Classic Turkey Chili

turkey chili in a bowl with cheese and onions on top

This Classic Turkey Chili is filled with lots of vegetables, beans, and ground turkey. Perfect for cooler weather; great leftover! Gluten free, low carb and keto options.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings

Calories 281kcal

Author Meghan

Ingredients

2 tablespoons olive oil
1 onion chopped
5 cloves garlic minced
2 bell peppers seeded and chopped
1 ½ pounds lean ground turkey
2 tablespoons chili powder
1 tablespoon smoked paprika
1 tablespoon ground cumin
2 teaspoons dried oregano
1 ounce envelope instant hot chocolate mix see note
2 tablespoons brown sugar optional
1 - 2 teaspoons salt to taste
1 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
30 ounces canned diced tomatoes with green chilies such as three 10-ounce cans regular or mild Rotel, see note
8 ounces canned tomato sauce
15 ounces canned kidney or pinto beans drained and rinsed
½ cup beer or chicken broth

Instructions

Heat the olive oil in a large saucepan over medium heat or in an instant pot on "saute." Add the onion, garlic, and peppers; cook and stir until the onion is transparent.
2 tablespoons olive oil, 1 onion, 5 cloves garlic, 2 bell peppers
Add in the ground turkey and cook until turkey is no longer pink, stirring occasionally to break up turkey into smaller pieces.
1 ½ pounds lean ground turkey
Season with chili powder, paprika, cumin, oregano, hot cocoa mix, brown sugar (if using), salt and pepper. Stir in Worcestershire sauce, diced tomatoes with green chilies, tomato sauce, and beans. Add the beer or broth, and stir to mix.
2 tablespoons chili powder, 1 tablespoon smoked paprika, 1 tablespoon ground cumin, 2 teaspoons dried oregano, 1 ounce envelope instant hot chocolate mix, 2 tablespoons brown sugar, 1 - 2 teaspoons salt, 1 teaspoon ground black pepper, 1 tablespoon Worcestershire sauce, 30 ounces canned diced tomatoes with green chilies, 8 ounces canned tomato sauce, 15 ounces canned kidney or pinto beans, ½ cup beer or chicken broth
Partially cover the pan, and simmer over medium heat for about 50 minutes, stirring occasionally. If using a crock pot, transfer the chili to the crockpot. For crockpot or instant pot, cook on low or "slow cook" mode for several hours or more until ready to serve.
Serve chili with your favorite chili toppings, such as chopped onion and shredded cheese.

Notes

Rotel Tomatoes: for very spicy chili, use regular Rotel. I prefer mild Rotel. It still has quite a bit of a kick but not overly spicy. If making for children or anyone sensitive to spice, you may substitute 1 or more of the cans of Rotel for diced tomatoes, although the resulting flavor will be slightly different.

For low carb chili: reduce or omit beans. Substitute 2-4 tablespoons unsweetened cocoa powder for hot chocolate mix. To reduce sugar and make this keto friendly, consider using tomato paste and broth/water (or low sugar tomato sauce) in place of the canned tomato sauce.

Source: Adapted from Allrecipes.com

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