USA / Main dishes

Turkey chili

Name: Turkey chili
Prep time: 15 min
Cook time: 35 min
Yield: 4 portions
Cuisine: USA
Ingredients: 400 g ground turkey; 400 g tinned kidney beans, drained; 400 g tinned tomatoes; 1 onion, diced; 1 tbsp oil; 2 tsp mild chili powder; 150 ml water

Turkey chili for a relaxed home table, with straightforward preparation and familiar ingredients.

Prep15 min

Cook35 min

Yield4 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Soften onion in oil in a large saucepan for five minutes.
Add turkey, breaking it apart, and cook until no longer pink. Stir in chili powder.
Add tomatoes, beans and water. Simmer uncovered 25 minutes, stirring occasionally.
Check turkey reaches 74°C / 165°F. Adjust seasoning and serve in bowls.

A little kitchen note

Untested editorial home-cooking adaptation; timings vary with equipment.

Allergen notes

Check packaged ingredients for allergens. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 331 kcal
Protein: 28.9 g
Carbs: 29.6 g
Fat: 11.2 g
Fibre: 9.7 g
Total sugar: 4.2 g
Sodium: 86 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it