This is a ground turkey and red kidney bean chili that comes together in about an hour using mostly canned and pantry goods. It makes six solid portions, reheats well, and costs less per serving than most weeknight alternatives. If your fridge has gaps, this recipe is forgiving enough to work around them.
What makes this version work
Two things matter here. First, browning the turkey separately before it goes into the pot keeps it from steaming in its own liquid and turning grey and bland — even a light sear adds flavor the spices can grip onto. Second, softening the carrots, celery, and onion in oil before adding the meat and beans builds a base that holds the whole pot together. Skip either step and the chili tastes flat, no matter how much chili powder you add.
What can go wrong
- Chili powder clumping on the bottom: Add the chili powder and red pepper flakes to the oil and vegetables for 30 seconds before adding the liquid. Dry spices bloomed briefly in fat distribute evenly instead of sitting in patches.
- Turkey going dry and grainy: Ground turkey has very little fat. If you overcook it during the browning stage, it won’t recover. Pull it off the heat as soon as the pink is gone — it finishes cooking in the pot.
- Watery chili that won’t thicken: The recipe calls for 1 cup of water, but canned tomatoes vary in liquid content. Start with half a cup and add more only if it looks too thick after the first 20 minutes of simmering.
- Beans turning mushy: Canned beans are already fully cooked. Add them no earlier than the recipe specifies and don’t stir aggressively — they break down fast under sustained heat and aggressive stirring.
- Under-seasoned pot: Taste after 30 minutes of simmering, not just at the end. Salt and chili powder both mellow as the chili cooks down, so a mid-cook adjustment is more effective than a last-minute fix.
Ingredient notes
- Ground turkey: Either 85% or 93% lean works. The leaner version is drier, so drain carefully and don’t overcook it on the skillet.
- Canned tomatoes: Diced tomatoes are listed, but crushed or whole peeled tomatoes (broken up with a spoon) work just as well — use whatever is in the cupboard. Skip the garnish of fresh tomato on top — not worth the extra dish.
- Red kidney beans: Any canned bean you have on hand — pinto, black, cannellini — substitutes directly. Drain and rinse them to control the sodium.
- Chili powder: This is a spice blend, not pure ground chili. If you’re out, combine 1 tablespoon cumin, 1 teaspoon smoked paprika, and half a teaspoon garlic powder per 2 tablespoons called for.
- Canola oil: Any neutral cooking oil works — vegetable, sunflower, or light olive oil all behave the same way here.
Keeping and reheating
Refrigerate leftovers in a sealed container within two hours of cooking; they keep well for up to four days. The chili thickens considerably overnight, so add a splash of water when reheating on the stovetop over medium-low heat, stirring occasionally until it reaches 165°F (74°C) throughout — ground turkey must hit that temperature every time it’s reheated, not just the first cook. For freezing, portion into airtight containers or zip bags, lay flat, and freeze for up to three months. Thaw overnight in the fridge before reheating; do not reheat from frozen on the stovetop without thawing first or the outside scorches before the center is safe.
Simple and Easy Turkey and Red Bean Chili
Ingredients
1 pound ground turkey (minced turkey)
3 medium carrots
3 medium celery stalks
½ medium sweet onion
3 tablespoons Canola oil
2 tablespoons red pepper flakes
⅛ cup chili powder (chilli powder in British English) - to taste (optional)
2 cans red kidney beans
2 cans tomato - 14.5-ounce each
1 cup water
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Instructions
- Brown ground turkey in a skillet, seasoning it lightly with salt and pepper.
- In a pot, add oil, chopped carrots, chopped onion and chopped celery. Allow onions to become translucent and veggies to become tender.
- With a slotted spoon, remove meat from any extra grease and place in the pot. Add beans, chili powder, and red pepper flakes.
- Add diced tomatoes with the juice and 1 cup of water. Mix together and add salt and pepper.
- Bring to boil and lower heat to medium for 45-60 minutes.
Nutrition
Common questions
Can I use ground chicken instead of ground turkey?
Yes, ground chicken is a direct swap in the same quantity. It has a slightly milder flavor than turkey but behaves identically in the pot — just make sure it reaches 165°F (74°C) internally, same as turkey.
Can I make this in a slow cooker?
Yes. Brown the turkey and soften the vegetables on the stovetop first, then transfer everything to the slow cooker with the beans, tomatoes, spices, and water. Cook on low for 6–8 hours or high for 3–4 hours. Skipping the stovetop browning step produces noticeably less flavor.
The recipe uses 2 tablespoons of red pepper flakes — is that a lot?
It is on the higher end and will produce a genuinely spicy pot. Start with 1 teaspoon if you’re heat-sensitive or cooking for kids, then taste and add more after 20 minutes of simmering.
Can I use dried beans instead of canned?
Yes, but cook them fully before adding them to the chili — dried kidney beans contain a toxin that requires a proper boil to neutralize, and slow-cooker temperatures alone are not sufficient. Use about 1 cup of dried beans per can called for, soaked overnight and boiled for at least 10 minutes before simmering.
Try these next
- Hearty Beef Kale Soup
- Spicy Beef Stuffed Peppers
- Hearty Beef Cauliflower Bake
- Layered Beef Enchilada Casserole
