This turkey chili recipe is a game-changer! It’s loaded with flavor thanks to umami-packed mushrooms and a special blend of spices. So hearty and comforting!
I’m always so happy when we make this healthy turkey chili for dinner. It’s easy, quick, and really delicious! I love the bump of meaty flavor from mushrooms and the extra heartiness of black beans. As a bonus, this chili gets better with time, so if you’re looking for a great make-ahead meal, this is it!
We have lots of chili recipes on Inspired Taste, and there’s something for everyone. Don’t miss our classic beef chili, this white turkey chili, and our vegetarian chili made with beans and quinoa.
Key Ingredients
- Ground Turkey: This chili is one of my favorite ways to use ground turkey (I also love these turkey burgers!). I always buy ground turkey with a bit of fat (around 7% to 10%) because it makes the chili much more flavorful, tender, and juicy. If you have leftover roasted turkey, you can shred it and use that instead! Other ground meats like beef and chicken work great, too.
- Black Beans: I always add beans unless I make Texas chili! They bulk up the chili and make it extra satisfying. Black beans are my go-to for this recipe, but pinto or kidney beans would be delicious, too. Since this is a quicker recipe, use canned or cooked black beans.
- Onions, Mushrooms, and Garlic: Onions and garlic are classics in chili, but the mushrooms are what really makes this turkey version special. Turkey can be a bit bland, but those umami-packed mushrooms add a ton of flavor. Don’t worry if you’re not a mushroom fan. We chop them up small, so you won’t even notice them in the chili (I use the same trick when making turkey meatloaf and it works like a charm!).
- Spices: This chili’s amazing flavor comes from a blend of ancho chili powder, cumin, and cinnamon. Ancho chili powder is sweeter and richer than regular chili powder. You can use other chili powders if you prefer (just be careful with chipotle chili powder, which can be pretty spicy!).
- Tomatoes and Broth (or Water): A can of tomatoes plus some extra liquid helps create a delicious gravy for the chili. I like to use whole peeled tomatoes and break them up with my spoon right in the pan. If you have some broth on hand, feel free to use it; otherwise, water works perfectly fine.
Find the full recipe with measurements below.
How to Make My Favorite Turkey Chili
Tip 1: Make a base of onions and mushrooms. I talked about the mushrooms a bit above. They add a richer, more savory flavor to the turkey. So if you’ve ever made chili with ground turkey before and felt a little disappointed, mushrooms might be your answer.
Start by cooking chopped onions and mushrooms in some oil until soft. The onions will smell sweet and look glossy, and the mushrooms will begin to brown and wilt a bit.
Tip 2: Brown your ground turkey. To the onions and mushrooms, add your ground turkey. Then let it cook, using a wooden spoon to break it up a bit until it begins to brown. Giving your meat some time to take on color and caramelize a bit adds a lot of flavor to the pot.
Tip 3: Toast the garlic and spices. Now you can add lots more flavor with minced garlic and the spices. Let them toast in the pan for a minute or two, which brings out their flavor more than simply stirring them in.
Tip 4: Keep your tomatoes chunky. I’m a big fan of canned whole peeled tomatoes. I love texture and like to break the whole tomatoes apart (either by hand or with scissors). I do it randomly, so you end up with both little bits of tomato and larger chunks.
After breaking the tomatoes up a bit, add them to the pot with some water (or broth).
Tip 5: Add beans and simmer. We’re adding cooked or canned beans, so they go in last (otherwise they will get too soft). So, stir them in, then simmer your chili until the sauce thickens. Taste every so often to check for seasoning, and add salt as needed. Then, after 20 minutes, you can serve!
Serving Suggestions
I love (repeat LOVE) serving chili with cornbread. Here’s our favorite cornbread recipe for you to take a look at. It’s also wonderful with homemade corn tortillas or some freshly made tortilla chips.
Toppings are always fun. Try sliced avocado or a spoonful of homemade guacamole, pico de gallo, crumbled or shredded cheese, pickled onions, pickled peppers, or candied jalapeños, which are always a hit at our table.
More Ground Turkey Recipes
- Turkey Meatball Soup with Orzo
- Best Turkey Meatloaf
- Easy Turkey Meatballs
- Easy Weeknight Spaghetti
- White Turkey Chili
- or, try this White Chicken Chili (we call for chicken, but turkey works!)
Easy Turkey Chili
- PREP
- COOK
- TOTAL
This easy turkey chili recipe is a win-win. It can be made in less than an hour and tastes fantastic. We prefer ground turkey with a little fat (7-10%). Very lean turkey is fine but will not be as juicy and tender in the chili. This turns out really tasty right away, but gets even better over the next few days. I love it with homemade cornbread.
You Will Need
1 tablespoon olive oil
1 medium onion, finely chopped
8 ounces crimini mushrooms, finely chopped (15 to 20)
1 pound ground turkey, 7% to 10% fat
3 garlic cloves, minced
1 ½ tablespoons ancho chili powder or homemade chili powder
1 teaspoon ground cumin
⅛ teaspoon ground cinnamon, optional
1 (28-ounce) can whole tomatoes
¾ cup water or chicken broth
1 (15-ounce) can black beans, drained and rinsed, or 1 ½ cups cooked black beans
Salt and fresh ground black pepper
Pinch cayenne pepper, optional for heat
Directions
1Cook onions and mushrooms: Heat the oil in a large, deep pot over medium heat. Add the onions and mushrooms, and cook, stirring occasionally, until tender and some edges are browned, about 7 minutes.
2Brown the turkey: Add the ground turkey and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, breaking up the meat into crumbles until most of it has browned, about 10 minutes.
3Prepare the tomatoes: While the turkey browns, open the can of tomatoes, pour them into a bowl, and use kitchen shears or your hand to break them apart into smaller pieces (the size is up to you, we like leaving some chunky bits). Set aside.
4Add garlic and spices: Stir in the garlic, chili powder, cumin, and cinnamon. Cook until the garlic and spices begin to toast and smell fragrant, about 2 minutes.
5Simmer: Add the tomatoes with all the juice, water (or broth), and the rinsed beans to the pot. Stir, then bring to a simmer. Taste the chili, then add salt, pepper, and chili powder to your taste. Add a pinch or two of cayenne pepper if you enjoy spicy chili. Reduce to a low simmer and cook until the liquid has reduced and the chili has thickened, about 20 minutes. Taste again, then adjust with more salt if needed.
Adam and Joanne's Tips
- Storing: This chili is perfect for making in advance. Store the chili in airtight containers and refrigerate for up to 4 days in the refrigerator and for up to 6 months in the freezer.
- Ancho chili powder: This is dried, ground ancho peppers, while generic “chili powder” is usually a blend of ground chilies and other spices. Ancho chili powder is on the milder, sweet side. It’s incredibly rich in flavor and works beautifully in this chili. For this recipe, we used ancho chili powder from McCormick. Feel free to substitute other chili powders in this recipe. If you switch things up, add the chili powder slowly and taste how spicy it makes the chili. Amounts might vary. I also love this homemade chili powder, which uses ground ancho chiles as a base.
- Spicy turkey chili: Add hot sauce, ¼ to 1 teaspoon cayenne pepper, or 1 to 2 tablespoons chipotle in adobo puree.
- Optional toppings: Avocado, sour cream, shredded cheese, tortilla chips, sliced green onion
- The nutrition facts provided below are estimates.
Can you add vegetables to this, like spinach or bell peppers, or is that liable to become too watery and distort the taste?
That would be lovely!
I bought some ground turkey but wasn’t sure how I would use it so when I saw Adam and Joanne’s recipe for the turkey chilli I decided to try it. It turned out quite delicious and the cinnamon gave it touch of a ‘Fall’ flavouring. I was surprised at how the crimini mushrooms gave it a hearty, meaty flavour. I will definitely make this again.Thank you Joanne and Adam!
Well I was nervous about trying this recipe because of the mushrooms and the cinnamon. But I am glad that I followed the recipe completely (except I did not add the cayenne or hot sauce). My husband’s medications make his palette sensitive. I was surprised how the baby Bella mushrooms and cinnamon added a richness and I could not taste them. This recipe will remain my go to from now on. Thanks for being so creative. I usually stick to the traditional recipes for comfort foods, but I am now willing to explore a bit more.
This was a simple yet delicious chili. The only change I made was to use regular chili powder. Thank you!
The recipe says 3/4 Water or stock but doesn’t specify what kind of stock. Please clarify
Hi Stacey, It is up to you. Chicken, turkey or vegetable stock will all work nicely.
Great recipe!!! I tried this recipe today. I used crushed tomato with basil instead. I also replaced the ancho chili powder for regular chili powder, added 1/2 tsp of pepper, 1 tbsp of kosher salt, 2/8 cayenne pepper, 1/2 packet of sazon, and tried 1/2 of a whole ancho pepper and it came out so delicious. I never ate so much mushrooms in my life. This recipe is another keeper.
Made this with half the mushrooms and onions as it calls for (my pan was too small), used regular chili powder (my grocery store was out of ancho) and in the last 2 minutes of cook time, added a teaspoon of salt and a tablespoon of Simple Truth Organic Jalapeno hot sauce. It was amazing! My husband said he could eat this every day!
This looks so good! I love using turkey versus ground beef. Thanks for the recipe!
We do, too. We both love beef chili, but find ourselves making turkey chili more often.
I love making and eating chili but have never made a turkey version before! Definitely a delicious recipe that I need to make. Thanks for sharing it!
Just made this and it is another winner! I added black olives, but otherwise did not make any changes to your delicious and easy meal!
So glad you enjoyed it, Ann!