My Family Has Made This Chili For Decades!
Soup season is upon us! 🙌🏻 My husband and I have been making this ground turkey chili since the early days of our relationship, using a recipe passed down from his grandmother. It’s hearty, wholesome, and packed with vegetables — zucchini, yellow squash, onions, and bell peppers — along with lean ground turkey, canned tomatoes, and creamy white beans.
It comes together in just 30 minutes on the stovetop — no all-day simmering required — and is perfect for both meal prep and game-day gatherings.
Nobody asked, but… my other top 3 favorite soup recipes on the site are this spicy green chicken chili, Greek white bean soup with lemon, and utterly creamy chicken and gnocchi soup. Try these next!
Are You Team Rice Or Cornbread?!
My favorite way to serve ground turkey chili is over a big bowl of white rice (I save the cast-iron cornbread for beef chili!), piled high with classic toppings like sour cream, shredded Cheddar, avocado, raw onion, and fresh cilantro. If you really want to go all in, add a handful of Fritos or tortilla chips for the perfect salty crunch. 🙌🏻
This would also be fantastic with cheesy corn muffins or biscuits on the side!
Quick Ingredient Notes
- Look for dark meat ground turkey! It has more flavor than lean ground turkey.
- Don’t skip the fresh lemon juice! You’d be surprised how much this brightens the flavor at the end.
- Beans: In Grammy’s original recipe, she uses canned garbanzo beans. Pinto, black bean, or red kidney beans are also good options.
- Ground turkey: Feel free to use ground chicken or ground beef.
Full instructions and quantities are in the recipe card below.
Slow Cooker Instructions
Brown the turkey and vegetables before adding to the slow cooker with remaining ingredients, then cook the chili on high for 3-4 hours or on low for 6-7 hours.
Ideal Game Day Menu
- Buffalo chicken sliders, which disappear lightning fast!
- Garlic and parmesan oven-roasted chicken wings
- Grilled jalapeño poppers stuffed with boursin cheese
- Juicy lamb burgers with tzatziki — I make them slider-sized on game days!
- Spicy oven-baked feta dip
My Family’s Best Tips!
- Brown the ground turkey before adding it to the chili — skipping this step means missing out on both flavor and texture. Likewise, sauté the vegetables until softened before combining with the tomatoes and spices for the best crisp-tender bite.
- If you simmer the chili longer than 30 minutes, check the consistency and add a splash of water or chicken broth as needed to prevent it from drying out.
- For serving, don’t skip the raw onion — it’s my secret weapon for the perfect bowl!
- Want heat? Add ½–1 tsp cayenne pepper. For a smoky kick, stir in chipotle chili peppers in adobo sauce. Or simply add fresh or pickled jalapeño slices when serving.
We never let a full season pass without making this at least once. Very excited for you to give it a try! If you make Grammy’s homemade ground turkey chili, please let us know by leaving a review and ⭐️⭐️⭐️⭐️⭐️rating below!
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Grammy’s Ground Turkey Chili Loaded with Veggies
Video
Equipment
Ingredients
- 2 Tbsp extra virgin olive plus 2 more Tbsp, if needed
- 1 lb ground turkey
- 2 medium zucchini cut into ½" pieces
- 2 medium yellow squash cut into ½" pieces
- 3 large sweet onions 2 onions cut into ½" pieces, plus another onion diced for serving
- 2 red bell peppers cut into ½" pieces
- 1 (28oz) can crushed tomatoes
- 1 (28oz) can whole peeled tomatoes
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 Tbsp dried basil
- 1 Tbsp dried oregano
- 1½ Tbsp Kosher salt plus more, as needed
- 1 tsp freshly ground black pepper
- 1 (15oz) can of cannellini beans drained and rinsed
- 1 lemon juiced
- Cooked white rice optional, for serving
- Toppings: shredded Cheddar cheese, Monterey Jack, or Pepper Jack cheese, sour cream, cilantro, raw onion
Instructions
- Brown the turkey. Heat 2 Tbsp olive in a large pot over medium-high heat. When hot, add ground turkey, then cook, breaking up with a spatula, until browned on all sides, about 5-7 minutes. Use a slotted spoon to transfer to a plate.
- Sauté the vegetables. If the pot is a little dry, add another 2 Tbsp olive oil. Add the zucchini, yellow squash, onion, and red pepper. Season with ½ tsp Kosher salt, then cook, stirring occasionally, until softened, about 5 minutes.
- Add the tomatoes. Add 1 (28oz) can of crushed tomatoes and 1 (28oz) can of whole tomatoes, breaking the whole tomatoes up either with your hands or a spatula.
- Season the turkey chili. Add 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp dried basil, 1 Tbsp dried oregano, 1 Tbsp Kosher salt, and 1 tsp freshly ground black pepper, then stir to combine. Stir in 1 (15oz) can of cannellini beans.
- Simmer. Return the browned turkey to the pan, then squeeze the juice of 1 lemon on top. Reduce the heat to a simmer, then cover and cook for 30 minutes. Taste and adjust seasoning as needed.
- Garnish, then serve. When ready, serve big turkey chili over white rice with your favorite chili toppings, such as: shredded cheese, sour cream, diced raw onion, and fresh cilantro.
Notes
- Nutrition facts do not include rice or toppings.
- Make ahead and storage: Cool completely, then store in an airtight container in the fridge for up to 1 week. Store cooked rice and toppings separate.
- Reheating leftovers: Reheat in a microwave safe bowl (with rice) or on a stove top until warm. Add toppings just before serving.
- Freezing: Chili is perfect for making ahead and freezing! Cool completely, then store in freezer-safe bags or containers for 4-6 months. To reheat, thaw overnight in a fridge, then reheat in a microwave or on a stovetop.
Nutrition
Photography by: Megan McKeehan
One of the best chili recipes ever!! I love the veggie packed based with white beans! So good and filling! Will definitely be making this again!
This makes my heart extraordinarily happy!! Grammy would be proud! Agree, all the veggies go a long way to making this hearty and healthy. xo, Ari
This recipe was amazing. Easy, delicious, and soooooooo many vegetables. I got the chili hit I was looking for but it was healthy. Also five extra stars for being forgiving. I didn’t have exactly the tomatoes called for- subbed what I had and it worked perfectly.
It really is a versatile chili recipe!! And agree, one of the healthiest versions we make, packed with SO MANY veggies! A total win! xo, Ari
It’s what was for dinner tonight and wow was it good! I added a couple of chipotle chili’s in adobe sauce and it was delicious!
Thank you so much, Darcy! This is one of our most beloved family recipes. So glad you enjoyed! xo, Ari
I love this recipe! Very easy and fresh tasting. I am grateful to find another use for late summer vegetable harvests. The juice of a lemon is a unique and fantastic addition. So so good!
It’s definitely my favorite chili recipe. Yay for using up summer vegetables! Thanks again, Debbie! xo, Ari
Excellent Chili. The lemon juice really brought this to the next level. I think this chili is great for a vegetable lover like me.
Looks fantastic! And agree, if you’re looking for a veggie-packed chili, this is the one! So glad you enjoyed. Cheers, Ari