Chili Lovers, It’s Finally Here! A Thick and Hearty, Always Tender Turkey Chili—Simmered in Just 15 Minutes!
From October to March, I practically live off chili—I make a big pot once a week and enjoy the leftovers for days. Over the years, I’ve shared a handful of my favorites (Creamy White Chicken Chili! Sweet Potato Quinoa Chili!), but I realized something was missing: a Tried and True Turkey Chili recipe.
Now, I absolutely love turkey chili, but I’m gonna be honest: most classic turkey chili recipes miss the mark for me. Too often, they’re bland, overcooked and dried out, or just plain brothy (ahem, that’s soup, not chili!🙅🏻♀️). And worst case? They’re all of the above. 😬
But that changes today! This recipe is everything turkey chili should be: boldly seasoned, thick and hearty, with tender ground turkey and loads of beans. A turkey chili for chili lovers! 🙌🏼
So, what’s the secret to making it so damn good? A homemade blend of chili spices, smoky chipotle peppers, and earthy beer packs a big punch of flavor, while a combination of tomato sauce and diced tomatoes creates the perfect thick texture—no hours of cooking required.
Instead, a quick 15-minute simmer keeps the turkey tender and juicy, while making this recipe a weeknight-friendly dream. (And BONUS: Most of the prep is as easy as opening a few cans—minimal chopping required!)
Fast, flavorful, and hearty—truly the best of chili season! 🙌🏼
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4 Secret Ingredients for a Damn Good Homemade Turkey Chili
The PWWB secrets to a hearty, mega-flavorful turkey chili (you’ll taste the difference, trust me! 💁🏻♀️):
- Beer – My favorite secret flavor weapon! A splash of beer adds a ton of earthy richness and depth to a pot of chili—it really brings all of the spices to life. For best results, choose a full-flavored ale (brown ale, dark ale, hop-forward IPA, etc.).
- Lots of spices! – For an extra-bold punch of flavor, I use about 3x as many spices as other turkey chili recipes: chili powder, cumin, dried oregano, smoked paprika, garlic powder, onion powder, and a hint of cinnamon for warmth.
- Beans – A must-have for a hearty turkey chili! I love using a trio of canned “chili beans” (black beans, kidney beans, and pinto beans) for a variety of texture. Not a fan of beans? ⇢ Swap them for a hearty veggie like diced sweet potato or butternut squash.
- Tomatoes – A mix of diced tomatoes with green chilis and canned tomato sauce gives this chili just the right thick texture—no extra broth or heavy simmering required.
🌶 Spicy or Nah? ⇢This chili has a gentle, lingering heat that doesn’t overwhelm, but it’s easy to adjust to your preferences. If you want more spice, add extra chipotle peppers or a pinch of cayenne. Prefer it mild? Skip the chipotles and use a spoonful of adobo sauce for smoky flavor without the heat.
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Buy Now → How to Make This Turkey and Bean Chili
My favorite thing about this recipe is that it’s super easy to throw together—even on a busy weeknight! It’s made with lots of pantry staples and everything comes together in one pot on the stovetop, cooking up in just under 30 minutes.
Serve With Your Favorite Chili Toppings
Toppings are half the fun of chili—load up your bowl with whatever you love! Shredded cheese, fresh cilantro, sour cream, smashed avocado or guacamole, thinly sliced jalapeños, crushed tortilla chips…the more, the better. 🙌🏼
Want to keep it dairy-free? ⇢ Just skip the cheese and sour cream—still delicious!
😋Got Leftovers? ⇢ This turkey chili only tastes better as it sits, making it perfect for meal prep! It keeps in the fridge for 4–5 days, so whip up a big pot on Sunday and enjoy it for lunch all week long.
I can’t wait for you to try my Damn Good Turkey Chili! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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Damn Good Turkey Chili with Beans & Beer (Thick & Hearty!)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: serves 10–12 1x
- Category: Main Dishes, Soup, Stew, & Chili Recipes
- Method: Stovetop
- Cuisine: American, Tex-Mex
- Diet: Gluten Free
Description
Finally, a turkey chili recipe for chili lovers! This Damn Good Turkey Chili is packed with tender ground turkey, beans, and veggies, all brought to life with smoky spices and a secret ingredient (beer!) for an incredible punch of flavor.
Thick, hearty, and perfectly seasoned—it’s everything chili should be. Just load it up with your favorite toppings for the ultimate cozy weeknight dinner! An easy one-pot recipe, ready in 45 minutes or less.
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 2 bell peppers, diced
- 2 pounds 93% lean ground turkey
- 8 cloves garlic, finely chopped
- 3–4 chipotle peppers (from a can packed in adobo sauce), finely chopped
- 3 tablespoons chili powder (see Recipe Notes)
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cinnamon
- 12 ounces beer of choice (see Recipe Notes)
- one 16-ounce can tomato sauce
- two 10-ounce cans diced tomatoes with green chilies (such as Rotel)
- three 15-ounce cans beans of choice (black, pinto, kidney, etc.), drained and rinsed
- optional: up to 1 cup chicken stock/broth (may sub water)
- 1 lime, juiced
- kosher salt and ground black pepper, to season
Instructions
- Soften the vegetables: Add the olive oil to a large pot over medium-high heat. Once hot and shimmering, add in the onions and peppers. Season with 1 teaspoon kosher salt and ground black pepper to taste. Cook, stirring occasionally, until softened and fragrant, about 5 minutes.
- Brown the turkey: Push the softened aromatics to the outer edges and add the ground turkey to the pot. Season with 2 teaspoons kosher salt and ground black pepper to taste. Cook 2 minutes per side, until slightly browned. Once the turkey is nearly cooked through, use a wooden spoon or a meat chopper to break it into fine crumbles and mix with the onions and peppers.
- Cook the aromatics: Add the garlic, chipotle peppers, and all of the seasonings (chili powder – cinnamon) to the pot, stirring to coat the turkey mixture well. Cook 2-3 minutes longer, until fragrant.
- Deglaze the pot by gradually pouring in the beer, using a wooden spoon to scrape up any browned bits of fond from the bottom. Once all the beer is added, stir to combine well. Simmer 3-4 minutes, until the beer is reduced by half.
- Build the chili and simmer: Add the tomato sauce, diced tomatoes with chilis (and their juices), and beans to the pot. If desired, loosen the chili up with a little chicken stock/broth or water—I typically use a little to rinse out the tomato cans, then pour directly into the chili. Stir to combine well. Simmer, partially covered, for 10-15 minutes.
- Finish and serve: Stir the lime juice into the chili, then adjust seasoning to taste. Serve immediately with your favorite toppings, such as: shredded cheese, chopped cilantro, sour cream, smashed avocado or guacamole, thinly sliced jalapeño, crushed tortilla chips, etc. Enjoy!
Notes
Jess’ Tips and Tricks:
- Chili powder: For best results, use American-style chili powder, a seasoning blend of ground dried chiles and spices. If using pure chili powder (like ancho or chipotle), start with ⅓ the amount indicated and adjust to taste—it’s much spicier!
- Beer: For best results, choose a full-flavored ale (e.g. brown ale, dark ale, hop-forward IPA, etc.)—we really want its robust flavor to come through in the turkey chili.
- Beans: For variety in flavor and texture, I like using a “chili beans” trio (a combination of black beans, kidney beans, and pinto beans). Feel free to use whatever you love.
- A note on spiciness: As written, this chili recipe isn’t especially spicy but it has nice lingering heat. If you’d like to add more spice, toss in a few extra chipotle peppers or a couple of pinches of cayenne pepper. If you’d like less heat, swap the chipotles for a few spoonfuls of adobo (the sauce in the can with the peppers).
- Easy substitutions for dietary restrictions: To ensure a gluten-free result, be sure to use your favorite gluten-free beer. To ensure a dairy-free result, be sure to serve your chili with your favorite dairy-free toppings (cheese, sour cream/yogurt, etc.).
- 10-Minute Meal Prep: Nearly all of the active prep work for this turkey chili comes from prepping the veggies. Take care of this in advance and you can jump straight in to cooking during the week: dice 1 yellow onion and 2 medium bell peppers, then transfer to an airtight container and store in the refrigerator for up to 5 days.
Storage, Reheating, and Freezing:
- Storage and Reheating: This turkey chili is incredibly meal prep/make-ahead friendly—its flavors get even better the longer it sits. To store, transfer cooled turkey chili to an airtight container. Store in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave until warmed through.
- Freezer Instructions: Turkey chili is also incredibly freezer-friendly. Transfer the cooled chili to a freezer container (or divide between multiple freezer containers for smaller portions) and freeze for up to 3 months. Thaw overnight in the refrigerator or, for a quicker thaw, submerge the freezer container in room temperature water. Reheat on the stovetop or in the microwave until warmed through, thinning it out with a splash of water or chicken stock as needed.
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This was such a yummy chili! I will say even in cutting the spiciness level down, it was a little hot. My husband and I loved it, but my kids found it a little spicy. Was super delicious, but I’ll probably take the adobo chilies out next time around.
So happy you and your family loved the chili, Amanda! Definitely recommend adjusting the spiciness to suit your tastes 🙂
So yummy! I loved the extra flavor from the beer.
Happy to hear you loved the chili, Erika! Thanks so much for the review!
I am NOT a chili girl but saw the recipe, drove to Trader Joe’s and made it for dinner! I read your note about the Chili Powder and cut it in half and it is definitely 🔥🔥🔥🔥 but SO good and easy! Delicious!
So glad this was a winner for you, even as a non-chili lover, Kate! Thanks so much for taking the time to leave a review!
Made this last night for dinner tonight and so delicious! Loved the flavors, especially the spices with the cinnamon. Served with a salad and cornbread, winner!
You were so quick to make this one, Jill! So happy to hear that you loved it, thank you so much for taking the time to leave a review!