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Turkey Chili


Love this recipe as written but next time I'll add a little jalapeno to spice it up a bit. Other than that it's definitely one of the best chili's I've made. Enjoy with a cold beer.

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Rate this recipe 5/5 (2 Votes)


  • Olive oil
  • 2 tablespoons tomato paste
  • 1 medium to large onion, chopped
  • 5 cloves garlic, minced
  • 1/2 red bell pepper, chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon hot paprika
  • 1/2 teaspoon dried coriander
  • 1/4 teaspoon oregano
  • Dash of cinnamon
  • 1 pound ground turkey breast
  • 1 cup dark beer, such as Leffe Brown
  • 1 (28-ounce) can tomatoes, diced
  • 1 (15 1/2-ounce) can kidney beans, drained
  • 1/2 teaspoon hot sauce or chile paste
  • Salt and pepper, to taste
  • Sour cream, chopped chives, cilantro, and or shredded cheese, for topping


Servings 4
Adapted from


Step 1

Heat a bit of olive oil in a large pot over medium heat. Add the tomato paste, onion, garlic, and red pepper, then cook, stirring occasionally, until softened. Add the chili powder, hot paprika, coriander, oregano, and cinnamon; stir and allow to cook until aromatic, 1 minute.

Add the ground turkey and cook, breaking it up with a spoon, until lightly browned. Pour in the beer and allow to cook down slightly.

Add the tomatoes, beans, and hot sauce or chili paste.

Allow the chili to simmer, uncovered, until thickened, about 40 minutes. Season with salt and pepper to taste. Top with sour cream, chopped chives, cilantro, and or shredded cheese.

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