Name: Easy Turkey Chili (One-Pot)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 lb ground turkey; 1 15 oz can kidney beans, rinsed and drained; 1 large sweet onion (chopped); 5 –6 cloves garlic (minced); 1 1/2 cups frozen roasted peppers and onions (about half a bag); 1 –2 tsp cayenne pepper (use less for mild); 1 tsp salt; 1 tsp black pepper; 1 15 oz can tomato sauce; 1 14.5 oz can diced tomatoes; 2 tbsp tomato paste; 1 cup chicken or beef broth; 1 –2 tbsp hot sauce (to taste (Tabasco or your favorite)); 2 tbsp avocado oil or olive oil; For serving: sour cream and shredded cheddar

This easy turkey chili is a one-pot weeknight dinner with lean ground turkey, kidney beans, and just enough kick, ready in under an hour. I make it on repeat all fall and winter — top it with sour cream and shredded cheddar and it’s perfect.

Bowl of easy turkey chili topped with sour cream and shredded cheddar

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There’s nothing fussy about this chili. Everything goes into one pot, the ingredient list is short and flexible, and it tastes like it simmered all day. If you usually make chili with beef, ground turkey works really well here because all of the tomato, garlic, peppers, and spices give it plenty of flavor.

Ingredients

Ground turkey: Lean turkey keeps this chili lighter than beef, and it soaks up all the spices. Look for 93% lean — extra-lean turkey can cook up dry.
Kidney beans: Rinse and drain them first. It washes off the starchy canning liquid, cuts the sodium, and helps the beans hold their shape.
Sweet onion, garlic, and frozen peppers and onions: The frozen mix is the weeknight shortcut — no chopping peppers, and everything softens right into the pot. Fresh peppers and onion work too.
Tomato sauce, diced tomatoes, and tomato paste: Three forms of tomato, three jobs — sauce gives the chili body, diced tomatoes give it texture, and a spoonful of paste deepens the flavor.
Broth: Just enough to bring everything together without turning it into soup. Chicken or beef both work.
Cayenne and hot sauce: Your heat control. Cayenne goes in before the simmer so its flavor cooks through; hot sauce gets stirred in at the end, to taste.
Avocado or olive oil: For browning the turkey — use whatever you normally cook with.
For serving: Sour cream and shredded cheddar for topping.

Exact measurements for everything are in the recipe card below.

Instructions

Heat the oil in a large pot or Dutch oven over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned, 6–8 minutes. If the turkey releases a lot of liquid, cook for another minute or two until most of it evaporates.
Add the onion, garlic, and frozen pepper-and-onion mix. Cook until softened, 4–5 minutes.
Stir in the tomato sauce, diced tomatoes, tomato paste, and broth.
Add the kidney beans, salt, black pepper, and cayenne. Stir well.
Bring to a gentle simmer, then reduce the heat to low, cover, and cook 30 minutes, stirring occasionally.
Stir in hot sauce to taste. Serve hot topped with sour cream and shredded cheddar.

Turkey chili simmering in a pot on the stove

Instant Pot variation

Use Sauté mode to brown the turkey and soften the vegetables (same as steps 1–2). Add everything except the hot sauce and stir. Seal and cook on high pressure for 12 minutes, then let the pressure release naturally for 10 minutes. Stir in hot sauce to taste and serve.

Tips

For deeper flavor, simmer on low up to 1 hour, stirring occasionally. If you go the full hour, add the kidney beans in the last 30 minutes so they hold their shape.
Start with less cayenne if you don’t want it too spicy — you can always add more heat, but you can’t take it out. Adjust with hot sauce at the end, tasting as you go.
Rinse the canned beans. It washes off the starchy canning liquid and cuts the sodium.
If the turkey releases a lot of liquid while browning, let it cook for another minute or two until most of it evaporates — that keeps the chili thick instead of soupy.
This chili is even better the next day. An overnight rest lets the flavors settle in — if you can wait that long, it’s worth it.

FAQs

Can I use ground beef instead of turkey? Yes. Use lean ground beef and drain the fat well after browning. The rest of the recipe stays the same.
Is this chili spicy? It has a gentle kick, not a burn. For mild, use 1 tsp cayenne and skip the hot sauce. For hot, go full 2 tsp plus hot sauce to taste.
Can I make it in a slow cooker? Yes. Brown the turkey and soften the vegetables on the stovetop first, then transfer everything to the slow cooker and cook 4–6 hours on low.
Can I make it vegetarian? Yes. Leave out the turkey, double the beans, and use vegetable broth. Add a second can of diced tomatoes if you want it heartier.
How do I thicken chili? Simmer uncovered for the last 10–15 minutes, stirring now and then. The sauce reduces and thickens on its own.
What should I serve with it? Sour cream and shredded cheddar are my go-tos. It’s also great spooned over a baked potato or over rice. And for game day, make it a spread with my air fryer jalapeño poppers.
How do I store leftover chili? Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

Bowl of turkey chili with sour cream and cheddar

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