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+ servings
Turkey Chili

Turkey Chili

Adapted from here.
Servings 8 servings
Author Brandon Matzek


  • 1/4 cup extra virgin olive oil
  • 1 medium brown onion, chopped (about 2 cups)
  • 1 green bell pepper, chopped (about 1 cup)
  • 4 garlic cloves, finely chopped
  • 3 tablespoons chili powder*
  • 1 tablespoons ground cumin
  • 1 tablespoons red pepper flakes
  • 70 oz. canned stewed tomatoes with juices (that's 2 big cans and 1 smaller can)
  • 2 15 oz. cans kidney beans, drained and rinsed
  • 2 tablespoons tomato paste
  • 3/4 cup chicken stock
  • 1 teaspoon dried oregano
  • 1 tablespoons kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups of shredded, cooked turkey meat
  • 1 teaspoon sugar, plus more to taste

Toppings: shredded cheese, chopped red onion, sour cream


  1. Warm extra virgin olive oil in a large, heavy bottomed pot over medium high heat. Once the oil starts shimmering, add the chopped onion and green bell pepper. Cook until soft and slightly caramelized, stirring occasionally (about 5 minutes). Add garlic, chili powder, cumin and red pepper flakes, stirring to combine. Cook the spices for a few minutes, stirring often.
  2. To the pot add stewed tomatoes with juices, kidney beans, tomato paste, chicken stock, oregano, kosher salt, freshly ground black pepper and shredded turkey meat. Bring the mixture to a simmer then reduce heat to low. Simmer, uncovered, for an hour.
  3. Stir in sugar then season to taste with additional sugar and kosher salt.
  4. To serve, spoon chili into soup bowls and top with shredded cheese, chopped red onion and sour cream.

Recipe Notes

*I used a blend of various chili powders. 1 tablespoon of mild chili powder, 1 tablespoon of extremely spicy chili powder and 1 tablespoon of ground ancho chili. The resulting flavor and spice level were perfect (to me!). Feel free to make adjustments based on your own taste.