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Mom's Best Turkey Chili

Mom's Best Turkey Chili

This warm, spicy turkey chili is a tried and true recipe your family will request again and again! High in protein, low in fat, and full of healthy veggies.
Course Soups & Stews
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 12 servings
Calories 193kcal


  • 2 packages 1.25 pounds each 85 percent lean ground turkey
  • 2 cloves garlic pressed
  • 2 tablespoons olive oil
  • 3 tablespoons mild chili powder
  • 1 ½ teaspoons chipotle chili powder
  • 1 ½ teaspoons oregano preferably Mexican
  • 2-3 teaspoons salt
  • 2 medium onions diced fine
  • 4 bell peppers diced fine
  • 2 28- oz. or 4 14-oz. cans tomatoes diced or whole
  • 2 cans kidney or pinto beans optional, drained and rinsed, or 3 cups cooked beans


  • Chop the onions and bell pepper and set aside.
  • Put the olive oil in the bottom of a large soup pot over medium high heat. Add the turkey, garlic, salt, chili powder and oregano and brown the meat, stirring and breaking it up into small pieces as it cooks.
  • When the meat is almost cooked, add the bell pepper and onion, and continue to cook and stir until the vegetables are translucent and beginning to soften.
  • Process the tomatoes with their juice in a blender until pureed. Add the pureed tomatoes to the pot and simmer, uncovered, over medium heat for one hour. Taste halfway through cooking and adjust seasonings. Chipotle powder will become hotter during the cooking process. Add water if the chili is too thick.
  • Add the kidney beans, if desired, and simmer until hot.