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Turkey Chili

A healthy alternative to beef. This delicious and hearty chili will easily warm you and your RV up on a cold day.

Growing up, I only ate chili from a can, and I loved it.

When I figured out that my love language was cooking and providing for others, I decided to create a chili of my own. What's better than elevating a childhood classic?

With heart healthy ground turkey, two types of beans, and as much cheese as you wish, this chili will not disappoint. Don't let the ingredient list scare you! It's a lot, I know, but it'll be well worth it.

The best part? It's RV-friendly. If you have a couple of hours on a down day, make a big pot, give some to your neighbors, save some for later, or even freeze it for up to 3 months.

Personally, I like to freeze it and thaw it on the night before a travel day. That way, when we pull into our next destination, dinner is already taken care of.

Turkey Chili

Servings: 2-4


  • 1 medium Onion, chopped

  • 1 medium Bell Pepper, chopped

  • 4 Garlic Cloves, chopped

  • 1 tbsp Extra Virgin Olive Oil

  • 1 lb Ground Turkey

  • 2 tbsp Chili Powder

  • 1 1/2 tsp Cumin

  • 1 tsp Coriander

  • 1/4 tsp Red Pepper Flakes

  • 1/2 tsp Oregano

  • 1/4 tsp Cayenne

  • 1 1/4 tsp Salt

  • 1 can Dark Red Kidney Beans, drained & rinsed

  • 1 can Black Beans, drained & rinsed

  • 1 can Diced Tomatoes, preferably fire roasted

  • 1 box Pomi Chopped Tomatoes

  • 1 cup Chicken Broth


  1. Combine chili powder, cumin, coriander, pepper flakes, oregano, and cayenne into a bowl and set aside.

  2. Chop onion and bell pepper, placing them into a separate bowl.

  3. Chop garlic and keep separate.

  4. In a large pot, add 1 tbsp of oil. When simmering, add chopped onion and bell pepper.

  5. When softened (after about 5 mins), add garlic for one more minute.

  6. Add ground turkey and seasonings that were first set aside.

  7. Cook thoroughly for about 5 minutes.

  8. Add diced tomatoes, Pomi, salt, and chicken broth.

  9. Let simmer for 30 minutes, occasionally stirring.

  10. Add drained beans and bring back to a simmer for an additional 30 minutes. Occasionally stir.

  11. Adjust salt seasoning and cook time if needed. Some like their chili thicker, others soupier.

Additional Notes:

  1. This chili can be stored in an airtight container in the refrigerator for up to 4 days.

  2. If freezing, it can be stored for up to 4 months. My preferred freezing storage method is in gallon and quart bags. That way I can lay them evenly and flat for efficient organization.

Need Pairing Ideas?

This chili is great when topped with cheese, red onions, green onions, sour cream, avocado, or even a squeeze of fresh lime. Personally, I think this chili has the perfect amount of heat, but some people add their own dash of tabasco.

If you need dipping options, a toasted baguette or tortilla chips are my top choices!

Customize it!

There's a lot you can do to make this chili your own. You can fire roast your peppers, add a jalapeno for extra heat, substitute ground beef, or deglaze with beer. Go for it! I've tried it all and found my method suits my home perfectly.

Instructional Video


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1 Comment

Jan 06

Perfect winter meal. Better the next day!

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