Ground Turkey Chili

Yesterday in the Chicago-land area, we had a huge winter storm. It started in the wee hours of the morning, and ended at roughly 7:30/8.   It was an ice storm, and I knew that this was the perfect day to make the ground turkey chili I have been itching to cook.

I love chili. Last year while I was at school, I made a sweet potato chicken chili. That was unlike anything I’ve ever had. I really enjoyed it. This chili recipe is more your typical chili recipe, which still doesn’t disappoint.

I cooked this is a dutch oven. You could cook it in a large pot, or a slow-cooker. If you do cook it in a slow cooker, then ignore my instructions about boiling. You can just cook this on high for 3-4 hours.

To go along with the chili I made a healthy Greek yogurt mac and cheese. Because who doesn’t love a nice chili mac dinner?! I got the recipe off of Chocolate Covered Katie (find it here)

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Like my super fancy purple plastic bowls??

The dinner was a hit with my family (minus my little brother, Tommy. We won’t dive into his picky eating habits, hi Tommy)

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You’ve got the chili mixed with the mac and topped with avocado. Lots of complimentary flavors and textures.

Ground Turkey Chili

Prep Time: 30 minutes

Cook Time: 3 hours, 10 minutes

Total Time: 3 hours, 40 minutes


  • 1 lb Ground Turkey
  • 2 tbsp Oil, I use coconut
  • 1 large Yellow Onion, chopped
  • 3 cloves Garlic,_minced_
  • 1 28 oz can Diced Tomatoes, with the juice
  • 1 15 oz can White Kidney Beans, drained and rinsed
  • 1 15 oz can Black Beans, drained and rinsed
  • 1 15 oz can Whole Kernel Corn, drained and rinsed
  • 2 c. Chicken Stock
  • 1 6 oz can Tomato Paste
  • 1 1/2 tsp Cumin
  • 1 1/2 tsp Paprika
  • 1/2 tsp Chili Powder
  • 1/2 tsp Chipotle Peppers
  • 1/2 tsp Taco seasoning
  • 1/2 tsp Sriracha
  • 1/2 tsp Red Pepper Flakes
  • Salt and Pepper to taste


  • In a large frying pan, cook and ground your turkey until it is browned. Set aside.
  • In a large pot, heat up your 2 tbsp oil. After a few minutes, dump in your chopped onion and your minced garlic. Allow to sautee for 3 minutes.
  • Dump in your diced tomatoes (including the liquid inside can!), your beans and your corn. Stir.
  • Pour in your chicken stock, and add your cooked ground turkey. Then add in your tomato paste. Stir until paste is fully incorporated.
  • Pour in your seasonings, and salt and pepper to taste.
  • Once everything is incorporated, and on high heat, bring your chili to a boil. Leave it boiling for 10 minutes, stirring frequently.
  • After 10 minutes, switch your heat to low, give it a good stir, cover the pot, and let it sit on low and simmer for 3 hours.
  • Pair with mac and cheese, top with cheese, plain Greek yogurt, avocados, green onion- the toppings are yours for the making!
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