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Spicy and Thick Turkey Chili

Spicy and Thick Turkey Chili


"I love a spicy and thick chili during fall and winter months; this recipe (made with ground turkey) kicks butt! The cocoa powder is the secret ingredient! Works best to have all your ingredients chopped drained and ready before you start, as it thickens up pretty fast over the heat."
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1 h 45 m servings 458 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 48.7g
  • 16%
  • Protein:
  • 32.7 g
  • 65%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1823 mg
  • 73%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a large pot over medium heat. Cook and stir onions, green bell pepper, red bell pepper, and garlic in hot oil until the onion is translucent, 7 to 10 minutes.
  2. Crumble ground turkey into small pieces and add to the pot. Place a cover on the pot and cook, stirring occasionally, until turkey is cooked through and no longer pink, about 5 minutes.
  3. Season turkey with chili powder, oregano, paprika, cumin, seasoned salt, red pepper flakes, ground black pepper, and cocoa powder. Add diced tomatoes with green chile peppers, red chili beans, black beans, tomato paste, light beer, Worcestershire sauce, liquid smoke, and tomato juice to the pot. Loosely cover the pot and cook mixture at a simmer, stirring occasionally, until thickened but still moist, for about 1 hour. Stir reserved liquid from diced tomatoes with green chilies into chili as it simmers to keep it from becoming too dry.
  4. Stir hot pepper sauce through the chili. Reduce heat to low and cook another 10 minutes. Allow to cool slightly before serving.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 5
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This is so close to my own chili recipe that I knew we'd love it. The only change I made was two cans of black beans, just didn't have the red beans and an orange bell pepper or yellow can't rem...

Yummy! Added 3 Serrano peppers, garnish with homemade guacamole, sour cream, sharp cheddar, tomato, cilantro, and lime. Big hit with the roomie and boyfriend, saving this recipe!

This is a nice variation on the turkey black bean chili I usually make. LOTS of ingredients, but it had good flavor. I cut way back on the red pepper flakes and it was still plenty spicy for us...

Spicy & Thick Turkey Chili Haiku: "there's just too much stuff. A good chili nonetheless. Yup, spicy & thick." We liked this chili, but I just felt the ingredient list was unneccessarily long, b...

Love this recipe. Turkey chili is so good- all the great chili taste without the grease. This recipe has a long ingredient list, but the result is well worth it -- a rich, memorable flavor. I...

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