The BEST Turkey Chili

I know. I know.  I posted another turkey chili recipe fairly recently.  What can I say…I have a thing for chili!  This recipe is totally different from, Holy Mole Turkey Chili (the last one I posted).  This is a recipe I’ve wanted to try for a loooong time.  I heard about it from a friend of mine named Jackie.  She raved about it.  She said it was probably the best chili she’s ever had.  So you know I was dying to get this baby cooking in my kitchen.  Well, I’m so glad I did.  We loved, loved, loved it.  I adapted the original recipe to cut down on the heat (remember, my family’s wimpy with heat) and it was still pleasantly spicy.  I also switched the type of bean just for our preference.  I was thrilled with how quick this was to prepare.  It had that old fashioned chili flavor that I associate with a chili that has cooked away on the stove for hours.  I was also really happy that it is relatively low in fat and pretty darn healthy.  The corn seemed to give this a bit of an update from standard chili that was nice. Although skeptical, I added the instant hot chocolate, as the original recipe called for.  It seemed to me to be a bit of an odd ingredient.  It didn’t add a mole character like Holy Mole Chili had, but  the overall spicing was absolutely wonderful. I’m not sure what exactly it contributed but I wouldn’t dream of ever leaving it out.  I hope you give this chili a try!  I know it will be making many repeat performances at my house often!!!

The BEST Turkey Chili


  • 2 Tablespoons Vegetable Oil
  • 1 Large Onion Chopped
  • 2 Tablespoons Garlic Coarsely Chopped
  • 2 Green Bell Peppers Seeded and Chopped
  • 1 Jalapeno Pepper Stemmed, Seeded and Finely Chopped
  • 2 Pounds Lean Ground Turkey
  • 2-3 Teaspoons Salt-Divided
  • 2 Tablespoons Dried Chili Powder
  • 1/2 Teaspoons Crushed Red Pepper Flakes
  • 1 Tablespoons Smoked Paprika
  • 1 Tablespoons Dried Ground Cumin
  • 2 Teaspoons Dried Oregano
  • 1 Teaspoon Black Pepper
  • 1-1 Ounce Envelope Instant Hot Chocolate
  • 1 Tablespoon Worcestershire Sauce
  • 1 Teaspoon Liquid Smoke
  • 2-15 Ounce Can Petite Diced Tomatoes with Green Chilies
  • 1-15 Ounce Can Tomato Sauce
  • 2-15 Ounce Can Pinto Beans
  • 1 Cup Beer


  • Cooked Rice
  • Shredded Cheese of Choice
  • Red Onion Chopped
  • Cilantro Leaves Roughly Chopped


  1. Heat one tablespoon olive oil in a large pan over medium heat and add the ground turkey and salt.  Cook turkey until there is no longer any pink. Remove turkey to a plate and set aside.
  2. In the same pan, heat one tablespoon of olive oil over medium heat and add onion, green peppers, jalapeno and garlic.  Cook until veggies are very soft, 10-12 minutes. Add the turkey back to pan then  add the chili powder, red pepper flakes, paprika, cumin, oregano, pepper, hot cocoa mix and seasoned salt. Stir in Worcestershire sauce, liquid smoke, diced tomatoes with green chilies, tomato sauce, pinto beans and beer.  Partially cover the pan and simmer gently , stirring occasionally, for about one hour.  Check seasoning (saltaholic that I am, I wanted a bit more salt).  Serve
  3. Source: Slightly Adapted From Allrecipes