This easy turkey chili may be the only soup recipe you need this season.
This is going to be your weeknight go-to: simple, fast, and full of flavor.
It comes together quickly and tastes fantastic. If you’re short on time but want a satisfying, cozy dinner, this chili delivers.
I’m always experimenting with chili — there are so many great directions to take it. This version uses some of my favorite ingredients and feels perfectly seasonal, especially when cool weather rolls in.
Although my partner tends to favor meat, we’ve naturally reduced red meat in our weekly meals over time. Ground turkey is my default for many weeknight recipes — it’s lean, versatile, and pairs beautifully with bold spices.
Because I didn’t have a turkey-specific chili on the blog yet, I created this quick maple turkey chili. It’s approachable and adaptable.
This recipe makes a modest pot suitable for a family of four. It’s easy to double for a crowd, and the leftovers freeze well — a great feature if it’s just you or two people at home.
Serve it as a bowl for dinner, then use leftovers for chili dogs or nachos the next day — so many delicious possibilities.
Just an idea.
Here’s how this chili comes together: sauté a diced onion, a diced bell pepper, and minced garlic; brown one pound of ground turkey; then add a fragrant mix of spices — chili powder, cumin, smoked paprika and oregano. Stir in a can of fire-roasted tomatoes and a can of pinto beans (or your bean of choice), then add chicken stock to reach your preferred consistency.
The finishing touch is a splash of pure maple syrup. That hint of sweetness balances the spices and brings the whole dish together — a trick I love and first noticed in a game-day chili adaptation.
Simmer everything until the flavors have melded and the chili is warm and comforting. It’s an ideal weeknight dinner that pairs well with tortilla chips, avocado, sour cream, shredded cheese, or any of your favorite toppings.
Easy Maple Turkey Chili
Quick and Easy Maple Turkey Chili
Yield:
4
people
15 mins
45 mins
1 hr
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Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 pound lean ground turkey
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ¼ teaspoon crushed red pepper flakes
- 1 (14 ounce) can fire roasted tomatoes
- 1 (15-ounce) can pinto beans, drained and rinsed
- ½ to ¾ cups chicken stock
- ¼ cup pure maple syrup
Instructions
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Heat olive oil in a large pot over medium-low heat. Add the diced onion, bell pepper and minced garlic with a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
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Add the ground turkey with another pinch of salt and pepper. Break the meat up with a spoon and brown it, about 6 to 8 minutes. Once the turkey is cooked through, stir in the chili powder, smoked paprika, oregano, cumin, and crushed red pepper flakes. Cook for 2 minutes to toast the spices.
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Stir in the fire-roasted tomatoes, pinto beans, chicken stock and maple syrup. Bring to a boil, then reduce the heat and simmer, covered, for 20 to 30 minutes to allow the flavors to meld. Adjust seasoning to taste and serve with your favorite toppings.
Notes
To make in a slow cooker: brown the turkey first, then add everything to the slow cooker and cook on high for 4 hours or low for 6 to 8 hours.
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Give me all the toppings.