Turkey Chili

"I saw a recipe for turkey chili in the Boston Globe in 2000. I tried it and really liked it. I have added and adjusted many things over the years and this is the only chili recipe I make now. I love it. Also - I always double it. Why spend the time on 4 cups of chili when you can make 8 cups in roughly the same amount of time?"

Prep Time

15 minutes

Cook Time

90 minutes

Paired With

Main Protein



Olive oil 2-3 Tbsp., 1 lb., 1/2 lb., coarsely chopped, 1 cup, diced, 2-3 whole or equivalent, 2 15oz. cans, drained, 1 15oz. can, drained, 1 15oz. can, 1 cup or more as desired, 3 Tbsp., 2 Tbsp., 2 Tbsp., 1/2 tsp., To taste
Ground turkey
Yellow onion
Jalapeno from jar
Small white beans
Black beans
Diced tomatoes
Chicken stock
Chili powder
Cayenne pepper
Salt and pepper


Chop and cook bacon in your soup pot. Remove cooked bacon from pan with slotted spoon and set aside  

Cook ground turkey in bacon fat until it is no longer pink. Remove from pan and set aside. 

Add oil to your pan and cook the onion and jalapeño until the onion is translucent – 10 minutes or so. 

Add tomatoes, beans, and chicken stock and bring to a boil. Turn heat down and simmer for 30 minutes. 

Add spices.

Return ground turkey and bacon to the pan and simmer for 20-30 minutes. Add more chicken stock if it seems too thick. 


Serve with grated cheese and a dollop of sour cream. Freezes well. Adjust spiciness by turning up or down the amount of chili powder or cayenne, or the number of jalapeños.