turkey chili in bowl with oyster crackers

Game Day Ground Turkey Chili

Looking to spice up game day? This ground turkey chili recipe is perfect for the tailgate or for sharing at home. A little heat goes a long way with this dish so make sure to temper the fire with some cilantro, sour cream, and cheddar.

Game Day Ground Turkey Chili

A perfect dish to warm you up on any chilly night.
4.5 from 2 votes
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Protein: Poultry
Cut: Ground Turkey
Diet: Dairy Free, Gluten Free, Keto, Whole30
Course: Main Course
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 people

Ingredients

  • 2 packages ButcherBox ground turkey thawed
  • 2 tablespoon cooking oil
  • 1 small onion small dice
  • 2 poblano peppers small dice
  • 1 teaspoon kosher salt
  • 1 tablespoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • 28oz. can diced tomatoes
  • 28oz. can tomato sauce
  • 15.5oz. can red beans drained and rinsed (exclude for Keto and Whole30)
  • 1 cup chicken stock substitutions: water, vegetable stock, beef stock

Garnishes (optional)

  • sour cream or plain greek yogurt
  • cheddar cheese shredded
  • cilantro finely chopped
  • avocado diced
  • scallions minced
  • oyster crackers
  • tortilla chips

Instructions

  • Heat a large sauce pot on medium heat. Add cooking oil to hot pan. Crumble ground turkey into pot. Sauté for 3 minutes.
  • Add onions, peppers, salt, and spices to sauce pot and continue to sauté for another 3 minutes. Stirring constantly.
  • Add remaining ingredients and stir. Reduce heat to low, cove,r and let simmer for 45 minutes.
  • Serve with garnishes or as is and enjoy!

Notes

Chef Tip:  Not a fan of ground turkey? Ground beef or ground bison are perfect substitutions.
The best thing about chili is that you can skip the beans all together or switch to a bean you prefer: Kidney, black, navy, or pinto.  
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Emilie Abijanac

Emilie Abijanac is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête. Emilie was also the culinary director of ButcherBox.