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    1 hour ·

    Turkey Chili

    A comforting, flavorful turkey chili made with lean ground turkey, onions, bell pepper, carrots, mushrooms, tomatoes, kidney and navy beans, and a blend of chili powder, cumin, smoked paprika and oregano. Simmered with a splash of beer and a bay leaf for depth of flavor. The recipe yields a large batch suitable for feeding a crowd.

    By Mitchell Kimbrough·November 4, 2025
    Total Time

    1 hour

    Serves

    8

    Difficulty
    Easy

    Ingredients

    • ·3 lb. lean ground turkey (2 lbs works fine for these ingredients)
    • ·2 tablespoons olive oil
    • ·1 cup chopped sweet onion
    • ·1 large red bell pepper, chopped (or 1/2 of 3 colored peppers)
    • ·3 carrots, sliced
    • ·mushrooms (amount as desired)
    • ·1 teaspoon salt (for 2 lbs of meat)
    • ·4 cloves garlic, pressed or minced
    • ·2 tablespoons chili powder
    • ·2 teaspoons ground cumin
    • ·2 teaspoons smoked paprika
    • ·1/2 teaspoon cayenne pepper
    • ·1 teaspoon dried oregano
    • ·1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes, with their juices
    • ·1 can (16 ounces) red kidney beans, rinsed and drained
    • ·1 can (16 ounces) white navy bean, rinsed and drained
    • ·1 bay leaf
    • ·1/2 bottle of beer

    Preparation

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    Step 1

    Place a large Dutch oven or heavy-bottomed pot on medium heat. Warm the olive oil until shimmering.

  1. Step 2

    Add the chopped onion, bell pepper, minced garlic and 1 teaspoon salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 5–7 minutes.

  2. Step 3

    Add the ground turkey, chili powder, cumin, smoked paprika and oregano. Cook while stirring constantly until fragrant and the turkey is mostly cooked through, about 10 minutes.

  3. Step 4

    Add the diced tomatoes and their juices, the drained beans, beer and bay leaf. Stir to combine and bring the mixture to a simmer.

  4. Step 5

    Reduce heat as necessary and allow the chili to simmer, stirring occasionally, for about 30 minutes to allow flavors to meld.

  5. Step 6

    Remove the bay leaf before serving. Serve hot with desired toppings.

  6. Step 7

    Storage: This chili will keep well in the refrigerator for about four days.

    7. Notes

    Uses 3 lb lean ground turkey as written, but 2 lb works fine. Chili keeps well in the refrigerator for about 4 days. Adjust cayenne to taste for heat. If desired, omit mushrooms or substitute other vegetables. Serve with toppings such as shredded cheese, sour cream, chopped green onions, or cornbread.