Award Winning 30-Minute Turkey Chili Recipe
This easy turkey chili recipe might not take hours to make, but it's packed with flavor and perfect for a weeknight meal!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Makes: 6 servings
Ingredients
Chili Seasoning Blend
- 1 tablespoon ancho chile powder
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried Mexican oregano
- 1 tablespoon brown sugar
Turkey Chili
- 2 tablespoons neutral oil (such as canola or vegetable)
- 1 yellow onion , diced
- 1 jalapeño , minced (seeds removed for less spice)
- 2 pounds 93/7 ground turkey
- 8 oz canned green chilies
- 15 oz can diced tomatoes (or two medium fresh tomatoes, diced)
- 1/4 cup yellow mustard
- 1 tablespoon Worcestershire
- 2 tablespoons vinegar-based hot sauce (like Frank's or Crystal hot sauce)
- 15 oz canned black beans , with juices
- 15 oz canned pinto beans , with juices
- 1 1/2 cups water or broth
- 15 oz canned refried beans (optional but recommended for thickening)
- Salt and pepper to taste
Toppings
- Sour cream
- Shredded cheese
- Sliced green onions
Instructions
- Make the seasoning blend. In a small bowl, combine the ancho chile powder, paprika, cumin, onion powder, garlic powder, oregano, and brown sugar and stir to combine. You can double or triple this seasoning recipe and keep in an airtight container for future use.
- Sauté the aromatics. In a larger dutch oven or pot, heat the oil over medium-high heat. Once the oil is hot, add the onions and jalapeno and cook for 2-3 minutes until the onions are softened.
- Brown the turkey. Add the ground turkey to the pot and cook until no pink remains, about 5 minutes or so, breaking the meat up into small pieces as it cooks.
- Finish and simmer for 20 minutes. Add the green chilies and seasoning blend and stir well to make sure the seasonings are evenly distributed. Add the diced tomatoes, mustard, worcestershire and hot sauce and bring to a simmer. Then, add the black beans, pinto beans, and water, cover the pot, lower the heat and simmer for 20 minutes.
- Add the refried beans. Remove the lid, stir in the refried beans (if using), and simmer for 5 minutes more, stirring to make sure the refried beans are evenly distributed. Season to taste with salt and pepper.
- Garnish and serve. Ladle the chili into bowls and top with desired toppings. Enjoy!
