Bold, smoky, and packed with layers of complex flavor, this Turkey Chipotle Chili is a lighter take on classic chili that doesn’t sacrifice one bit of satisfaction or taste. The combination of lean ground turkey, smoky chipotle peppers in adobo sauce, and a blend of warm spices creates a chili that’s both comforting and exciting, with just the right amount of heat that builds gradually with each bite. Unlike traditional beef chili, this version is lighter on your stomach but still incredibly hearty, thanks to tender beans, sweet bell peppers, and a rich tomato base. The chipotle peppers add a distinctive smoky depth that elevates this from ordinary weeknight dinner to something truly special. Whether you’re meal prepping for the week, feeding a crowd on game day, or simply craving a big bowl of warming comfort food, this Turkey Chipotle Chili delivers on all fronts and tastes even better the next day.
Serving Quantity: 8 servings
Cooking Time: 45 minutes (plus 15 minutes prep time)
Nutrition Information (per serving):
- Calories: 320
- Protein: 28g
- Fat: 10g
- Carbohydrates: 32g
- Fiber: 9g
- Sugar: 8g
- Sodium: 780mg
1. Gather Your Ingredients
For the chili:
- Two pounds ground turkey (93 percent lean)
- Two tablespoons olive oil
- One large yellow onion, diced
- One red bell pepper, diced
- One green bell pepper, diced
- Four garlic cloves, minced
- Two to three chipotle peppers in adobo sauce, minced (plus two tablespoons of the sauce)
- One 28-ounce can crushed tomatoes
- One 15-ounce can diced tomatoes with juice
- One 15-ounce can black beans, drained and rinsed
- One 15-ounce can kidney beans, drained and rinsed
- One cup chicken broth or turkey stock
- Two tablespoons tomato paste
- Two tablespoons chili powder
- One tablespoon ground cumin
- One teaspoon smoked paprika
- One teaspoon dried oregano
- One teaspoon salt
- Half teaspoon black pepper
- One tablespoon brown sugar
- One tablespoon apple cider vinegar
For serving:
- Shredded cheddar cheese or Monterey Jack
- Sour cream or Greek yogurt
- Fresh cilantro, chopped
- Diced avocado
- Sliced jalapeños
- Lime wedges
- Tortilla chips or cornbread
2. Prepare Your Ingredients
Before you start cooking, take time to prepare all your ingredients, a technique called mise en place that makes cooking much smoother. Dice the onion and both bell peppers into pieces about half an inch in size. Mince the garlic cloves finely. Open the can of chipotle peppers in adobo sauce and remove 2 to 3 peppers depending on your heat preference. Mince them finely, being careful as the seeds can be quite spicy. Reserve two tablespoons of the thick, smoky adobo sauce from the can. The remaining chipotles can be frozen in an ice cube tray for future use. Drain and rinse both cans of beans in a colander. Having everything prepped and ready means you can focus on cooking without scrambling to chop vegetables while something burns on the stove.
3. Brown the Turkey
Heat one tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the ground turkey. Break it up into small pieces with a wooden spoon or spatula. Let the turkey cook undisturbed for about 3 to 4 minutes to develop some browning on the bottom. Then stir and break it up more, continuing to cook for another 4 to 5 minutes until the turkey is completely cooked through with no pink remaining. The meat should have some nice browned bits, which add flavor. Season with half a teaspoon of salt and a pinch of black pepper. Transfer the cooked turkey to a plate and set aside, leaving any rendered fat in the pot.
4. Sauté the Vegetables
Add the remaining tablespoon of olive oil to the same pot over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it softens and becomes translucent. Add the diced red and green bell peppers and continue cooking for another 4 to 5 minutes until the peppers soften and start to develop some color. The vegetables should be tender but not mushy. Add the minced garlic and cook for 30 seconds, stirring constantly, until wonderfully fragrant. Be careful not to let the garlic burn as it will become bitter.
5. Build the Flavor Base
Add the minced chipotle peppers and two tablespoons of adobo sauce to the pot with the vegetables. Stir everything together and cook for about 1 minute. The chipotle will release its smoky, spicy aroma and coat the vegetables. Add the tomato paste and stir it into the vegetables, cooking for about 2 minutes. This step caramelizes the tomato paste slightly and removes any raw, metallic flavor. Sprinkle in the chili powder, cumin, smoked paprika, and dried oregano. Stir constantly for about 30 seconds to toast the spices, which intensifies their flavors dramatically. The pot should smell absolutely incredible at this point, with layers of smoky, earthy, and spicy aromas.
6. Add Liquids and Simmer
Pour in the crushed tomatoes, diced tomatoes with their juice, and one cup of chicken broth or turkey stock. Stir everything together, scraping up any browned bits stuck to the bottom of the pot as these add tremendous flavor. Add the drained and rinsed black beans and kidney beans. Return the cooked turkey to the pot along with any accumulated juices. Stir in the brown sugar, apple cider vinegar, remaining half teaspoon of salt, and black pepper. The brown sugar balances the acidity of the tomatoes and the heat from the chipotles, while the vinegar brightens all the flavors.
7. Simmer and Develop Flavors
Bring the chili to a boil over medium-high heat, then immediately reduce the heat to low so it maintains a gentle simmer. Partially cover the pot with the lid slightly askew to allow some steam to escape. Let the chili simmer for 30 to 40 minutes, stirring every 10 minutes or so to prevent sticking. As it simmers, the flavors will meld together beautifully, the sauce will thicken, and the beans will absorb the smoky, spicy broth. The chili should bubble gently but not vigorously. If it seems too thick, add more broth or water a quarter cup at a time. If it’s too thin, continue simmering uncovered to reduce and thicken.
8. Adjust Seasoning
After simmering, taste the chili carefully as it will be quite hot. This is the time to adjust the seasoning to your preference. Add more salt if needed to brighten the flavors. If you want more heat, add another minced chipotle pepper or a dash of cayenne pepper. If it’s too spicy for your liking, stir in another tablespoon of brown sugar or a dollop of sour cream to mellow the heat. If the flavors seem flat, add another splash of apple cider vinegar or a squeeze of fresh lime juice to add brightness. The chili should be well-balanced with noticeable heat, smokiness, and depth.
9. Serve and Garnish
Ladle the hot chili into large bowls, making sure each serving gets a good mix of turkey, beans, and vegetables. Create a toppings bar so everyone can customize their bowl. Offer shredded cheese which will melt beautifully into the hot chili, dollops of sour cream or Greek yogurt for cooling creaminess, fresh chopped cilantro for brightness, diced avocado for richness, sliced jalapeños for extra heat, and lime wedges for squeezing. Serve with tortilla chips for scooping or warm cornbread for soaking up the flavorful broth. This chili is perfect on its own but also makes an excellent topping for baked potatoes, hot dogs, or nachos.
Tips for Perfect Results
- Don’t skip browning the turkey. Taking time to develop color on the meat adds depth of flavor. If the turkey releases a lot of liquid, cook it until that liquid evaporates and browning can begin.
- Ground turkey can vary in fat content. Using 93 percent lean provides good flavor without being too greasy. If using 99 percent fat-free turkey, add an extra tablespoon of oil when browning.
- Adjust the chipotle peppers to your heat tolerance. Two peppers provide moderate heat, three peppers make it quite spicy. You can always add more but can’t take it out, so start conservatively.
- The adobo sauce is just as important as the peppers themselves. That thick, smoky sauce carries intense flavor, so don’t skip it.
- Let the chili simmer for the full time. Quick-simmered chili tastes flat and one-dimensional. The longer simmering time allows flavors to marry and deepen significantly.
- This chili tastes even better the next day after the flavors have had time to meld overnight in the refrigerator. Make it a day ahead if possible.
- For a thicker, more stew-like consistency, mash some of the beans against the side of the pot with a wooden spoon, or use an immersion blender to briefly pulse once or twice.
- Freeze individual portions in freezer-safe containers for up to 3 months. Having single servings ready to grab makes for easy lunches or quick dinners.
- For a different protein, substitute ground chicken or even lean ground beef. The cooking method remains the same regardless of which meat you choose.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. The chili will thicken as it sits, so add a splash of broth when reheating to return it to the perfect consistency. Reheat on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 1-minute intervals, stirring between each heating.
