Ground Turkey Chili
The perfect template for making your perfect bowl of turkey chili! Start with the basics that build layers of flavor, and then add in veggies or beans if desired, and then select a variety of toppings to add flavor and texture! We make this all the time and you will too!
Servings: 8 servings
Calories: 193kcal
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 bell peppers I used green, orange and yellow, diced
- 1 1/2 pounds ground turkey
- 1/4 cup ancho chili powder* or your favorite chili powder, see notes
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1/4 teaspoon cayenne pepper optional, this will make a spicy bowl of chili
- 1 1/2 teaspoons sea salt or more, to taste (depending on if your tomatoes have salt added)
- 1 28-ounce crushed fire roasted tomatoes any crushed tomatoes work!
- 2 cups chicken broth or vegetable broth
- 1/3 cup SunButter No Sugar Added or SunButter Organic
- Kidney Beans or Black Beans Optional (1-2 cans)
- Frozen Sweet Corn Optional (1-2 cups)
Suggested toppings
- cheddar cheese shredded
- avocado slices
- cilantro chopped
- sour cream or Greek yogurt
- chips
- bacon crumbled
- hot sauce or salsa
Instructions
- In a large dutch oven or soup pot, add the olive oil and the onions. Saute on medium heat for about 7 minutes, until onions are softened.
- Into the pot, add the ground turkey, and start breaking it up with a spatula as it browns.
- Season the onions and turkey with sea salt, chili powder, oregano and optionally cayenne pepper. Add in the crushed tomatoes, chicken broth, and SunButter. Stir to combine.
- Bring the mixture to a low simmer, and continue to cook for 30 minutes to allow the flavors to meld.
- Add in beans, frozen corn, or other veggies of choice (like roasted butternut squash or sweet potatoes, zucchini, black beans, kidney beans, or chickpeas).
- Serve chili hot with a variety of toppings!
Notes
*Nutrition Facts are for turkey chili without toppings or additions like beans or corn.
How to Store Leftovers
Once the chili has fully cooled, store in airtight containers in the refrigerator for up to 5 days. Freeze Turkey Chili: This chili freezes beautifully! I love to meal prep dishes like this high protein turkey chili to defrost for meals, especially when I am eating by myself. Either freeze all the leftovers in a large freezer safe container, or portion it out based on your needs and freeze it in small glass containers.How to Serve Ground Turkey Chili
The chili is delicious hot, served with a variety of toppings! Try adding:- Avocado Slices
- Sour Cream or Greek yogurt
- Hot Sauce or Salsa
- Tortilla Chips or Corn Bread
- Chopped Red Onion
- Jalapeno Slices
- Cilantro
- Cheddar Cheese (or favorite cheese!)
Variations for the Perfect Turkey Chili!
Sweet Potato Turkey Chili: Add cubed sweet potato to a large baking sheet and toss with olive oil, salt and pepper. Roast sweet potato at 425º F for 25 minutes. Add the roasted sweet potato at the end of simmering, and gently stir it into the pot. Roasted Butternut Squash Turkey Chili: Add cubed butternut squash to a large baking sheet and toss with olive oil, salt and pepper. Roast squash at 425º F for 25 minutes. Add the roasted butternut at the end of simmering, and gently stir it into the pot. Add Beans: Kidney beans, black beans, and garbanzo beans are all great additions to ground turkey chili. Add 1-2 cans at the end of the simmering time. Paleo, Whole30 and Low Carb Turkey Chili: This recipe is paleo, whole30 and low-carb, if the beans and corn are not added! Try adding chopped zucchini and focusing on the low carb toppings, like avocado, red onions, and cilantro.Nutrition
Calories: 193kcal | Carbohydrates: 7g | Protein: 23g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 701mg | Potassium: 366mg | Fiber: 1g | Sugar: 2g | Vitamin A: 997IU | Vitamin C: 39mg | Calcium: 32mg | Iron: 2mg