I’m always so happy when we make this healthy turkey chili for dinner. It’s quick and seriously tastes so good! I love the bump of meaty flavor from mushrooms and the extra heartiness of black beans. It even gets better with time, so if you’re looking for a great make-ahead meal, this is it! We have lots of chili recipes on Inspired Taste, and there’s something for everyone. There’s our classic beef chili, this Texas chili, and our vegetarian chili made with beans and quinoa.
Key Ingredients
Ground Turkey: This chili is one of my favorite ways to use ground turkey (I also love these turkey burgers!). I always buy ground turkey with a bit of fat (around 7% to 10%) because it makes the chili much more flavorful, tender, and juicy. If you have leftover roasted turkey, you can shred it and use that instead! Other ground meats like beef and chicken work great, too. Black Beans: I always add beans unless I make Texas chili! They bulk up the chili and make it extra satisfying. Black beans are my go-to for this recipe, but pinto or kidney beans would be delicious, too. Since this is a quicker recipe, use canned or cooked black beans. Onions, Mushrooms, and Garlic: Onions and garlic are classics in chili, but the mushrooms are what really makes this recipe special. Turkey can be a bit bland, but those umami-packed mushrooms add a ton of flavor. Don’t worry if you’re not a mushroom fan. We chop them up small, so you won’t even notice them in the chili. Spices: This chili’s amazing flavor comes from a blend of ancho chili powder, cumin, and cinnamon. Ancho chili powder is sweeter and richer than regular chili powder. You can use other chili powders if you prefer (just be careful with chipotle chili powder, which can be pretty spicy!). Tomatoes and Broth (or Water): A can of tomatoes plus some extra liquid helps create a delicious gravy for the chili. I like to use whole peeled tomatoes and break them up with my spoon right in the pan. If you have some broth on hand, feel free to use it; otherwise, water works perfectly fine.
How to Make Turkey Chili
To make the chili, start with sweet onions and savory mushrooms. Once the onions and mushrooms are soft and lightly browned, we add ground turkey and cook, gently breaking the meat apart with a spoon until crumbly and golden brown. Next, add a hefty dusting of ancho chili powder, cumin, a dash of cinnamon, and garlic. Everything toasts for a minute or two (the kitchen smells fantastic), and we add the last few ingredients: tomatoes, a little broth or water, and black beans. After 20 minutes of simmering, your turkey chili is ready. I love (repeat LOVE) serving chili with cornbread. Here’s our favorite cornbread recipe so you can take a look. 1 medium onion, finely chopped 8 ounces crimini mushrooms, finely chopped (15 to 20) 1 pound ground turkey, 7% to 10% fat 3 garlic cloves, minced 1 ½ tablespoons ancho chili powder or homemade chili powder 1 teaspoon ground cumin 1/8 teaspoon ground cinnamon, optional 1 (28oz) can whole tomatoes 3/4 cup water or chicken broth 1 (15oz) can black beans, drained and rinsed, or 1 ½ cups cooked black beans Salt and fresh ground black pepper Pinch cayenne pepper, optional for heat 2Add the ground turkey and season generously with salt and pepper. Cook, breaking up the meat into crumbles until most of it has browned, about 10 minutes. 3Stir in the garlic, chili powder, cumin, and the cinnamon. Cook until the garlic and spices begin to toast, about 2 minutes. 4Meanwhile, open the can of tomatoes, pour them into a bowl, and use kitchen shears or your hand to break them apart into smaller pieces — the size is up to you; we like leaving some chunky bits. 5Add the tomatoes with all the juice, water (or broth), and the rinsed beans to the pot. Stir, then bring to a simmer. Taste the chili, then add salt, pepper, and chili powder to your taste. Add a pinch or two of cayenne pepper if you enjoy spicy chili. 6Reduce to a low simmer and cook until the liquid has reduced and the chili has thickened, about 20 minutes.
