Recipe: Turkey Chili

Whip up some tasty, hearty chili with this new recipe, hot out the Crock-Pot


A bowl of chili is always beautiful. (JOEY FRANKLIN)

In my hunt for the best comfort food, I stumbled across this chili recipe. This is one of the best dinners I have ever made, period.

It takes about 30-45 minutes to prepare, but I made it in a Crock-Pot and let it cook all day. This is the perfect chili for a football game day. The prep time is not super long, and the outcome is delicious.


  • 1 tablespoon olive oil
  • 2 pounds ground turkey, white and dark combined
  • 2 cups coarsely chopped onions (I usually do 1 cup of red onion and 1 cup of white onion)
  • 2 tablespoons chopped garlic
  • 1 large sweet red pepper, cored, deveined and coarsely chopped
  • 1 jalapeno pepper, cored, deveined and finely chopped
  • 1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 3 cups canned diced tomatoes
  • 2 cups chicken broth, fresh or canned
  • Salt and freshly ground pepper to taste
  • 2 15-ounce cans of red kidney beans, drained
  • 2 cups shredded cheddar cheese

My personal additions:

  • 1/3 cup brown sugar
  • A pinch of cayenne pepper
  • 1/4 cup sriracha
  • Fritos


  1. Brown the ground turkey in a frying pan. It should take 5-10 minutes. Break the meat down with a spatula until it is in smaller chunks.
  2. In a big stockpot, sauté the onion, garlic, jalapeno and red pepper until the mixture becomes fragrant and starts to turn darker.
  3. Add the ground turkey, oregano, chili powder, cumin, brown sugar and sriracha. Stir until well blended.
  4. Add the tomatoes, chicken broth, salt and pepper. Bring to a boil and reduce heat. Stir occasionally for 15 minutes. Add a pinch of cayenne pepper.
  5. Drain the kidney beans and add them in the stockpot. Cook for 10 more minutes, stirring occasionally.
  6. Serve in bowls with cheddar cheese, sour cream and Fritos, if desired.