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Easy Friendsgiving Turkey Chili Recipe – Best Crowd Pleaser

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This Friendsgiving Turkey Chili is a warm, comforting crowd-pleaser made with ground turkey, beans, and a secret splash of fish sauce for savory depth. Perfect for feeding a crowd, it’s budget-friendly, stress-free, and tastes even better the next day.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground turkey (93% lean)
  • 1 large yellow onion, diced (about 2 cups)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 jalapeños, seeded and minced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 cups low-sodium chicken broth
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • Shredded cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced red onion (for serving)
  • Corn chips or crusty bread (for serving)

Instructions

  1. Start by prepping everything. Dice your onion and bell peppers, mince the garlic and jalapeños, drain and rinse your beans. Measure out all your spices into a small bowl.
  2. Heat the olive oil in your Dutch oven over medium-high heat until shimmering. Add the ground turkey and let it cook without moving it for about 4 minutes to develop a deep brown crust. Break it up and cook for another 3-4 minutes until browned all over. Transfer the turkey to a bowl with a slotted spoon, leaving the fat and browned bits in the pot.
  3. Add the onion and both bell peppers to the pot. Cook over medium heat for about 5 minutes, scraping up the browned bits from the bottom. Add the garlic and jalapeños and cook for one more minute until fragrant.
  4. Add all your spices to the pot. Stir them into the vegetables and let them toast for about 30 seconds.
  5. Return the browned turkey to the pot. Add the crushed tomatoes, diced tomatoes, chicken broth, fish sauce, and brown sugar. Stir everything together, scraping up any last bits from the bottom. Bring to a boil, then reduce the heat to low.
  6. Stir in the kidney beans and black beans. Let the chili simmer uncovered for at least 45 minutes, stirring occasionally. If it gets too thick, add a splash more broth or water.
  7. After 45 minutes, taste your chili. Add more salt if needed. If it tastes flat, add another splash of fish sauce or a squeeze of lime juice.
  8. Turn off the heat and let the chili rest for 10 minutes before serving. Serve with desired toppings.

Notes

For best flavor, make the chili a day ahead and refrigerate overnight. Reheat gently on the stove, adding a little broth to thin if needed. The fish sauce adds umami without a fishy taste; don’t skip it. To thicken chili, let it simmer uncovered longer or mash some beans against the pot. For a vegetarian version, omit turkey, add an extra can of beans, and use vegetable broth.

Nutrition

Keywords: Friendsgiving, turkey chili, chili recipe, crowd pleaser, comfort food, easy chili, ground turkey chili

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