Taco Chili

5 from 6 votes

This hearty turkey taco chili is a beloved family classic that’s fed hundreds with rave reviews. It’s freezer-friendly and guaranteed to become a staple in your home.

Prep Time15

Cook Time45

Total Time1

Course: Chicken and Turkey Recipes

Cuisine: Tex-Mex

Servings: servings

Calories: 419kcal

Author: Cassie Johnston

Ingredients

1 tablespoon olive or avocado oil
2 pounds ground turkey ground beef, or a combination of the two
3 stalks celery diced (about 1 cup)
1 large onion diced (about 1 ½ cups)
6 cloves garlic minced
28 ounces kidney beans drained and rinsed
28 ounces crushed tomatoes
16 ounces salsa mild or hot, depending on your preference
8 ounces tomato paste
2 cups frozen corn
¼ cup taco seasoning (2 packages)
2 tablespoons ground cumin
3 tablespoons chili powder
1-2 cups chicken broth optional (to thin out if you prefer thinner chili)
Salt and hot sauce to taste
Chili toppings cheese, sour cream, cilantro, onions, etc.

Instructions

Heat 1 tablespoon olive or avocado oil in a large Dutch oven or soup pot over medium-high heat. Add in 2 pounds ground turkey and cook until brown, about 10 minutes. Do not drain.
Add in 3 stalks celery, 1 large onion, and 6 cloves garlic, and cook until just tender and fragrant, about five minutes.
Add in 28 ounces kidney beans, 28 ounces crushed tomatoes, 16 ounces salsa,8 ounces tomato paste, 2 cups frozen corn, ¼ cup taco seasoning, 2 tablespoons ground cumin, and 3 tablespoons chili powder. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until thick and bubbly.
Taste for seasoning, adding Salt and hot sauce, if desired.
If you prefer thinner chili, thin it out with 1-2 cups chicken broth, a little at a time, until it's your preferred thickness. Serve topped with favorite Chili toppings.

Video

Notes

To make in the slow cooker: Put all ingredients in the slow cooker on Low for 6-8 hours or High for 4-6, making sure you stir it a few times during cooking to break up the ground turkey.
Bloom your spices: Add the taco seasoning, cumin, and chili powder to the pot for 30–60 seconds before adding liquids. The brief cooking releases deeper, richer flavors.
The flavor melds in the fridge: Like most chilis, the flavors meld even more after a night in the fridge—plan for leftovers if you can.
This is a great freezer meal: This chili freezes beautifully. Double the recipe and portion into quart-size freezer bags laid flat for easy stacking. Reheat gently on the stove or in a slow cooker.

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