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One Pot Turkey Chili

One Pot Turkey Chili

  • Prep Time: 15 minutes
  • Cook Time: 150 minutes
  • Total Time: 165 minutes
  • Yield: 8 people 1x
  • Cuisine: American



  • 2 lbs lean ground turkey
  • 2 cups diced onions ((2 medium onions))
  • 2 red bell peppers, stemmed, seeded and diced
  • 2 medium zucchini, peeled and diced in 1/2-inch pieces
  • 6 garlic cloves, minced
  • 1/4 cup chili powder
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • a dash of cayenne pepper (to taste)
  • 2 (15 oz) cans dark red kidney beans, drained and rinsed
  • 1 (28 oz) can diced tomatoes
  • 1 (28 oz) can tomato puree
  • salt and pepper

Optional Toppings

  • avocado, diced fresh tomatoes, shredded cheese, chips, lime, sour cream


  1. Heat a large pot over medium high heat and add 2-3 T oil or enough to evenly coat the bottom of the pot. Cook the garlic until fragrant.
  2. Then add the onions, bell peppers, zucchini and all the spices (chili powder, ground cumin, ground coriander, dried oregano and cayenne pepper). Mix until the vegetables are soft but still a bit crisp.
  3. Add 1 lb of the ground turkey and stir-fry until mostly brown but with a bit of pink remaining, about 2 minutes. Add the remaining 1 pound and stir-fry until all the meat is fully brown and cooked, about 3 minutes.
  4. Next, add the dark red kidney beans, diced tomatoes, and tomato puree and mix slowly until all ingredients are incorporated, about 3o seconds. Add salt and pepper if needed. Bring to a boil.
  5. Turn the heat down to low and let it simmer, covered, for 1 hour.
  6. Uncover the pot and let it simmer for an additional 1 hour.
  7. Let it cool for 10 minutes before serving. Serve with your favorite cornbread and toppings.


Note: This is a great freezer meal. Freeze up to 1 month.

Adapted from the basic chili recipe in the Complete America’s Test Kitchen TV Show Cookbook.