If you're looking for chili that will get the approval of the whole family, this kid-friendly turkey chili checks all the boxes. It's a bit healthier than traditional chili recipes while still delivering that deep, smoky, rich flavor. It's hearty, filling, full of protein, and the whole family will love it.
I love to make a big pot of this on Sunday so I have an easy lunch option throughout the week. The chili becomes more flavorful after it rests overnight, which makes it perfect for meal prepping. It packs easily in a thermos (this one is my favorite) and is a great option for lunchboxes, potlucks, entertaining, or game day. In the summer months, I like to add this to my barbecue menu and use it for chili dogs and nachos.
Toppings for your chili
We like to top our chili with crushed tortilla chips, diced avocado, and some freshly chopped cilantro. If you're in search of a dairy free cheese option, give the Violife Mexican Shreds a try.
Try pairing it with my Dairy-Free Cornbread!
FAQ's
On a scale of 1-10, I'd rate this a 4. It's more smokey than spicy.
Be sure to choose a can of tomatoes with mild spiciness. Check the label as varieties can range from mild to hot.
Once cooked this chili will keep in the refrigerator for 3-4 days.
Yes! Be sure to freeze your chili within 3 days of making it. Store it in an airtight freezer-safe container and it will keep for up to three months.
Other recipes to try:
Easy Slow Cooker Pork Carnitas
Kid Friendly Turkey Chili
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 1 lb ground turkey
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 ½ tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- ½ tablespoons dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- 28 oz can fire roasted tomatoes
- 10 oz can mild diced tomatoes with green chiles
- 8 oz can tomato sauce
- 15 oz can kidney beans rinsed and drained
- 15 oz can black beans rinsed and drained
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper, and cook for 4–5 minutes, until softened.
- Add the ground turkey and spread it across the bottom of the pot. Let it cook undisturbed for 1–2 minutes to encourage browning, then break it into crumbles. Continue cooking until browned and cooked through, about 5 minutes.
- Add the garlic and cook for about 30 seconds, until fragrant.
- Add the tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir well and cook for 1–2 minutes, stirring frequently, until the tomato paste darkens slightly and the spices become fragrant.
- Add the fire-roasted tomatoes, tomatoes with green chiles, tomato sauce, kidney beans, and black beans. Stir well and bring to a gentle simmer.
- Reduce the heat to low and simmer uncovered for 30–45 minutes, stirring occasionally. The chili should thicken, and the flavors will deepen as it cooks.
- Taste and adjust the salt and pepper as needed.
- Serve warm with your favorite chili toppings.
Alisa Fleming says
You've inspired me with this one! It looks husband-friendly too, but I might have to swap in veggies for the beans to make him happy 🙂