch from the sauté function to high pressure for 17 minutes. Then, manually release the pressure, add the kidney beans, place the cover back on and cook on high pressure for another 5-10 minutes.
Now it is time to serve with ALL your favorite chili toppings!!
Best Ways To Store Turkey Chili
Most people say that chili is actually better when reheated the next day because that gives all those great flavors even more time to hangout together! And we completely agree! Here are a few storage tips for you:
- leftovers in the refrigerator: once your chili has cooled you can place it in an airtight container in the fridge for up to 5 days! Simply reheat on the stovetop or in the microwave.
- how to freeze turkey chili: again, make sure you chili has fully cooled and then you can place it in a freezer-safe container and store in the freezer for up to 3 months!
What Should I Serve With Turkey Chili
There are so many different things you can serve with turkey chili!
- toppings: we love topping this warm bowl of chili with some slices of jalapeño, fresh cilantro, chopped red onion, and a dollop of dairy-free sour cream! If you aren’t concerned with keeping it Whole30/Paleo you could also sprinkle on some shredded cheese of your choice.
- sides: To keep things Whole30, I would just do a little side salad! If you aren’t concerned with Whole30/Paleo I would serve it with some really good sourdough bread! You could also do some gluten-free cornbread and this seven-layer salad too!!
Made this recipe and loved it?! We would love it if you would take a minute andleave a star rating and review– it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Don’t forget to check out myInstagramaccount for some behind-the-scenes action!Or give me a follow onFacebookor see what I am pinning onPinterest!
Other Chili Recipes You Might Like:
- Classic Slow Cooker Chili
- Short Rib Chili
- Best Paleo Chili
- Creamy Slow Cooker White Chicken Chili
- Vegan Pumpkin Chili
Best Turkey Chili Recipe
5 Stars4 Stars3 Stars2 Stars1 Star5 from 5 reviews
- Author: Erin Jensen
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 20 minutes
- Yield: 8–10 servings 1x
- Category: Chili
- Method: Slow Cooker + Instant Pot
- Cuisine: American
Description
The BEST Turkey Chili Recipe with Slow Cooker + Instant Pot instructions!! Perfect for chilly weather!
- 1–2 tablespoons olive oil or avocado oil
- 4 strips of bacon, cut into chunks
- 2 tablespoons garlic, minced
- 1 medium yellow onion, diced
- salt and pepper
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 2 lbs ground turkey
- (1) 6oz can tomato paste
- (1) 28oz can whole tomatoes (do not drain)
- (1) 14.5oz can fire roasted tomatoes, diced
- (1) 15oz can red kidney beans, drained (omit for paleo/Whole30)
- 1–2 teaspoons soy sauce (coconut aminos if paleo/Whole30)
- 3 tablespoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon smoked garlic powder
- 1/2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- zest of one lime
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 pint sliced mushrooms
- 1 cup chicken broth (Instant Pot only!)
Instructions
Instant Pot Instructions:
- Turn Instant Pot to Sauce function and add oil. Once hot, add bacon and move around fairly constantly so they don’t stick to the pan. Cook for 3-5 minutes or until the fat has started to render.
- Add garlic and onion to pan and sprinkle with salt and pepper. Move around until onion becomes translucent, about 3 minutes.
- Add ground turkey and move that around, allowing it to cook slightly, about 5 minutes.
- Add bell peppers, whole tomatoes, tomato paste, fire-roasted tomatoes, soy sauce, chili powder, onion powder, smoked garlic powder, smoked paprika, cumin, lime zest, bay leaf, mushrooms, broth and salt and pepper.
- Mix to combine.
- Turn off Saute function. Ensure release valve is set to Seal. Cook on High Pressure for 17 minutes.
- Manually release (but it is okay if it naturally releases for a bit).
- Add in beans. Stir to combine. Close and let set 5-10 minutes (the beans don’t take long to warm up).
- Stir and taste. Add additional salt, pepper or chili powder as desired.
- Serve with dairy-free sour cream, cilantro, red onion and fresh jalapeño.
Slow Cooker Instructions
- Bring large cast iron skillet to medium-high heat. Once hot, add bacon chunks and move around as it cooks. Cook for approximately 3-5 minutes or until the fat has started to render.
- Add garlic and onion to skillet and sprinkle with salt and pepper. Move around until onion becomes translucent, about 3 minutes.
- Add ground turkey and move that around, allowing it to cook slightly, about 5 minutes.
- Add ground turkey mixture to slow cooker, ensuring you scrape the bottom of the pan to get all the bits and liquid.
- Add bell peppers, whole tomatoes, tomato paste, fire-roasted tomatoes, beans, soy sauce, chili powder, onion powder, smoked garlic powder, smoked paprika, cumin, lime zest, bay leaf, mushrooms and salt and pepper.
- Mix to combine.
- Close and cook on low for 5-6 hours.
- Stir and taste. Add additional salt, pepper or chili powder as desired.
- Serve with dairy-free sour cream, cilantro, red onion and fresh jalapeño.
Notes
- Bacon: feel free to use either turkey bacon or pork bacon. If you are concerned with Whole30/Paleo, check your ingredients.
- Paleo/Whole30: to make this paleo/Whole30 simply ensure bacon is compliant, omit the beans and use coconut aminos instead of soy sauce.
- Ground turkey: I would recommend a less lean percentage for your turkey such as a 85/15, but any kind will work.
- Instant Pot: This was tested in an 8qt Instant Pot Duo and no issue with a burn notice – if you are concerned feel free to add another 1/2 cup broth.
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 8.7 g
- Sodium: 1065.2 mg
- Fat: 14.1 g
- Carbohydrates: 26.6 g
- Protein: 26 g
- Cholesterol: 70.5 mg
Originally published December 27, 2019.
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Reader Interactions
Comments
Janet says
Making this today. 2 Tablespoons of minced garlic? Is that right? I’ve always read that 1/2 tsp equals a clove, so 12 cloves of garlic? Just making sure.
Reply
Erin says
Hi Janet – I would just mince 2-3 cloves of garlic and measure that out in tablespoons – I feel like with the size of garlic cloves I usually get, 2-3 cloves would equal approx. 2 tablespoons. Otherwise, continue mincing until you reach that 2 tablespoon mark (definitely don’t add 12 cloves!) 🙂 hope that helps!
Reply
Sam says
This turned out fantastic! Great flavor and a healthy meal that leaves you satiated. It was easy to make, and the aromas made my house smell incredible.
Reply
Erin says
So happy to hear that, Sam!
Reply
Stephanie says
This is my 4th recipe of yours that I’ve tried and I’m consistently blown away by how health, easy to make and delicious everything is!! I made the instant pot version and used black beans. So good!
Reply
Erin says
Yay! So happy to hear that, Stephanie!
Reply
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