One Pot Turkey Chili

Top view of a bowl of chili in a grey dish topped with sliced avocado.

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5 from 49 votes

Prep Time15

Cook Time45

Total Time1

Servings:

Calories: 330kcal

Ingredients

1 tablespoon avocado oil
1 yellow onion 1 cup, chopped
1 bell pepper 1 cup, chopped
1 lb ground turkey
3 tablespoon chili powder
2 tablespoon cumin
2 tablespoon honey
1 tablespoon garlic powder
1 and ½ teaspoon kosher salt
½ teaspoon black pepper
1 cup water
1 (28 oz) can crushed tomatoes
1 can red kidney beans

Instructions

In a large pot over medium heat, add the avocado oil and the chopped peppers and onions. Cook, stirring often until softened, about 5-8 minutes.
Increase to medium-high and add the ground turkey. Use a wooden spoon to break the meat into small pieces until cooked through, about 5 minutes.
Reduce to medium-low heat and stir in the seasonings, tomato paste and honey. Cook for 1-2 minutes until fragrant.
Stir in the water, crushed tomatoes, beans and tomato sauce.
Cover and bring to a simmer. Allow to simmer for at least 30 minutes to allow the flavor to develop, stirring every 5-10 minutes.
Serve with all of your favorite chili toppings.

Notes

Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the microwave until warmed through.

**When I originally published this recipe, I called for tomato paste, tomato sauce and a small can of crushed tomatoes (as are pictured above). However, in the past few years of making it (it's a regular in our rotation!), I have found that using just a large can of crushed tomatoes works just as well and makes it a bit easier so I have changed the recipe to just this. If you preferred the original method, in place of the 28 oz can of crushed tomatoes, instead use:

14 oz can crushed tomatoes
7 oz can tomato sauce
2 oz tomato paste
Increase the water to 1 and ½ cups

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