Quick Turkey Chili
Published Oct. 24, 2025
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Grapeseed or canola oil
- 1large yellow onion, diced
- 3Hatch or Cubanelle peppers, seeded and diced
- 3garlic cloves, finely chopped
- 1serrano or jalapeño chile, seeded for mild if desired, finely chopped
- Salt and black pepper
- 1pound ground turkey, preferably dark meat
- 3tablespoons chili powder
- 1tablespoon ground coriander
- 2teaspoons ground cumin
- 1pound frozen kale, thawed
- 2(14.5-ounce) cans diced tomatoes with green chiles
- 2cups chicken broth, plus more if needed
- 1(15-ounce) can lentils, drained and rinsed
- 1bunch cilantro, finely chopped (including stems)
- Lime wedges, sour cream or yogurt, cheese and rice (optional), for serving
Nutritional analysis per serving (8 servings)
280 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 27 grams carbohydrates; 12 grams dietary fiber; 7 grams sugars; 23 grams protein; 974 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large Dutch oven or other heavy pot over high until hot. Add a very thin sheen of oil and swirl to coat. Add the onion and spread in a single layer. Cook, without stirring, until the bottoms are deeply charred, 2 to 3 minutes.
- Step 2
Drizzle more oil into the pan. Add the peppers, garlic and serrano. Season lightly with salt and pepper, and cook, stirring often, until the onion is translucent, 1 to 2 minutes. Push the vegetables to one side of the pot.
- Step 3
Coat the empty side of the pot with oil, and then add the turkey and spread it over that half of the pan. Sprinkle the turkey and vegetables with the chili powder, coriander and cumin. Cook, smashing the spices and aromatics into the meat and breaking the meat into tiny pieces, 2 to 3 minutes. The spices should smell toasted.
- Step 4
Add the kale and cook, stirring, until any liquid has evaporated, 1 to 2 minutes. Add the tomatoes and chicken broth and bring to a boil. For a thicker chili, smash the lentils a bit. Stir in the lentils and return to a boil. Turn the heat down to maintain a simmer and stir in half of the cilantro. At this point, the chili is ready and will taste light and fresh with crisp green vegetables. You also can keep simmering it for hours over the lowest heat setting for a softer, stewier chili. If the mixture dries out, add more broth or water.
- Step 5
Serve the chili with the lime wedges, sour cream, cheese and remaining cilantro, over rice if you’d like.
Private Notes
Comments
About a tsp of cocoa powder adds depth to any chili and it won't taste like chocolate, I promise! I also like to add a little dollop of spicy brown mustard if my chili starts to taste too "brown" and needs a little balancing acidity.
Perfect for a vegetarian. Swap the Turkey for Beyond Meat crumbles, vegetarian broth for the chicken broth, and we are done. If the Chiles are too mild, swap for some "heartier" Chiles...
@Gary V. Those meat substitutes are full of junk
can you use fresh kale?
@nycreb I just made this with dried lentils. I added them with the tomato and stock, put a lid on, simmered for the required time (with stirring ever so often), added the frozen kale 10min before the lentils should be done, and the results were fantastic I really really enjoyed this healthy, hearty dish
Really tasty, I didn't do the rice but I think I would next time. I served with tortilla ships as well for added crunch.