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Two bowls of quick turkey chili.

Weeknight Turkey Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Kelli Avila
  • Prep Time: 00:10
  • Cook Time: 00:30
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x
  • Category: Dinner
  • Method: Stovetop


Taking just about 40 minutes to cook from start to finish, this Turkey Chili can truly be made on a weeknight when you need a comforting and hearty dinner to feed your family. Despite it's quick-cooking time, this chili is deeply flavorful yet not so over-spiced that the littlest ones in your family can't enjoy it.


Units Scale
  • 1 tablespoon olive oil
  • 2 pounds ground turkey
  • 1 medium yellow or red onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tablespoons chili powder
  • 2 teaspoons paprika
  • 1-1/2 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/4 cup tomato paste
  • 1 tablespoons brown sugar
  • 1-15 ounce can diced tomatoes
  • 1-15 ounce can kidney beans, rinsed
  • 2-1/2 to 3 cups of chicken stock
  • 1 cup frozen corn kernels
  • 2 tablespoons lime juice, more to taste


  1. Heat oil in a large pot over medium heat. Once hot, add turkey and cook until no pink remains, about 5 minutes.
  2. Add in onion, bell pepper, and garlic and cook until beginning to soften, about 5 minutes.
  3. Add in chili powder, paprika, salt, cumin, oregano, garlic powder, tomato paste, and brown sugar and cook until the spices become fragrant, about 1 minute.
  4. Add in the tomatoes, kidney beans, stock, and corn and bring to a boil. Once boiling, reduce heat slightly and simmer for 15 minutes, or until the chili has slightly thickened.
  5. Add lime juice to the chili, taste and adjust seasoning, adding in more salt, sugar or lime juice as needed to balance out the dish.
  6. Serve garnished with your favorite chili toppings, if desired.