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A close-up of a bowl of delicious Ground Turkey Chili (Stovetop), topped with sour cream, shredded cheese, and green onions.

Ground Turkey Chili (Stovetop)

This ground turkey chili is a hearty, protein-rich, and flavorful meal perfect for busy weeknights. It is simple to make on the stovetop and can be enjoyed with your favorite toppings.
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Prep Time 15 minutes
Cook Time 1 hour
Simmer Time 2 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 459
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 pound ground turkey
  • 4 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 2 tablespoons chili powder use 1 tablespoon for less spice
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons tomato paste
  • 1.75 cups low sodium chicken broth or one 14.5 ounce can
  • 1 28 ounce can fire roasted crushed tomatoes or fire roasted diced tomatoes
  • 1 15 ounce can kidney beans rinsed and drained
  • 1 15 ounce can black beans rinsed and drained
  • 1 15 ounce can pinto beans rinsed and drained
For Topping
  • as desired shredded cheese
  • as desired sour cream or plain Greek yogurt
  • as desired cilantro
  • as desired chopped onions

Equipment

  • Dutch oven or large pot
  • Large skillet

Method
 

  1. Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is browned, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.
  2. Add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir, scraping up any bits from the bottom of the pot.
  3. Stir in the crushed tomatoes and beans.
  4. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, stirring occasionally. Cover the chili during the first part of the cook time, and then uncover during the last 30 minutes to thicken.
  5. Serve chili with toppings, as desired.

Nutrition

Calories: 459kcalCarbohydrates: 49gProtein: 38gFat: 13gSaturated Fat: 3gCholesterol: 79mgSodium: 834mgFiber: 18gSugar: 12g

Notes

Store leftover chili in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. If frozen, thaw overnight in the refrigerator before reheating. Reheat leftovers in a covered pot on the stove over medium low heat, stirring occasionally. Or reheat in the microwave until steaming hot.

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