Turkey Chili
Updated December 28, 2025
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
- Comments
- Read comments
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Ingredients
1 tablespoon olive oil
2 pounds ground turkey, white and dark meat combined
2 cups coarsely chopped onions
2 tablespoons chopped garlic
1 large sweet red pepper, cored, deveined and coarsely chopped
1 cup chopped celery
1 jalapeño, cored, deveined and finely chopped
1 tablespoon fresh oregano, chopped, or 1 tablespoon dried
2 bay leaves
3 tablespoons chili powder
2 teaspoons ground cumin
3 cups canned diced tomatoes
2 cups chicken broth, fresh or canned
Salt and black pepper
2 (15-ounce) cans red kidney beans, drained
2 cups shredded Cheddar
1 cup sour cream (optional)
Sliced lime, for garnish (optional)
Nutritional analysis per serving (6 servings)
58 grams carbs; 167 milligrams cholesterol; 765 calories; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 15 grams saturated fat; 38 grams fat; 15 grams fiber; 1690 milligrams sodium; 56 grams protein; 16 grams sugar
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 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.
- 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.
- 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.
- 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.
Private Notes
Comments
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.
I saute the onions, then garlic, then celery and pepper before adding the turkey, and use a bottle of beer instead of the stock.
Is this recipe referring to cooked turkey, as in thanksgiving leftovers? Or ground turkey?
Turned out absolutely perfect: Big Pot 2T EVOO Add: - 3C Onion - 2C Celery - 2Red Peps - 2Jala Stir for 5 Let fond form Open center, EVOO 3T Garlic Add: - 4T Chili Pow - 1T Cumin - 2T Chile Powder - 3BayLeav - 2T Oreg - 1T Cocoa Pow - 1T Espress Pow - 1T Salt - 1T Pep - 2T DkBrnSug - 2T TJ's Umami Stir 2x Costco Grnd Turk Brown a bit Add - 1C Chxn Broth - 1Can FireRoTom - 1BigCan Cento Simmer15, Adjust Spice 2C Rinsed RdKid Simmer 10 Smush a bit Serve w Tortilla Chips, Sour Cream, Cheddar
Great base recipe. After reading the comments I too made some minor adjustments and it was absolutely delicious. Sautéed the veggies first then added the turkey. Once browned I added the garlic and jalapeño followed by a spoon of tomato paste and all the spices. Added espresso powder, coriander, ancho powder and chipotle powder. Toasted them all for about 2 minutes before adding the liquids. I was making half a recipe but instead of 1c chicken broth I did 1/2c and 1/2c of modelo beer (yes I drank the rest!). Served with a dollop of Greek yogurt, a squeeze of lime and some homemade corn tortilla chips. Yum yum yum.
Delightful recipe and quite tasty. Also healthy. I sautéed onions first until caramelized and then added the turkey. I was very careful not to overcook the turkey. Next time I would try the masa harina as suggested in the comments. I’ll probably give the addition of some beer a try as well. It made a nice batch of chili and enough to share with friends. Adding some sour cream and a squeeze of lime juice topped everything off nicely.