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Spicy Turkey Chili
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5 from 14 votes

Spicy Turkey Chili

Spicy Turkey Chili is thick, robust, and flavorful. This easy chili recipe brings together healthy ground turkey with spicy tomatoes, onions, garlic, and black beans with a perfect blend of seasonings. Serve this Spicy Turkey Chili with cornbread or tortilla chips for a perfect one-dish meal.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Cinco de Mayo, Main Course
Cuisine: Cinco de Mayo, Mexican
Servings: 6 servings
Calories: 288kcal

Ingredients

  • 1 ¼ pounds lean ground turkey (See Tips 1 and 2)
  • 1 Tablespoon olive oil
  • 1 large onion, chopped (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 2 Tablespoons all-purpose flour
  • 3 Tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground pepper
  • ¼ teaspoon dried oregano
  • Freshly ground black pepper to taste (about ¼ teaspoon
  • 20 ounces (2 10-ounce cans) Rotel Original diced tomatoes & green chilies
  • 16 ounces tomato sauce
  • 16 ounces (16-ounce can) black beans drained and rinsed well
  • Shredded Colby jack or cheddar cheese
  • Sour Cream
  • Chopped green onions or chives for garnish if desired
  • Tortilla chips to serve on the side

Instructions

  • Cook and crumble ground turkey in a large Dutch oven over medium heat until browned. Pour into colander and rinse with hot water until water runs clean. Take handfuls and rub between hands to crumble into fine pieces. Rinse again.
  • Heat olive oil in the same Dutch oven over medium heat. Add onions; sauté until tender, about 5 minutes. Add minced garlic; sauté until fragrant, about 30 seconds. Add browned turkey, flour, chili powder, cumin, salt, freshly ground black pepper, and oregano. Stir to mix well. Add Rotel tomatoes & green chilies, and tomato sauce; mix well. Cover and simmer over medium-low heat for 1 hour. Add black beans; cover and simmer for an additional 30 minutes.
  • Serve Chili in bowls topped with shredded cheese, sour cream, and chopped green onion tops. Serve Fritos scoops or tortilla chips on the side. (See Tip 3)
  • Yield: 6 servings. (See Tip 4)

Notes

  1. I used 93% lean ground turkey.
  2. May also use ground beef in place of turkey.
  3. For a variation, serve warm chili on a bed of shredded lettuce and chopped tomatoes to make a taco salad. Garnish with chopped onions, crushed tortilla chips, and shredded cheese.
  4. The leftovers, if any can be refrigerated for several days and reheated. Leftovers can also be frozen for later use.

Nutrition

Calories: 288kcal | Carbohydrates: 24g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 1018mg | Potassium: 859mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1540IU | Vitamin C: 15.3mg | Calcium: 107mg | Iron: 5.2mg