Turkey Chili

By Pierre Franey

Updated Dec. 28, 2025

Turkey Chili
Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
5(23,413)
Comments
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You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be cooked in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.

Featured in: 60-Minute Gourmet

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Ingredients

Yield:About 6 servings
  • 1tablespoon olive oil
  • 2pounds ground turkey, white and dark meat combined
  • 2cups coarsely chopped onions
  • 2tablespoons chopped garlic
  • 1large sweet red pepper, cored, deveined and coarsely chopped
  • 1cup chopped celery
  • 1jalapeño, cored, deveined and finely chopped
  • 1tablespoon fresh oregano, chopped, or 1 tablespoon dried
  • 2bay leaves
  • 3tablespoons chili powder
  • 2teaspoons ground cumin
  • 3cups canned diced tomatoes
  • 2cups chicken broth, fresh or canned
  • Salt and black pepper
  • 2(15-ounce) cans red kidney beans, drained
  • 2cups shredded Cheddar
  • 1cup sour cream (optional)
  • Sliced lime, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

765 calories; 38 grams fat; 15 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 58 grams carbohydrates; 15 grams dietary fiber; 16 grams sugars; 56 grams protein; 1690 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

  1. Step 1

    Heat the oil over high in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

  2. Step 2

    Add the onions, garlic, sweet pepper, celery, jalapeño, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.

  3. Step 3

    Add the tomatoes, chicken broth, salt and pepper to taste. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.

  4. Step 4

    Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with Cheddar, and sour cream and lime wedges, if desired.

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Ratings

5 out of 5
23,413 user ratings
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Comments

Irene

Added my Chili Friends:
1/4 tsp. Espresso powder (or cocoa powder)
1/2 tsp: coriander, Chipotle powder, cinnamon
1 heaping Tbs. Brown sugar

I'm a fan of celery, provides wonderful flavor...include the small stalks with leaves.

Max

I saute the onions, then garlic, then celery and pepper before adding the turkey, and use a bottle of beer instead of the stock.

Anne H

Is this recipe referring to cooked turkey, as in thanksgiving leftovers? Or ground turkey?

Kim Frohlinger

I would never add celery to chili.

Daryl

o This "chili" is a bland, ground meat and vegetable stew with a faint whiff of chili powder. Miles away from a Chili con Carne or Chile Colorado. The recipe could be easily improved with 1/2 c. chili powder or ground ancho chiles, 2 T. cumin, just 1 c. diced tomatoes, and no bell pepper or celery. o I made the recipe to spec. No substitutions. As usual, the NYT prep times must be tripled for the home cook with good knife skills. Total time to table was just shy of two hours.

HZH

Forgot to buy celery so I made it without it. (Still delicious.) Used roasted New Mexican green chile instead of jalapeño. (Zero regrets. IYKYK) Added some pureed tomato sauce in addition to the canned tomatoes. (Just seemed like it needed it.) Overall a really great dinner! Very adaptable and forgiving to tweaks and changes.

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