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Turkey Chili

5 Bean Turkey Chili Recipe

Written by Published on in Main Courses, Meat Dishes

I adapted this chili recipe from one my mom and have spent the past 7 years perfecting it and experimenting with different spice combinations. It doesn’t really matter what you use as long as you have a lot of flavors that mix well together.

I love this dish because it’s low effort to make and can feed a lot of people. It’s also excellent for meal prepping as you can make 19 servings in just 2 hours and is very versatile. I love eating chili plain, with rice, on nachos, with mac n cheese, or even loaded French fries.

5 Bean Turkey Chili Recipe
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5 Bean Turkey Chili Recipe

5 from 1 vote
Recipe by Steve Kettig Course: Main Courses, Meat DishesCuisine: AmericanDifficulty: Easy
Servings

19

servings
Prep time

30

minutes
Cooking time

2

hours 
Calories

500

kcal

Ingredients

  • 1/2 whole 1/2 Red Onion

  • 1 tsp 1 Garlic

  • 2 lbs 2 Ground Turkey

  • 2 cans 2 Black Beans

  • 1 can 1 Dark Red Kidney Beans

  • 1 can 1 Navy Beans

  • 1 can 1 Great Northern Beans

  • 1 can 1 Blackeye Peas

  • 2 cans 2 Diced Tomatoes with Green Chiles

  • 1 can 1 Green Chiles

  • 5 whole 5 Limes

  • Chili powder

  • Smoked Paprika

  • Cayenne Pepper

  • Chicken Fajita Seasoning

  • Beef Fajita Seasoning

  • BBQ Dry rub

  • Franks Red Hot Hot Sauce

  • Donkey Sauce

  • Salt

  • Pepper

  • 1 oz 1 Cheddar Cheese

  • 1/4 whole 1/4 Avocado

Directions

  • Dice half of a whole onion into small pieces and place into a pot with olive olive covering the bottom. Once the onions brown up nicely add 1 tsp of garlic and 2lbs of meat.
  • Add Salt and pepper to the meat and onion mixture. Cook until the meat is browned and liberally add chili powder, smoked paprika, cayenne pepper, and fajita seasoning. Squeeze all of the limes into the chili and add a small quantity of BBQ dry rub, it adds a nice flavor but you don’t want to overdo it. There is no science to how much seasoning you add you need to taste as you go.
  • Add 2 cans of diced tomatoes and one can of green chilies to the chili and stir. Rinse and add all 7 cans of beans and stir. Add Franks Red Hot and Donkey sauce.
  • Let the chili cook for 2 hours and stir every 20 to 30 minutes. Make sure you stir up the bottom well so it doesn’t burn.
  • Pour into a bowl and grate cheddar cheese and add avocado.
  • Enjoy!

Notes

  • The spices you use don’t really matter all that much. I personally use whatever I can get my hands on at any given time. You do however want to make sure you have a variety of flavors and spices because this will make the dish taste better.
  • If your store has chili lime I would just buy that rather than using real limes. My local HEB does not carry chili lime so I make it myself.
  • You can cook this recipe for as long as you would like. I find that around 2 hours is enough time for the flavors to all get to know each other and coat the meat and beans.

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