Turkey Chili for the Whole Family

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I don’t make chili often enough, but every time I do I’m reminded that – this is really quick and easy to make, and it’s so tasty! I know there are a lot of chili recipes out there in the world, but in case you’re looking for a new one, or just a reminder of what a hearty winter meal chili is – here you go!

If you can find frozen and chopped peppers at your local grocery store, use those instead of a fresh pepper. They’re much cheaper and are great for chili. Also, look for organic canned tomatoes, in BPA-free lined cans. The acidity in the tomato can leach the BPA from the can. Enjoy!

Turkey Chili

Print Recipe
Course Dinner
Servings 4 to 6 people


  • 2 TBSP ghee
  • 1 large onion, diced
  • 1 large pepper, diced - any color
  • 1-2 TBSP chilli powder
  • 1 TBSP cumin
  • 1 tsp oregano
  • 1 lb organic ground turkey
  • 1 can black beans, drained & rinsed
  • 1 can pinto beans, drained & rinsed
  • 1 can kidney beans, drained & rinsed
  • 2 14 oz cans diced tomatoes
  • 2 TBSP tomato paste
  • cilantro, chopped - optional
  • green onions/scallions, chopped - optional
  • cheddar cheese - optional
  • sea salt and pepper to taste


  • Melt ghee in a medium pot or dutch oven. Once melted, add diced onion and diced pepper, saute for 5-6 minutes.
  • Add chili powder, cumin, oregano, and saute for another minute.
  • Add ground turkey, and saute until cooked, about 8-10 minutes.
  • Add beans, tomatoes, and tomato paste. Cook for another 5-7 minutes. Your chili may seem dry at first, but as the chili cooks, the tomatoes will release more liquid. If you need extra liquid, add a cup of bone broth or water.
  • Turn off heat. Serve with cilantro, green onion, and cheese if desired. Enjoy!


  • I use Eden Organic canned beans. The cans are BPA free and they cook the beans in kelp to make them easier to digest!
  • I use the Muir Glen organic diced canned tomatoes, available at most grocery stores.
  • This chili freezes well. Cook once, eat two, three or four times!

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Meet Sara

Hi! I’m Sara, Founder of Well Beyond the Kitchen. I am a Nutritionist, Clean Living Enthusiast, and Writer.
I created Well Beyond the Kitchen to help you feel empowered, and less overwhelmed, about what you put in AND on your body. 

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