Easy Turkey Chili

This easy turkey chili is such a great high-protein, high-fiber, low-sugar dinner. As I get older, those are all the things I’m looking for! Especially on a cold night when I want a warm meal but don’t really want to cook.

For sure, this turkey chili is easy to make. The only chopping involved is one onion and a few cloves of garlic. And, it’s ready to serve in about 30 minutes. The ingredients are simple too. You can keep most in the pantry or spice cabinet, and then just grab the turkey when you’re in the mood!

As far as spices, you’ll see I’m fairly conservative with chili powder, cumin and oregano. (My kids like it that way.) You can double my measurements though, and also add a sprinkle of cayenne, if you like more of a kick.

For serving, cornbread is a delicious side. Or top with Fritos, sour cream, grated cheese, and chives. Looking for another easy dinner idea? Try my Sloppy Joes, Meatballs Marinara, or Roasted Trout.

Easy Turkey Chili

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 3 Tablespoons tomato paste
  • 1 lb. lean ground turkey
  • 1 cup beef broth (or more if you like it soupy)
  • 1 can (15.5 oz.) pinto beans, drained and rinsed
  • 1 can (14.5 oz.) fire-roasted diced tomatoes
  • 1 Tablespoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 Tablespoon brown sugar
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon white balsamic vinegar
  • Salt and pepper, to taste

 

For serving: fritos, sour cream, grated cheese, chives

Instructions

  1. Heat olive oil in a Dutch oven over medium to medium-high heat. Add onions and cook until soft, stirring frequently to avoid burning. Add garlic and tomato paste, and cook for about 30 seconds, stirring frequently to avoid burning.
  2. Add ground turkey, breaking up meat with a wooden spoon, until no longer pink, about 4-5 minutes. Add broth, beans, roasted tomatoes, chili powder, cumin, oregano, sugar, Worcestershire, vinegar, salt and pepper. Stir to combine.
  3. Reduce heat to medium low and cook for 10-15 minutes, to allow flavors to combine. Taste and adjust salt if needed. Serve warm with Fritos, sour cream, cheese and chives. Yum!

 

Make-Ahead Tip: Chili can be made 3 days ahead. Cool and store in an air-tight container in the refrigerator.

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Welcome!

Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author. 

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!

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Marie Saba

From My Kitchen To Yours