Turkey Chili

This is by far the best turkey chili recipe I have ever tried! I don’t exactly know where it came from, but I think it’s one of those wonderful recipes that has been handed down through a bunch of women in my family for years. It’s not a fancy or complicated recipe, and it’s so family friendly. My mom always used it and perfected it to her liking, then gave me the recipe for my bridal shower in a huge cookbook she put together for me.

I love cooking it because I love one-pot meals, and it can be done in the slow cooker! There’s nothing better than throwing a meal together in the morning and letting it cook on its own by dinnertime!

You can also do the prep work ahead of time because there are a few veggies you need to chop for this recipe. It can be made in the slow cooker, or in a large stock pot. I’ve done both, and it seems to come out exactly the same either way!

I made a larger batch by doubling each ingredient the other night for my mother-in-law’s birthday and it was a hit. It’s great for large crowds or a potluck too.

Here it is!


2 Tbsp Vegetable or Olive Oil

1 1/2 lb Lean Ground Turkey

1 Large Green Bell Pepper, chopped

1 Large Red Bell Pepper, chopped

1 Cup of Sweet Onion, chopped

1/4 tsp Garlic Powder

28 oz can Whole Tomatoes in Puree

1 1/2 Cups Tomato Sauce

1 can White Kidney Beans, drained and rinsed

1 can Red Kidney Beans, drained and rinsed

1 Bottle of Beer

2 Tbsp of Brown Sugar

2 Envelopes of Chili Mix (I use one spicy and one mild)

Dash of Cayenne Pepper


  1. Heat oil in large skillet on medium/high.
  2. Brown turkey.
  3. Transfer to 6-8 qt stock pot or crock pot.
  4. Add remaining ingredients.
  5. Reduce heat and simmer for 2-4 hours in stock pot, or on low for the day in a crock pot.
  6. Top chili with shredded cheese, sour cream, avocado, taco chips, or whatever topping you like! I serve my chili over small ditalini pasta and add cornbread as a side.


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