Simple Turkey Chili

Name: Simple Turkey Chili
Prep time: 6 min
Cook time: 27 min
Total time: 33 min
Yield: 6 servings
Ingredients: 1 tablespoon butter or olive oil; 1 pound ground turkey (preferably lean) or substitute with lean ground bison; 1 medium onion, diced; 1 green or red bell pepper, diced; 1 can (15 ounces) tomato sauce; 1 can (15 ounces) black beans, drained and rinsed; 2 tablespoons chili powder (adjust to taste); 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1/2 teaspoon cayenne pepper (optional, for heat)

By Emma

Certified Culinary Professional

Published on 25 January 2026 • Recipe tested & approved

Ground turkey or lean beef cooked in butter until almost browned without draining. Onion and bell pepper softened to tender stage. Tomato sauce, beans, chili powder, cumin, garlic powder, and cayenne stirred to combine. Simmered until flavors melded and sauce thickened slightly. Garnished with cheese, sour cream, or raw onion. Prep quick, cook medium-fast with reliance on visual and tactile cues rather than strict timing. Notes on substitution for protein, dealing with lean meats, and sensory signs of doneness included. Serves six, easy, adaptable with best practices from multiple trials.

Prep: 6 min

Cook: 27 min

Total: 33 min

Servings: 6 servings

#American chili #lean meat #one pot meal #ground turkey #easy weeknight meal

Nothing complicated. Just ground turkey or lean beef crashing in hot butter. The meat browns, barely, just until pink is mostly gone. No draining. Then onions go in, edges softening and caramel notes emerging. Bell peppers for crunch meet heat and go translucent but not mush. The magic happens when tomato sauce and beans splash in like old friends at a barbecue. Chili powder, cumin, garlic, cayenne dust the pot with smoke, mild heat. Simmer low. Watch bubbles slow to a lazy dance. Stir scraps up so nothing sings burnt. Six bowls ready, cheese melting, spoonfuls wrapped in sour cream. I’ve swapped bison, olive oil, even added zucchini. This one’s about knowing when to stop, taste rooting from smells and textures, not timers.

Ingredients

1 tablespoon butter or olive oil
1 pound ground turkey (preferably lean) or substitute with lean ground bison
1 medium onion, diced
1 green or red bell pepper, diced
1 can (15 ounces) tomato sauce
1 can (15 ounces) black beans, drained and rinsed
2 tablespoons chili powder (adjust to taste)
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper (optional, for heat)

About the ingredients

Butter works best for flavor and helps seal meat edges but olive oil is fine if dairy-free. Lean turkey or lean beef preferred to avoid greasy chili; bison is a great alternative for gamey depth. Onion and bell pepper don’t just soften—they change dish aroma drastically, caramelizing edges turn sweetness up. Tomato sauce base can be substituted for crushed tomatoes but expect a chunkier texture and less smooth heat. Black beans add soil richness and body. Drain and rinse to remove canned starch, cut down on mushiness. Spice quantities adjustable—start low on cayenne if heat sensitive. Garlic powder is easier than fresh for simplified workflow but fresh minced works if you like sharper punch. Fresh bell peppers better than frozen to keep crunchy texture. Try mixing different peppers for color variation.

Method

Start by heating butter in a heavy-bottomed Dutch oven or large saucepan over medium heat. Wait for it to foam and sizzle slightly; butter’s browning here adds depth. Toss in the ground turkey or beef. Break it apart quickly while stirring constantly. Look for tiny patches of pink vanishing but not fully browned yet. Lean meat doesn’t release much fat so no need to drain later. This stage takes about 5-6 minutes, but judge by color change and the faint popping sounds.
Add diced onions next. Notice the faint crunch giving way under heat. Stir occasionally but let the edges caramelize lightly—this brings out sweetness and softens but beware of burning. Toss in diced bell peppers right after, stir gently. They should soften but keep a bit of bite. About 4-6 minutes depending on pan heat and pepper size chunks.
Pour in tomato sauce, then add drained black beans right after. Beans bring body and texture, while the sauce starts to thicken. Sprinkle chili powder, cumin, garlic powder, and cayenne evenly over top. Stir thoroughly but gently, combining all ingredients so spices bloom into the hot tomato base. Smell the deep smokiness mingling with garlic—it’s a sign spices are working.
Turn heat down to low or medium-low to maintain a steady gentle simmer—not a boil. Bubbles should be slow and steady, sauce thickening, edges shrinking from the pan rim. Stir occasionally, about every 3-5 minutes, scraping up browned bits from the bottom to avoid bitterness. Simmer minimum 12 to 15 minutes, longer if time allows for better melding.
Spoon chili into bowls. Garnish with shredded cheddar, dollop sour cream, or finely chopped raw onions for crunch and sharpness contrast. Feel free tossing leftover cilantro, jalapeños, or even a splash of lime juice for brightness. Not a fan of beans? Double up the meat or add cooked quinoa for a twist. Use olive oil if butter’s scarce—different but works. Avoid overcooking peppers to retain some texture.
If chili tastes flat, more acidity like a splash of vinegar or tomato paste helps. Salt last to control flavor balance. Lean turkey tends to dry out if overcooked—watch the texture, moist but crumbly is good. Rinsing beans cuts starchiness but lose some flavor; drain heavily if worried about mush. Onions and peppers that turn translucent but hold form are done right; mush signals past stage.
Try cooking the meat and veggies separately next time to layer flavors further. Or toast dry spices beforehand to intensify aroma. Bulk up with corn kernels or diced zucchini as fallback veggies when peppers aren’t fresh. No Dutch oven? Heavy skillet works if monitored carefully to avoid scorching.

Cooking tips

Start with very hot pan butter or oil so meat sears instead of stews. Frequent stirring breaks meat into fine crumbles that cook evenly. Don’t rush browning; watch for color shifts and faint crackling sounds signaling just-cooked meat. Add onion, peppers in one go or onions first depending on preference, but keep stirring to prevent sticking and burning. Take cues from visual softness and gentle translucency over strict minutes. Add all remaining liquids and spices together for quicker melding; immediately lower heat to avoid boiling out moisture but keep sauce bubbling gently. Stirring helps combine and prevents scorching but don’t overdo or you’ll pulverize texture. Simmer time can stretch to half hour if you want thicker sauce and deeper flavor, just don’t dry it out. Garnishes bring that final element—don’t skip them. Season salt last—too early dulls bean flavor and can dry meat. Consider prepping spices in advance or toasting for a smoky kick. If pan coating happens, add a splash of water or broth, scrape up fond for deeper flavor. Experiment with adding a touch of cocoa powder or coffee grounds for warmth; surprising but works.

Chef's notes

💡 Butter foams then sizzles—wait for those tiny bubbles, subtle crackles. Ground turkey added straight away. Break apart quick, keep stirring Constant tiny pink patches remain, no full brown yet. Lean meat doesn’t release fat so skip draining. Judge by sound and color not strict timers.
💡 Onions tossed in next. Listen for faint crunch give way, edges just caramelize but no burn. Follow immediately with diced bell peppers. Stir gently. Keep peppers with bite—soft but not mush. Timing varies with heat and chunk size; watch texture not clock.
💡 Tomato sauce then black beans poured in straightaway, beans add heft, sauce thickens. Sprinkle chili powder, cumin, garlic powder, cayenne evenly across surface. Stir gently to bloom spices. Aromas smoky, garlicky, a good sign ingredients are marrying well.
💡 Lower heat to a steady gentle simmer—no boil. Watch bubbles slow to a lazy dance at surface. Stir every 3-5 minutes, scrape bottom bits carefully, burnt fragments spoil. Simmer 12-15 mins minimum; longer if thicker sauce and deeper meld desired. Adjust heat visually more than by numbers.
💡 Serve bowls garnished with sharp cheddar shredded, sour cream dollop, raw onion finely chopped. Add leftovers like cilantro, jalapeños, or splash lime for brightness. If beans unliked double meat or add cooked quinoa. Butter best for flavor but olive oil works for dairy-free tweaks.

Common questions

Can I use ground beef instead?

Absolutely, lean ground beef fits same steps. Watch fat content though. Beef releases more grease. May need draining or less butter. Flavor changes but approach similar.

How to know when meat is done?

Pink fading but some patches okay. Listen for faint pops, sizzle quieting down. Color shifts from red to tan but not fully browned hard. Texture crumbly-moist. Overcook dries lean turkey fast.

How to keep peppers from turning mushy?

Dice size matters. Larger chunks hold better. Add last among veggies. Medium heat gives gentle soften but no collapse. Watch closely. Toss gently only. Freeze peppers lose crispness.

How to store leftovers?

Cool fully. Airtight container in fridge up to 4 days. Freeze in portions up to 3 months. Thaw slowly overnight fridge best. Reheat gentle to keep texture. Avoid microwave blasts for pepper storage.