I love this chili because it strikes the perfect balance between spicy, smoky, and savory. The chipotle peppers add depth and heat, while the beans and crushed tomatoes give it that classic chili heartiness. It’s simple to prepare, cooks in just an hour, and makes amazing leftovers that taste even better the next day. I also love that it’s lighter than traditional beef chili but just as satisfying.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 1 pound ground turkey 1 medium onion, diced 2 cloves garlic, minced 1 can (15 oz) black beans, drained and rinsed 1 can (15 oz) kidney beans, drained and rinsed 1 can (28 oz) crushed tomatoes 1 cup chicken broth 2–3 chipotle peppers in adobo sauce, minced (adjust to taste) 1 tablespoon adobo sauce (from chipotle can) 1 tablespoon chili powder 1 teaspoon smoked paprika 1 teaspoon cumin Salt and pepper to taste 1 tablespoon olive oil Fresh cilantro, for garnish Sour cream or Greek yogurt, for serving Shredded cheese, for serving (optional)
Directions
I heat olive oil in a large pot over medium heat. Once hot, I add the diced onion and sauté for about 5 minutes until softened and translucent.
I stir in the minced garlic and cook for another minute until fragrant.
I add the ground turkey, breaking it apart with a spatula. I cook it for about 7–10 minutes until browned and fully cooked through.
I stir in the minced chipotle peppers, adobo sauce, chili powder, smoked paprika, cumin, salt, and pepper, mixing until the turkey is well coated with the spices.
I pour in the crushed tomatoes and chicken broth, stirring everything together until combined.
I add the drained black beans and kidney beans, gently folding them into the chili.
I bring the mixture to a simmer, then reduce the heat to low. I cover the pot and let it simmer for 30–40 minutes, stirring occasionally so it doesn’t stick.
I taste and adjust seasoning as needed—sometimes adding an extra chipotle pepper for more heat or a pinch of salt for balance.
Once done, I remove it from the heat and let it rest for a few minutes before serving.
I serve the chili hot, topped with fresh cilantro, a dollop of sour cream or Greek yogurt, and a sprinkle of shredded cheese if I want it extra creamy.
Servings and Timing
This recipe makes 6 servings.
Prep time: 15 minutes
Total time: 60 minutes
Variations
I sometimes add corn kernels or diced bell peppers for extra sweetness and texture.
For a vegetarian version, I swap the turkey for lentils or plant-based crumbles.
I love stirring in a bit of dark cocoa powder or espresso to deepen the smoky flavor.
For a thicker chili, I let it simmer uncovered for the last 10 minutes.
To make it milder, I use just one chipotle pepper and skip the adobo sauce.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors develop beautifully overnight, making it even better the next day. To reheat, I warm it on the stove over medium heat or in the microwave until hot. It also freezes well—I freeze portions for up to 3 months and thaw in the fridge before reheating.
FAQs
Can I make this chili in a slow cooker?
Yes! I brown the turkey and onions first, then transfer everything to a slow cooker and cook on low for 6 hours or high for 3 hours.
Can I use ground beef instead of turkey?
Absolutely—ground beef, chicken, or even pork work well in this recipe.
How spicy is this chili?
It has a medium heat level from the chipotle peppers, but I adjust it easily by adding more or less.
Can I make it ahead of time?
Yes, it’s a great make-ahead meal since the flavors get richer as it sits.
What toppings go best with turkey chili?
I love topping it with avocado, tortilla chips, green onions, lime juice, or grated cheese.
Can I use canned chipotle seasoning instead of whole peppers?
Yes, I use about 1–2 teaspoons of chipotle powder or paste as a substitute.
How can I make it thicker?
I simmer it uncovered for a bit longer or mash some of the beans to thicken naturally.
What side dishes go well with this chili?
I often serve it with cornbread, rice, or a simple green salad.
Can I make it dairy-free?
Yes, I skip the cheese and use plant-based yogurt as a topping instead of sour cream.
What gives it the smoky flavor?
The chipotle peppers, adobo sauce, and smoked paprika create that deep, smoky richness that makes this chili special.
Conclusion
This Smoky Chipotle Turkey Chili has become one of my favorite go-to comfort meals. I love how easy it is to prepare and how the flavors come together into something bold, hearty, and perfectly spiced. Whether for weeknight dinners, meal prep, or cozy weekends, it’s always a hit and fills the house with irresistible warmth and aroma.
This Smoky Chipotle Turkey Chili is a hearty, flavorful dish made with lean ground turkey, beans, and smoky chipotle peppers in a rich tomato base. Perfectly spiced and deeply comforting, it’s a lighter take on classic chili that’s full of bold flavor.
Ingredients
1 pound ground turkey
1 medium onion, diced
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (28 oz) crushed tomatoes
1 cup chicken broth
2–3 chipotle peppers in adobo sauce, minced (adjust to taste)
1 tablespoon adobo sauce (from chipotle can)
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
Salt and pepper, to taste
1 tablespoon olive oil
Fresh cilantro, for garnish
Sour cream or Greek yogurt, for serving
Shredded cheese, optional for topping
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until softened.
Stir in minced garlic and cook for another minute until fragrant.
Add ground turkey, breaking it apart as it cooks. Cook 7–10 minutes until browned and fully cooked.
Mix in minced chipotle peppers, adobo sauce, chili powder, smoked paprika, cumin, salt, and pepper until turkey is evenly coated with spices.
Pour in crushed tomatoes and chicken broth; stir to combine.
Add black beans and kidney beans, folding gently into the chili.
Bring to a simmer, then reduce heat to low. Cover and simmer for 30–40 minutes, stirring occasionally.
Taste and adjust seasoning, adding more chipotle or salt if desired.
Remove from heat, let rest for a few minutes, then serve hot.
Garnish with cilantro, a dollop of sour cream or Greek yogurt, and shredded cheese if desired.
Notes
Add corn or diced bell peppers for extra texture and sweetness.
Swap turkey for lentils or plant-based crumbles for a vegetarian version.
Add a pinch of cocoa powder or espresso for a richer smoky flavor.
Simmer uncovered for the last 10 minutes to thicken the chili.
Adjust heat by using more or fewer chipotle peppers.
