Turkey Chili
Turkey Chili is a high-protein stew or soup recipe ready in 35 min. It makes 4 servings, each 470 kcal with 35 g protein. Beginner level, 19 ingredients, and it keeps for work lunches.
Recipe by @bitesofberi, adapted and measured by Cookpath.
- 35 min15 min hands-on
- Beginnerlevel
- 470kcal a serving
- 35 gprotein
What is Turkey Chili
A quick chili of turkey mince, kidney and borlotti beans and peppers in a spiced tomato base.
- Stews & soups · Chicken
- Knife basics
- Sautéing & stir-fry
- Work lunch
How to make Turkey Chili
Tips from the cook
- Toast the spices at medium heat and only briefly: burnt spices taste bitter.
- Simmer at least 15 minutes so the flavour develops.
- Add corn, other beans, celery, sweet potato or carrot. Beef mince works instead of turkey.
Step by step with timers, in your shopping list in one tap.
Goes well with
Sides from Cookpath that balance this dish, the same picks the app suggests.
Meal prep and storage
Still good after 2 to 3 days in the fridge, cold or microwaved.
Keeps 3–4 days in the fridge or 3 months in the freezer; add a little liquid when reheating.
See this week’s meal prep plan on the blog, or plan your own week in the app.
Turkey Chili substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Onion2 options
- Leek, white and light-green part 1:1 by volume
Still an allium; raw dishes.
- Fennel bulb, finely diced 1:1 by volume
Sweet aniseed note; raw dishes.
Fresh chilli2 options
- Mild bell pepper, finely chopped 1:1
No heat.
- Leave out (heat is optional) leave out (optional heat only)
Chilli powder2 options
- Sweet paprika + pinch of cumin same volume
No heat.
- Smoked paprika (mild) 1:1
Smoky, not hot.
From the cook: 2 tbsp is a lot; replace with paprika + cumin.
Curry powder3 options
- Homemade mix: 2 tbsp cumin, 1 tbsp coriander, 1 tbsp chilli flakes, 1 tbsp turmeric, 1 tbsp black pepper same amount as the curry powder called for
Chilli can be cut for a milder version.
- Garam masala 1:1 (interchangeable, milder)
Milder.
- Ground cumin + lots of black pepper + a little dried chilli to taste
Different vibe.
Cayenne pepper2 options
- Hot smoked paprika or chilli powder use 2x the amount
Less heat.
- Leave out (optional heat at 1/4 tsp) leave out (optional heat only)
Chicken stock3 options
- Vegetable stock (check the label for celery) 1:1 by volume
Less poultry flavour; the page notes vegetable broth usually has celery, carrots, onions.
Still contains celery.
- Mushroom broth (dried or fresh shiitake simmered in plain water 20-30 min) 1:1 by volume
Earthy taste.
- Miso whisked into hot water (1-2 tsp per 1 cup) 1:1 by volume
Add late; do not boil hard.
Still contains soy.
Fresh coriander2 options
- Flat-leaf parsley + squeeze of lime 1:1
Less citrus.
- Mint or Thai basil use 3/4
Minty.
Sour cream2 options
- Plain Greek yogurt 1:1
Curdles in hot sauce.
Still contains dairy.
- Unsweetened soy or coconut yogurt + squeeze of lemon 1:1
Hot sauces (may split); coconut version tastes of coconut.
Still contains soy.
Serve it with
- White rice
- Bread
- Tortillas
- Tortilla chips
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