Keep It Simple & Spicy – Turkey Chili Recipe

Chili Bowl

Confession – I like homemade chili more than most people in the winter months. If you come to my home in December or January, you could put money on me having a pot of healthy chili in the fridge. Don’t get crazy, I’m not willing to fix you a bowl – BUT I will gladly share the recipe.


  • 1 ½ teaspoons olive oil
  • 1 lb. lean, ground turkey
  • 1 onion, chopped
  • 2 cups H2O
  • 1 (28 oz.) can canned, crushed tomatoes
  • 1 (16 oz.) can kidney beans – drained and rinsed
  • 1 tablespoon garlic, minced
  • 2 tablespoons chili powder
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cayenne pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper


  1. Heat the oil in large pot over medium heat. Place turkey in pot and cook until evenly brown. Drain excess grease.  Stir in onion and cook until tender. I prefer my chili to be super spicy so I add red pepper while browning the meat.
  2. Pour water into pot.  Mix in tomatoes, kidney beans, garlic and tons of spices (chili powder, paprika, oregano, cayenne pepper, cumin, salt and pepper).
  3. Bring to a boil. Reduce heat to low, cover and simmer for 30 minutes.

Variations & Tips:

  • I often use 1 (16 oz.) can crushed tomatoes and 1 can of hot Rotel.
  • You can use any ground meat or fake meat.
  • While at Native Roots Market (badass spice bar), I learned that Mexican oregano and cumin are better suited for chili. Word on the street there are numerous varietals of these spices (Italian, Greek, etc.).

Even though I think this recipe is perfecto, I encourage you to add your own flare. It would be really hard to mess up a pot of chili.

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