Recipe || My Go-To Turkey Chili

Happy Wednesday!

Now that the weather is finally getting cooler, I’m starting to make a ton of meals that are fitting for the season. I already shared with you my “White Chicken Chili” recipe that’s a huge hit with my family, however, I have another chili recipe I like to make more often. This chili always tastes just as good as the first time I tried it. I make this at least once a week and I think it has become by far a family favorite. The best part is it’s so delicious the night I make it and it tastes even better the next day! You guys are going to love this recipe for these cold nights!


2 Tbsp Olive Oil

3 Cloves fresh garlic

1 fresh Jalapeño (diced) * I keep the seeds for a little extra heat

1 medium yellow onion (diced)

1 lb Ground Turkey

16 ounces red kidney beans

16 ounces cantellini beans

16 ounces black beans

Tomatoes sauce

Diced tomatoes

1 Tbsp Chili Powder

1/4 Paprika

1 Tsp ground Cumin

1/4 Tsp Cayenne

1/4 Tsp garlic powder

1/2 onion powder

1 Tsp Salt

Freshly ground pepper

Shredded cheesed (optional)

Tostitos Scoops (optional)


In a large pot on medium-high heat sauté freshly minced garlic. Add ground turkey, breaking the turkey apart with a spatula or spoon like to would if you were cooking ground beef. Once it is completely cooked at diced onion and diced jalapeño. Stir through and mix throughout the ground turkey. Cover if needed. Slowly stir in Chili powder, paprika, cumin, cayenne, onion powder, salt and pepper. After onions and jalapeños are thoroughly cooked. Add beans slowly by color by folding into the turkey mixture. Cover pot and stir occasionally until cooked. Last add sauce and diced tomatoes. Stir well and cover on low-medium heat for 15-20 minutes. Stir often to prevent sticking. Remove from heat and scoop into bowls. Top with freshly grated cheese and a dollop of sour cream. Serve with Tostito Scoops (optional) and enjoy!