This high‑protein turkey chili is packed with lean ground turkey, hearty beans, and spicy warmth perfect for a filling weeknight meal. It’s an easy, protein-powered dinner that feels cozy, trustworthy, and ready for your family table.
I remember one chilly evening when my kids declared this was “better than any restaurant chili!” It’s been our go-to comfort food since , flavorful, satisfying, and downright approachable.
Prep Time: 10 min • Cook Time: 25 min stovetop (or 4 hrs slow cooker) • Total Time: 35 min stovetop • different style each article, yes!
Ingredients For the Chili Base
- 1 Tbsp olive oil
- 1 lb lean ground turkey
- 1 medium red (or yellow) onion, diced
- 2 Tbsp chili powder
- 1 tsp cumin powder
- ½ tsp garlic powder
- ½ tsp dried oregano
- 1 tsp fine sea salt (or to taste)
- ¼ tsp black pepper (or to taste)
- 28 oz canned diced tomatoes (with juice)
- 15 oz tomato sauce
- 15 oz black beans, drained & rinsed
- 15 oz kidney beans, drained & rinsed
- 15 oz pinto beans (with juice) or white beans
- 2 oz diced jalapeños or mild green chilis (or to taste)
- 15 oz canned corn, drained (or use frozen/fresh)
- ½ cup chicken stock or water (adjust for preferred consistency)
Let’s Cook It Step by Step
- Heat olive oil in a 5 Qt pot or Dutch oven over medium-high. Add turkey, sauté until no longer pink (~5 min), stirring and breaking up crumbs.
- Toss in onion and spices (chili powder, cumin, garlic powder, oregano, salt, pepper). Sauté until onions are softened, about 5 minutes , my mini family tip: scrape the browned bits off the bottom, those add flavor!
- Stir in diced tomatoes + juice, tomato sauce, all beans, veggies, jalapeños, and corn. Combine well.
- Bring to a boil, then reduce heat to low, partially cover, and simmer 20 min, stirring now and then. If you like your chili thinner, add chicken stock toward the end , remember it thickens as it cools!
- Taste and adjust , sometimes I sprinkle in an extra ½ tsp salt at the end. A family-approved finish!
Slow Cooker Option
After step 2, transfer everything to your slow cooker. Cook on low for 3–4 hours—hands-off, but tastes like home.
Pro Tips from Betty’s Kitchen
- Layer flavors early: Toasting spices in the skillet before adding liquids gives your chili depth.
- Bulk it up: Sneak in extra veggies like diced zucchini or bell peppers during simmer.
- Thicken naturally: Mash a few beans with a spoon at the end , no flour or corn starch needed.
Nutrition Highlights (per serving)
- Calories: ~350 kcal
- Carbs: 50 g
- Protein: 29 g
- Fat: 5 g
Flavor Pairing Ideas
- Serve over baked sweet potatoes with a dollop of Greek yogurt and cilantro.
- Spoon onto soft tacos or tortilla chips with cheddar, avocado, and lime for a chili taco twist!
- Ladle into bread bowls topped with green onions and jalapeños , perfect for game day.
Storage & Freezer Tips
- Fridge: Store in an airtight container for 3–4 days.
- Freezer hack: Portion into freezer-safe containers; freezes beautifully up to 3 months.
- Reheating tip: Thaw overnight in the fridge, then warm gently on the stove or in the microwave with a splash of stock.
Oops Moments I Learned From
Once I over‑salted late in the simmer, so I learned: taste at multiple stages , not just the end. Another time I forgot to drain one can of beans , talk about a soupy surprise! No judgment here, it’s all part of Betty’s kitchen.
Try It, Share It!
Your family will love the protein punch and comforting spices , please give it a whirl and let me know how your bowls turned out. I can’t wait to hear your favorite topping combos!