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Turkey Chili that tastes Like Beef Chili

 You could substitute ground chicken in this recipe also.
Course Main Course
Cuisine American, TexMex
Keyword beans, chili, turkey
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Author Janice Krako


  • 1 pound ground turkey
  • 1 Tablespoon canola oil or very light olive oil
  • 1 large onion chopped medium dice
  • 1 Tablespoon garlic minced
  • 1-3/4 cup water
  • 28 ounce can fire roasted tomatoes
  • 1/4 cup low salt soy sauce
  • 15 ounce can black beans drained and rinsed
  • 15 ounce can kidney beans drained and rinsed
  • 15 ounce can pinto beans drained and rinsed
  • 2 Tablespoons chili powder
  • 2 Tablespoons smoked paprika or sweet paprika can be used
  • 3/4 teaspoon dry oregano
  • 3/4 teaspoon cumin
  • 1/2 teaspoon salt adjust to taste at the end of cooking
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon hot sauce adjust to taste


  • 1) Drain and rinse  the cans of beans in a mesh strainer.  Set aside.
    2) Medium dice the large onion.
    3) Heat the oil in a Dutch oven or heavy bottom soup pot. Add the ground turkey breaking up into small bits with wooden spoon.  Once broken up, allow the meat to sit without stirring so it will brown, stir as the bottom of meat is browned so the rest of the meat will also brown.
    4) Add the onion and cook till translucent.  
    5) Add minced garlic, chili powder, smoked paprika, oregano, cumin, salt and pepper.  Stir well so herbs and spices reactivate their flavor.
    6) Add in all the rinsed and drained beans, soy sauce and water, stir well to mix al the ingredients.
    7) Simmer on low for 45-50 minutes.  Stir occasionally.  
    8) Taste, adjust salt to taste.  Add hot sauce (or not) to taste.
    9) Serve and enjoy!


Serving Suggestions: 

  • Top with shredded Mexican blend or Cheddar Cheese
  • Tortilla chips on the side
  • Hot sauce on the table for personal adjustments
  • Pickled Jalapeños on the side
  • I prefer using large soup size mugs or bowls for serving 
  • Sour cream on top 
  • Cilanto, chopped for garnish