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Easy Healthy Turkey Chili for Tailgate Parties

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A smoky, hearty turkey chili that’s perfect for tailgating. It’s packed with lean protein, fiber-rich beans, and bold spices, all simmered to perfection in about 45 minutes.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground turkey (93% lean)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 1 large red bell pepper, diced
  • 2 jalapeños, seeded and minced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cups low-sodium chicken broth
  • 1 tablespoon chipotle peppers in adobo sauce, minced
  • Fresh cilantro, chopped (for garnish)
  • Diced avocado (for garnish)
  • Shredded sharp cheddar cheese (for garnish)
  • Lime wedges (for garnish)
  • Sliced green onions (for garnish)

Instructions

  1. Prep your ingredients first. Dice the onion, bell pepper, and jalapeños. Mince the garlic. Drain and rinse both cans of beans. Measure out all your spices into a small bowl.
  2. Brown the turkey in batches. Heat 1 tablespoon of olive oil in your Dutch oven over medium-high heat. Add half the ground turkey and let it sit undisturbed for 3-4 minutes until a deep brown crust forms. Break it up with a wooden spoon, season with a pinch of salt, and cook another 2 minutes until no longer pink. Transfer to a bowl. Repeat with the remaining oil and turkey.
  3. Sauté the aromatics. Reduce heat to medium. Add the diced onion and bell pepper to the pot, scraping up any browned bits. Cook for 5-6 minutes until softened and translucent. Add the garlic and jalapeños, stirring constantly for 30 seconds until fragrant.
  4. Bloom the spices. Add the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Stir continuously for 1 minute to toast the spices. If the mixture looks dry, add a splash of broth.
  5. Add the tomatoes and chipotle. Pour in the fire-roasted diced tomatoes (with their juices) and the tomato sauce. Add the minced chipotle pepper and stir well. Let this bubble for 2 minutes.
  6. The bean trick. Scoop out 1 cup of the kidney beans and place them in a small bowl. Mash them with a fork until mostly smooth. Return the browned turkey to the pot. Add the remaining whole beans, the mashed beans, and the chicken broth. Stir to combine.
  7. Simmer, don’t boil. Bring the chili to a gentle simmer. Reduce heat to low, cover partially, and let it cook for 25-30 minutes, stirring occasionally.
  8. Taste and adjust. After 25 minutes, taste the chili. Adjust seasoning with more salt, cayenne, or hot sauce as needed. Add a splash more broth if too thick.
  9. Rest before serving. Remove the pot from heat and let it sit uncovered for 10 minutes. This allows the flavors to settle and the chili to thicken slightly.

Notes

Brown the turkey in batches to avoid steaming. Mash one cup of beans for a creamy texture without dairy. Chili tastes even better the next day. For a vegetarian version, swap turkey for extra beans and use vegetable broth.

Nutrition

Keywords: turkey chili, healthy chili, tailgate chili, easy chili, game day chili, ground turkey chili

Find it online: https://spoonluma.com/easy-healthy-turkey-chili-for-tailgate-parties/