When the weather turns chilly, this Turkey Chili Soup offers a comforting, lighter alternative to classic beef chili. It’s a robust, smoky, and brothier hybrid that’s incredibly forgiving and perfect for weeknights or game day. The aroma of simmering spices and tomatoes promises a cozy, nourishing meal.
Looking for Turkey Chili Soup inspiration? You'll love what we have! Explore more Soup Recipes recipes or discover our Chicken Recipes favorites.
Why You’ll Love This Turkey Chili Soup
- Cozy & healthy: All the satisfaction of chili with lean turkey and a lighter broth.
- Deep, complex flavor: A blend of spices and cocoa builds smoky, savory layers.
- One-pot wonder: Maximum flavor with minimal cleanup in a single pot.
- Endlessly adaptable: Swap beans, adjust heat, or add extra veggies easily.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 lb lean ground turkey
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp unsweetened cocoa powder
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken broth, low-sodium
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 bay leaf
- Salt and black pepper to taste
- For serving: Fresh cilantro, avocado slices, lime wedges, sour cream or Greek yogurt, shredded cheese
Tools: A large Dutch oven or heavy-bottomed soup pot.
Notes: Don’t skip the cocoa powder—it adds subtle depth without sweetness. A mix of beans gives interesting texture.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 25 g |
| Fat: | 8 g |
| Carbs: | 35 g |
| Fiber: | 10 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Don’t rush the first step. Taking the time to properly sauté your onions, celery, and bell pepper (the “holy trinity” of flavor for this soup) is crucial. You want them soft and sweet, not crunchy, as this forms the flavor foundation.
- Why cocoa powder? I promise it won’t taste like chocolate. A tiny amount of unsweetened cocoa powder is a classic chili trick—it works like a spice, enhancing the other flavors and adding a round, earthy richness that balances the acidity of the tomatoes.
- Get creative with your beans. I love the classic combo of kidney and black beans, but pinto beans, cannellini beans, or even chickpeas would be delicious here. Just make sure you rinse them well to remove the starchy canning liquid.
- Choose your ground turkey wisely. I prefer 93% lean ground turkey for this. It has just enough fat to stay moist and flavorful without making the soup greasy. If you use 99% lean, just be careful not to overcook it when browning.
How to Make Turkey Chili Soup
Step 1: Heat the olive oil in your large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the diced onion, bell pepper, and celery. Cook, stirring occasionally, for about 6-8 minutes, until the vegetables have softened and the onion is translucent. You’ll notice a wonderful sweet aroma starting to fill your kitchen. Add the minced garlic and cook for one more minute, just until fragrant.
Step 2: Push the vegetables to the side of the pot, creating a clear space in the center. Add the ground turkey to that space. Use your spoon to break it up into crumbles. Let it cook undisturbed for a minute or two to get a nice sear on one side, then continue to break it up and cook until it’s no longer pink, about 5-7 minutes. Browning the turkey properly adds a ton of flavor to the final soup.
Step 3: Now, stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, and that secret pinch of cocoa powder. Cook this spice and turkey mixture for a full 1-2 minutes, stirring constantly. This “blooms” the spices and toasts the tomato paste, deepening their flavors significantly and giving the soup its signature rich, red color.
Step 4: Pour in the crushed tomatoes and chicken broth, and give everything a good stir to scrape up any browned bits from the bottom of the pot—that’s pure flavor! Add the rinsed kidney beans, black beans, and the single bay leaf. Bring the soup up to a lively boil.
Step 5: Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for at least 20 minutes. This simmering time is non-negotiable—it’s when the flavors truly meld together and the soup thickens slightly. You’ll know it’s ready when the broth has darkened in color and the aroma is irresistible.
Step 6: Carefully remove and discard the bay leaf. Taste the soup and season generously with salt and black pepper. Remember, the beans and broth were low-sodium, so it will need a good amount of seasoning. Let it sit for 5 minutes off the heat before serving—this allows the flavors to settle perfectly.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for 4–5 days.
- Freezer: Portion into freezer-safe containers; freeze up to 3 months.
- Reviving: Reheat gently on stove; add splash of broth if too thick.
Serving Suggestions
Complementary Dishes
- Skillet Cornbread — The sweet, crumbly texture is the perfect sponge for sopping up every last drop of the savory broth.
- Simple Green Salad with a Lime Vinaigrette — The bright, acidic dressing provides a refreshing contrast to the rich, smoky soup.
- Cheesy Garlic Bread — Because sometimes you just need that warm, cheesy, garlicky crunch alongside a bowl of soup for the ultimate comfort food experience.
Drinks
- A crisp Mexican Lager — The light, clean bubbles and slight bitterness of the beer cut through the richness of the chili beautifully.
- Sparkling Water with Lime — A non-alcoholic option that still offers a refreshing, palate-cleansing fizz between bites.
- Garnacha Red Wine — A fruity, low-tannin red wine won’t fight with the spices and complements the tomato base wonderfully.
Something Sweet
- Churros with Chocolate Sauce — A fun, festive dessert that continues the cozy, slightly spicy theme in a sweet way.
- Orange and Almond Cake — The citrus notes are a surprisingly lovely and light way to finish a meal after a hearty soup.
- Cinnamon Sugar Dusted Sopapillas — Warm, puffy, and sweet, they are the ideal handheld treat to end your Mexican-inspired feast.
Top Mistakes to Avoid
- Mistake: Not browning the turkey properly. If you just stir the turkey into the veggies and steam it, you’re missing out on the Maillard reaction—the chemical process that creates deep, savory, complex flavors. Give it space to sear!
- Mistake: Skipping the spice-toasting step. Adding raw spices directly to the liquid mutes their flavor. Cooking them for a minute or two in the fat with the turkey and tomato paste wakes them up and makes the entire soup more aromatic.
- Mistake: Using the wrong pot. A thin-bottomed pot can lead to scorching, especially when you’re browning and toasting spices. A heavy Dutch oven distributes heat evenly, preventing burnt spots and ensuring a perfectly cooked soup.
- Mistake: Not letting it simmer. I know you’re hungry, but patience is key. The 20-minute simmer is what transforms a pot of separate ingredients into a harmonious, cohesive Turkey Chili Soup. Rushing it means a flatter, less developed flavor.
Expert Tips
- Tip: Make it a day ahead. Chili soups are famously better the next day. The flavors have time to fully integrate, and the texture becomes even more perfect. Just gently reheat it on the stove.
- Tip: For a thicker chili, mash some beans. Before adding the beans, take about a half-cup and mash them with a fork against the side of the bowl. Stir them in—they’ll dissolve into the broth and act as a natural, flavorful thickener.
- Tip: Control the heat level easily. For mild soup, use a mild chili powder. For medium, add a diced jalapeño (seeds removed) with the other veggies. For spicy, add the jalapeño with its seeds, or stir in a pinch of cayenne pepper with the other spices.
- Tip: Don’t forget the finish. The garnishes are not just decoration! A dollop of cool sour cream, a squeeze of fresh lime juice, and some creamy avocado add new textures and bright, fresh flavors that elevate the entire bowl.
FAQs
Can I make this Turkey Chili Soup in a slow cooker?
Absolutely! Follow steps 1-3 in a skillet on the stove to brown the turkey and sauté the veggies. Then, transfer that entire mixture to your slow cooker. Add all the remaining ingredients (except garnishes), give it a stir, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The slow, gentle heat makes the flavors incredibly deep.
How long will leftovers last in the fridge?
Stored in an airtight container, your turkey chili soup will keep beautifully for 4-5 days. In fact, it often tastes even better on day two or three. You’ll notice the beans soften a bit more and the spices continue to meld, creating an even more harmonious flavor profile.
Can I freeze this soup?
Yes, it freezes exceptionally well! Let the soup cool completely, then portion it into freezer-safe containers or bags, leaving a little space for expansion. It will keep for up to 3 months. To serve, thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth or water if it’s thickened up too much.
What can I use instead of ground turkey?
Ground chicken is a perfect one-to-one substitute. For a plant-based version, you can use two cans of rinsed lentils or a plant-based ground “meat” alternative. Just adjust the browning time according to the package directions for the meat substitute.
My soup is too thin. How can I thicken it?
No problem! The easiest way is to let it simmer uncovered for an extra 10-15 minutes; the excess liquid will evaporate. For a quicker fix, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the simmering soup and cook for another 2-3 minutes until thickened.
Turkey Chili Soup
Make the best Turkey Chili Soup with this easy recipe. It's a healthy, one-pot meal packed with smoky flavor. Get the simple steps and cook it tonight!
Ingredients
For the soup:
-
1 tbsp olive oil
-
1 large yellow onion (diced)
-
1 red bell pepper (diced)
-
2 celery stalks (diced)
-
3 cloves garlic (minced)
-
1 lb lean ground turkey
-
2 tbsp tomato paste
-
1 tbsp chili powder
-
1 tsp ground cumin
-
1 tsp smoked paprika
-
1 tsp dried oregano
-
1/4 tsp unsweetened cocoa powder
-
1 can crushed tomatoes (28 oz)
-
4 cups chicken broth (low-sodium)
-
1 can kidney beans (15 oz, rinsed and drained)
-
1 can black beans (15 oz, rinsed and drained)
-
1 bay leaf
-
Salt and black pepper (to taste)
For serving:
-
Fresh cilantro
-
Avocado slices
-
Lime wedges
-
Sour cream or Greek yogurt
-
Shredded cheese
Instructions
-
Heat oil in a Dutch oven over medium. Sauté onion, bell pepper, and celery 6–8 min until soft; add garlic and cook 1 min.01
-
Push veg to the side; add ground turkey to the center. Brown 5–7 min, breaking into crumbles, until no longer pink.02
-
Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, and a pinch of cocoa. Cook 1–2 min to bloom spices.03
-
Add crushed tomatoes and chicken broth; scrape up fond. Stir in rinsed kidney beans, black beans, and bay leaf. Bring to a boil.04
-
Reduce heat to low, cover, and simmer at least 20 min until slightly thickened and aromatic.05
-
Discard bay leaf. Season generously with salt and black pepper, then let rest 5 min off heat.06
-
Serve hot (optional toppings: chopped cilantro, sour cream, shredded cheese, or sliced jalapeños).07
Not what you're looking for?
