Quick and Simple Spicy Ground Turkey Chili with Kidney Beans. Pair with cornbread or crackers for the perfect comfort meal.
Make this meal stretch for another lunch or dinner by adding more cans of kidney beans. Before marrying my husband I would normally add 1-2 cans of kidney beans to this spicy turkey chili recipe. Now he’s pushing the limits with 4 cans, sometimes even 5. My man must really love him some beans.
Turkey in chili?
This recipe is actually a family recipe. I believe it was my grandpas recipe. Of course, there were no measurements so I had to adjust things here and there to get the flavors right. This spicy turkey chili can also be made with ground beef. That’s actually how the recipe was intended to be made.
I didn’t eat red meat for 3 years so I kinda just fell in love with the way the turkey tastes in this spicy turkey chili recipe. If you do use turkey instead of ground beef use a ground turkey with a higher fat content.
Can I make this chili the day before?
Yes! 100 times yes! This chili actually gets better with “age”. When it sits in the refrigerator over night the spicy turkey chili really has time for all those flavors to develop.
So be careful when adding the spices. It may not taste spicy at first but the longer it sits the spicier it will get. By day two it usually has my nose running. That’s when I’ll crush up a bunch of saltine crackers and mix them into my bowl.
Spicy Turkey Chili
- 1 lb. ground turkey or beef*
- ½ green bell pepper diced
- 1 small onion diced
- 1 celery stalk diced
- 15 oz. tomato sauce
- 28 oz. crushed tomatoes
- 2 16 oz. cans kidney beans* drained & rinsed
- 1 tbsp granulated sugar
- 2 tsp chili powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp crushed red pepper flakes
- In a medium-large pot or dutch oven add in your ground meat and cook over a medium heat until cooked through, breaking up into chunks as it cooks. Drain off any excess fat.
- Add in the bell pepper, onion, and celery. Cook until the veggies are tender.
- Stir in the tomato sauce, crushed tomatoes, sugar, chili powder, salt, black pepper, and crushed red pepper.
- Cover and simmer on a medium-low heat for 1 hour, stirring occasionally.
- Add in the rinsed beans and cook for another 30 minutes, covered.
- Serve and enjoy!*
- Since I married my husband we’ve only made this recipe with ground beef, but I used to make it with 85/15 ground turkey.
- We also add up to 4 cans of kidney beans (light and dark red) depending on my husbands mood.
- Chili is even tastier the next day. Chilling in the refrigerator really brings out the spice.