This Ground Turkey Chili is made with lean ground turkey, sweet potatoes, black beans, and diced tomatoes, all cooked in one Dutch oven. It's thick and hearty, with chili powder, cumin, and a pinch of cinnamon.
The sweet potatoes are what make it different. They soften in about 10 minutes, add a little sweetness next to the cumin, and help thicken the pot.
It's gluten free as written, as long as you check the labels on your broth and chili powder. Top it with shredded cheddar and a handful of tortilla chips. It tastes just as good the next day. Trust me!
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If you love a big pot of chili, you should try my Instant Pot Turkey Quinoa Chili, Slow Cooker White Chicken Chili, and White Chicken Chili with Sweet Potatoes, too. And a square of my Gluten Free Cornbread on the side is the best pairing of all.
Why You'll Love This Ground Turkey Chili
- One pot - The turkey, onions, and spices cook in the same Dutch oven, so you only have one pot to wash.
- Fast - Once everything is in the pot, it simmers for about 10 minutes.
- Gluten free - No flour, no thickener. Just check your broth and chili powder labels.
- Kid friendly - The cinnamon and sweet potatoes keep it mild. Add heat at the table.
- Good for meal prep - It reheats well and freezes for up to 3 months.
Ingredients for Ground Turkey Chili
Everything here is easy to find at any grocery store. Most of it is probably already in your pantry.
- Ground turkey - The recipe uses 85% lean. It has enough fat to stay moist and brown well. 99% lean dries out and turns crumbly. Ground chicken or ground beef work as swaps.
- Olive oil - Just swirl it in to brown the turkey, then add the onion and garlic.
- Onion and garlic - Yellow onion is the easy choice. Shallots work too.
- Chili powder, cumin and cinnamon - Chili powder and cumin give it the classic chili flavor. The cinnamon is only half a teaspoon, so you won't taste it on its own. It just rounds out the spices. Don't skip it!
- Diced tomatoes with their juice - Use the full 28-ounce can, juice and all. The juice is part of the liquid.
- Chicken broth or stock - Either one works. Beef broth or vegetable broth are fine swaps. Check the label for gluten.
- Sweet potatoes - Dice them small and even so they cook through in about 10 minutes.
- Black beans - Rinse them first so the chili isn't cloudy or salty. Pinto or kidney beans work too.
- Salt and pepper - Ground turkey is milder than beef, so taste at the end and add more salt if needed.
- Shredded cheddar - For the top. Sharp cheddar has the most flavor.
See recipe card for quantities.
Make it Gluten Free
This ground turkey chili is naturally gluten free as written. It has no flour or thickener. The ingredients to watch are the packaged ones.
Chicken broth is the big one. Some brands add wheat- or barley-based flavorings, so buy one labeled gluten free. If you can't find one, use water plus an extra pinch of salt. The chili will taste flatter, so add a little more cumin too. Chili powder is usually just spices, but if you use a chili seasoning packet instead, read the ingredients, since some packets can contain wheat. Plain canned diced tomatoes and black beans are usually fine. Seasoned or "chili ready" versions can have added ingredients, so check those labels and look for a certified gluten free mark.
How to Make Ground Turkey Chili
You only need one Dutch oven. Full instructions are in the recipe card below.
Brown the turkey
Heat a swirl of olive oil in a Dutch oven over medium heat. Add the ground turkey and cook until fully browned. Let it sit a minute before stirring, so it gets some color. Move it to a plate.
Cook the onion and garlic
Add another teaspoon of olive oil to the same pot. Cook the onion and garlic until soft and starting to brown.
Toast the spices
Return the turkey to the pot. Add the chili powder, cumin, and cinnamon. Stir and cook for 1 minute to wake up the spices.
Add the tomatoes, broth, beans, and sweet potatoes
Pour in the diced tomatoes with their juice and the chicken broth. Add the rinsed black beans and the diced sweet potatoes.
Simmer until the sweet potatoes are soft
Bring it to a simmer and cook for about 10 minutes. Poke a sweet potato with a fork. If it slides in easily, it's done.
Season and serve
Add salt and pepper to taste. Serve hot, topped with shredded cheddar.
Variations
Want to change it up? Try one of these.
- Spicy - Add a pinch of cayenne or a can of diced green chiles with the tomatoes.
- More veggies - Add a diced green or red bell pepper with the onion.
- Different beans - Swap the black beans for pinto, kidney or cannellini beans.
- No beans - Leave them out and add an extra cup of diced sweet potatoes.
- Thicker and more tomato-y - Stir in 2 tablespoons of tomato paste with the spices.
- Ground beef - Use the same amount of ground beef in place of the turkey. Drain the fat after browning.
- Instant Pot - For a pressure-cooker version, my Instant Pot Turkey Quinoa Chili also uses ground turkey and sweet potatoes.
Tips for the Best Ground Turkey Chili
- Don't crowd the turkey - Spread it out in the pot and let it brown before you stir. Steamed turkey turns gray and bland.
- Toast the spices - That 1 minute in the pot with the turkey makes the chili powder and cumin taste stronger.
- Cut the sweet potatoes small - Big chunks will still be hard after 10 minutes.
- Rinse the beans - The liquid in the can is salty and starchy.
- Salt at the end - Broth and canned tomatoes both have salt. Taste before you add more.
- Too thin? - Simmer it uncovered for a few more minutes, or mash a few sweet potato pieces against the side of the pot and stir them in.
- Check your broth - Not every chicken broth is gluten free. Read the label every time, even on a brand you've bought before.
Dietary Substitutions
This ground turkey chili is already gluten free. Here are a few more swaps if you need them.
- To Make This Recipe Vegan and Dairy Free - Use a plant-based ground meat instead of the turkey and vegetable broth in place of chicken broth. Skip the cheddar or use a vegan cheese.
- To Make This Recipe Paleo and Whole30-Friendly - This recipe is nearly Paleo- and Whole30-compliant. Just omit the beans (they aren't allowed on these diets) and use homemade chicken stock or a store-bought version with no added sugars or non-compliant ingredients.
- To Make This Recipe Keto Friendly - To make this chili keto-friendly, you'll need to make a few more adjustments. First, replace the sweet potatoes with a lower carb vegetable like zucchini or bell peppers. Second, omit the beans, as they are too high in carbs for a keto diet. Also, make sure that the diced tomatoes you use are no-sugar-added to keep the carb count low.
Storage Instructions
To Refrigerate - Let the chili cool, then store it in an airtight container in the fridge for up to 4 days.
To Freeze - This hearty chili recipe is freezer-friendly. Once cooled, place it in a freezer-safe container or bag, leaving some space for expansion. Store it in the freezer for up to three months.
To Reheat - If frozen, thaw your chili overnight in the refrigerator. Reheat on the stovetop over medium heat, stirring occasionally, until hot throughout. Alternatively, reheat in the microwave using a microwave-safe dish. Stir well before serving to redistribute the flavors.
To Make Ahead - Make the whole pot a day early and refrigerate it. Reheat on the stove over medium heat. Add a splash of broth if it has thickened too much.
Toppings and Serving Ideas
Set out a few toppings and let everyone build their own bowl.
- Toppings - Shredded cheddar, sour cream or Greek yogurt, sliced green onions, diced avocado, jalapeños, and crushed tortilla chips.
- Cornbread - A square of gluten free cornbread on the side, with butter and honey.
- A salad - Try a cucumber tomato salad, a marinated tomato basil salad, or one of these 21 easy salads.
- Corn casserole - My gluten free corn casserole is great next to a bowl of chili.
- Over sweet potatoes - Spoon the chili over oven roasted sweet potatoes for an even heartier meal.
- Nachos - Spoon it over tortilla chips, add cheddar and jalapeños, and bake until the cheese melts.
- Chili bar - Game day? Put the pot on the stove on low and set the toppings out in bowls.
Ground Turkey Chili FAQ
Chili powder, cumin, salt, and pepper are the basics. This recipe also adds ½ teaspoon cinnamon. Ground turkey is milder than beef, so don't be shy with the salt, and toast the spices in the pot for a minute before adding the liquid.
Sure. Ground turkey is milder and a little leaner, so brown it well and season it well. 85% lean works best since it stays moist.
Brown the turkey until it has some color, toast the spices, and salt it at the end. A spoonful of tomato paste or a squeeze of lime at the table also helps.
Once everything is in the pot, simmer it for about 10 minutes, until the sweet potatoes are soft. You can let it go longer on low if you want it thicker.
You can. Leave out the black beans and add an extra cup of diced sweet potatoes to keep it hearty.
This recipe uses black beans. Pinto, kidney, or cannellini beans all work too. Rinse them first.
Yes. Let it cool, then freeze it in a freezer-safe container for up to 3 months. Leave a little room at the top since it expands.
Turkey Chili
Ingredients
- 1 tablespoon olive oil
- 1 ¼ lbs ground turkey 85% lean
- 1 onion chopped
- 3 garlic cloves chopped
- ½ teaspoon cinnamon
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 28 oz can of diced tomatoes with juice
- 2 ½ cups chicken stock or broth gluten free
- 2 cups diced sweet potatoes
- 1 can black beans rinsed
- salt and pepper
- shredded cheddar for serving
Instructions
- Put a swirl of olive oil in a dutch oven and brown turkey until cooked. Remove and set aside.
- Brown onion and garlic in another teaspoon of olive oil until done.
- Add turkey back to pot with onions and add spices. Stir and cook for one minute.
- Add tomatoes and juices, chicken stock, beans and sweet potatoes.
- Bring to a simmer and cook for about 10 minutes or until potatoes are softened.
- Salt and pepper to taste.
- Top with cheese and serve hot.
Video
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
Annie says
What a great looking chili! Total comfort food!
Karen Kelly says
Thanks Annie!
Christina Oliver says
I made this for my kids and they loved it
Karen Kelly says
Christina, thanks so much for letting me know. I'm so happy to hear they liked it, because I know how picky kids can be!
Katie says
could use beef instead? I have trouble finding good ground turkey. The recipe looks yummy and I can't wait to try it.
Karen Kelly says
Katie, yes you can absolutely use beef. Get a lean ground beef or you will have to drain off the fat. Good luck and hope you like it!
LINDSEY D says
can you make this in a crock pot instead?
Karen Kelly says
Hi Lindsey, I think you could but you would have to brown the turkey first in a skillet. I haven't tried it myself so I can't be sure how it will turn out. Hope it works for you!
Meeta K says
I do prefer the beef version but always come back to turkey for some variety. This looks great!
Karen Kelly says
Thank you!
Cheryl says
This is super easy, fast and delicious, however does anyone have the nutritional breakdown for it? I can figure it out, but if its already out there, why reinvent the wheel. Thanks!!
Karen Kelly says
Sorry I don't have that Cheryl. I need to start doing that for all my recipes! Thanks!
lorie says
Wow..tried the chili...it is amazing with salad and toast.
Definitely a keeper in this household.
Karen Kelly says
Lorie, Thanks so much for letting me know. These comments mean a lot to me!
Peg says
Definitely trying tonight!!
Ann says
Delicious and so easy.
Karen Kelly says
Thanks for letting me know Ann! Your ratings mean a lot to me!
Jenni says
I LOVE chili for dinner! Love that you made it healthier with turkey!
Calleigh says
I wasn't a fan of ground turkey until I tried this chili dish. My family didn't even know ground turkey is in it until I told them lol. I made this chili in mild flavor so anyone can eat it. Thank you for sharing.
Karen Kelly says
Thanks so much Calleigh!
Claire | Sprinkles and Sprouts says
I love the use of turkey mince. we so often use it instead of ground pork.
This looks delish!!!!!
And the use of turkey makes it healthy so I can justify a bit of sour cream right?
Karen Kelly says
Yes! Bring on the sour cream!
Danielle says
I love a hearty turkey chilli. So easy to do and very comforting on a cold day like today.
Annemarie says
Chili is just about my favorite meal, and this version looks amazing! I love that you used turkey.
Mary Ann | The Beach House Kitchen says
Love the addition of the cinnamon and the sweet potatoes Karen! This would be perfect for the rainy weekend ahead!
Beth says
In the crock pot now!!! I’ll report back!!
starla says
do you think this would hold up if frozen and then re-heated?
Karen Kelly says
Yes, I've done that before and it worked well. You might need to add a bit of liquid to it when you reheat it.
foodneverythingelse says
This Chili looks very comforting and all the ingredients looks very flavourful
Jill says
My kids both love the Fuller House show too! I always like chili - healthy or not. Love that you added sweet potatoes to this healthy turkey chili recipe!
Andrea Metlika says
This looks perfectly delicious! never had sweet potatoes or any potato in a chili, I've got to try this.
Ellen says
So much flavor and I love that you used ground turkey. Makes it a bit healthier!
Chantal says
I usually use ground turkey to make meatloaf, this would be a nice change from the norm
Abigail says
Can you cook this in a regular pot if you do not have a dutch oven?
Karen Kelly says
Yes totally!
Ann K. says
Best chili recipe ever! I experimented and put onions and garlic in an Instant Pot on the sauté setting first, then I added the diced potatoes and stirred for a few minutes until the potatoes got a little color on them. And since I try to avoid using as few pots/pans as possible, I then made a little circle in the Instant Pot and poured a little olive oil before browning the turkey along with everything else. I added salt at this point as well to taste the mixture after the turkey cooked. All other steps remained the same for the most part except for the spices, which I added after putting the tomatoes and beans. Once the sauté setting went off on its own, I then put the whole thing back on sauté to thicken it up. If there’s anything left, I leave it on warm overnight, and it’s still perfect and maybe almost a touch better the next day. Thank you so much for this recipe!
Karen Kelly says
So glad to hear how you liked it!
Caroline Georgieff says
Hi there
I have been making your recipe for a couple of years now and it is a family favourite. I love how simple and flavourful it is. I am just trying to work our the macro nutrients for a serving. I see that your recipe is based on 8 servings, but I am unclear of the quantity that makes a serving (Eg: 1 cup or 2 cups). If you could clarify, that would be great. Thanks!
Karen Kelly says
I think it works out to be about one cup. Glad you like the recipe!
Diane says
This is a very tasty recipe. I’ve made it a few times now and tonight I used butternut squash instead of sweet potatoes. They were perfect.
Karen Kelly says
Great additions!
Chey505 says
I am so excited and grateful to have found your stie!!! Thank you for sharing your delicious and healthier recipes. The turkey chili is delicious. You have so many beautiful, easy to follow, easy ingredient recipes. I look forward to "sneakily" sharing healthy meals with my dear hubby - he swears healthy food is "sawdust", however ate 2 big bowls of chili. : ) Thanks, again!
Karen Kelly says
Thanks so much for your kind words!