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A hearty bowl of ground turkey chili topped with cheese and cilantro, ready to be enjoyed.

Best Ground Turkey Chili Recipe (Umami Boost!)

Unlock the secret to the most flavorful ground turkey chili recipe with an incredible umami boost. This healthy, high-protein, and high-fiber dish is quick to make, freezer-friendly, and will convert even turkey skeptics into fans with its rich, complex flavor profile.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Dinner, Main Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/4 lbs ground turkey
  • 1 onion chopped
  • 1 green pepper chopped
  • 1 (16 ounce) can red kidney beans undrained
  • 1 (16 ounce) can stewed tomatoes
  • 1 (6 ounce) can tomato paste
  • 2 tablespoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 1/2 - 2 cups water
  • 2-3 tablespoons grated Parmesan cheese (or 1-2 tablespoons nutritional yeast for dairy-free option)
  • 1 dash Worcestershire sauce (or soy sauce)

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Non-stick cooking spray
  • Spoon

Method
 

1. Prep Your Pot
  1. Over medium heat, generously spray a large Dutch oven or heavy-bottomed pot with non-stick cooking spray. Allow it to heat until it’s gently shimmery.
2. Brown the Turkey & Veggies
  1. Add the ground turkey, chopped green pepper, and chopped onion to the hot pot. Sauté, breaking up the turkey with a spoon, until the turkey is lightly browned and the onion and pepper are softened and fragrant. If using higher-fat ground turkey, drain excess fat, leaving just a tablespoon or two.
3. Bloom the Spices & Build Umami (THE TWIST!)
  1. Once your turkey is browned and vegetables are tender, add the chili powder, garlic powder, oregano, cumin, paprika, black pepper, and salt directly to the pot. Stir frequently and roast the spices for 1-2 minutes until incredibly fragrant. Next, add the red kidney beans (undrained), stewed tomatoes, tomato paste, and water. Immediately after adding the liquids, stir in the 2-3 tablespoons of grated Parmesan cheese (or 1-2 tablespoons nutritional yeast) and a dash of Worcestershire sauce (or soy sauce). Stir well to combine all ingredients, scraping any browned bits from the bottom of the Dutch oven.
4. Simmer to Perfection
  1. Cook over medium heat, bringing the chili to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or longer for deeper, more melded flavors. Stir occasionally to prevent sticking and ensure even cooking.

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 35gFat: 12gSaturated Fat: 4gCholesterol: 60mgSodium: 700mgPotassium: 600mgFiber: 12gSugar: 10gVitamin A: 800IUVitamin C: 15mgCalcium: 75mgIron: 3mg

Notes

Slow Cooker Instructions: For best flavor, brown turkey and veggies, bloom spices, and add umami boosters on the stovetop first. Then, transfer everything to a slow cooker. Cook for 6-8 hours on low or 3-4 hours on high. Start with 1 1/2 cups water and add more if needed.
Storage & Meal Prep: Store cooked chili in an airtight container in the refrigerator for 3-4 days; flavors deepen overnight. Chili freezes excellently for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave, adding a splash of water or chicken stock if needed for desired consistency.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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