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When the weather cools down and football season rolls around, there are few things better than a big pot of chili simmering on the stove. This Only Turkey Chili Recipe You Need This Fall brings everything you want in a great bowl of chili… rich flavor, hearty texture, and the kind of comfort food that makes people go back for seconds.
This is not one of those bland “healthy” turkey chili recipes that tastes like a compromise. Ground turkey works beautifully here because it soaks up all the bold flavors from the onions, garlic, tomatoes, beans, and spices while still keeping the dish a little lighter than traditional beef chili.
It is perfect for game day, cool weekends, easy meal prep, or feeding a hungry crowd without a lot of fuss. Serve it with cornbread, shredded cheese, sour cream, or just a cold beer and a spoon. Simple, filling, and built for fall this is the turkey chili recipe you will keep coming back to.
Table of Contents
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Browning the Turkey
Start by heating a large pot or Dutch oven over medium heat and adding the olive oil. Once the oil is hot, add the ground turkey and begin breaking it apart with a wooden spoon as it cooks.
Cook the turkey for about 5 minutes, stirring frequently, until it is browned and no longer pink. You do not need a hard sear here, just enough color to build flavor and get the meat fully cooked.
Once browned, use a slotted spoon to remove the turkey from the pot, leaving behind the oil and flavorful drippings. That liquid gold will help build the base for the chili and adds much more flavor to the onions and spices coming next.
Building the Flavor Base
With the turkey removed, add the diced onions and peppers to the pot and cook for 2 to 3 minutes, stirring frequently. Let them soften and pick up all that flavor left behind from the turkey drippings.
Next, add the minced garlic and cook for another minute, just until fragrant. You do not want the garlic to brown too much, just enough to wake it up. Then add 3 tablespoons of Dizzy Pig Fajita-ish seasoning and stir everything together well. Let this mixture cook for another 1 to 2 minutes so the spices can bloom and settle into the onions and peppers.
If you do not have Fajita-ish on hand, you can make a simple version with chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper. The goal is a bold, balanced seasoning that brings warmth and depth without overpowering the chili.
Building the Chili
Next, deglaze the pot with the chicken stock, using a wooden spoon to scrape up all the browned bits from the bottom. That is where a lot of the flavor lives, and you want every bit of it worked back into the chili.
Once the stock is mixed in, add the green chiles, white beans, and refried beans. Stir everything together well so the refried beans fully blend into the liquid and help create that rich, hearty texture.
Bring the chili up to a low boil, then reduce the heat to medium-low. At this point, the base starts to come together and the whole pot begins to look like real comfort food.
Finishing the Chili
Now add the browned ground turkey back into the pot along with the sliced chicken sausage. Stir everything together well so the meat is evenly distributed throughout the chili.
Let the chili cook over medium-low heat for another 10 to 20 minutes, stirring occasionally. This gives the flavors time to come together and allows the turkey, sausage, beans, and spices to settle into one rich, hearty pot.
The longer it sits, the better it gets. This is the stage where the chili goes from good to the kind of bowl people ask you to make again next weekend.
Serving the Turkey Chili
Ladle the hot turkey chili into bowls and finish it with your favorite toppings. This is where you can make it your own and add a little extra texture, richness, or heat.
Some of my favorite garnishes are shredded cheddar cheese, sour cream, sliced green onions, fresh cilantro, diced avocado, tortilla strips, or a few sliced jalapeños if you like extra heat.
This chili is also perfect served with warm cornbread, crusty bread, or even a handful of tortilla chips on the side. Whether it is game day, a cool fall weekend, or just an easy weeknight dinner, this is the kind of meal that always hits the spot.
Turkey Chili Recipe FAQ
Can I make turkey chili ahead of time?
Absolutely. In fact, turkey chili usually tastes even better the next day. The extra time allows the flavors to come together and deepen, making it a perfect make-ahead meal for busy weeks, football weekends, or casual gatherings.
How long does turkey chili last in the refrigerator?
Stored in an airtight container, turkey chili will keep well in the refrigerator for up to 4 to 5 days. It is one of the best leftovers because the flavor keeps improving after the first day.
Can I freeze turkey chili?
Yes. Let the chili cool completely, then store it in freezer-safe containers or bags. It freezes very well for up to 3 months and makes an easy future dinner when you do not feel like cooking.
What is the best way to reheat turkey chili?
Reheat turkey chili slowly on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual portions, but stovetop reheating helps keep the texture better. If the chili thickens too much, just add a small splash of chicken stock to loosen it up.
What toppings go best with turkey chili?
Shredded cheese, sour cream, green onions, avocado, cilantro, tortilla strips, and jalapeños are all great options. Cornbread on the side is never a bad decision either.
Can I make this turkey chili spicier?
Definitely. Add extra green chiles, diced jalapeños, hot sauce, or a pinch of cayenne if you want more heat. Chili should fit your taste, not someone else’s.
The Only Turkey Chili Recipe You Need This Fall
Ingredients
- 1 lb ground turkey
- 1 lb chicken sausage links, cut in to ½” rounds
- 2 Tbsp olive oil
- Yellow & Red pepper, sliced
- Yellow onion, diced
- 1 Tbls chopped garlic
- 3 Tbs Dizzy Pig Fajitaish Seasoning
- 2 cans of white beans
- 14 oz chicken broth
- 1 can green chilis
- 1 can refried beans
Instructions
- Heat large pot over medium heat and add olive oil. When heated add the ground turkey meat and cook for 5 minutes until browned stirring frequently. Remove the turkey meat from the pot with a slotted spoon leaving oil and turkey drippings.
- Add the onions and peppers and cook for 2-3 minutes, stirring frequently. Add the garlic and let cook another 1 minute until fragrant. Add the 3 Tbsp of seasoning and mix well, letting this mixture cook for another 1-2 minutes.
- Deglaze the pot with the chicken stock then add in the green chilis, white beans, and refried beans. Mix well and bring to a low boil then turn heat down to medium low.
- Add in the turkey meat and the chicken sausage. Stir well and cook for 10-20 minutes allowing the flavors to meld.
- Serve chili in a bowl with your favorite garnish.
Nutrition information is automatically calculated, so should only be used as an approximation.
