Turkey Chili includes beans, homemade chili flavor, and ground turkey. Because it’s the best chili recipe they’ve ever had, my friends refer to it as award-winning.

Turkey Chili

Turkey Chili Ingredients

Turkey Chili

For the homemade chili powder:

  • paprika sweet, 2 tablespoons
  • smoked paprika, 1 teaspoon
  • 1 teaspoon cumin, 1/2 teaspoon dried oregano, and 1 teaspoon black pepper, freshly grated

For the chili:

  • 1 pound (450 grams) turkey breast ground
  • Olive oil, two tablespoons
  • 1 big, chopped onion
  • 1 minced garlic clove 1 cup (245 grams) of chicken broth (or water mixed with 1 chicken bouillon cube)
  • 14 oz./400 grams of one can pureed tomatoes
  • 1 tablespoon honey or maple syrup
  • chopped green pepper, half
  • One chopped red pepper and half a cup of sliced Kalamata olives
  • 1 can (14 oz/400 grams) of rinsed and drained red kidney beans
  • Frozen sweet corn, half a cup
  • 1 small bunch chopped parsley

For the Turkey Chili toppings:

  • Greek strained yogurt, red pepper flakes, and minced green onions


Turkey Chili

  1. Cook the ground turkey in oil: Add the ground turkey and olive oil to a large pan that has been heated to a high temperature. The meat will develop some flavor if it is left to brown without being stirred. Stir and break up any lumps once the meat has turned a deep brown. Cook until every one of the fluids are dissipated.
  2. How to make chili: Cook for two to three minutes, or until the onion is glossy, stirring frequently, before adding the chili powder, garlic, and onion. Beans, tomatoes, honey, peppers, olives, and chicken broth should be added. After coming to a boil, turn down the heat to a simmer. Cover and cook for 40 to 60 minutes or until the chili has a thick sauce.
  3. Finish: Cook for another two to three minutes more after adding the parsley and corn. Add the yogurt, green onions, and red pepper flakes on top and serve with your choice of side.

Recipe notes

  • Don’t put too much ground meat in the pan. A wide dish will brown the meat better.
  • For a more smoky chili, add 1/2 to 1 teaspoon cayenne pepper or a few drops of Tabasco sauce. You can also use 1/2 teaspoon garlic powder and 2 teaspoons onion powder/flakes.
  • Add two tablespoons of corn starch to three tablespoons of cold water at the end of cooking for a thicker sauce. Allow the sauce to simmer for two to three minutes, or until the corn starch coagulates and thickens it.
  • Depending on their origin, age, and storage conditions, spices can have a stronger or weaker flavor. Halfway through the cooking process, taste your chili and adjust the seasoning if necessary.