Why You’ll Love Turkey Taco Chili Recipe

This chili combines the spicy, savory taste of tacos with the warmth of chili for a crowd‑pleasing dish. It’s loaded with protein and vegetables, easy to make in one pot, and versatile enough to customize with your favorite toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

olive or avocado oil
ground turkey
celery
corn (frozen or canned)
garlic
kidney beans
onion
tomatoes (canned)
chicken broth
tomato paste
salsa (mild or hot)
taco seasoning
chili powder
ground cumin
salt and pepper

Turkey Taco Chili — Recipe Card
– 2 lbs ground turkey
– 1 tbsp olive or avocado oil
– 3 stalks celery, chopped
– 2 cups frozen corn (or canned)
– 6 cloves garlic, minced
– 28 oz kidney beans (about two cans)
– 1 large onion, diced
– 28 oz canned tomatoes
– 1 cup chicken broth
– 8 oz tomato paste
– 16 oz salsa (mild or hot depending on preference)
– 1/4 cup taco seasoning
– 3 tbsp chili powder
– 2 tbsp ground cumin
– salt and pepper to taste

Directions

Heat the olive or avocado oil in a large pot over medium heat.
Add the ground turkey and cook until it starts to brown.
Stir in onion, celery, and garlic, cooking until the vegetables soften.
Sprinkle in taco seasoning, chili powder, ground cumin, salt, and pepper; stir to coat the meat and veggies.
Add corn, kidney beans, canned tomatoes, tomato paste, salsa, and chicken broth.
Bring the mixture to a simmer, then reduce heat to low and cook for about 45 minutes to let the flavors meld.
Adjust seasoning to taste and serve hot with your favorite chili or taco toppings.

Servings and timing

Servings: about 8
Total time: approximately 1 hour (including prep and simmering)

Variations

• Spicier version: use hot salsa or add chopped jalapeños.
• Vegetable‑packed: add bell peppers and zucchini.
• Slow cooker: brown turkey and veggies first, then transfer to a slow cooker and cook on low 6–8 hours.
• Cheesy chili: stir in shredded cheese at the end for a creamy texture.

Storage/Reheating

• Refrigerator: Store leftover chili in an airtight container up to 3–4 days.
• Freezer: Freeze portions for up to 2–3 months; thaw before reheating.
• Reheating: Warm on the stove over low heat or in the microwave until heated through.

FAQs

What can I serve with Turkey Taco Chili?

Serve with tortilla chips, cornbread, rice, or a simple green salad.

Can I make this in a slow cooker?

Yes, brown the turkey and veggies first, then cook everything in a slow cooker on low for 6–8 hours.

Is this chili spicy?

The spice level depends on your salsa and taco seasoning choice; use mild versions for a gentler flavor.

Can I use ground chicken instead of turkey?

Yes, ground chicken is a great substitute if you want a slightly different flavor.

How do I thicken the chili if it’s too thin?

Simmer it longer uncovered, or stir in a small amount of tomato paste or masa harina.

Can I add more vegetables?

Absolutely — bell peppers, zucchini, or carrots are great additions.

Is this recipe gluten free?

Yes, as long as the taco seasoning and salsa are certified gluten‑free.

How do I store leftover chili?

Keep it in an airtight container in the fridge for up to 4 days or freeze for longer storage.

Can I make this ahead of time?

Yes — chili often tastes better the next day after the flavors have had time to develop.

What toppings work well with this chili?

Popular toppings include shredded cheese, sour cream, green onions, avocado, and cilantro.

Conclusion

Turkey Taco Chili is a flavorful, comforting dish that brings together the best of tacos and classic chili. Easy to make and perfect for feeding a crowd or meal prepping for the week, this recipe is sure to become a favorite in your dinner rotation.