This quick and simple Turkey Chili is made on the stovetop in about 30 minutes. It’s loaded with bell peppers, beans, bold spices and one unexpected ingredient that deepens the overall flavor. A comforting, easy dinner for chilly nights.
While I’m from Cincinnati and have plenty of access to local Skyline-style chili, this is not a Cincinnati chili. It’s my own quick, homey ground turkey chili that borrows one surprising idea from Cincinnati-style recipes to boost richness.
The secret ingredient: cocoa powder.
Yes—unsweetened cocoa powder. A small amount adds depth and a subtle richness without making the chili taste like chocolate. If you’re nervous about it, start with less and adjust to taste. The result is a layered, more complex chili that still tastes classic.
Why You Will Love Simple Ground Turkey Chili:
- Thick and hearty. This chili is meant to be substantial, not brothy. Tomato sauce, diced tomatoes and a touch of tomato paste and spices keep it rich and spoonable rather than soupy.
- Ready fast. Unlike slow-cooked chilis, this version comes together in roughly 30 minutes. Brown the turkey, sauté the vegetables, add the tomatoes, beans and spices, simmer briefly, and dinner is ready.
- Freezer-friendly and great for meal prep. Chili often tastes even better the next day. Portion into individual containers for quick lunches or dinners—it freezes well for up to three months and keeps in the fridge about 4–5 days.
Recipe Ingredients:
- Ground turkey: I prefer 85% lean for more flavor and juiciness; very lean turkey can dry out.
- Bell peppers: One red and one green work well, but any combination is fine.
- Onion: A yellow onion is used here but use what you like.
- Diced tomatoes: No-salt-added or fire-roasted varieties are both good options.
- Tomato sauce: Use plain tomato sauce, not marinara.
- Kidney beans: Dark or light kidney beans, as you prefer.
- Pinto beans: You can substitute black beans if you like—any mix of three cans of beans works.
- Cocoa powder: Unsweetened cocoa is the special ingredient. Start with a small amount and increase to taste; it enhances richness without making the chili chocolatey.
- Salt and pepper
- Spices:
- Chili powder
- Cumin
- Paprika (smoked paprika recommended if available)
- Oregano
- Garlic powder
- Crushed red pepper (to taste)
Topping Suggestions:
- Cornbread or crumbled cornbread casserole
- Avocado or guacamole
- Shredded cheese
- Green onions
- Sour cream or Greek yogurt
- Jalapeños
- Crushed tortilla chips or Fritos
- Hot sauce
- Cilantro
Pick your favorite combinations to personalize each bowl.
Notes and Pro Tips:
- Swap proteins if needed. This recipe works with ground beef, bison or chicken if you prefer—adjust cooking time as needed.
- Time-saving tips: Chop vegetables ahead or buy pre-chopped produce. Frozen peppers and onions can work in a pinch.
- Storage: Cool and portion leftovers into freezer-safe containers for easy meals. Refrigerate for 4–5 days or freeze up to 3 months.
Crockpot Option
You can make this chili in a crockpot. Brown the ground turkey first (and sauté the vegetables if you like), then add everything to the slow cooker. Cook on low for 6–8 hours or on high for 4–6 hours.
Other Soup and Chili Recipes:
- Pumpkin Quinoa Chili
- Slow Cooker Brisket Chili
- Slow Cooker Sweet Potato Chili
- Chunky Italian Vegetable Soup
- Instant Pot Chicken Tortilla Soup
- Slow Cooker Sriracha Lime Chicken Chili
- Butternut Squash Chili
- Sun-Dried Tomato, Spinach and Feta Turkey Burgers
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Simple Turkey Chili
Ingredients
- 1 lb ground turkey
- 1 red bell pepper, diced
- 1 green pepper, diced
- Onion, diced
- 2 cans tomatoes (14.5 oz.)
- 2 cans tomato sauce (15 oz.)
- 2 cans kidney beans (15.25 oz.)
- 1 can pinto beans (15.25 oz.)
- 3 T chili powder
- 1 T cumin
- 2 tsp garlic powder
- 1/2 tsp oregano
- 1 tsp paprika
- 3 – 4 tsp cocoa
- 1/2 tsp pepper
- 1 tsp sea salt
- Crushed red pepper to taste
- olive oil
Instructions
-
Heat a large pot over medium-high. When hot, add 1 tablespoon olive oil. Sauté the diced peppers and onion until the onion becomes translucent. Push the vegetables to the side, add a drizzle of oil if needed, then add the ground turkey and cook until browned, about 5–7 minutes.
-
Reduce heat to medium-low. Add drained diced tomatoes, tomato sauce and drained, rinsed beans. Stir to combine, then add the spices and unsweetened cocoa powder. Cover and simmer about 10 minutes, stirring occasionally.
-
Adjust seasoning if needed and simmer until ready to serve.
-
Serve with your preferred toppings and refrigerate or freeze leftovers.
Notes
- You can use beef or chicken if preferred. The recipe adapts well to other ground meats—use what you have on hand.
- Time-saving tips: Chop vegetables ahead of time or use pre-chopped or frozen vegetables to speed up prep.
- Storage tips: Portion into freezer-safe containers for quick meals. Refrigerate 4–5 days or freeze up to 3 months.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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