Taco Turkey Chili

Close-up of full bowl of taco chili on a plate with spoon and tortilla chips.

This turkey chili is a classic in our family for good reason—it's packed full of flavor, easy to make, and tastes really good scooped with tortilla chips!

5 from 6 votes

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Course: Chicken and Turkey Recipes

Cuisine: Tex-Mex

Prep Time: 15

Cook Time: 45

Total Time: 1

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 1/2 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

If you are making this gluten-free, check that your taco seasoning is gluten-free!
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.
This chili freezes really well! Let it cool, then freeze it flat in gallon freezer bags. When you're ready to eat, either warm it up on the stove, or plop the chili popsicle in the slow cooker and let it warm up slowly while you do other things.

Nutrition

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