| |

Best Ever, Super Easy, Spicy Turkey Chili Recipe

 

Your search is finally over for the best stovetop ground turkey chili recipe. This is so good, and there is nothing like cooking chili on the stove. The tantalzing smells and richness of slow cooked tomatoes and spices are just amazing.Today I am sharing my Best Ever, Super Easy, Spicy Turkey Chili Recipe!

The weather has been really wishy-washy here in Southern California. We have had many super chilly days which make for perfect days of hot soups and hearty chilis.

Here is my turkey chili recipe, which I kind of love.  It has so many wonderful spices and plenty of room for creative culinary thinking,  you know to add a bit of this and that just to see what happens. 

This quick and spicy turkey chili recipe is a perfect dish to cook in double batches and freeze. I like to add butternut squash from time to time for a little more interest, but this recipe is rock solid on its own.  I encourage to try the ancho chili powder as it adds a terrific smoky flavor to the chili.

Our family enjoys this chili during fall gatherings, watching football, and every Halloween night!

Affiliate links are present.

Rock Croc, rocking the spicy turkey chili recipe.

I cooked this yummy dish in my new Rock Crock and oh my gosh it worked fantastically!  The chili go right from the fridge to room temp for a few minutes and then on the stove top to heat up the entire pot!   This pot cooks like my Le Creuset but is non-stick and dishwasher safe!

Spicy Turkey Chli Recipe

If you love this recipe, you might want to try a hunk of Irish Soda bread and this Awesome Irish Potato Soup!

Print

Best Ever, Super Easy, Spicy Turkey Chili Recipe

Spicy Turkey Chili Recipe perfect for fall gatherings and family dinners. A simple recipe.

  • Author: Pam List
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 60
  • Yield: 14
  • Category: Main Dish, Sides
  • Method: Dutch Oven
  • Cuisine: Tex Mex

Ingredients

2 tablespoons coconut oil for medium/high heat or olive oil

• 1 medium red bell pepper, large dice

• 1 medium green bell pepper, large dice

• 1 medium yellow onion, medium dice

• 1 pound ground turkey

• 3 tablespoons chili powder

• 2 tablespoons cumin

• 1 tablespoon Ancho Chili Powder  for some smoky pizzazz (optional)

• 1 tablespoons garlic powder

• 2 teaspoons kosher salt, plus more as needed

• 1/8 teaspoon cayenne pepper ( I put more than this, be we are big fans of spicy food here)

• 1 (28-ounce) can diced tomatoes with jalapeños (optional)

• 1 can fire roasted diced tomatoes

• 1 cup tomato sauce

• 2 cups water (to add if chili needs more liquid)

• 2 (14-ounce) cans red kidney beans, drained and rinsed

• 1  can white navy beans, pinto or black beans. ( clean out those pantry folks)!

Instructions

1. Heat the oil in a large pot or Dutch oven over medium heat for the coconut oil or medium/low for the olive oil. Add the bell pepper, onion, and season with salt, and cook, occasionally stirring until the vegetables have softened, about 5 to 8 minutes.

2. Increase the heat to medium-high, add the turkey, and cook, breaking it up into smaller pieces with a wooden spoon a potato masher ( I like the Amco Chop and Mash ), until it’s no longer pink and cooked through about 5 to 6 minutes.

3. Add the chili powder, measured salt, cumin, cayenne, ancho chili powder (optional), and garlic powder, stir to coat the turkey and vegetables and cook for a couple of minutes.

4. Add the tomatoes along with their juices and the tomato sauced, stir to combine, and bring to a simmer. Add the beans and return to a simmer. Reduce the heat to medium-low and simmer, occasionally stirring, until the flavors blend and chili thickens about 30 minutes. Add 1/2 cups of water as need if chili is thickening too much, this is a personal preference. I like a thick chili.

5. Taste and season with additional salt and pepper as needed. Serve with the cheese, sour cream, sliced avocado, chips or chopped onions.

Notes

We serve this over hot dogs and burgers every Halloween night! A fund family tradition.

Nutrition

  • Calories: 240

Did you make this recipe?

Tag @mommacan on Instagram

 

Similar Posts

15 Comments

  1. Pam – this looks delicious…although spicy is not my thing. But that is the beauty if chili, it is so easily modified! I like that there is a substantial list of ingredients; I think it always makes for more flavors and richer taste. Looking forward to trying this!

  2. I have made turkey chili before, loved it. I also love love the cayenne. This recipe seems to be hot you need to sour cream topping to cool the tongue off. Pinned and looking forward to trying this one.

  3. Yummy, I love chili and this looks so tasty. I’ve never used a Rock Pot but will investigate getting one, nor have I used ancho chili powder so I’m going to get some and try it (for your recipe) and a few others. I add paprika to mine for that smoky flavor but I’m open to try new things. Can’t wait to make your recipe for our Chili cook off.

  4. I’m trying yours this coming week pam, because I like it spicy! Can’t wait looks so good. I would also like the recipe to the side shown in the first picture please.

  5. We absolutely LOVE spicy chili so I cannot wait to try this recipe!! It looks totally delish. Thanks so much for sharing.. XO Susie from Chelsea Project

  6. I can’t wait to try this chili! I will have to modify the spice since I am a pansy. The idea of adding butternut squash is a great idea. When I make your chili, I think I will add the squash. YUMMY and mouthwatering!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating