Quick Turkey Chili

Name: Quick Turkey Chili
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 150 g Onion; 15 g Garlic; 180 g Bell peppers; 450 g Lean ground turkey; 12 g Chili powder; 6 g Ground cumin; 6 g Salt; 8 g Sugar; 10 g White vinegar; 400 g Stewed tomatoes; 250 g Salsa; 240 g Red kidney beans; 240 g Pinto beans; 30 ml Cooking oil; 60 g Low-fat cheese; 60 g Light sour cream; 10 g Fresh cilantro

Quick Turkey Chili · ready in 35 min · 4 servings · 380 kcal per serving · easy · 17 ingredients

This hearty turkey chili delivers rich, savory flavor with tender ground turkey simmered in a well-spiced tomato base, balanced by beans and vegetables for a comforting, satisfying bowl.

Prep: 10 min
Cook: 25 min
Total: 35 min
Serves: 4
kcal: 380
Difficulty: easy

American Mexican Main dishes Meal prep High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

150 gOnion
15 gGarlic
180 gBell peppers
450 gLean ground turkey
12 gChili powder
6 gGround cumin
6 gSalt
8 gSugar
10 gWhite vinegar
400 gStewed tomatoes
250 gSalsa
240 gRed kidney beans
240 gPinto beans
30 mlCooking oil
60 gLow-fat cheese (optional)
60 gLight sour cream (optional)
10 gFresh cilantro (optional)

Equipment

stovetop, ladle, saucepan, stove, wooden spoon

Instructions

Prep and heat pan
Gather all ingredients and tools, then heat the oil in a large saucepan over medium heat. · 2 min
What to look for: oil shimmers lightly
Add vegetables
Add the onion, garlic, and bell peppers to the saucepan. · 4 min
What to look for: vegetables begin to soften
Soften vegetables
Cook the onion, garlic, and bell peppers, stirring occasionally, until fragrant and slightly softened. · 5 min
What to look for: onions look translucent
Season turkey
Add the ground turkey, chili powder, cumin, salt, sugar, and white vinegar to the saucepan. · 1 min
What to look for: evenly coated meat
Brown turkey
Cook while stirring and breaking up the turkey until it is no longer pink. · 3 min
When it is done: Turkey is fully cooked when it reaches a safe internal temperature and shows no pink.
Add chili base
Add the stewed tomatoes, salsa, red kidney beans, and pinto beans to the saucepan. · 10 min
What to look for: mixture looks saucy and combined
Bring to boil
Increase the heat and bring the chili to a gentle boil. · 1 min
What to look for: small bubbles break the surface
Simmer and serve
Reduce the heat to a low simmer and cook uncovered, stirring occasionally, then serve hot with optional garnishes. · 10 min
What to look for: chili thickens slightly

Nutrition (per serving)

kcal	380
Protein	32 g
Carbohydrates	38 g
of which sugars	8 g
Fat	10 g
of which saturated	3 g
Fibre	10 g
Sodium	780 mg

Nutri-ScoreB

Allergens

Contains: milk

May contain: nightshades, fodmap high

Storage and reheating

Fridge: up to 4 days
Freezer: yes, up to 3 months

Ingredient substitutions

Onion

shallot: Slightly sweeter and milder

Garlic

garlic powder: Add later to avoid burning

Bell peppers

poblano pepper: Adds mild heat

Lean ground turkey

ground chicken: Slightly leaner protein

Chili powder

paprika and cayenne blend: Adjust heat to taste

Ground cumin

ground coriander: Adds citrusy warmth